Jordan winery beef and chicken winter pho soup recipe webhero 0048 « back to recipes

“Quick” Beef and Chicken Pho

Both exotic and comforting, pho is the perfect accompaniment for the colder days. Like fine Cabernet Sauvignon, a well-made pho offers layers of warmth, complexity and spice. Traditionally a broth-based soup on bone, this Vietnamese dish is usually served over thinly sliced raw beef, cooked brisket or tendon along with rice noodles and a garnish of fresh herbs. For this Cabernet Sauvignon soup pairing, our wine country pho recipe is served with an umami-rich conserve of wild mushrooms simply prepared with Jordan Extra Virgin Olive Oil and garnished with fall or winter herbs.

Ingredients

  • Mushroom conserve

  • Beef and chicken pho stock

  • Fresh sage, thyme or marjoram, for garnish

  • Shaved black truffles, for garnish

For the mushroom conserve

  • 2 pounds assorted mushrooms (chanterelles, shiitakes, hen-of-the-woods, trumpet, and oyster)

  • 2 cups Jordan Extra Virgin Olive Oil

  • 1 clove garlic

  • 2 sprigs thyme

  • 2 Tbsp sherry vinegar

  • ¼ tsp kosher salt

For the beef and chicken pho stock

  • 5 Tbsp grapeseed or canola oil

  • 3 pounds oxtail, cut into sections

  • 2 pounds chicken wings or backs

  • 1 leek, sliced in half lengthwise

  • 1 bunch scallions

  • 1 yellow onion, quartered

  • 1 3-inch piece of ginger, sliced in half lengthwise

  • 1 3-inch cinnamon stick

  • 4 star anise

  • 1 tsp coriander seeds

  • 1 tsp black peppercorns

  • 3 sprigs fresh thyme

  • 3 quarts chicken stock or water

  • ¼ cup fish sauce

  • 2 Tbsp Demerara sugar (1 Tbsp light brown sugar may be substituted)

  • 1 lime, zested and juiced

Ingredients

  • Mushroom conserve

  • Beef and chicken pho stock

  • Fresh sage, thyme or marjoram, for garnish

  • Shaved black truffles, for garnish

For the mushroom conserve

  • 2 pounds assorted mushrooms (chanterelles, shiitakes, hen-of-the-woods, trumpet, and oyster)

  • 2 cups Jordan Extra Virgin Olive Oil

  • 1 clove garlic

  • 2 sprigs thyme

  • 2 Tbsp sherry vinegar

  • ¼ tsp kosher salt

For the beef and chicken pho stock

  • 5 Tbsp grapeseed or canola oil

  • 3 pounds oxtail, cut into sections

  • 2 pounds chicken wings or backs

  • 1 leek, sliced in half lengthwise

  • 1 bunch scallions

  • 1 yellow onion, quartered

  • 1 3-inch piece of ginger, sliced in half lengthwise

  • 1 3-inch cinnamon stick

  • 4 star anise

  • 1 tsp coriander seeds

  • 1 tsp black peppercorns

  • 3 sprigs fresh thyme

  • 3 quarts chicken stock or water

  • ¼ cup fish sauce

  • 2 Tbsp Demerara sugar (1 Tbsp light brown sugar may be substituted)

  • 1 lime, zested and juiced

Instructions

serves 6

Brush any dirt off of mushrooms and remove stems. Heat oil in a saucepot over medium-low heat. Add garlic and thyme and allow the garlic to permeate the oil until fragrant, about 5 minutes. Remove the garlic and thyme and add the mushrooms. Gently stir the mushrooms in the oil and cook for 5 minutes. Remove from heat, stir in vinegar and salt and allow the mushrooms to cool completely in the oil. Use for serving immediately or store in the refrigerator in a sealed container for up to a week.

Prepare a hot direct fire for grilling.

Place the oxtail and chicken wings on a rimmed sheet pan. Drizzle 2 Tbsp of oil over the meat and toss to coat. Place under the broiler until the oxtail and chicken wings are thoroughly browned. Flip and continue to broil until browned on the other side. Reserve until needed.

In a large bowl, toss to coat the leek, scallions, and onion with 2 Tbsp of oil. Place on the grill and grill until charred on all sides. Reserve.

In a large heavy-bottomed pot, heat the remaining 1 Tbsp of oil over medium-high heat, sauté the ginger cut side down until caramelized. Add spices and thyme and stir until fragrant, about 2 minutes. Next, add oxtail, chicken, leek, scallions, onion, chicken stock or water, fish sauce, sugar, lime zest, and juice. Bring to a boil over high heat then reduce to a low simmer. Simmer for 4 hours or until stock has reduced by a third. Strain out the solids with a fine meshed sieve or cheesecloth and chill quickly in a large bowl placed in an ice bath. Remove any fat that rises to the surface. Reheat broth to serve or refrigerate in a sealed container for up to three days or freeze for up to a month. Alternatively, a pressure cooker can be used for this step by sautéing the ginger and spices over medium heat, adding the remaining ingredients, and cooking for 1 hour with full (high) pressure. Allow to depressurize naturally for a clear broth.

To serve, place a serving of mushroom conserve in each bowl and pour hot pho stock over. Garnish with fresh herbs and shaved black truffle (if desired).

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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