Ingredients
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500 g Beef kneecap
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500 g Beef brisket
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4 L Water
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2 pcs Cinnamon stick
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2 pcs Mccormick cloves whole
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3 pcs Mccormick star anise whole
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2 pcs Mccormick bay leaves whole
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1 tbsp Mccormick black pepper whole
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½ tsp Mccormick anise seed whole
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1/3 cup White sugar
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½ tsp Mccormick iodized salt
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2 pcs Onion torched
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¼ cup Thai fish sauce
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1 tsp Mccormick coriander seeds
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1 tsp Fennel seeds
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250 g Rib eye beef thinly sliced and cooked in pho broth
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300 g San remo angel hair pastaboiled
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50 g Bean sprouts
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1 tbsp Fresh coriander
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1 tbsp Thai basil
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½ tsp Fresh mint
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30 g Carrots
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as needed Tortilla wrapper
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30 ml Pho broth
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½ tbsp Lee kum kee hoisin sauce
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½ tbsp Mccormick sriracha sauce
Directions
Steps
|
1
Done
|
Place beef kneecap and beef brisket in a stock pot, add water and simmer for 30 minutes. |
|
2
Done
|
Discard water and wash off meat. |
|
3
Done
|
Add water again and add all remaining ingredients of the Pho Broth. |
|
4
Done
|
Simmer for 2 to 3 hours or until stock has reduced in half. Adding water if needed. |
|
5
Done
|
Prepare the filling and set aside. |
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6
Done
|
Mix dipping sauce and set aside. Place in chiller until ready to use. |
|
7
Done
|
AssemblyWarm tortilla wrapper and lay on a clean surface. |
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8
Done
|
Generously lay the Phoritto filling and wrap tightly. |
|
9
Done
|
Grill for 1 minute or less and serve with dipping sauce on the side. |
