PHO BO: VIETNAMESE BEEF NOODLE SOUP
Pho is a classic Vietnamese noodle soup, supposedly invented in Hanoi in the early 20th century. With this dish, everything's about the broth-if you don't have the right broth, you don't have the dish. Reprinted with permission from "Vietnamese Home Cooking," by Charles Phan. Published by Ten Speed Press.
Provided by Charles Phan
Categories main-dish
Time 7h
Yield 6 servings
Number Of Ingredients 26
Steps:
- For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
- Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
- For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
- Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5-10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.
VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF
In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings
Provided by Mai Pham
Categories Soup/Stew Beef Ginger Onion Stir-Fry Dinner Lime Hot Pepper Anise Clove Noodle Cilantro Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 main-dish servings
Number Of Ingredients 23
Steps:
- 1. In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.) When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove one piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.
- 2. When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.
- 3. To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.
- How to Char Ginger and Onions:
- To char ginger, hold the piece with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3 to 4 minutes. Char the onions in the same way. Peel and discard the blackened skins of the ginger and onions, then rinse and add to the broth.
VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF
Steps:
- In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked (this cleans the bones and meat and reduces the impurities that can cloud the broth). When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove 1 piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices, and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.
- When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag or piece of cheesecloth and add to the broth. Let infuse until the broth is fragrant about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.
- To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions, and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chiles, lime juice, and black pepper.
PHO (VIETNAMESE BEEF AND RICE-NOODLE SOUP)
Steps:
- Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.
- Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
- Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat. Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma. Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine. Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
- Let the broth simmer, uncovered, skimming occasionally. After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return bones to the broth. Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. Taste the broth and add more salt or fish sauce as needed.
- Meanwhile, soak the rice noodles in cold water for at least 20 minutes. Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
- Bring a large pot of water to a boil and add the drained noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute. Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles. Warm 6 large bowls by rinsing the with hot water and divide the noodles among the bowls.
- Just before serving, return the broth to a full boil. Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Serve immediately, along with the platters of garnish.
QUICK AND EASY BEEF AND RICE NOODLE SOUP
This recipe is my version of Vietnamese beef pho. It's perfect for a weeknight and full of flavor.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
- Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
- Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.
PHO BO - BEEF NOODLE SOUP
This is from a Vietnamese cookbook, lent to me by a friend. The ginger makes for a spicy, flavourful broth.
Provided by Sackville
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Make the broth by bringing the stock to a boil.
- Add the ginger, cinnamon, coriander seeds and star anise.
- Simmer for 15 minutes, then add the sugar, salt, pepper and fish sauce.
- Strain the broth and return to the pan, keeping hot over a low heat.
- Boil a pan of water and cook the noodles until al dente.
- When you put the noodles in the water, put the beef in the hot broth to cook. You don't need to boil it. The beef will cook just from the heat of the broth because it is so thinly sliced.
- Drain and divide the noodles among individual bowls.
- Add a handful of beansprouts, some shallots and coriander.
- Ladle the hot broth and beef over.
- At the table, each person can add the hoisin sauce, chilli sauce, lime juice, fresh chilli and basil to taste.
Nutrition Facts : Calories 698.8, Fat 15.5, SaturatedFat 6, Cholesterol 39.4, Sodium 2680.7, Carbohydrate 116.3, Fiber 4.9, Sugar 5.9, Protein 23.1
FAUX PHO BO (VIETNAMESE BEEF NOODLE SOUP)
This is an easy version that starts with canned beef broth. Some of the ingredients may be hard for people in some parts of the world to find--I live in an area with a large Asian population so I've never had any trouble myself. Be careful when using the sriracha or sambal oelek, as they are very hot. Fish sauce, to the uninitiated, smells really awful--but it doesn't taste like it smells. Once you've added it to your soup, you won't smell it nearly so strongly and it adds a pleasant, salty, seafood-y flavor to your food.
Provided by Halcyon Eve
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a 6 quart stockpot, combine broth, onion, ginger, lemongrass, cinnamon, and peppercorns (tie the seasonings loosely in cheesecloth for easier removal). Bring to a boil, reduce heat, cover, and simmer for 1 hour.
- Meanwhile, prepare rice noodles and garnishes.
- Arrange bean sprouts, basil, cilantro, chilies, and limes on a large platter.
- To prepare rice noodles, bring 4-6 quarts of water to a boil. Add rice noodles and stir to separate. Cook until just barely tender, about 2-3 minutes. Drain well. If not quite ready to serve, rinse noodles and drain again.
- To serve, remove seasonings (except onions) from broth; keep broth hot.
- Place ½ cup rice noodles in each of 6 large, deep bowls.
- Arrange thinly sliced beef over noodles, fanning out to increase surface area. Ladle very hot broth over beef and stir to cook.
- Serve immediately. Pass garnish platter, hoisin sauce, fish sauce, and sambal oelek or sriracha sauce for people to add as desired.
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HANOI BEEF AND RICE NOODLE SOUP (PHO BO) RECIPE
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5/5 (1)Calories 404 per servingServings 6
- To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; sauté 8 minutes or until ginger and shallots are slightly charred. Add water and next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes). Skim fat from surface; discard fat. Keep warm.
- To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water. Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls. Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round. Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired.
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- 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.
- 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.
- 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.
- Trim and wash the cilantro. Wash the bean sprouts and trim the tails if needed. Wash the Thai basil and sawtooth herb.
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