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Vietnamese Pho Soup
Traditional Vietnamese Pho or Beef Noodle Soup Recipe

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Ingredients

1 Lb. Beef Knuckles or Leg Bones
2 Medium Onions
4” Ginger
1 Tbsp. Coriander Seeds
1 Tbsp. Fennel
6 Cloves
6 Star Anises
2 Cinnamon Sticks
1 Black Cardamom Pod
1/2 Cup Fish Sauce
1 ½ Tbsps. Salt
1” Piece of Yellow Rock Candy
6 Quarts of Cold water
1 Cup of Raw Beef Thinly Sliced
1 Package of Noodles
Cheese Cloth
For Garnish
Sliced Bean Sprouts
Fresh Herbs
Lime Wedges
Thinly Sliced Onions
Chili Sauce or Fish Sauce

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Features:
  • Medium Spicy
  • Non Vegetarian
Cuisine:
  • Medium

Ingredients

  • For Garnish

Directions

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Steps

1
Done

To begin with, add the beef knuckles or leg bones to a big stockpot. Then, cover the beef with cold water and bring it to a boil on high heat for about 5 minutes. Once, you notice a scum rising on top, drain the entire stockpot and rinse the bones to get rid of all the scums. You need to wash the stockpot too.

2
Done

Now, place back the bones into the stockpot and set aside for later. Now, slice 2 medium onions into quarters with their skins on. Then, take a 4-inch piece of ginger and cut it into half lengthwise. Place everything on a baking sheet and turn your oven broiler to high. Slide the tray under and broil for 10-15 minutes flipping over occasionally. Once the onions and ginger have charred or browned on all sides, turn off the heat and remove them from the broiler.

3
Done

Next, take a pan and add in 1 tablespoon of coriander leaves, 1 tablespoon of fennel, about 6 cloves, 6-star anises, 2 cinnamon sticks and 1 black cardamom pod. Roast fry the spices until aromatic on low heat for just 5 minutes. Put the spices in a cheesecloth and tie it with butcher’s twine. Set it aside. Next, you need to measure out ¼ cup of fish sauce, 1 ½ tablespoons of salt and 1” piece of yellow rock candy.

4
Done

Now, let’s start making the broth. Add 6 quarts of cold water to the previously boiled beef knuckles or leg bones and bring it to a boil. If you find any of the scums rising on the top, use a spoon of a strainer to remove it. Now, reduce the heat to simmer and add fish sauce, salt, the sachet of spices, rock candy, and the charred ginger and onions from earlier.

5
Done

Now, bring the broth to a simmer and cook for about 3 hours. Once the broth is ready, strain it using a strainer. Remove the bones, onions and ginger from the pot and then pour the broth through a fine-mesh strainer into a clean bowl to get rid of the solid remains. You will notice a thick layer of fat on top of the broth. You can remove it using a fine-mesh strainer or a spoon. Another option to remove the fat is to pour the broth into a container and refrigerate it overnight. This is the best way to get rid of the fat as it’s easy to remove the solid fat on the top.

6
Done

Now, you need to prepare the bowls of pho. Bring the broth to simmer again and meanwhile add very thinly-sliced raw beef to the bowls. Then, boil some water and add a package of noodles to it. Once the noodles are cooked, add the noodles to the bowls and then cover it with the hot broth.

7
Done

Garnish your bowl of pho with some fresh herbs, sliced bean sprouts, lime wedges, thinly-sliced onions, chilli sauce or fish sauce as you like and serve it hot.

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