Vietnamese Beef Noodle Soup – Pho Recipe

Prep time

45 minutes

Cook time

3 hours 20 minutes

Total time

4 hours 5 minutes

 

Making your own fabulous bowl of Vietnamese pho soup at home is not hard, all you need is a straightforward recipe, a few secrets and a nice big stockpot. We realize our recipe may look daunting, but this is quite simple to do and there is a lot of inactive time while you wait for the broth (we’ve just been extra tedious to share everything we know).

Our recipe will yield 3 1/2 to 4 quarts of broth.

Yield: 6 servings

You Will Need

FOR Pho Broth

• 5 to 6 pounds of beef knuckles or leg bones
• 6 quarts cold water
• 2 medium onions, quartered
• 4-inch piece of fresh ginger, halved lengthwise
• 2 cinnamon sticks
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 6 star anise
• 6 whole cloves
• 1 black cardamom pod (see note below)
• 1 1/2 tablespoons salt
• 1/4 cup fish sauce, (We prefer Three Crabs Brand)
• 1-inch piece yellow rock sugar (see note below)

FOR Assembly of Pho Soup Bowls

• 1 to 2 pounds small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
• 1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
• 1/4 cup thinly sliced onions (see note)
• 1/4 cup chopped cilantro leaves

OPTIONAL Garnishes Served Alongside Pho

• Sprigs of fresh mint and/or Asian/Thai basil
• Bean sprouts
• Thinly sliced red chilies (such as Thai bird)
• lime wedges
• Fish sauce
• Hoisin sauce

Directions

FOR Pho Broth

1. Parboil Bones: 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.
2. 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.
3. Char Onion and Ginger: Move an oven rack to a high position then turn broiler to high. Line a baking sheet with aluminum foil.
4. 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.
5. Toast Spices: Add cinnamon sticks, cardamom 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.
6. Place toasted spices into a cotton muslin bag/herb sachet or cheesecloth then tie with butchers twine to seal.
7. Simmer Broth: 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.
8. Next, add 1 1/2 tablespoons of salt, a 1/4 cup of fish sauce and the rock sugar.
9. Continue to simmer broth for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it.
10. Strain Broth: Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer.
11. Skim Fat: 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.

ASSEMBLING Pho Soup Bowls

1. Heat Broth: Bring the broth to a gentle simmer over medium heat.
2. Soak or Rinse Noodles: 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.
3. Cook 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).
4. Fill Bowls: Now, arrange slices of raw meat into bowl. Then top with hot broth. Finish broth with onion slices and cilantro.
5. Serve bowls with a plate of optional garnishes listed above.

Notes and Tips

Black Cardamom Pod: Oddly enough, black cardamom is a member of the ginger family. It is quite powerful – providing a smoky aroma. You can buy black cardamom at Asian markets, however, if you have difficulty finding it, you may leave it out of the recipe.

Yellow Rock Sugar: This is also known as “lump sugar” and is sold at Asian markets. Look for it sold in a box. You will most likely need to break the rock sugar into smaller chunks. You can use a hammer or rolling pin to do this.

Noodles: You can usually find fresh noodles at Asian markets. If you cannot, simply use dried “banh pho” noodles. Follow directions on package for cooking. For the fresh noodles, you will most likely need to immerse the noodles into boiling water for a few seconds. For dried, you will need to soak the noodles in hot water for 15 to 20 minutes or until softened and opaque. Check the package for specific directions.

Raw Beef: Either ask your butcher to thinly slice the meat or if slicing at home, place beef into the freezer for 15 minutes to harden a little. Then, carefully thinly slice the beef across the grain into 1/16-inch thick slices.

Onions: Raw onion can be overpowering. So, thinly slice the onions then submerge them in some water. Set aside for 15 to 20 minutes then drain and rinse. This will tone down the “raw” flavor of the onion.

Recipe adapted and inspired by Andrea Nguyen of Viet World Kitchen and Jaden Hair of Steamy Kitchen.

Read more: http://www.inspiredtaste.net/4307/vietnamese-soup-pho/#ixzz2sIBJaihY