beef pho

Recipe video above. Experience the magic of one of the greatest soups in the world with this easy to follow traditional recipe! The depth of flavour in the broth will blow you away - it looks so clear and light but it&#x27;s packed with flavour!

Vietnamese Pho recipe

onions (, halved)

ginger (, sliced down the centre)

star anise

cinnamon quills

cardamon pods

((the spice cloves!))

coriander seeds

1.5kg / 3lb beef brisket

1kg / 2lb meaty beef bones

1kg / 2lb marrow bones ((leg, knuckle), cut to reveal marrow)

water ((15 cups))

tbsp white sugar

salt

ml / 3 tbsp fish sauce ((Note 2))

rice

/ 1 oz beef tenderloin, raw, very thinly sliced ((Note 4))

Beansprouts, handful

Lime wedges*

red chilli*

Hoisin sauce*

Sriracha* ((for spiciness))

Heat a heavy based skillet over high heat (no oil) until smoking.

Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.

Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.&nbsp;

Aromatics

Rinse bones &amp; brisket then cover with water in large stock pot.

Boil for 5 minutes, then drain.

Rinse each bone and brisket under tap water.

Remove impurities:

Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.

Add bones and brisket, onion, ginger, Spices

Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.

Cover with lid, simmer 3 hours.

Remove brisket (should be fall-apart tender), cool then refrigerate for later.

Simmer remaining soup UNCOVERED for 40 minutes.

Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.

Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.

Broth:

Prepare rice noodles per packet, just prior to serving.

Place noodles in bowl. Top with raw beef and brisket.

Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.

Serve with Toppings on the side!

Assemble:

Here's what you need: mixed beef leg bones, ginger, large garlic, medium yellow onion, cinnamon, whole black peppercorn, whole star anise, beef brisket, kosher salt, fish sauce, boneless sirloin steak, flat rice noodle, fresh mung bean sprouts, small red onion, jalapeño, fresh thai basil, lime, hoisin sauce, siracha

Traditional Vietnamese Beef Pho Recipe by Tasty

beef leg bones, shin, knuckle and marrow bones

oz ginger, 2 large hands, halved lengthwise

garlic,

kg medium yellow onion, halved lengthwise

cinnamon

black peppercorn

lb beef brisket

kosher salt

fish sauce,

sirloin steak

lb flat rice noodle,

mung bean sprouts

red onion, very thinly sliced lengthwise

jalapeño, sliced into thin rounds

basil

lime,

hoisin sauce

siracha

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Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.

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. Return the blanched bones to the stockpot.

Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.

Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.

Season the brisket liberally with salt and add it to the stockpot.

Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.

Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.

Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.

Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.

Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.

Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.

https://vid.tasty.co/output/91445/landscape_480/1524780649

A traditional beef pho soup recipe with low carb noodle options to fit into keto and paleo diets.

Low Carb Vietnamese Pho Soup Recipe

coconut oil

2 inch piece of fresh ginger, (sliced)

onion,

garlic, (smashed)

cloves

cardamom pods, (smashed)

water

beef broth

fish sauce ((gluten free))

palm sugar ((omit

flank steak

shirataki noodles

jalapeños, (sliced)

basil leaves

Place a large stock pot over medium heat. Add the onion wedges, ginger, garlic, cinnamon, star anise, cloves, cardamom, and coconut oil. Sauté the onions and spices for about 10 minutes, stirring to brown the onions on all sides.

Pour in the water, beef broth, fish sauce, and sugar. Bring to a simmer. Then lower the heat if needed, and simmer for at least 60 minutes. (P.S. Fish sauce has a funky aroma, but tastes amazing! Don't skip it.)

Meanwhile, flash-freeze the flank steak for 30 minutes. It should be frozen on the outside, yet still mostly thawed on the inside. Then slice the steak against the grain into paper-thin pieces.

Use a skimmer to pull all the onions, and spices out of the broth. Then arrange the mung bean sprouts, sliced jalapeno, lime wedges and basil on a serving plate.

Add in the noodles to the broth and cook for 2-3 minutes, or according the the package instructions.

Turn off the heat and stir in the thin pieces of beef. They should be thin enough to cook in the hot broth without additional heat.

Scoop the pho into bowls and allow guests to add their own veggie garnishes.

https://content.jwplatform.com/videos/lzFaj6cd.mp4

Low Carb Vietnamese Pho Soup Recipe – A traditional beef pho soup recipe with low carb noodle options to fit into keto and paleo diets.

Low Carb Vietnamese Pho Soup

Authentic Vietnamese Beef Pho (Pho Bo) Recipe

lbs beef knuckles

lbs beef oxtail ((see notes))

water ((or enough to entirely cover the meat))

onions

ginger

star anise ((with pods))

½ Tbsp whole cloves

Tbsp black peppercorns

garlic ((smashed))

daikon

shallots

fish sauce ((see notes))

Tbsp salt ((plus more to taste, the original recipe calls for 2 Tbsp))

oz flat rice noodles ((pho noodles, see notes))

sirloin

onion

scallions

Sriracha chili sauce

Hoisin sauce

cilantro leaves

limes ((quartered))

Mung bean sprouts

Thai basil leaves

Perilla leaves

Coriander leaves

whole red or green chiles

Place the beef bones and the oxtail in a large stockpot. Add the water. The bones should be completely covered with water. If not, add more. Bring to a boil and let the the bones boil while you are preparing the rest of the ingredients.

Cut two peeled onions in half. Char each half by holding it with tongs over open flame of a gas stove or place it under the broiler. This will bring out the aroma and deepen the flavor of the broth. Repeat the same with the ginger and set aside.

In a small skillet, lightly toast, frequently stirring, the anise pods. cloves, peppercorns, and garlic for about 5 minutes, or until fragrant. Set aside to cool.

Check on the boiling bones in the stockpot and skim off any scum that has accumulated.

Add the toasted spices and garlic, charred onion and ginger, daikon, cinnamon stick, and shallots to the stock. Boil for 15 minutes, then bring down to a gentle simmer.

Add the rock sugar (optional), fish sauce, salt, and stir well. Continue to simmer for 2½ hours, uncovered, periodically skimming off any scum or fat as they accumulate. The broth will be ready to eat after 2 1/2 hours,&nbsp; but the longer you simmer the better it will become. Continue simmering, covered, for up to 10-12 hours in total for the ultimate pho bo.

When the broth is done cooking, remove the pot from the heat and set aside to cool a little. Remove the bones and oxtails and set aside. You can use the meat and the bone marrow in the soup. Strain the broth through a fine mesh strainer into a new stockpot. The broth should be richly colored but clear. Bring the broth back to gentle simmer.

Fill a large pot with hot tap water. Soak the rice noodles in the water for about 10 minutes. They should soften just slightly: the hot pho broth will cook them the rest of the way.

Drain the noodles and place them in six individual soup bowls. Arrange the sliced raw beef on top, followed by thinly sliced onions and scallions.

Slice the oxtail meat and add it to the bowl as well as any of the bits of meat and bone marrow taken from the bones.

Pour the boiling hot broth into the soup bowls, making sure it covers the raw beef. The broth will cook the beef as well as the noodles. Give it a few minutes to do so, then serve with the pho garnish platter. A squeeze or two of lime juice will help cut the richness of the broth. The sauces can be added to the pho bo or used as a dipping sauce for beef. Using them as a dipping sauce will prevent from spoiling the wonderful flavor of the broth.

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

oz rock sugar

lb beef tendon

fennel seeds

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

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

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Vietnamese Pho recipe

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Authentic Quick and Easy Vietnamese...

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The most viewed beef pho recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine