PHO KIM CHI RECIPES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
• Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
• Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
• Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
• Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Steps:

• Mix yogurt, garlic, ginger, gochugaru, fish sauce, salt, and pepper in a medium bowl. Cut chicken thighs crosswise into thirds and add to bowl. Massage yogurt mixture into chicken until well coated. Cover and chill at least 1 hour and up to 3 hours.
• Meanwhile, place soybeans in a medium saucepan and pour in 2 cups cold water; bring to a boil. Immediately drain soybeans and rinse under cold running water. Return to pot, pour in 1 cup cold water, and bring to a boil again. Immediately remove from heat and let cool slightly. Transfer soybeans and water to a blender and blend until a thick purée forms. (It’s okay if the soybeans are a bit chunky still; they’ll soften in the braise.) Set aside.
• Heat oil in a large Dutch oven over medium-high. Working in 2 batches, remove chicken from marinade, letting any marinade that wants to cling stay on, and cook, stirring occasionally, until browned all over, 5–7 minutes per batch. Using a slotted spoon, transfer chicken to a plate as you go, leaving all the crunchy bits and oil in pot. Set any remaining marinade aside.
• Reduce heat to medium-high. Combine onion, kimchi, tomato paste, and reserved marinade in same pot and cook, stirring and scraping up browned bits constantly to prevent burning, until onion is softened and tomato paste darkens slightly and begins to stick to bottom of pot, about 10 minutes. Return chicken, along with any juices collected on plate, to pot and stir in broth, butter, and reserved soybean purée. Bring to a simmer and cook until chicken is just cooked through, 10–15 minutes.
• Divide rice among bowls and ladle chicken mixture over. Top with scallions and chile. Serve with pickles alongside if desired.