CSA Cooking Show: #1 Local Veggie Pho with Brisket

What’s more cozy than a steaming hot bowl of fresh homemade Pho!? Now that the weather is cooling down, our dinner dishes are heating up! This recipe takes up half a day and is perfect for those dark, rainy weekends. Homemade bone broth not only tastes amazing it’s packed with collagen which helps keep your hair, skin, and nails looking their best. This recipe also uses many of the local veggies that are currently in season and are showing up in our weekly CSA bags.

While scratch made broth is always #1, if you’re short on time swap in a good quality beef broth and enjoy this aromatic noodle dish in a fraction of the time. Traditionally, when it’s time to eat, you waft the broth and breath in the fragrance of your soup. Slurp a few spoonfuls and savor the soup you lovingly prepared then begin to add your toppings. Many add their sauce directly to the bowl but you can also keep a dish of hoisin or chili paste on the side to dip your slices of meat into. Every mouthful of noodles should be accompanied with a slurp of broth. Make this lip-smacking local veggie pho with brisket that will have you feeling good, looking good, and getting all comfy this winter season!

#1 Local Veggie Pho with Brisket

Pho Ingredients:

  • 5 lbs Beef bones *or 6 C. good quality Beef Broth
  • Water
  • 1 large hand Ginger 
  • 2 Onions
  • 8 pods Star anise
  • 2 Tbsp. Peppercorn
  • ½ tsp. Cardamon
  • 6 Cloves, whole
  • 3 Cinnamon sticks
  • 1.5 lb Beef brisket
  • Fish sauce
  • Pho Rice Sticks

Toppings

  • Thai basil
  • Jalapeño or chilis, sliced
  • Bean sprouts
  • Cilantro, chopped
  • Daikon, sliced into thin circles
  • Green onion, sliced
  • Lime, sliced into wedges

Sauces (Optional)

  • Chili Paste
  • Sriracha
  • Hoisin sauce
  • Shoyu 

Pho Instructions:

  1. *If using store bought beef broth skip the beef bone steps. In a large pot place your beef bones with enough water to cover your bones. Boil for 10 minutes to blanch the bones and remove all the impurities and scum.
  2. Meanwhile, set your oven rack to the upper third of the oven and set high broil on.
  3. Cut your ginger and 2 onions in half lengthwise, you can leave onion skin on as it adds a nice golden color to the broth. Lay on a baking sheet cut side up. Broil for 5 minutes until slightly charred.
  4. Toast your spices! Place the star anise, cloves, peppercorn, cardamon, and cinnamon sticks into a pan and toast on medium high heat shaking the pan occasionally until fragrant, about 5 minutes. Set aside.
  5. Dump out the water and bones into a strainer and rinse off the bones and pot. Place the cleaned bones back into the pot and add in charred ginger, onions, and spices. 
  6. Season the brisket with Hawaiian salt then add to the pot.
  7. Fill the pot to cover everything by an inch. Bring to a boil then reduce to medium to maintain a gentle simmer, skimming off any brown bubbles that float to the top occasionally. 
  8. Cover and cook for 2 hours then use tongs to remove the brisket and refrigerate until serving.
  9. Continue to simmer for 3-4 hours more. The longer the more intense the flavor of your broth will be.
  10. Add in fish sauce and Hawaiian salt to your liking. Also, throw in the sliced daikon, giving it a little cook time will remove the bitter, spicy taste and give it a more sweet flavor.
  11. Precook your pho noodles by placing them into a pot of boiling water for a quick 3 minutes then drain and distribute into serving bowls for your eaters.
  12. Slice the brisket into thin slices and top your noodle bowls.
  13. Pour hot broth into your noodle bowls and top with desired toppings and sauces. Savor your hard delicious work!

Checkout this episode on our YouTube channel. Want to attend our next live cooking show? Register HERE!

We would LOVE to see if you try out our recipes! Snap a few pics and share it by tagging us on social media @malama_kauai or email to stormy@malamakauai.org

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