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Pho (Vietnamese Beef Soup)
Pho (Vietnamese Beef Soup)

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We hope you got benefit from reading it, now let’s go back to pho (vietnamese beef soup) recipe. To cook pho (vietnamese beef soup) you need 26 ingredients and 8 steps. Here is how you cook it.

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

Making your own Vietnamese pho soup at home is not hard, all you need is a straightforward recipe, a few secrets and a nice big stockpot. If you're sitting there and wondering "what is pho," it's a delicate (and delicious) Vietnamese noodle soup, made from beef. Authentic Pho recipe from award-winning cookbook author and foremost expert in Vietnamese cuisine, Andrea Nguyen! With a broth that's light yet so full of flavor. This unbelievably delicious Vietnamese Pho Recipe is made with a nourishing beef broth infused with fragrant spices, chewy noodles, and tender Pho (pronounced "fuh") is a popular Vietnamese Noodle Soup and a recipe truly worth learning how to master.

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