This is my take on the traditional Vietnamese Beef Noodle soup called Pho (Fuh), with a kick from Defcon's Asian-Style additive called Konichi.
Ingredients:
Sirloin steak very thinly sliced
Asian thin noodles such as Udon, or Somen. (Typical Pho is poured over rice noodles, but as I will be eating a lot of leftovers I used a thicker noodle that can be reheated)
Thinly sliced red onion
Green onion
Bamboo shoots
Bean sprouts
Thai bird peppers
Mushrooms
Cilantro
Thai basil
Ginger
Garlic
Black Pepper
Star Anise
Cinnamon
Beef Stock
Fish Sauce
Lime
Def-Konici
I ground the spices and mixed them with a little of my homemade garlic bhut oil to form a paste. I then heated a little more of the oil in a pan and added the red onion and the mushrooms to sautee. Sea salt and pepper, then the paste. Cooked that for a couple minutes before adding the garlic, ginger, peppers, bamboo shoots, and bean sprouts and fish sauce. Next 8 cups of beef stock. Brought that to a boil, added the beef, green onion and the noodles. Turn off and add the lime, Thai basil and cilantro. Def-Konichi to taste. Enjoy.
Ingredients:
Sirloin steak very thinly sliced
Asian thin noodles such as Udon, or Somen. (Typical Pho is poured over rice noodles, but as I will be eating a lot of leftovers I used a thicker noodle that can be reheated)
Thinly sliced red onion
Green onion
Bamboo shoots
Bean sprouts
Thai bird peppers
Mushrooms
Cilantro
Thai basil
Ginger
Garlic
Black Pepper
Star Anise
Cinnamon
Beef Stock
Fish Sauce
Lime
Def-Konici
I ground the spices and mixed them with a little of my homemade garlic bhut oil to form a paste. I then heated a little more of the oil in a pan and added the red onion and the mushrooms to sautee. Sea salt and pepper, then the paste. Cooked that for a couple minutes before adding the garlic, ginger, peppers, bamboo shoots, and bean sprouts and fish sauce. Next 8 cups of beef stock. Brought that to a boil, added the beef, green onion and the noodles. Turn off and add the lime, Thai basil and cilantro. Def-Konichi to taste. Enjoy.