Embark on a culinary journey to Vietnam with our exquisite anise-scented beef pho recipe, a symphony of flavors that will tantalize your taste buds. This traditional Vietnamese noodle soup is a perfect blend of savory broth, tender beef, aromatic spices, and silky rice noodles. Our recipe includes two variations – a classic version and a vegetarian alternative – to cater to diverse dietary preferences.
In the classic beef pho, the rich beef broth, simmered with beef bones, brisket, and a medley of aromatic spices like star anise, cinnamon, and cloves, forms the heart of the dish. Thinly sliced beef, cooked to perfection, adds a tender and flavorful dimension to the soup. The vegetarian pho, on the other hand, showcases a flavorful broth made from a combination of shiitake mushrooms, carrots, and onions. Tofu and assorted vegetables replace the beef, providing a hearty and protein-packed alternative.
Both variations are served with a generous portion of silky rice noodles, bean sprouts, fresh herbs like basil, cilantro, and mint, and a squeeze of lime, creating a vibrant and texturally captivating dish. The accompanying dipping sauce, made with fish sauce, lime juice, and chili peppers, adds an extra layer of tang and spice, allowing you to customize the flavor profile to your liking.
Whether you're a seasoned pho enthusiast or new to this Vietnamese delicacy, our anise-scented beef pho recipe is sure to impress. With its aromatic broth, tender protein, and an array of fresh ingredients, this soup is a celebration of Vietnamese cuisine at its finest.
AUTHENTIC PHO
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
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
BEEF PHO
This quick version of the classic Vietnamese soup is steeped with aromatic spices and finished off with a waft of refreshing herbs.
Provided by Donna Hay
Categories HarperCollins Soup/Stew Beef Beef Tenderloin Ginger Chile Pepper Basil Mint Anise Cinnamon Wheat/Gluten-Free Winter Dinner
Yield Serves 4
Number Of Ingredients 16
Steps:
- Place the ginger, garlic, and shallot in a small non-stick frying pan over high heat and cook, turning, for 8-10 minutes or until charred. Transfer to a medium saucepan over high heat and add the stock, star anise, and cinnamon. Bring to a boil, reduce the heat to low and simmer for 10-15 minutes or until fragrant. Add the fish sauce and sugar and stir to dissolve. Strain the stock, discarding the solids, set aside and keep warm. Divide the noodles between serving bowls. Top with the onion and beef and ladle over the hot stock. Sprinkle with pepper and top with the sprouts, chile, basil and mint to serve.
ANISE-SCENTED BEEF PHO
Make and share this Anise-Scented Beef Pho recipe from Food.com.
Provided by mell_2
Categories Vietnamese
Time 24m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350oF. Arrange onion quarters, rounded side down, and ginger pieces on small baking sheet. Roast until the onions begin to soften, about 25 minutes. Using kitchen scissors, snip off the darf edges. Toast star anise, cardamom pods, and cinnamon stick in small skillet over medium high heat until aromatic and slightly darker in color, stirring occasionaly, about 3 minutes.
- Bring broth, water and brisket to boil in large pot over high heat. Skim off foam that rises to the top. Add onions, ginger and spices to pot. Reduce heat to medium-low. Cover and gently simmer until brisket is tender, about 2 1/2 hours. Uncover; cool 1 hour. (Can be made 2 days ahead. Chill brisket in soup, uncovered.).
- Discard any fat from surface of the soup; rewarm the soup slightly. Using tongs, tranfer brisket to cutting board. Slice thinly across the grain. Strain the soup into a large bowl; discard the solids in strainer. Return soup to same pot; boil 10 minutes. Add fish sauce and sugar; season to taste with salt and pepper. Reduce heat to low. Add brisket to soup and warm through.
- Meanwhile prepare the garnishes.
- Cook the rice noodles in medium pot of boiloing salted water until just tender; about 5 minutes.Drain.
- Divide noodles among the 6 bowls. Add brisket from soup, then onions, basil and chilies. Pour hot soup over. Serve with the remaining garnishes.
Nutrition Facts : Calories 664.9, Fat 40.5, SaturatedFat 16.3, Cholesterol 110.4, Sodium 638.6, Carbohydrate 44, Fiber 2.6, Sugar 8.6, Protein 29.5
PRESSURE COOKER BEEF PHO
An elegant, comforting bowl of pho usually requires blanching beef bones and then simmering them with spices for hours. Andrea Nguyen, a cookbook author who lives in drought-plagued California, wanted the same effect but in a recipe that used less water and less energy. This broth can be put together in less than an hour. It cooks in a standard stove-top pressure cooker for 20 minutes and in an electric pressure cooker for 30. "As much as I love to simmer a stockpot of beef pho for three hours," Ms. Nguyen says, "it's incredibly liberating to make a pretty good version for four people in about an hour."
Provided by Kim Severson
Categories dinner, lunch, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Rinse the bones and boneless beef. Peel and cut apple into chunks. Halve the large onion and cut into thick slices. Peel ginger, halve it lengthwise, cut into chunks, then smash each piece with the side of a knife.
- Put the star anise, cinnamon and cloves in an 8-quart pressure cooker. Over medium heat or using the sauté function, toast for several minutes, stirring frequently, until fragrant. Add the onion and ginger. (If using a stove-top pressure cooker, raise heat to medium-high.) Stir and cook for a minute or two. A little browning is O.K. Add 9 cups water.
- Add the bones, beef, apple and salt. Lock the lid. If using a stovetop pressure cooker, raise heat to high and bring pressure to 15 p.s.i. Then reduce the heat to medium or medium-low. The pressure should be just high enough that a gentle, steady flow of steam comes out of the cooker's valve. Cook for 20 minutes. If using an electric pressure cooker, set timer for 30 minutes. After cooking, both cookers will require time to allow pressure to decrease naturally, about 15 to 20 minutes. When that is done, carefully remove lid.
- Transfer boneless meat to a bowl, cover with water and soak for 10 minutes. This cools it and keeps it from drying out. If desired, scrape any bits of tendon from the bones and add to the bowl of water.
- Strain the broth into a pot through a mesh strainer lined with cheesecloth or muslin. Discard the remaining solids. (At this point, the broth and beef can be cooled and refrigerated for up to 3 days.) Skim all but about 3 tablespoons of fat from the broth. You should have about 8 cups of broth. Add fish sauce and more salt, if needed. Add a few pinches of sugar and more fish sauce so the broth has a rounded, intense finish that is slightly salty and slightly sweet.
- Freeze the raw beef, if using, for 15 to 20 minutes, then slice very thinly across the grain. Cut cooked beef across the grain into very thin slices. Set aside.
- Cover the dried noodles in hot tap water and soak for 15 to 20 minutes, or until pliable and opaque. Drain, then rinse to remove starch.
- Thinly slice the small onion and soak in water 10 minutes. Slice green onions into thin rings and set aside with chopped cilantro. Arrange any optional add-ins on a plate.
- Bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil. Dunk the noodles into the boiling water, using a noodle strainer or a mesh sieve, for about 15 to 20 seconds. Remove from water and divide noodles among 4 bowls.
- Top each bowl of noodles with cooked and raw beef, arranging the slices flat. Place a mound of onion in the center, then shower with green onion and cilantro. Finish with a sprinkle of black pepper. Give the boiling broth a final taste for seasoning. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 0 grams, Carbohydrate 73 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 245 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose the right cut of beef: Flank steak or brisket are good choices for pho because they have a lot of flavor and can withstand the long cooking time.
- Marinate the beef: Marinating the beef in a mixture of spices and herbs will help to tenderize it and add flavor.
- Simmer the beef slowly: Pho is a slow-cooked dish, so be patient and let the beef simmer for at least 2 hours, or until it is fall-apart tender.
- Use a good quality beef broth: The broth is the foundation of pho, so it's important to use a good quality broth. You can make your own beef broth or use a store-bought broth.
- Add your favorite toppings: Pho is traditionally served with a variety of toppings, such as noodles, bean sprouts, herbs, and lime wedges. You can also add other toppings, such as cooked beef, chicken, or shrimp.
Conclusion:
Anise-scented beef pho is a delicious and flavorful Vietnamese soup that is perfect for a cold day. The beef is tender and flavorful, the broth is rich and savory, and the toppings add a variety of textures and flavors. If you're looking for a new soup recipe to try, I highly recommend anise-scented beef pho.
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