Costa Rican Ceviche 

Vietnamese Pho

Chef: Joshua Weissman

Date: October 2023

INGREDIENTS

Broth: 

5-6  pounds (2.2-2.7 kilo) beef bone (knuckle and marrow) 

1 pound (450g) chuck roast

5.5qt (5.25 liter) water 

2 large yellow onions 

1 large whole piece of ginger 

5 cloves, toasted 

5-6 star anise, toasted 

3 black cardamom pods *optional* 

1/3 cup (35g  ) coriander seeds, toasted 

1 cinnamon stick, toasted 

1/4 cup fish sauce 60ml 

1.5 tablespoons (22g) brown sugar  

Stems from 1 bunch of cilantro 

More fish sauce and brown sugar (to taste)  

For The Bowls: 

Cooked Rice Noodles 

Thinly sliced flank steak 

Cooked chuck roast from broth 

Thinly sliced Thai chilies 

Thinly sliced sweet white onion 

Thai basil 

Cilantro 

Mint

INSTRUCTIONS

Broth Method:

Start by placing the meat and bones on a foil lined baking sheet and spray with cooking oil. Roast in a 475F oven for 30-45 minutes.

Set the aromatics like ginger and onions onto a foil lined baking sheet, coat in oil, and put under the broiler for 10-12 minutes. 

Sear the chuck roast on all sides on a ripping hot oiled medium skillet. 2-3 minutes per side. Place to the side.

Add all the bones to a large stock pot covered with cold water. Let sit for 5 minutes.

Place on the stove and slowly bring to a simmer. Skim off any scum and foam. 

Once simmering, add in the onions, ginger, seared chuck roast with cloves, star anise, cardamom pods, coriander seeds, cinnamon stick, fish sauce, and brown sugar. Mix to combine then let simmer uncovered for 2 hours. 

After 2 hours, remove the chuck roast and simmer for another 2 hours. 

Remove all the bones and drain into a large pot through a mesh strainer.

Season with a few splashes of fish sauce and pinches of brown sugar. 

 While still hot add in the stems of a bunch of cilantro leaves wrapped in tied cheesecloth to steep in the broth for 15 minutes before removing.