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Leftover Prime Rib Vietnamese Pho
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Leftover Prime Rib Vietnamese Pho

recipe by Robin Sturm - present -  www.robinsturm.com

Broth:

- leftover prime rib bones, 3,4,5,+ however many you have. (I had about 6-8 bones, cut into 3 chunks, each about 2-3” wide)

- 2 Tbs. oil (coconut, grapeseed, peanut)

- 1 large onions, peeled, cut into 8 wedges

- 2-3 stalks celery, cut into 4ths.

- fresh ginger root, 5”-6” chunk, peeled & cut into ¼” thick slabs.  *tip~ use side edge of a table spoon to scrape the skin off.

- 4 cups chicken stock + water to cover  

- spices: 

6-8 star anise, 2-3 cinnamon sticks, 2 Tbs. coriander seeds, 2 Tbs. fennel seeds, 1 Tbs. whole black peppercorns, 1 Tbs. cardamom pods, 12 whole cloves.  * tie these up in a little sack of muslin or double-layer of cheesecloth

-  3-4Tbs. + of fish sauce

- salt & black pepper to taste, possibly a little sugar & lime juice

Add-ins for the Soup: 

*Prep each of these ingredients while your stock is simmering and put each in it’s own nice bowl to be served at the table.  Everyone assembles their own soup ingredients.  It’s pretty & fun!

- leftover prime rib meat, 

(the rarer the better), sliced as thin as you can.  *tip~   wrap and put in freezer for an hour or so until it’s firm enough to help you slice it super thin.

- 1 lb. rice noodles, (very thin)

*soak these in hot water for 30 minutes.  Drain, then add to pot of boiling water and cook, stirring, for 1-2 minutes.  Drain immediately, rinse with cold water to stop the cooking process and toss lightly with a little oil, then cover to keep from drying out until time to serve.

- 2-3 jalapeno peppers or Thai chili peppers, or combo. Thinly sliced into rings

- 1 lb. of fresh mung beans, (bean sprouts), in fresh produce section of store.

- 1 bunch fresh cilantro, roughly chopped

- 1 cup fresh Thai/Asian basil, (regular basil is ok too), roughly torn into large pieces.  Small  leaves left whole.

- 1 cup green onions, chopped into 1” long chunks, diagonally

- 1-2 fresh limes cut into wedges.

- Sriracha sauce, or Sambal Oelek chili paste

Make the Broth:

  1. In heavy pot, (Dutch oven is perfect, or heavy soup pot), heat oil on medium-high until simmering.  Add onion, celery and ginger.  Allow to char a bit on sides before stirring.  Cook for 4-6 minutes until softened and charred in several spots.
  2. Add leftover prime rib bones, spice bag, fish sauce, and chicken stock, then enough additional water to fully cover everything.  
  3. Cover and allow broth to come to boil, then adjust heat to keep it simmering.  Simmer for 2 + hours, or so.  Add a little more water if needed, to keep it covered.  The bits of meat should no longer be clinging to the bones.
  4. Strain the broth, reserving every drop of that luscious broth and keep as much of the meat bits as you can, shredding and adding back to the broth.  Discard the onions, celery and spice bag.
  5. Return broth to low heat.  Taste.  Might need more fish sauce, or salt.  Add black pepper to taste and even a spoon or two of sugar to balance flavors.  Your call.

Add-Ins for the Soup:

  1. Follow the specific steps to prep each of the add-in ingredients, as I explained in the ingredient list.  *Be sure you’ve started these earlier, while broth is simmering.

Assembly:

  1. Now the fun!  Each Add-in ingredient should be in it’s own bowl at the table and the pot of broth should be piping hot.
  2. Each person assembles their own bowl as follows, (but according to personal taste):
  1. big pinch of noodles
  2. sliced, rare prime rib meat
  3. broth, (be sure to get some of the bits of meat that cooked in it)
  4. mung beans
  5. green onions
  6. jalapeno pepper rings
  7. cilantro and basil
  8. add Sriracha sauce or Sambal Oelek as desired for more heat.
  1. CONSUME!  and enjoy.  ^__^