pho bo

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

cinnamon

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

water

oz rock sugar

lb beef tendon

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

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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Vietnamese Beef Noodle Soup (Pho Bo)

This simple recipe uses the Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Enjoy a delicious and authentic bowl of hot beef noodle soup in about an hour.

Vietnamese Instant Pot Beef Noodle Soup with Oxtail (Phở Đuôi Bò)

oxtail

oz ginger (about 4 inches)

yellow onions (peel outer layer)

phở spices

sea salt

fish sauce

rock sugar

MSG (optional)

11 oz cooked beef balls (1 package)

lbs rice noodles

Yellow onion

Red chili peppers/jalapenos

Lemons/limes

Preparations

Clean the oxtail with a tablespoon of coarse salt and lime juice, rinse and drain dry (cleaning is optional but recommended to remove any foul barnyard smell). Slice the unpeeled ginger into thick coins and give them a light smash. Peel the outer layer of the onion. If using pre-cooked beef meatballs, slice them in half and set them aside.

Sear the oxtail and render some fat

I&#8217;m using an 8-Quart Instant Pot pressure cooker, switch to the sauté mode to fry and sear the beef on all sides until golden brown. Remove the oxtail. Add the onions and ginger to the pot and sear them until they become aromatic (about one minute). Add oxtail back into the pot, fill the inner pot with water up to the ⅔ max line, press the Pressure Cook button, and set the timer to 30 minutes, then press Start. It will take about 20 minutes to reach temperature.

Prepare the garnishes

thinly slice the green onions (remove the root ends and keep the bottom white part long, about 2 inches), and thinly slice the rest. Peel and thinly slice the yellow onion. Thinly slice the jalapenos. Cut the lime into wedges.

Prepare the spices

Toast the pho spices in a small skillet for 30 seconds, then place them in a spice bag and tie it closed.

Prepare the Noodles

Add the rice noodles to a large mixing bowl and fill it with water. Soaking the rice noodles in water helps remove excess starch, separate the strands, and makes cooking quicker.

Stop the Cooking

When the pressure cooker is done, use the quick release method. I like to do this outside because it can get messy. A lot of oil will be at the top of the stock. Skim the top layer of oil and discard it or save it to use as oil for other recipes.

Season the stock

Press Sauté and change the setting to High. Adjust as necessary to maintain a low simmer. Season the stock with rock sugar, sea salt, fish sauce, and MSG. Add the spice bag and simmer for about 15 minutes.

Strain the stock

Remove all the solids from the stock. Set aside the meat to cool and discard the rest. Once the meat is cool enough to handle, you can remove it from the bones for easier eating (optional, great for kids).

Finish the broth

Add more water up to the ½ line, making a total of 4 quarts. Add the sliced beef balls and stems of green onions. Once the mixture comes to a boil, the broth is done.

Cook noodles and assemble the bowl for serving

To cook the noodles, bring a medium pot of water to a boil. Blanch a serving of noodles, one at a time, for about 5 seconds. Transfer noodles to a bowl, add oxtail and your desired toppings. Ladle in hot broth and meatballs. Squeeze in lime and enjoy.

https://www.youtube.com/watch?v=2P22NxD-EHM

Want quick pho? Try this simple Instant Pot pho recipe. This recipe uses an Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Pressure cook for only 30 minutes. Enjoy a delicious and authentic bowl of Vietnamese beef noodle soup in about one hour, from start to finish.

You Will Need:
4½ lbs oxtail
3 oz ginger (about 4 inches)
2 yellow onions (peel outer layer)
1 packet phở spices
2½ tablespoons sea salt
3 tablespoons fish sauce
 ﻿﻿﻿﻿25 grams rock sugar
2 teaspoons MSG (optional)
11 oz cooked beef balls (1 package)
2 lbs rice noodles
Green onions
Yellow onion
Red chili peppers/jalapenos
Lemons/limes

Full printable recipe: https://www.vickypham.com/blog/pho-bo-instant-pot-oxtail

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Quick & Easy Pho: Vietnamese Instant Pot Oxtail Beef Noodle Soup (Phở Đuôi Bò)

Enjoy the wonderful flavors of Vietnam's with this traditional beef pho recipe. This Southern-style variation of beef pho features flat rice noodles with tender beef slices in an aromatic and hearty beef broth.

lbs beef bones

shallots (or 2 yellow onions)

Chinese cinnamon

coriander

beef stock

lbs thinly sliced eye-round beef steak

11 oz cooked beef balls (Bo Vien)

lbs fresh rice noodles

cilantro (roughly chop)

green onions/scallions (slice thinly)

jalapenos (slice thinly)

Clean the bones

Cleaning the bones will get rid of all the impurities and ensure a clear broth. Bring a large pot of water to a rolling boil. Add beef bones and boil for 8 minutes or until foam float to the top. If using marrow bones, boil for only 3 minutes. Any longer will remove the marrow, which would not be good. Remove the bones from the pot and rinse the bones well under cold running water. Discard the water and clean the pot.

Roast the aromatics

Peel the shallots and slice the ginger into thick coins. Transfer shallots and ginger to a baking tray and roast in the toaster oven at 400°F for 20 minutes or until lightly charred on the edges.

Simmer

In the clean pot, add water (5 quarts) and bring to a boil. Add cleaned bones, shallots, and ginger. Cook for 2 hours, uncovered on a low simmer. Occasionally, use a ladle or mesh strainer to skim off any impurities that float to the top and discard.

Remove solids

Remove all the aromatics and bones from the stock and discard. There may be a good amount of tender meat on the bones so remove the meat from the bones and set aside as a meaty topping before discarding bones.

Toast the spices and continue simmering

In a small frying pan, dry roast (no oil) the spices for about 30 seconds or until fragrant. Shake them around to prevent burning. Wrap the roasted spices in a cheesecloth or if you are using the pho spice seasoning packet, use the accompanying spice bag. Add to stockpot. Simmer on low for 30 minutes. After 30 minutes, remove the spice packet.

Season stock

Add rock sugar, fish sauce, salt and MSG (optional). Start with a little at a time and adjust to your taste. Make sure to allow the sugar to completely melt before taste testing.

Prepare the noodles

Cook rice noodles per package instructions.

Assemble and serve

Divide noodles evenly between eight bowls. Add your choices of meat with the raw slices of eye-round beef steak on top. Ladle hot broth over the raw beef slices. Top with a bit of white/yellow onions, green onions, and cilantro. Serve with hoisin and sriracha sauce, and a small platter of bean sprouts, Thai basil, jalapenos, lime, and enjoy.

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