Today I made northern Vietnamese style beef Phõ (is that the right accent? No, but the closest my keyboard allows). The Northern style is typically simpler and more savoury than the Southern which tends to have a sweeter broth.
Anyway. This was quite challenging to do on a Kamado.
First, you need to get a load of bones for the broth. I used some beef marrow bones and knuckle, shoulder and an oxtail. Plus a pig's foot which is also common in the North to add some richness and gelatin to the broth.
First off, soak the bones overnight in cold water. Drain in the morning, refill the water and bring to a rolling boil for a few minutes. Then empty the pan, clean it, rinse the bones - this gets rid of a lot of the impurities and scum that would otherwise make the broth cloudy. I couldn't think of a way to do this easily on the Kamado as my cooking area isn't set up for lots of water and rinsing. So I cheated and did it on the kitchen cook top.
Once you have done that, get some big shallots (or yellow onions) and ginger and char them up for 10-15 minutes on the Kamado. Then let them cool and remove the skins. Crush the ginger a bit. I used a 4lb lump hammer as it happened to be to hand.
Now refill your pot(s) with fresh water and bring to a rolling boil. Then reduce the heat to a low simmer. Add your aromatics (the roasted shallots & ginger, Chinese black cardamoms (seeds only - unless you like the stronger camphor notes from the pod), star anise, coriander seed, fennel seed, some dried shrimp, some palm sugar, and a couple of heavy duty cinnamon sticks. I also added about a lb of boneless brisket. And some Vietnamese fish sauce.
Let this simmer on the K for a couple of hours, then remove the boneless beef, cover with water for 10 minutes and then leave to cool.
Keep simmering the broth for 3 or 4 more hours. Then you need to strain it all through a muslin/cheesecloth to clarify it. Leave the classified broth to simmer and adjust seasoning to your preference.
Simmering is really hard on a Kamado. Boiling is easy, but simmering occurs at around 92 - 98C (sub 212F) and that's kind of tricky - or at least it was for me. At one point, my fire almost went out and I had to pull the pans of broth and cooking grid off the Kamado and mess with the coal. I got it dialled in eventually though.
That's all you can do on the Kamado. The next bit is the assembly and condiments.
I got some sirloin steak which I sliced thinly while raw. I also sliced up the brisket from the broth. Then I softened some rice stick noodles in hot water. Into the bowls went the noodles, the cooked and raw beef, some bean sprouts and some red onion. Then the broth went over the top to cook the raw beef and soften the beans sprouts.
Condiments typically include Hoi-sin sauce, chilli sauce, fresh mint, coriander and any other herbs you fancy. Also sliced birds eye chillies, spring onions, more fish sauce etc, to taste.
Anyway. It was good. I've got lots more broth left which I will freeze once it has cooled.
Just received my Kamado Joe Classic ll last week. I know absolutely nothing about operation, but I've been studying up. Wanted to dive into a briskit, but decided to follow the advice here and start a bit less ambitiously. I'm sure I'll be mostly a reader at first, but do not be surprised to hear some new guy questions from time to time... Lookin' forward to smellin' some smoke.
These themes are hard to put together and I haven't had the chance to check out every possible application of it. If you find something that isn't working adequately, let me knmow and I'll see if I can tweak it out...