How to make Vietnamese Beef Noodle Soup PHO
PHO is considered as the most popular dish of Vietnamese cuisine and also worldwide well-known for its original scrumptiousness. It does take a lot of time to make a great Pho, but the result is always worth the effort. Let’s cook this amazing dish with me!
2 lbs beef bones
1.5 lbs beef
lime juice, siracha
Step 1: Put the beef bones in a sauce pan filled with water, bring to a boil over high heat. When you can see the gunk rising on top, dump out the whole pot and rinse the bones carefully. Put the bones in a clean sauce pan and fill with water again. This is a crucial step to achieve a clear broth in the end.
Step 2: With the beef, I’m gonna use chuck roll cut, but you can choose other inexpensive cuts. Put it in the pot, add in a peeled onion and a tsp salt, then turn the heat on high. As long as the broth starts to boil again, lower the heat and skim off the foam rising on top, you’re gonna need to do this step occasionally in order to make the broth clear.
Step 3: For the Pho typical aroma, grill onion, shallots, cinnamon stick, star anises, black cardamon and ginger until slightly charred. I usually place an aluminum foil over the stove to get it done more conveniently, but you can grill them with other methods you prefer. Then place the spices into a teabag or tea ball and drop into the broth. Now simmer the broth for about one and a half to 2 hours. Remove the beef when it’s cook all the way through and place in to a bowl filled with cold water to prevent it from turning dark.
Step 4: With the spring onions, separate the white part from the greens, then slice them thinly, cut the white into strips and set a side. Roughly chop the cilantro. To cut the beef, use a kitchen towel to tap it dry and slice against the grain into a thin slices, the thinner, the better.
Step 5: Remove the onions and shallot from the broth cause we don’t want them to break and make the broth less clear. Also remove the fat to make the broth less greasy. Season the broth to your taste with fish sauce, salt and sugar. The broth is finally done.
Step 6: After cooking the pho noodle following the package instruction, place a handful onto a large serving bowl, top up with beef slices, white and green onion. Bring the broth to a rapid boil, then ladle it over the noodle. If you’re a fan of rare beef, you can also add some thin slices then ladle the steamily hot broth over it, we call it Pho Tai.
To serve Pho, add in the cilantro, Siracha and lime juice to enhance the flavour, and enjoy! The topping and the herbst many vary between the different regions of Vietnam and this is the original Pho that comes from Hanoi. I hope you’re gonna give this amazing Pho a try and let me know how it turns out. Happy cooking!