Pho (Vietnamese Beef Soup)

Steps Cook Recipes Pho (Vietnamese Beef Soup) using 26 ingredients and 8 steps

Pho (Vietnamese Beef Soup) - Taste, and add salt or more seasoning, if necessary. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Pho Vietnamese Beef Noodle Soup Fragrant beef broth made aromatic by simmering with toasted spices, ginger, and scallions poured over paper thin slices of beef on top of rice noodles are good enough by themselves, but with the traditional Pho toppings of bean sprouts, fresh cilantro and basil, thin slices of hot peppers (if you're brave), and. Set a rack in the upper third of the oven and preheat the broiler. Drain the bones in a colander and rinse under cold running water.

Phở or pho (UK: / f ɜː /, US: / f ʌ, f oʊ /, Canada: / f ɑː /; Vietnamese: [fəː˧˩˧] ()) is a Vietnamese soup consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef) (phở bò), sometimes chicken (phở gà).

Pho is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide.

You can cook Pho (Vietnamese Beef Soup) using 26 ingredients and 8 steps. Here is how you achieve that.

Ingredients cook Pho (Vietnamese Beef Soup)

1. You need broth.
2. You need 5-6 pounds beef knuckles or leg bones.
3. You need 6 quarts cold water.
4. You need 2 medium onions, quartered.
5. Prepare 4 -inch piece of fresh ginger, halved lengthwise.
6. You need 2 cinnamon sticks.
7. Prepare 1 tablespoon coriander seeds.
8. It's 1 tablespoon fennel seeds.
9. It's 6 star anise.
10. You need 6 whole cloves.
11. Prepare 1 black cardamom pod (see note below).
12. It's 1 1/2 tablespoons salt.
13. It's 1/4 cup fish sauce.
14. It's 1 -inch piece yellow rock sugar (see note below).
15. Prepare assembly.
16. It's 1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles (see note).
17. Prepare 1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note).
18. It's 1/4 cup thinly sliced onions (see note).
19. It's 1/4 cup chopped cilantro leaves.
20. It's for the table.
21. Prepare Sprigs fresh mint and/or Asian/Thai basil.
22. It's Bean sprouts.
23. You need Thinly sliced red chilies (such as Thai bird).
24. You need Lime wedges.
25. You need Fish sauce.
26. You need Hoisin sauce.

Pho (Vietnamese Beef Soup) instructions

1. Add beef bones to a large pot that will hold at least 10 quarts. Then, cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3 to 5 minutes. During this time, impurities and foam (or scum) will be released and rise to the top. Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 6 quarts of cold water..
2. Meanwhile, move an oven rack to a high position then turn broiler to high. Line a baking sheet with aluminum foil. Place quartered onions and halved ginger onto baking sheet then broil for 10 to 15 minutes, turning onions and ginger occasionally so that they become charred or browned on all sides..
3. Add cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and the black cardamom pod to a dry frying pan. Place onto low heat and cook, stirring occasionally until fragrant. About 5 minutes. Place toasted spices into a cotton muslin bag/herb sachet or cheesecloth then tie with butchers twine to seal..
4. Bring stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the bag or sachet of toasted spices. Add 1 1/2 tablespoons of salt, a 1/4 cup of fish sauce and the rock sugar. Continue to simmer broth, uncovered, for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it..
5. Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer. The broth will have a layer of fat at the the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove..
6. ASSEMBLY Bring the broth to a gentle simmer over medium heat.

   If you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 15 to 20 minutes until soft and opaque. If you are using fresh, add to a colander then rinse with cold water..

7. To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls. (We like to fill each bowl by 1/3 with noodles)..
8. Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and cilantro. Serve bowls with a plate of optional garnishes listed above..

Pho (Vietnamese Beef Soup) - Other slow cooking cuts like chuck and gravy beef are also less "beefy". Vietnamese pho broth is traditionally made with beef stock, but you are also welcome to mix things up and use chicken or veggie stock instead if you prefer. Bring to a boil, reduce heat, and cover. Beef Noodle Soup (Pho Bo) is a quintessential Vietnamese dish and this step-by-step recipe shows you how to make this amazing, hearty soup from scratch. If you're a fan of Beef Pho and have always wanted to learn how to make this delicious soup at home, this is an authentic recipe to try. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. Thank you and good luck