PHỞ TÁI BÒ
BEEF PHO WITH WAGYU SLICES
By Chef Tu David Phu
Why I love Pho.
Pho has quite a captivating story that entails colonialism, food rationing, & diaspora. If there’s any Vietnamese dish that tells the story of Vietnamese history in the last 100 years, without hesitation, it would be #pho.
About this Dish.
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[Pre-Occupation] Pho was originally made with water buffalo. And it wasn’t as popular at the time. It was a regional dish found in Northern Vietnamese provinces. It wasn’t until the 19th century [French Occupation] that Water Buffalo in Pho was replaced with the European cow, specifically in Hanoi.
[1900-1950s] There are many contributing factors & theories. However, there was one main fact that gave birth to Beef Pho; Hanoi was the capital of French-Indochina [compiled nations of Vietnam, Laos, Cambodia, & the Chinese territory of Guangzhuowan]. Thus, translating a strong presence of French colonists. The demand from French palates brought the European cow.
Naturally, the European cow (as an ingredient) would find its way to Hanoi’s food scene to be utilized as an essential ingredient; beef found its way to be the permanent substitute for water buffalo in pho. Considering these historical contexts & cultural intersections, going into the 20th century, Pho would be an iconic staple in street food in Hanoi. And its popularity was contagious. In the next 50 years, Pho would go from a local Hanoi favorite to a national dish.
[1950s-1975] In the latter half of the 20th century, food rationing was imposed on the citizens of Vietnam, in particular rice. And left no room for other ingredients (beef) as it was considered a luxury item. This “shift in policy” is immediately reflected in the way people cook. Recipes were adapted. And Vietnam’s iconic Beef Pho evolved into Chicken Pho.
[1980’s] The International Vietnamese Diaspora community is a generation without. Their generation [birth years: 1950s-1980s] experience severe hunger. Thus, translating into their special relationship with food. In their new communities, they would attempt to assimilate. However, their memory taste of Pho remained. And it was in these ex-pat Vietnamese communities that Beef Pho, once again, had its uprising.
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Top Round Bush-Gyu “Samurai” Wagyu is perfect for Phở Tái Bò
Wagyu cuts [such as NY Strip, Filet Mignon, and Ribeye) are in the highest demand. And if you’ve had wagyu at a restaurant, it was probably one of these cuts. However, they are not ideal for Pho. It tends to fall apart. Top Round Bush-Gyu offers a cost-effective cut that is perfect for thin slices for Phở Tái Bò.
Want to know a secret? Top Round Wagyu is one of my favorite cuts. Why? Because it has the perfect balance of texture, it’s very flavorful, and it doesn’t break the bank. In my opinion, Top Round Wagyu is a comparable cut to the Wagyu loins, aforementioned. Particularly, Bush Gyu “Samurai Wagyu” Top Round from Hasegawa Farms.
HOW TO COOK
Phở Tái Bò
Prep Time: 2 hours 30 minutes
Ingredients
Broth
2 lb. Beef Chuck
1 each Yellow Onion
1 each Garlic, Head
2 oz Hawaiin Ginger, Fresh & Unpeeled
1 packet Tumami Pho Spice Blend [or substitute [2] star anise, [1]cinnamon stick, [½] tsp fennel seeds [¼ ] tsp cloves]
2 tbsp Organic Sugar
Kosher Salt As needed
4 tbsp Son Fish Sauce
Water Fill to cover [do not overfill beyond max capacity, reference Instapot manual]
2 quarts Beef Bone Broth
Pho Noodles
14 oz. Pack Three Ladies Dried Pho Noodles
Garnishes
12 oz Top Round Bush-Gyu “Samurai” Wagyu
16 oz Bean Sprouts
2 bunches Scallions, sliced
½ each Yellow Onion, sliced
1 each Jalapeno, sliced
1 bunch Thai Basil
Hoisin as needed
Sriracha as needed
optional Tiger Satế [this is my favorite pho condiment]
Instructions
Sanitation
Please wash your hands before and after every task. And sanitize all equipment and surfaces that had contact with raw meat
Prepare the Beef Chuck
Brine Beef Chuck to clean and remove any impurities that seep into the pho broth
a. In a large pot, fill it with 2 quarts of cold water
b. Add 2 tablespoons of kosher salt, mix until salt is dissolved
c. Submerge the beef for 15-20 minutes
d. Drain water and rinse beef under cold water, until water runs clear
Make the Broth
Roast Aromatics
a. Set oven on broil (low) preheat for 5 minutes [or fire roast on gas stove]
b. Slice ginger into 1” chunks, do not peel
c. Slice onion into 1 “ chunks do not peel
d. Break apart garlic cloves, do not peel
e. Place all aromatics in the oven to broil for 10 minutes.
f. Place all roasted aromatics into Instapot
Toast Spices
a. In a small saucepan, place in the cinnamon stick, star anise, clove, and fennel seeds
b. Heat saucepan over low heat for 3-4 minutes, continually moving the pan to prevent the spices from burning
Add spices into the Instapot with Beef Chuck
Fill the Instapot with 2 quarts of Bone Broth
Season the Instapot
a. 1 tsp Kosher Salt
b. 4 tbsp Son Fish Sauce
Fill the Instapot with water up to max line
Set Instapot on “High Pressure” for 1 hour
After the Instapot timer goes off, release the pressure [reference manual]
Remove Beef Chuck from broth to cool at ambient temperature
Strain the broth through a fine mesh strainer
Transfer broth to a pot and bring to a simmer
Once the pot comes to a simmer, bring the heat down to a low-medium
While the broth is cooking, it's a good time to prepare the noodles, and also the herbs for the table so you have everything ready
Continue to skim the broth to remove impurities
Continue to simmer the broth for an additional 30 minutes.
Turn the heat to low, to keep the soup hot.
Cook Noodles
Soak the dried rice noodles in hot tap water for 10 minutes. They will soften just a bit, and become more opaque. Drain the noodles.
Simultaneously. bring a separate pot of water to a boil.
Bring 2 quarts of water to boil
Add noodles, stir occasionally to prevent sticking and burning
Cook until the noodles are done (2-3 minutes)
Once the noodles are done, drain the noodles into a food colander and rinse them thoroughly with cold water until the water runs clear.
Butcher Bushu Gyu Top Round Steaks [Samurai Beef]
Top Round Sub Primal is 40-50 lbs.
Top Round steaks freeze really well, especially with a food saver . Cut 3” x 6 “ blocks
In this YouTube tutorial learn [ How to butcher Top Round Steaks ]. It’s very easy.
a. Once steaks are portioned into 3” x 6 “ blocks, thinly slice steak on it’s bias lengthwise
b. Layer a piece of plastic film on each slice, and use a mallet to pound the slices thinner
c. Transfer steak slice to a plate
Prepare Garnishes
Sliced stewed Beef Chuck into 1” slices
Slice 2 bunches of scallion
Rinse and clean 16 oz. of mung bean sprouts- to get them crispy, soak them in cold water for 5 minutes prior to serving
Thai Basil is kept whole
Assembly
In a large soup bowl, first, start with your pho noodles to a bowl
Garnish with stewed Beef Chuck slices
Garnish bean sprouts, Thai basil, and scallion
Garnish sliced Bushu Gyu slices
Ladle boiling broth into the bowl.
Serve with hoisin, sriracha and tiger satế on the side.
