authentic pho bo

Beef Noodle Soup / Pho Bo&nbsp;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. I’ll show you how to make&nbsp;a rich and hearty beef stock using my “secret” ingredients and how to infuse the soup with the aromatic signature pho spices. Awesome food takes time to make and this dish is worth all the love and effort you put into it. Feel good about taking the time to prepare a healthy and tasty meal for your family and friends. Enjoy!

Beef Noodle Soup / Pho Bo

lbs beef leg bones

lbs oxtail

Tbsp salt (, divided)

white vinegar (, divided)

lbs beef brisket

sweet onion

knob ginger

lb white radish

water

oz rock sugar

lb beef tendon

cinnamon

star anise

coriander seeds

fennel seeds

cloves

cardamom

cilantro

bean sprouts

Thai basil

sawtooth herb

green onions

brown onion

jalapeños

limes

red chilies

Tbsp fish sauce

(14) oz packages rice sticks/pho noodle (, size Medium)

lb beef eye of round

tsp black pepper

Hoisin sauce

Sriracha sauce

Transfer half of the beef bones into a large colander and sprinkle with 1 Tbsp salt. Add the remaining bones and oxtail and sprinkle with another 1 Tbsp salt. Using your fingers, gently rub the salt onto the bones and oxtail. Under cold running water, wash each piece thoroughly and transfer into a large bowl. Add 2 Tbsp salt and 1/4 cup white vinegar to the bones and oxtail. Fill the bowl with cold water. Let soak for 10 minutes. Rinse the bones and oxtail under cold running water.

Fill a large stockpot half full with water and bring to a rapid boil. Add the bones and oxtail into the pot. As the water comes to a boil again, gently stir everything. (This helps to move the impurities to the surface.) Skim off the foam and discard. Boil vigorously for 6-7 minutes. Pour out the boiling liquid and discard. Transfer all pieces into a colander. Under cold running water, wash each of the bones and oxtail. Run your fingers along each piece washing away any loose bits of meat or marrow.

Wash the stockpot with soap and hot water.

Sprinkle 1 Tbsp salt on both sides of the brisket. Rinse off the salt using cold water. Pat dry with paper towels.

Peel off the skin of the sweet onion. Cut the onion in half. Place the onion halves and ginger on a cooking grate or directly on the burner. Cook over Medium Low heat until charred. Rotate the onion and ginger so they char evenly. This takes approximately 10 minutes. Peel off the charred outer skin of the onion and discard. Use a small knife to scrape off all the char and then rinse with water. Peel off the ginger skin and discard. Cut the ginger in half lengthwise.

Remove the skin of the white radish using a vegetable peeler. Cut the radish into large chunks.

Fill the stockpot with 6 quarts water. Bring to a rapid boil over High heat. Add the beef bones filling the bottom of the pot. Add the white radish, ginger and onion. Add the beef brisket. Place the remaining bones and oxtail on top of the brisket. (Layering it this way keeps the brisket submerged in the liquid.) Add the rock sugar and 1 Tbsp salt. Add enough water to cover the bones completely.&nbsp;

As the liquid comes to a boil, skim off the foam and discard. When it comes to a gentle boil, reduce the heat to Low. Cover the stockpot leaving a slight gap. Let the stock simmer for at least 1 1/2 hours. Every 30 minutes, skim off the foam and discard. Cook using Low heat. Avoid boiling the stock vigorously which will make the stock cloudy and reduce the liquid.

Making the Soup

Transfer the beef tendons into a large bowl. Sprinkle both sides with 1 Tbsp salt. Drizzle 1/4 cup white vinegar on top. Coat the tendons with the salt and vinegar solution. Let rest for 10 minutes. Rinse well with cold water. Transfer the tendons into an Instant Pot pressure cooker. Cover the tendons with an inch of water. Cover with the lid and pressure cook on High for 30 minutes. Allow for a full natural pressure release.

Transfer the tendons into a bowl of ice water and let soak for 1 minute. Transfer to a clean bowl and cover. Store in the refrigerator until it’s time to slice the meats for serving.

Cooking the Beef Tendon

Break the cinnamon sticks into smaller pieces using a pestle or rolling pin. In a small skillet over Low heat, add the cinnamon sticks, star anise, coriander seeds, fennel seeds, cloves and cardamom pods. Stirring occasionally, toast the spices until they are fragrant, approximately 7-8 minutes.

Transfer the spices into a large tea filter. Close the opening of the filter bag by tying with cooking twine.

Toasting the Spices

Trim and wash the cilantro. Wash the bean sprouts and trim the tails if needed. Wash the Thai basil and sawtooth herb.

For the green onions, separate the root from the stems. Transfer the root portions into a small bowl and set aside for now. Chop the green onion stems and transfer into a small bowl. Chop the cilantro and add to the chopped green onion stems. Combine together. Set the bowl aside for now.

Cut the brown onion into thin slices. Transfer to a small bowl and set aside for now.

Slice the jalapeños into thin coins.

Cut the limes into wedges.

Arrange the bean sprouts, Thai basil, sawtooth herb, jalapeños, lime wedges and red chilies onto a large plate. Refrigerate until ready to serve.

Preparing the Herbs and Vegetables

Remove the beef brisket and transfer into a large bowl of ice water. Rotate in the ice water and let soak for 2 minutes. Transfer the brisket to a plate. Cover and set aside for now.

Add the spice bag and immerse in the stock. Continue simmering for another 30 minutes.

Transfer the spice bag, vegetables and beef bones into a large bowl and discard. Transfer the oxtail into a large bowl of ice water. Let soak in the ice water for 1 minute. Transfer the oxtail to a bowl and set aside for now.

Filter the stock into a large pot by pouring it through a strainer covered with cheesecloth.

Transfer just the amount of soup stock you plan to eat right away into a smaller saucepan. Season with fish sauce and adjust to your taste.

Completing the Soup

Transfer the dry rice noodle into a large colander and bowl. Fill the bowl with warm water. Soak the noodles until they are limp, approximately 10 minutes. Drain the rice noodle.&nbsp;

Bring a large pot of water to a rapid boil. Transfer the noodles into the boiling water and stir together. Cook until you can easily pinch a noodle in half between your fingers, approximately 3-4 minutes.

Drain the noodles into a large colander. Rinse with cold water. Toss the noodles in the colander to remove the excess water. Optionally, use a salad spinner to remove the water.

Spread out the noodles on a large plate and let air dry while continuing with the next steps.

Cooking the Rice Noodle

Dry the beef tendons using a paper towel. Holding firmly onto the tendon, slice it in half lengthwise. Cut the tendon into thin slices.

Cut the beef brisket into smaller sections, approximately 3-inches wide. Cut each section into thin slices, cutting across the grain.

The oxtail can be served as-is. Optionally, remove the meat from the bones using a small spoon.

Arrange the cooked meats on a large plate.

Thinly slice the beef eye of round and put on a separate plate.

Slicing the Meats

To serve, transfer some rice noodle into a medium-sized soup bowl. Add a few pieces of the oxtail, brisket and tendon. Add a green onion root and brown onion slices.

Bring the soup stock to a gentle boil. Add a few slices of the beef eye of round and cook in the stock to the desired doneness, a few seconds for rare and until no longer pink for well done. Transfer the beef slices into the bowl. Ladle a generous amount of the soup stock into the bowl. Top the soup with the chopped green onions and cilantro mixture and freshly ground black pepper.

Serve this amazing Beef Noodle Soup with the fresh herbs and vegetable platter along with Hoisin sauce and Sriracha sauce.

If you enjoy rare beef, simply add the raw beef eye of round slices directly into the noodle bowl. Pour the hot soup stock on top and this will partially cook the beef.

Serving the Beef Noodle Soup

https://www.youtube.com/watch?v=MrgdrReEwkM

Sharing my recipe for Beef Noodle Soup / Beef Pho, a quintessential Vietnamese noodle soup with rich, aromatic stock, abundant meats, fresh herbs and vegetables. Learn how to make this amazing soup in this step-by-step video.

Written recipe: http://runawayrice.com/noodles-rice/vietnamese-beef-noodle-soup-pho-bo/

Tools used in this video:

13 qt Stainless Steel Footed Colander http://amzn.to/2iTJjpi

20 Qt. Stainless Steel Mixing Bowl http://amzn.to/2huwgKF

Cuisinart 466-26 Contour Stainless 12-Quart Stockpot with Glass Cover http://amzn.to/2hyXhAv

Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker http://amzn.to/2zXBhqp

Zwilling 8" Skillet http://amzn.to/2hzcQbu

Oxo Salad Spinner http://amzn.to/2yBpv0A

Finum 100 Tea Filters, Large, Brown http://amzn.to/2yCb5NU

Pho Spices http://amzn.to/2zHmnSr

Rice Stick Noodle 3-14 oz package http://amzn.to/2hyTLpL

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Ingredients:

Soup Stock:
6 lbs beef leg bones
2 lbs oxtail
2 lbs beef brisket
1 lb beef tendon
1 lb beef eye of round
7 Tbsp salt, divided
1/2 cup white vinegar, divided 
1 large sweet onion
4-inch knob ginger
1/2 lb white radish
6 quarts (24 cups) water
2 oz rock sugar
3 Tbsp fish sauce
2-14 oz packages rice sticks/pho noodle, size Medium
2 cinnamon sticks
4 whole star anise
1 Tbsp coriander seeds
1 tsp fennel seeds
10 cloves
3 cardamom pods
 
Garnishes and Accompaniments:
1 bunch green onions
1 bunch cilantro
1/4 small brown onion
2 cups bean sprouts
1 bunch Thai basil
1 bunch sawtooth herb
2 jalapenos
2 limes
4 red chilies
1/4 tsp ground black pepper
Hoisin sauce
Sriracha sauce

Servings: 8-10 servings

Nguyên liệu:

Nước Phở:
2.7 Kg xương ống bò
900 g đuôi bò
900 g thịt nạm bò
450 g gân bò
450 g thịt nạc bò (beef eye of round)
7 m. canh muối, chia phần
120 ml dấm trắng, chia phần
1 củ hành tây lớn
1 nhánh gừng chừng 10 cm
225 g củ cải trắng
6 L nước
55 g đường phèn
3 m. canh nước mắm
2-400 g 1 gói bánh phở khô lọai vừa
2 thanh quế
4 tai hồi
1 m. canh hột ngò
1 m. cà phê hột tiểu hồi
10 đinh hương
3 thảo quả

Trang trí và ăn kèm:
1 bó hành lá
1 bó ngò rí
¼ củ hành nhỏ
200 g giá
1 bó lá quế
1 bó ngò gai
2 trái ớt Mễ
2 trái chanh
4 trái ớt đỏ
¼ m. cà phê tiêu xay
tương Hoisin
tương ớt Sriracha

Được: 8-10 phần ăn


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Music
Italian Afternoon Twin Musicom (http://www.twinmusicom.org/)
Licensed under Creative Commons: By Attribution 3.0
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Vietnamese Beef Noodle Soup (Pho Bo)

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