I like to thank Salalao, Peter and Dillon for their comments on my last post on making pho. I have my second attempt yesterday. This time with Ox Tail and grilled the bones, onions, ginger and garlic for that extra strong flavour in my pho stock. The results, a much stronger and delicate flavour. Love it.
I have decided to slow cooked using the clay pot.
In the clay pot, I added enough water to cover all the ingredients.
1. Grilled ox tail, onions, garlic and ginger.
2. Pan toasted 2 teaspoons coriander seeds and 1 teaspoon fennel seeds.
3. 2 cinnamon sticks, 6 cardamom pods, 4 star anises, 4 cloves, 3 dates, 1 tablespoon goji berry.
4. 6 tablespoons fish sauce and 2 tablespoons brown sugar.
Once the stock is bubbling, I turn down the heat and simmer for 5-6 hours. Let it sit overnight, then remove all the ingredients, and remove the extra layer of fatty oil floating on the top surface.
I deboned the ox tail and in a blender, blended the meat with the onions, garlic and ginger. I am not sure what I am going to do with the blended ingredients. Most likely, wrap in wonton skin and either poached or deep fried.
I just had a pho beef for my Sunday morning breakfast, with coriander leaves, mint leaves and shredded lettuces, a bit of bird eye chili with light soy sauce, and Hoi Sin sauce. Absolutely divine.