Vietnamese Beef Soup With Star Anise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PHO BO: VIETNAMESE BEEF NOODLE SOUP



Pho Bo: Vietnamese Beef Noodle Soup image

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

2 pounds oxtails, cut in 2- to 3-inch pieces
2 pounds beef neck bones
2 pounds beef shank bones
8 quarts water
1 large yellow onion, unpeeled
1 3-inch piece fresh ginger
1 3-inch piece Chinese cinnamon
2 pods whole star anise
2 whole cloves
1 pod black cardamom
1 teaspoon ground white pepper
1 ounce light brown palm sugar, or 2 tablespoon light brown sugar
Salt to taste
1 pound beef brisket
12 ounces beef top round, thinly sliced
3 quarts beef stock
Fish sauce, for seasoning
1 pound dried rice noodles
1 bunch Scallions, thinly sliced, about 1 cup
1/2 cup cilantro, chopped
Mung bean sprouts
Thai basil sprigs
Lime wedges
Jalapeño chiles, stemmed and thinly sliced into rings
???Sriracha sauce
Hoisin sauce

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-AND-NOODLE SOUP)



Pho Bo (Vietnamese Beef-and-Noodle Soup) image

In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.

Provided by Mark Bittman

Categories     pastas, soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

1/2 pound thin rice noodles (labeled "vermicelli" or "rice sticks")
8 cups rich beef or chicken stock
4 star anise
1 cinnamon stick
1 1-inch chunk peeled fresh ginger
1 onion, quartered (don't bother to peel)
4 cloves
1 pound boneless sirloin, tenderloin or round (chicken may be substituted), cut into 16 thin slices
2 tablespoons fish sauce (nam pla or nuoc mam, available at Asian markets) or soy sauce
Freshly ground black pepper to taste
Salt to taste
2 limes, cut into wedges
8 scallions, minced
Several Thai or other chilies, stemmed, seeded and minced
A heaping plate of mixed herbs, washed and dried: basil, cilantro and mint are most important, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs are all appropriate.

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.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1905 milligrams, Sugar 14 grams, TransFat 0 grams

BO KHO (VIETNAMESE BRAISED BEEF STEW)



Bo Kho (Vietnamese Braised Beef Stew) image

Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.

Provided by David Tanis

Categories     dinner, meat, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

2 tablespoons Vietnamese fish sauce, such as Red Boat
1 tablespoon brown sugar
2 tablespoons grated fresh ginger
2 teaspoons Chinese 5-spice powder
1/2 teaspoon black pepper
3 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
6 large shallots or 1 medium red onion, thinly sliced
1 cup chopped tomato, fresh or canned
2 tablespoons grated fresh ginger (from a 2-inch piece)
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, tender center only
1 teaspoon kosher salt
1/2 teaspoon annatto powder (optional)
4 star anise pods
1 (2-inch) cinnamon stick, or substitute cassia bark
1 or 2 Serrano or Thai chiles, stem on, split lengthwise
1 1/2 pounds medium carrots, peeled, cut into 2-inch chunks
1/2 cup thinly sliced scallions
1 cup cilantro sprigs, for garnish
1/2 cup mint leaves, for garnish
1/2 cup small basil leaves, preferably Thai, for garnish

Steps:

  • Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
  • Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
  • Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
  • Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
  • Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
  • Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
  • To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 5 grams, Sodium 1052 milligrams, Sugar 13 grams, TransFat 1 gram

AUTHENTIC PHO



Authentic Pho image

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 9h20m

Yield 4

Number Of Ingredients 16

4 pounds beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 ½ tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1 ½ pounds beef top sirloin, thinly sliced
½ cup chopped cilantro
1 tablespoon chopped green onion
1 ½ cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
¼ cup hoisin sauce
¼ cup chile-garlic sauce (such as Sriracha®)

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.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g

VIETNAMESE BEEF NOODLE SOUP WITH GINGER



Vietnamese Beef Noodle Soup with Ginger image

In Vietnam, pho, as this rice-noodle soup is known, is often enjoyed for breakfast. Nutritionists recommend incorporating red meat into one's diet just as it's used here -- in small portions and as a complement to other foods. The soup also includes bean sprouts and a handful of fresh herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

8 whole star anise
1 whole cinnamon stick
6 whole cloves
1 piece (4 inches) peeled fresh ginger
2 medium onions, halved
4 pounds oxtail, rinsed thoroughly
6 scallions, white and pale-green parts only, cut into 2-inch pieces, plus 4 thinly sliced on the diagonal
1 teaspoon whole black peppercorns
1 teaspoon coarse salt
8 ounces eye of round or sirloin of beef
8 ounces thin rice noodles (rice-stick)
2 shallots, thinly sliced
3/4 cup fresh bean sprouts
3/4 cup fresh cilantro sprigs
3/4 cup fresh basil leaves
1 lime, quartered

Steps:

  • Make stock: Heat star anise, cinnamon, and cloves in a small dry skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a 6-quart stockpot.
  • Preheat broiler. Broil ginger and onions, flipping once, until blackened, about 5 minutes per side. Transfer to pot. Add oxtail, 2-inch scallion pieces, and peppercorns. Add 5 quarts water; bring to a boil. Skim foam. Add salt. Reduce heat. Simmer, skimming occasionally, 2 1/2 hours.
  • Pour stock through a large sieve into a large bowl; discard solids. Let cool 20 minutes. Pour through a cheesecloth-lined sieve into a large bowl. Refrigerate, covered, 6 hours or overnight.
  • Make soup: Chill beef in freezer until firm, about 2 hours. Cover noodles with cold water. Let stand until noodles are softened, about 30 minutes; drain.
  • Cut beef in half. Place each half flat side down, and cut beef against the grain as thinly as possible. Allow beef to warm to room temperature.
  • Skim fat from stock; discard. Transfer stock to a pot; add shallots, and bring to a boil. Reduce heat, and simmer until shallots are soft, about 15 minutes.
  • Bring a medium pot of water to a boil. Add noodles; cook until just tender, about 10 seconds; drain.
  • Divide noodles, beef, and sprouts among 4 bowls. Add simmering stock (it will cook beef gently). Top with thinly sliced scallions and herbs; serve each with a lime wedge.

Nutrition Facts : Calories 414 g, Cholesterol 24 g, Fat 6 g, Fiber 4 g, Protein 24 g, Sodium 312 g

VIETNAMESE BEEF SOUP WITH STAR ANISE



Vietnamese Beef Soup with Star Anise image

Categories     Soup/Stew     Beef     Onion     Pasta     Mint     Hot Pepper     Winter     Anise     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

5 14 1/2-ounce cans low-salt chicken broth
1 1/4 pounds meaty beef neck bones or beef shank bones
8 green onions
3 large whole star anise
1 6-ounce package dried rice stick noodles (maifun)*
1 cup fresh cilantro leaves
1 cup fresh mint leaves
1 serrano chili, thinly sliced
1 12-ounce rib-eye steak, fat trimmed, very thinly sliced
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

  • Combine broth, beef bones, 3 green onions and star anise in heavy large pot. Bring to boil. Reduce heat, cover and simmer gently 3 hours. Remove beef bones and green onions from broth; discard. Season broth with salt and pepper.
  • Soak rice stick noodles in bowl filled with enough hot water to cover noodles for 3 minutes. Drain. Using scissors, cut noodles into 4-inch lengths. Slice remaining 5 green onions and place on platter. Arrange cilantro leaves, mint leaves and sliced chili on same platter.
  • Bring broth to boil. Add noodles; cook until tender, about 2 minutes. Add steak; simmer 1 minute. Ladle soup into bowls. Pass condiments separately.

More about "vietnamese beef soup with star anise recipes"

VIETNAMESE BEEF PHO NOODLE SOUP RECIPE - JEANETTE'S HEALTHY …
Web Jan 31, 2020 Vietnamese Beef Pho Noodle Soup - learn how to make this traditional beef broth scented with star anise cloves and cinnamon, and served with fresh garnishes
From jeanetteshealthyliving.com
See details


Bò KHO (VIETNAMESE BEEF STEW) RECIPE - FOOD & WINE
Web Dec 19, 2023 Directions Toss together beef, lemongrass, fish sauce, brown sugar, and five-spice in a large bowl. Let beef marinate at room... Heat a Dutch oven over high until very hot; add 1 tablespoon oil. Remove one-third of beef from marinade, and add to... Reduce heat to medium-low. Add shallots, ginger, ...
From foodandwine.com
See details


CHRISTY NGUYEN ON INSTAGRAM: "VIETNAMESE BEEF STEW, BO KHO RECIPE …
Web 4,486 likes, 65 comments - christycooks_ on April 24, 2023: "Vietnamese Beef Stew, Bo Kho recipe This stew is has more broth than traditional stews. That’s..." Christy Nguyen on Instagram: "Vietnamese Beef Stew, Bo Kho recipe This stew is has more broth than traditional stews.
From instagram.com
See details


BHO KHO: SPICY VIETNAMESE BEEF STEW - THE WOKS OF LIFE
Web Oct 23, 2022 Cook for 2 minutes. Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.
From thewoksoflife.com
See details


BO KHO – VIETNAMESE BEEF STEW (STOVETOP & INSTANT POT)
Web Feb 27, 2021 Stovetop – bring to a boil, then simmer, covered, on low heat for 1 hour and 10 minutes. Instant pot/pressure cooker – pressure cook at high pressure for 25 minutes. Vegetables – Stovetop – add carrots and onions. Turn heat to high, return to the boil, then reduce heat to a simmer and cook with lid on for 20 minutes.
From scruffandsteph.com
See details


VIETNAMESE BEEF STEW WITH STAR ANISE AND LEMON GRASS (Bò KHO)
Web 01 In a large Dutch oven over medium-high, heat the oil until barely smoking. Add the onion and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add the ginger and garlic, then cook, stirring, until fragrant, about 1 minute.
From 177milkstreet.com
See details


BO KHO (VIETNAMESE BEEF STEW) - PUPS WITH CHOPSTICKS
Web Nov 16, 2023 4.98 from 47 votes. If you love tender, fall-apart braised beef stew, you definitely need to check out this Bo Kho recipe! It’s a delicious authentic Vietnamese beef stew that’s made by braising beef with spices and aromatics from lemongrass to star anise.
From pupswithchopsticks.com
See details


VIETNAMESE PHO RECIPE | RECIPETIN EATS
Web Jan 19, 2020 Simmer for 3 hours – bones, beef, water, onion, ginger and spices (cinnamon, cardamom, coriander, star anise); Remove brisket – some is used for Pho topping, see below recipe for ways to use remainder;
From recipetineats.com
See details


PHO (BEEF NOODLE SOUP) - CANADA'S FOOD GUIDE
Web Jan 4, 2023 Reduce heat to medium-low and stir in cinnamon, star anise, garlic and hot pepper flakes. Add broth and water and bring to a boil. Simmer for 10 minutes. Using a small sieve, remove all the solid pieces and discard. Stir in carrot, red pepper, lime juice and soy sauce. In a saucepan of boiling water, cook noodles for about 2 minutes or until ...
From food-guide.canada.ca
See details


STAR ANISE, A DISTINCTIVE FLAVOR IN VIETNAMESE BEEF BROTH FOR PHO
Web Mar 22, 2013 Ingredients For Preparing the Broth: 2 star anise 2 cinnamon sticks 2 slices fresh ginger, peeled of skin, about 1/2 inch each 1 medium onion, cut in half 6 cups beef stock or broth 5 cups cold water 3 tablespoons fish sauce juice of half a lime For Marinating the Beef: 1- 1/2 pound London broil 1/2 ...
From spicedpeachblog.com
See details


VIETNAMESE BEEF STEW (Bò KHO) — VICKY PHAM
Web Nov 9, 2023 A traditional Vietnamese beef stew, Bò Kho is hearty, flavorful, and full of flavor. It’s perfect for a comforting and satisfying meal any day, but particularly nice on a cold day. It is made with tender beef chuck, aromatic spices, and carrots, all slow-cooked to perfection in a savory tomato-based broth.
From vickypham.com
See details


BO KHO RECIPE (VIETNAMESE BEEF STEW) - NOURISHED KITCHEN
Web Jul 20, 2022 Bo Kho is a spiced beef and carrot stew from Vietnam. Southeast Asian herbs and spices, such as lemongrass and ginger, flavor the stew while carrots and beef provide the bulk of the dish. It's deeply savory with bright notes of star anise, lime leaf, and plenty of fresh herbs added at the very end.
From nourishedkitchen.com
See details


INSTANT POT VIET BEEF STEW WITH STAR ANISE AND LEMONGRASS RECIPE
Web Aug 2, 2023 Directions Combine beef, fish sauce, brown sugar, and five-spice powder in a large bowl; toss to coat, and set aside. Program a 6-quart programmable electric pressure cooker to sauté. Add canola oil; working in batches, sear beef on all... Reduce heat. Add onion, ginger, and garlic to pressure ...
From foodandwine.com
See details


INSTANT POT Bò KHO RECIPE (VIETNAMESE BEEF STEW) | THE KITCHN
Web Aug 17, 2023 Read reviews! This warming beef stew is ultra fragrant thanks to lemongrass, star anise, ginger, and cinnamon. Serves 4 Prep 25 minutes to 30 minutes Cook 1 hour 5 minutes Did you make this? Save to My Recipes Jump to Recipe We independently select these products—if you buy from one of our links, we may earn a …
From thekitchn.com
See details


PHở SAIGON (SOUTHERN VIETNAMESE BEEF NOODLE SOUP) RECIPE
Web Apr 5, 2023 For a deeply flavored phở broth, I use a combination of beef neck bones, leg bones with marrow, and another cut of beef, usually shank or oxtail, simmered for hours, amalgamated harmoniously with charred ginger, onion, star anise, cloves, black cardamom, cinnamon, coriander seeds, and fennel seeds.
From seriouseats.com
See details


VIETNAMESE BEEF STEW (BO KHO) - EAT, LITTLE BIRD
Web Jul 1, 2020 Bo Kho Where the French version is simple and comforting as a mere braise of beef and carrots with perhaps some tomatoes and thyme for additional flavour, the Vietnamese counterpart is fragrant with lemongrass, cloves, star anise and Chinese five-spice powder, and has a spicy kick when served with Thai basil and red chillies.
From eatlittlebird.com
See details


PHO (VIETNAMESE BEEF NOODLE SOUP) | RECIPE | KITCHEN STORIES
Web Remove cardamom pod, fennel seeds, cinnamon stick an star anise and bring broth back to a simmer. Add cooked rice noodles, raw, and cooked beef to a serving bowl and ladle hot broth into the bowl. Top with soy sprouts, scallions, mint, cilantro, and chilis. Serve with more chilis, fish sauce and lime juice for everybody to season to taste. Enjoy!
From kitchenstories.com
See details


ROCCO DISPIRITO'S BEEF AND SHIRATAKI NOODLE SOUP RECIPE - FOOD & WINE
Web Aug 29, 2023 In a large saucepan, combine the chicken stock with the water, agave syrup, grated ginger and soy sauce and bring to a boil. Add the noodles and simmer over low heat for 2 minutes. Add the lime...
From foodandwine.com
See details


11 INSANELY GOOD NOODLE RECIPES YOU WILL WANT TO MAKE ON REPEAT - MSN
Web Jul 3, 2023 From easy stir-fried noodles, to satisfying soup noodles, here is a list of 11 really delicious noodle recipes that will curb your comfort food cravings. Teriyaki Chicken Yaki Udon This delicious ...
From msn.com
See details


Related Search