PHỞ BÒ RECIPE - VIETNAMESE TRADITIONAL BEEF NOODLE SOUP
Pho Bo (Vietnamese Beef Pho Noodle Soup) is the national dish of Vietnam it is a food that is something that many Vietnamese cherish in their hearts. Learn how to cook beef pho and serve it with the authenticity of a Vietnamese.
Ingredients
To make the Broth
- 3 lbs of beef bones
- 1 1 lb shank of beef
- 1.25 lbs of beef Brisket
- 14 1/2 cups of water (about 3.75 Quarts)
- 1 teaspoon salt (and additional salt for seasoning)
To make the Spice Blend
- 1 large piece of bark from cassia or 3 or 4 cinnamon sticks (about 0.2-0.25 oz)
- 7 cloves
- 6 star anise
- 2 teaspoons of fennel seeds
- 1 teaspoon coriander seeds
- 1 1/2 -2 black cardamom pods in the form of crushed open
To enhance the Aromatics
- 2 large thumb-sized pieces ginger. Cut in half lengthwise, and then two pieces (about 2.5 2 oz)
- Two medium-sized yellow onions skin-on, cut into halves (about 12 8 oz)
- 4 to 5 shallots
For Seasonal Wear
- 1 teaspoon rock sugar
- 1 tablespoon fish sauce (to taste)
For the Bowls
- 1.5-2 lbs cooked rice noodles
- thinly cut pieces of steak thinly sliced steak, like tenderloin or sirloin (optional to choose if you wish to serve a unique beef Pho)
- One medium-sized yellow onion thinly cut in half-moons (try to get them to be paper-thin)
- white scallion portion and part of the white scallion,
- cilantro, thinly cut
- Green scallion portion, thinly cut
- freshly cracked black pepper
Instructions
Make the Broth
- Par boil beef bones in plenty of water to boil for 10 minutes before transferring into a bowl of cold water. Rinse the bones. Make a stock pot using 3.75 4 quarts of water to an unbeatable simmer. Add the bones along alongside 1 teaspoon of salt, and two slices of ginger (about 2 inches long).Let the mixture get to a point of boiling and remove any foams. Then reduce to an ice-cold simmer. Cover with the lid and cook gently over 6 to 8 hours.
- While the bones are simmering while cooking, use kitchen twine to tie up the shank and beef brisket. Boil the meat under boiling for about two minutes. Rinse them and add them into the stock pot. Set the heat to an even simmer. Skim off any foams. Cover the lid by securing it.
- Cook the beef shank and brisket until the meat is tender enough to suit your taste. Brisket of beef can require 2.5-3 hours, while shanks of beef can require 1-1.5 hours. Once they're cooked take them out of the broth and place them in the bowl of iced water. When they are cool, you can refrigerate them in the event that the broth isn't finished at this point.
- About 2.5 hours prior to completing cooking the broth, cook onions ginger, shallots, and garlic (all with skin on) on the grill pan or on the stove. It could take between 10 and 15 minutes, and you'll see burned marks on the skin of the onions. The onions will be more tender and soft with juices bubbling. Remove the skin and charcoal-colored part of the onions as well as ginger and shallots.
- In a pan over medium-low to medium heat, cook the spices for a couple of minutes until they are fragrant. Be cautious not to burn the spices (especially those with cloves). Include them in an herb bag.
- Remove any excess fat from the broth (note that you should leave some of the fat). Put the spice bag onions, ginger, and shallot into the stock pot , and cook the broth for around 2 hours prior to serving. then take them out.
- Before serving, spice the broth with salt (I usually add an additional teaspoon salt) as well as rock sugar and fish sauce according to your preference. Also , check how much water has evaporated and add liquid to your broth, if required. Each bowl requires 1 1/2-2 cup (360-480ml) in broth based on the size (medium and large).
Make Beef Pho Bowls
- Slice the beef brisket finely, rubbing against the grain.
- Serve rice noodles in bowls for serving. Add cooked beef slices fresh beef pieces (optional) thinly sliced onions, thinly cut cilantro, scallions and freshly cracked black pepper.
- Bring the broth back up to an unbeatable boil. Add the white pieces of scallions to cook for a few seconds. Then immediately pour the soup into bowls of pho. Serve it immediately with any an accompaniment that you like. Check out the list of accompaniments in the notes below.
Notes
You are able to serve Pho with beef With your preferred accompaniments with the accompaniments of your choice: with your choice of accompaniments: (quay) with lime wedges and bird's-eye chili, poached eggs, syrup, hoisin, vegetable dish with sprouts of beans Thai saw-tooth and basil. Every region of Vietnam uses different condiments and you can learn more about it in the article. The shank and brisket from beef can be cooked at any moment while simmering the bones. Be sure to allow enough time for simmering together with the bones as the bones require 6-8 hours to cook, while the brisket takes 2 to 3 hours, and shank requires about an hour.
The bones may be simmered for up to 8-12 hours to enhance the flavor. The ginger, onions shallot, shallot, and spice mix should be added in the final 2 hours of simmering broth. If you can't locate beef shanks or oxtails, you can substitute the oxtails in place. Oxtails need to simmering for slightly longer, approximately 3-4 hours or until the meat is soft. This recipe can serve six people. It can be expanded to feed 7-8 by adding a little water as well as fish sauce and rock sugar. Be sure to taste the drink prior to adding water to ensure that you don't dilute the flavor excessively My Pho This recipe is more Northern-style cooking, however you can include more fish sauce and rock sugar, and cook the spices for a while to achieve a more Southern-style, if you wish. If you'd like to serve the soup with a rare beef toppings along with cooked beef, I would suggest 2 oz of beef slices raw per serving. For making ahead of the day prior to storing and storing the pho: There are two options:
- Stop after about 2.5 hour of cooking to cook your bones (after Step 4 of section Prepare the Broth section). The broth should be refrigerated. The next day, scrape off fat that has hardened (note that you should leave some of the fat) and continue cooking as in the step 5.
- Stop following Step 7 in the Prepare the Broth section. Keep the broth in the refrigerator. Next day cook the broth over the stove, using a small piece of ginger as well as a small quantity of spices (like the small pieces of cinnamon, star anise or the clove) for 20-30 mins if you are noticing that the spice aroma isn't as strong as it was the previous day.