Main Dishes
Vietnamese Pho
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
Vietnamese Pho
It’s a new tradition we want to do after all the cooking we have done for Christmas and Thanksgiving it’s nice to have an easy on-the-stomach meal. We found this recipe online but we changed a few ingredients Vietnamese Pho by Nagi
Vietnamese Pho
Pin Recipe Print RecipeServings: 10 people
Calories: 450kcal
It's a new tradition we want to do after all the cooking we have done for Christmas and Thanksgiving it's nice to have an easy on-the-stomach meal. We found this recipe online but we changed a few ingredients Vietnamese Pho by Nagi
Equipment
- 1 big pot
- 1 sauce pan
- 1 skimmer
Ingredients
- Aromatics:
- 2 large onions or shallots halved
- 5 oz ginger sliced down the center
- Spices:
- 10 star anise
- 4 cinnamon quills
- 4 green cardamom pods
- 3 cloves the spice cloves!
- 1.5 tbsp coriander seeds
- Beef Bones you can use other bones
- 1.5 kg / 3lb beef brisket
- 1 kg / 2lb meaty beef bones
- 1 kg / 2lb marrow bones leg, knuckle, cut to reveal the marrow
- 15 cups water
- Seasoning:
- 2 tbsp white sugar
- 1 tbsp salt
- 3 tbsp fish sauce
- Noodle Soup - Per Bowl
- 50 g / 1.5 oz dried rice sticks
- 30 g / 1 oz beef tenderloin raw, very thinly sliced
- 3 - 5 brisket slices
Instructions
- Add onion and ginger in pan cut side down.
- Cook for a few minutes until it's charred, then flip and turn. Remove and set aside.
- Roast Spices lightly in a dry skillet over medium-high heat for about 3 minutes.
- On the bones rinse bones & chuck then cover with water in a large stock pot.
- Make sure to remove any impurities. Boil for 5 minutes, then drain.
- Rinse each bone and chuck under tap water.
- For both section:
- Get a big pot 4 quarts water to boil.
- Add in bones and brisket, onion, ginger, smoked spices
- Add onion, ginger, Spices, sugar and salt. Make sure the water should just barely cover everything.
- Cover with lid, and simmer 3 - 4 hours.
- Remove brisket this will be fall-apart tender, cool then refrigerate for later, set aside.
- Simmer the remaining soup not covered for 40 to 50 minutes.
- Strain broth into a new pot. Allow bones to cool and discard bones and spices.
- This should make about 10 cups.
- Add fish sauce, taste and see if it needs more salt or sugar.
- The broth should be beefy in taste, with the smells of fragrant spices. It will be savory with a touch of sweet (but not overwhelming)
- Assemble the Pho:
- Depending on the prepared rice noodles cook as its intended. Cook just before serving. You want the noodles to be somewhat soft but not overcooked.
- Place noodles in a bowl and some oil so they don't get stuck.
- Top with brisket.
- Ladle over about 14 oz hot broth - will cook beef to medium rare. It will cover the noodles and the meat.
- Serve with additional toppings on top!
Notes
This was so great and so easy to eat after all the Holidays meals it's so great!
We used Chuck Roast as the meat it was good but very Fatty I would like to try a different meat next time like chicken or turkey. I think any meet will be great but got to have the beefy flavor.