Phở chez huiray.
Assembled deep dish w/ broth & a spoonful of the fat.
The rice noodles were Fawm Xieng Khuang Bánh Phở [Dragonfly]. The fat was from the stock-making, separated off by the filtration of the finished stock through paper towels. Sliced Vidalia onions, scallions & coriander leaves also scattered on top. Components included tripe, oxtail meat, tendon, and shaved ribeye besides the noodles & etc.
Plate of the herbs and add-ons.
Lime, sliced SE Asian style; sawtooth coriander leaves (culantro); Thai basil; coriander leaves (cilantro); mung bean sprouts.
Deep dish with assembled components before adding the broth &etc.
More than any other component, the tendons were the star of the show this time round. These were the best ones I've had (and cooked) for a while.
The journey there.
(Not every stage is pictured. I've omitted pics of the finished stock and separated fat, and other stuff like the recovered fatty marrow, cartilage bits, shredded oxtail meat, sliced tripe etc.)
The tripe was cooked separately from the rest of the stuff – in salted water w/ a good pour of fish sauce plus a few ladles of the stock and a dash of Shaohsing wine.
The beef bones were given a "fei shui" (飛水) treatment (blanched in salted boiling water, then rinsed and washed under the tap).
Scorched ginger & onions were essential components added to the stock, of course. Rock sugar, too. ETA: Oh, generous fish sauce too [Red Boat], duh.
The tendons and oxtails went in with the stock and both were retrieved before the fire was switched off.
The stock was held at a bare simmer for maybe 8-9 hours.
After filtering through paper towels the stock was simmered a little while w/ more star anise and another dose of fish sauce (Red Boat stuff used throughout).
