Pho Bo Beef Noodle Soup Recipes

PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)

Steps:

• Soak rice noodles in hot water to cover.
• Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
• Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
• Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
• Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.

PHO BO: VIETNAMESE BEEF NOODLE SOUP

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.

PHO BO (VIETNAMESE BEEF NOODLE SOUP)

Steps:

• Wrap ginger, anise, shallots and cinnamon in two layers of cheesecloth; tie with heavy cotton string.
• In a 10 qt pan, combine beef chuck, broth, 2 1/2 qts water, nouc mam sauce, sugar and spice bundle. Cover and bring to a boil over high heat. Uncover, reduce heat and simmer until beef is tender when pierced (1 1/2 to 1 3/4 hours).
• With a slotted spoon, transfer meat to a freezer container and freeze overnight. Cool soup and then refridgerate overnight.
• The next day, take frozen beef chuck and thinly slice across the grain into 2 to 3 inch slices.
• Skim and discard fat from broth. Add 1/8 tsp salt and 2 tbsp Nouc Mam sauce. Bring broth back to boil.
• Arrange bean sprouts, chiles, basil, cilantro, and limes on a platter.
• Once broth boils, reduce to simmer. Immerse sliced sirloin in simmering broth (use wire strainer or skimmer) and cook just until brown on the outside but still pink in the center (30 seconds to 1 min). Lift out and set aside.
• Mound hot cooked rice noodles equally in deep bowls (at least 3 cup capacity). Top equally with beef chuck, sirloin, yellow onion and green onions.
• Ladle broth over noodles to cover generously.
• Serve Pho Bo with platter of condiments, hoisin sauce and chili paste adding to taste.

PHO BO (BEEF NOODLE SOUP)

Steps:

• Bring water to a simmer, add bones and beef, simmer with onion, ginger, fish sauce and sugar for 1.5 to 2 hours.
• Strain foam and fat frequently, but be careful to not stir too much as you don't want to cloud the broth.
• Remove brisket/short ribs; shred meat and set aside for service.
• Add anise, cloves and cinnamon stick in a cheesecloth or spice bag.
• Simmer broth with spices for another 30-45 minutes. Remove spice bag, onion and ginger. Strain broth well, keep boiling hot.
• Cook noodles in boiling water, stirring with chopsticks or spoon to keep from clumping, just until soft (about 45-60 seconds). Remove from water, place in bowl. Top with cooked beef, thin slices of rare beef, cilantro and green onions if desired.
• Mix noodles in broth.

PHO BO - BEEF NOODLE SOUP

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.