Chef Lily Tran's Pho

Chef Bill Fuller stopped by PTL to show off a pho recipe inspired by Chef Lily Tran!

Chef Lily Tran's Pho

Serves 6

• 2 pkg. Medium rice noodles
• Pho Stock, hot
• 18 ea. Vietnamese Meatballs, warmed in a little Pho Stock
• 24 ea. Very thin slices of raw tenderloin (or eye of round)
• 18 ea. Pieces of poached beef tendon, warm (optional)
• 2 ea. Jalapenos, thinly sliced
• 2 C. Fresh Mung bean sprouts
• Large pile of cilantro sprigs
• Picked Thai basil, at least 24 large leaves
• Sriracha
• Hoisin sauce, in squeeze bottle
• 2 ea. Limes, cut into wedges

1) Soak rice noodles for at least an hour in room temperature water.
2) Place a pot of lightly salted water on stove.
3) Dip soaked rice noodles in boiling water for a moment until tender but not soggy.
4) Drain and distribute noodles into 6 deep bowls.
5) Arrange Meatballs, sliced raw beef, and tendon atop the noodles.
6) Ladle broth over to cover.
7) Serve bowls to guests.
8) Serve the herbs, sprouts, and chilis on side plates, family-style.
9) To eat, add herbs, sprouts, and chilis to your liking. Squeeze at least one lime wedge into the bowl. Squirt some Sriracha and hoisin into the bowl.
10) Mix and eat!
11) Adjust as necessary.

Vietnamese Meatballs

• 5 # Lean ground beef
• 1½ C. Chopped garlic
• 1½ C. Minced ginger
• 2 Tbs. Salt
• 2 Tbs. Ground black pepper
• 1 C. Three crabs
• 2 Tbs. Baking powder

1) Combine all ingredients.
2) Allow to chill to very cold in freezer (about 1 hour).
3) Puree in food processor in batches until a smooth texture (does not look "ground" anymore)
4) Make into balls about 1 ½ to 2 oz. each.
5) Bring 2 gallons lightly salted water to a gentle simmer.
6) Poach meatballs for 10 minutes, keeping the salted water lightly simmering.
7) Remove and cool in an ice bath.
8) Drain and reserve.

Pho Stock, For Real

• 5 # Beef shin and knuckle bones
• 3 # Chicken necks (or wings)
• 1 C. Salt
• 1 ea. Cinnamon stick
• 5 ea. Star anise
• 3 ea. Cloves
• 1 Tbs. Coriander
• 1 tsp Black peppercorns
• 2 ea. Bay leaves
• 2 ea. Lemongrass stalks
• 2 ea. Onions, sliced in hald and charred hard on a grill or cast iron skillet
• salt and sugar to taste

1) Wash bones and chicken necks well.
2) Cover with cold water and 1 C. salt and bring to a boil.
3) Discard water.
4) Place bones in a clean pot and cover with fresh water.
5) Construct a sachet of all the dried spices and place it into a large pot with the bones.
6) Add lemongrass stalks and charred onions.
7) Bring to a boil and reduce to a simmer. Allow to simmer for at least 8 hours. It can go overnight.
8) Strain and discard bones.
9) Season stock with salt and sugar.

Pho Stock, Easy

• 1 gal Beef stock
• 1 ea. Cinnamon stick
• 5 ea. Star anise
• 3 ea. Cloves
• 1 Tbs. Coriander
• 1 tsp Black peppercorns
• 2 ea. Bay leaves
• 2 ea. Lemongrass stalks
• salt and sugar to taste

1) Construct a sachet of all the dried spices and place it into a large pot with the beef stock.
2) Add lemongrass stalks.
3) Bring to a boil and allow to simmer for an hour.
4) Season with salt and sugar