Chao Long is a Filipino style Pho inspired by the Vietnamese prepared with rice noodles on a richer and sweeter beef broth served with chunks of beef, calamansi and herbs.
- 6 cloves garlic. minced
- 1 thumb sized ginger, thick sliced and pounded
- 4 tbsp fish sauce
- 2 tsp five spice powder
- 1 tbsp brown sugar
- 1 kg beef brisket, cubed
- 1 kg beef bones
- 3 pcs carrots, cubed
- 2 stalks lemongrass, pounded
- 1 whole head garlic, minced
- 2 red onions, quartered
- 2 litres water
- 4 tbsp tomato paste
- 2 tbsp banana ketchup
- 2 tbsp soy sauce
- white pepper
- Combine all marinade ingredients, mix it well.
- Place beef brisket in a large bowl then pour mixed marinade ingredients, distribute marinade using your hand making sure each piece of beef is coated with the mixture. Set aside for 30 minutes.
- In a large pot add beef bones and enough water to cover everything. Bring to a boil and let it continuously boil for 10 minutes. Drain the pot, rinse bones with running cold water to remove any scum attached to it. Set the bones aside.
- In a separate pot add the clean parboiled bones, pour the two litres of water, add the lemongrass and 1 tbsp of salt, bring to a boil then simmer while covered for 2 hours.
- In a pan add oil, once hot brown marinated beef brisket on all sides. Remove from pan then set aside. Deglaze the pan by adding 1/2 cup of water then pour the liquid into the pot with boiling bones.
- Using the same pan, add oil then sauté garlic and onions.
- Add the tomato paste then cook for a minute.
- Add soy sauce and banana ketchup, cook for one more minute.
- Place the beef back then toss to combine. Turn heat off.
- Back to the pot with bones, pour all of the pan contents into the pot, add the carrots. Deglaze the pot with the stock to get all that flavour in, then pour the liquid back into the pot. Bring back to a boil then simmer in low heat for 1 to 1 1/2 hours or until beef brisket is tender. Season with salt and white pepper then turn heat off.
- Prepare noodles in a bowl, pour soup, and add some beef and carrots. Garnish with coriander, sliced onions, and bean sprouts. Serve with calamansi on the side.