Vietnamese Pho: Beef Noodle Soup

Name: Vietnamese Pho: Beef Noodle Soup
Cuisine: Asian, Vietnamese
Ingredients: 2 onions, halved; 4″ nub of ginger, halved lengthwise; 5-6 pounds of good beef bones, preferably leg and knuckle; 1 pound of beef meat – chuck, brisket, rump, cut into large slices; [optional]6 quarts of water; 1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds,; 1 tbl fennel seeds, 5 whole star; Anise, 1 cardamom pod, 6 whole cloves – in mesh bag]1 1/2; tablespoons kosher salt (halve if using; Regular table salt); 1/4 cup fish sauce; 1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular; sugar; 2 pounds rice noodles (dried or fresh); Cooked beef from the broth (shredded or thinly sliced); 1/2 pound flank, London broil, sirloin or eye of round, sliced as thinly as possible; Big handful of each: mint, cilantro, basil; 2 limes, cut into wedges; 2-3 chili peppers, sliced; 2 big handfuls of fresh bean sprouts; Hoisin sauce; Sriracha hot sauce

28 steps

Prep Time: 30 minutes Cook Time: 4 hours “Adapted from my favorite Vietnamese cookbook Into the Vietnamese Kitchen. Sometimes, I omit the 1 pound of beef meat in the broth (you’ll. see I’ve made it optional) – as I’ve found That as long as I have good bones, the broth will have enough flavor to not need the extra beef meat.” ~ unknown MARILYN SULTAR’S NOTE: “I STRONGLY suggest that you go to this website to read the entire low-down on this recipe. There is detailed instructions as to specific ingredients. While this recipe is complete, I would say, it would benefit you to read the original recipe and then make notes on your copy of this version of the recipe. The URL is: http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

Updated at: Thu, 17 Aug 2023 10:01:51 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1413.6 kcal (71%)

Total Fat59.6 g (85%)

Carbs112.3 g (43%)

Sugars9.4 g (10%)

Protein100.8 g (202%)

Sodium2951.3 mg (148%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

Char:

Step 1

Turn your broiler on high and move rack to the highest spot.

Step 2

Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each.

Step 3

Broil on high until ginger and onions begin to char.

Step 4

Turn over and continue to char.

Step 5

This should take a total of 10-15 minutes.

Parboil the bones:

Step 6

Fill large pot (12-qt capacity) with cool water.

Step 7

Boil water, and then add the bones, keeping the heat on high.

Step 8

Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pan.

Step 9

Refill pot with bones and 6 qts of cool water.

Step 10

Bring to boil over high heat and lower to simmer.

Step 11

Using a ladlle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth

Step 12

Add ginger, onion, spice packet, beef, sugar, fish sauce and simmer uncovered for 1 1/2 hours.

Step 13

Remove the beef meat and set aside (you’ll be eating this meat later in the bowls).

Step 14

Continue simmering for another 1 1/2 hours. Strain broth and return broth to the pot.

Step 15

Taste broth and adjust seasonings - this is a crucial step. If the broth’s flavor doesn’t quite shine yet, add 2 teaspoons more of fish sauce, a large pinch of salt and

Step 16

yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar).

Step 17

Keep doing this until the broth tastes perfect.

Prepare noodles & meat

Step 18

Slice your flank/London broil/sirloin as thin as possible. - try freezing for 15 minutes prior to slicing to make it easier.

Step 19

Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside.

Step 20

Arrange all other ingredients on a platter for the table. Your guests will “assemble” their own bowls.

Step 21

Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions.

Step 22

For some fresh rice

Step 23

For some fresh noodles, just a quick 5 second blanch in hot water is all that’s needed. The package I purchased (above) needed 45 seconds in boiling water.