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

“Quick” Beef and Chicken Winter Pho

Both exotic and comforting, pho is the perfect accompaniment for a rainy winter day. 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 traditionally served over thinly sliced raw beef, cooked brisket or tendon along with rice noodles and a garnish of fresh herbs. For the winter Cabernet Sauvignon 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 mizuna lettuce and winter herbs.

Ingredients

  • 3 Tbsp Jordan Extra Virgin Olive Oil

  • 1 pound oxtail, cut into ½-inch pieces

  • 2 pounds chicken wings or backs, roughly chopped

  • 1½ pounds lean ground chuck

  • 1 leek

  • 1 bunch scallions

  • 1 sweet onion, outermost peel removed

  • 1 3-inch piece ginger, split in half

  • 1 cinnamon stick

  • 4 star anise

  • 1 tsp coriander

  • 1 tsp black peppercorn

  • 3 sprigs fresh thyme

  • 3 quarts chicken stock or water

  • ⅓ cup fish sauce (Red Boat is recommended)

  • 3 Tbsp Demerara sugar

  • 1 Kaffir lime, zested and juiced (Mexican lime may be substituted)

  • Fennel pollen, for seasoning adjustments

  • Herbs, vegetables, and citrus, for garnish (such as basil, marjoram, tarragon, thyme, lime wedges, bean sprouts and chilis)

  • Conserve of mushrooms, for garnish

  • Black truffles, for garnish

Ingredients

  • 3 Tbsp Jordan Extra Virgin Olive Oil

  • 1 pound oxtail, cut into ½-inch pieces

  • 2 pounds chicken wings or backs, roughly chopped

  • 1½ pounds lean ground chuck

  • 1 leek

  • 1 bunch scallions

  • 1 sweet onion, outermost peel removed

  • 1 3-inch piece ginger, split in half

  • 1 cinnamon stick

  • 4 star anise

  • 1 tsp coriander

  • 1 tsp black peppercorn

  • 3 sprigs fresh thyme

  • 3 quarts chicken stock or water

  • ⅓ cup fish sauce (Red Boat is recommended)

  • 3 Tbsp Demerara sugar

  • 1 Kaffir lime, zested and juiced (Mexican lime may be substituted)

  • Fennel pollen, for seasoning adjustments

  • Herbs, vegetables, and citrus, for garnish (such as basil, marjoram, tarragon, thyme, lime wedges, bean sprouts and chilis)

  • Conserve of mushrooms, for garnish

  • Black truffles, for garnish

Instructions

serves 6

Preheat oven to 450 and prepare a hot direct fire for grilling.

Heat a heavy bottomed rondeau (soup pot) over medium-high heat, add 2 tablespoons of the oil and allow to nearly smoke. Carefully add oxtails and begin to brown, about 5 minutes. Add the chicken wings and continue to cook for another 10 minutes, occasionally stirring. Add the ground chuck and stir to combine. Place the pan in the preheated oven to brown (20-30 minutes). While the meat and bones are browning, lightly oil the leek, scallions and onion. Grill until charred on all sides and reserve.

Heat a pressure cooker pot (Fagor brand is recommended) over medium-high heat and film the bottom with the remaining 1 tablespoon of oil. Add the split ginger cut side down and caramelize. Add the spices and thyme and stir until fragrant. Remove the rondeau from the oven and carefully scrape the contents into the pressure cooker. Deglaze the rondeau with 1 cup of the chicken stock and add that to the pot. Slice the onion in half and add it to the pot along with the leek and scallions. Add the fish sauce, sugar and remaining chicken stock, then bring to full pressure over medium heat. Reduce the heat until pressure is just maintained and set a timer for 1 hour. After 1 hour, remove the pressure cooker from the heat and allow it to depressurize naturally. This is essential if the broth is to remain clear. When the broth has cooled enough to transfer, carefully strain out the solids with a fine meshed sieve or cheese cloth and chill the broth quickly over ice. Allow any fat to rise to the surface and skim to remove. At this point, the pho may be reheated and finished for service or safely refrigerated for up to three days or frozen for 1 month.

When you are ready to serve, skim any remaining fat from the chilled stock and bring to a simmer*. Make final seasoning adjustments with fresh lime juice, fish sauce, sugar and fennel pollen. Arrange seasonal garniture on a side plate—lime wedges, basil, chilies and bean sprouts in the summer months, and heartier herbs and greens in the winter months. Bring the simmering pho tableside and ladle the broth into six warmed bowls, allowing the aromatics to fill the room. Sprinkle each bowl with conserve of mushrooms. Add garniture to your liking.

*At this point, pho may be reduced to intensify flavor.

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