Authentic Beef Pho Recipes

AUTHENTIC VIETNAMESE BEEF PHO (PHO BO) RECIPE

Steps:

• 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, 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.

AUTHENTIC PHO

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
• Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
• Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
• Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
• Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

BEEF PHO

Steps:

• Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.
• Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
• Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
• Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and Sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

TRADITIONAL VIETNAMESE BEEF PHO RECIPE BY TASTY

Steps:

• 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.
• Enjoy!

BEEF PHO

Steps:

• Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot.
• Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes.
• Add the beef broth, 2 quarts water, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.)
• Shred the meat from the shanks with two forks, discarding any bits of cartilage, then stir back into the broth. Discard the bones.
• Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha.

BEEF PHO

Steps:

• Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
• Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins - this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
• Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.

AUTHENTIC BEEF PHO

Steps:

• Preheat oven to 425 degrees F.
• Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
• Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
• Place the Star anise, cinnamon, cloves, coriander, and fennel in a cheesecloth bag.
• Place bones, onion, ginger, salt, fish sauce and cheesecloth bag in a large stockpot or crockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer for 12-18 hours.
• Strain broth into another kettle. Skim fat off top if needed. Heat to low boil before serving.
• To serve,.
• Prepare rice noodles by covering them in room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.
• Divide noodles among 4 large serving bowls; top with raw sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, jalepeno slices, hoisin sauce, and chile-garlic sauce on the side for people to add as desired.