MasterChef

FRI 8/7c AUG 1

Recipes

The Morning After Soup

Recipe Courtesy of Angel Moore-Soukkay

My signature dish is a Vietnamese beef noodle soup called pho bo. I also call it "The Morning After Soup." Normally, it is a breakfast soup in Vietnam and it's also great for hangovers. I first learned about this soup from my former in-laws, who are Laotian and Vietnamese. This soup is full of fresh herbs like mint, basil and cilantro, and bean sprouts and you may season it with nuoc chom (fish sauce) or hot sauce, hoisin sauce, and fresh limes.

I love this soup, I make it all the time, and the beauty of this soup is it can use chicken or seafood instead of beef. It's the broth that makes the soup.

Ingredients

For The Soup

  • 3 quarts water
  • 2-3 pounds beef brisket
  • 2 whole cloves
  • 5-7 star anise pods
  • 2 carrots cuts into thirds
  • 2 cinnamon sticks
  • 2 medium onions (red, preferably) cut into halves
  • 2 teaspoons sugar
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil
  • salt
  • 3 tablespoons fish sauce, or to taste
  • 8-ounce jar of instant beef paste

For The Noodles And Accompaniments

  • 1/2 pack vermicelli rice noodles
  • 1/2 bunch fresh cilantro
  • 1/2 bunch fresh mint
  • 1/2 bunch fresh basil
  • 1/2 pound fresh bean sprouts
  • 2 limes, quartered
  • 1/2 cup chopped scallions
  • 1/2 white onion, thinly sliced

Dressings

  • chili oil
  • hoisin sauce or oyster sauce
  • Sriracha
  • fish sauce (nuoc cham)
  • pepper

Directions

To Make The Soup

  1. In a large skillet add oil and garlic, slightly brown.

  2. Add beef brisket, lightly searing each side.

  3. Place brisket, water, cloves, star anise, carrots, onion, cinnamon, fish sauce, salt and sugar in large stock pot.

  4. Once stock starts to boil, turn down a soft rolling boil for 45 minutes to 1 hour.

To Make The Accompaniments

  1. Soak vermicelli noodles in warm water 20-30 minutes, set aside.

  2. Once noodles turn white drain water and place in separate serving bowls.

  3. Chop cilantro, mint, basil and scallions. Rinse bean sprouts and set all aside, separately.

To Serve

  1. Once stock has reached its optimum taste, remove brisket and cut into thin slices.

  2. Place beef slices on top of noodles, add stock to taste. Add mint, basil, cilantro, bean sprouts, onions and scallions to taste.

  3. Season your soup with the remaining condiments to taste. Finish with a fresh squeeze of lime.

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The Morning After Soup