VIETNAMESE BEEF AND RICE NOODLE SOUP (PHO)
If you've ever eaten Vietnamese food and not had this, you have been missing out. Very good and pretty healthy. I'm sure someone from Vietnam could critique this to death. I've had lots of Vietnamese food and this tastes pretty authentic.
Provided by Kevin Young
Categories Meat
Time 9h
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Place the oxtails in a large stockpot and add the water.
- Bring the water to a full boil, then reduce heat and bring water to a simmer.
- Scrape any scum off the top of the water and discard.
- Cut the onion in half and peel off the outer portion.
- Place on a baking sheet along with the ginger and broil in the over about 20 minutes, making sure not to blacken it.
- Turn over halfway through.
- Allow to cool.
- Place the star anise, cloves, cinnamon, and fennel seeds in a piece of cheesecloth and tie it shut with twine.
- Add the spice pack, onion halves, ginger, bay leaves, salt, and fish sauce to the broth.
- Allow the broth to simmer at least 5-6 hours (to your taste) uncovered.
- Remove the spice pack, onions, ginger, and bay leaves and discard.
- Remove the oxtails and set them aside.
- When cool enough to handle, remove the meat and trim of any remaining fat.
- Set the meat aside and return the bones to the broth.
- Allow the broth to simmer another hour or two until you achieve the desired taste then remove the bones.
- You may adjust the salt, but you don't want it too salty.
- Soak the rice noodles in COLD water 15-20 minutes, while starting a large pot of water boiling.
- While the noodles are soaking, place the cilantro, basil leaves, mint leaves, sliced onions, sliced scallions, and bean sprouts on a serving platter.
- After the noodles have soaked, place them in the boiling water and allow to cook until tender, but don't let them get mushy.
- It should only take a couple minutes.
- Rinse the noodles in cold water if not serving immediately.
- When ready to eat (you can do this earlier, like when you're boiling the water for the noodles) return the broth to a rolling boil.
- Place the noodles in a serving bowl and arrange the sliced meat (leftover oxtail meat if desired) over them.
- Ladle the boiling broth over the noodles and beef, making sure to cover the meat.
- Serve and allow each person to place the desired amount of garnish from the platter, hoisin sauce, and sriracha in their own bowl to taste.
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Klarisa Demiraj
[email protected]I didn't like the flavor of the star anise.
abul abul
[email protected]The noodles were overcooked.
Md Saka hi
[email protected]The broth was a bit too salty for my taste.
Rrrr Ggt6
[email protected]Overall, this pho recipe is a winner. It's easy to make, delicious, and customizable. I highly recommend it!
Muneer Ahmad
[email protected]This pho is also great for meal prep. I like to make a big batch on the weekend and then eat it throughout the week for lunch or dinner.
Abubakar Nuhu
[email protected]I like to serve this pho with a side of rice noodles, so that my guests can add more noodles to their bowls if they want.
SMT KID
[email protected]This pho is a great way to use up leftover beef. I typically use flank steak, but you could also use brisket or chuck roast.
Femi Gabriel
[email protected]I love the addition of the fresh herbs and bean sprouts. They add a bright and refreshing flavor to the dish. The chili sauce is also a nice touch, adding a bit of heat and spice.
Anna Alvanu
[email protected]The noodles are cooked perfectly. They're chewy and have a slight bite to them. They're the perfect vessel for the flavorful broth.
Anurag Kafle
[email protected]The broth is the star of this dish. It's rich, flavorful, and has the perfect balance of spices. I love how the star anise and cinnamon add a warm and exotic flavor to the broth.
JOETEX MENSAH
[email protected]This pho is the perfect comfort food. It's hearty, flavorful, and incredibly satisfying. I love that I can customize it with my favorite toppings, like fresh herbs, bean sprouts, and chili sauce.
lalita chaudhary
[email protected]I love how easy this pho recipe is to follow. Even as a beginner cook, I was able to make a delicious and authentic-tasting bowl of pho. The instructions are clear and concise, and the ingredient list is easy to find.
Shree Thapa
[email protected]This pho recipe is a game-changer! The broth is incredibly flavorful and aromatic, and the noodles are cooked to perfection. I've made this dish several times now, and it's always a hit with my family and friends.