Beef Pho Recipes

Beef Pho, also known as Pho Bo, is a popular Vietnamese soup famed for its flavorful broth, tender slices of beef, and a variety of herbs and sauces. It's a popular and soothing dish that people throughout the world adore. Beef Pho is a delectable and adaptable Vietnamese meal that is ideal for individuals who appreciate a savory and fragrant bowl of soup. It's popular as a warming and filling supper, especially in chilly times.

The broth is the key to a delicious Beef Pho. Sure, you can save time by purchasing commercial beef broth from the grocery, but it pales in comparison to a tasty beef stock prepared from cattle bones and spices and painstakingly cooked to perfection. This, I believe, was the most essential lesson I acquired while preparing this dish.

The beef stock was created by boiling cow knuckles and shank bones with marrow. The marrow in the bones infuses flavor into the soup, making bones the finest source of taste. I am fortunate to live near two Mexican stores that sell high-quality meat. I purchased some fresh calf foot (knuckle bones) and a couple pounds of beef shank or leg bones.

I'll reveal a technique for making tasty beef stock. Yes, you are aware that the bones provide the most taste. However, just a few of you may be aware that roasting the bones before boiling them results in a deeper beef taste that will elevate your soup meal. In terms of this Beef Pho recipe, I realized that roasting the spices may make a significant difference in flavor — which is exactly what I did.

This Beef Pho meal is presented in its most basic form. If you want to improve this dish, add extra veggies. Adding some fresh bean sprouts and mint would undoubtedly elevate this dish. Don't forget the fish sauce, either. Beef Pho and fish sauce are inseparable.

Here's a basic recipe for preparing Beef Pho:

Ingredients:

For the Broth:

- 2-3 pounds (about 1-1.5 kg) beef bones, such as oxtail and marrow bones

- 1 large onion, halved and charred

- 3-4-inch piece of fresh ginger, sliced and charred

- 5-6 cloves garlic, charred

- 2-3 star anise pods

- 4-5 cloves

- 1-2 cinnamon sticks

- 1-2 black cardamom pods (optional)

- 1-2 tablespoons fish sauce

- Salt and sugar, to taste

- Water

For the Soup:

- 8-10 ounces (about 225-300g) dried rice noodles (banh pho)

- 1 pound (about 450g) thinly sliced raw beef (top sirloin or eye of round)

- Optional: Beef meatballs or tendon, if desired

- Fresh herbs: Thai basil, cilantro, and mint leaves

- Bean sprouts

- Lime wedges

- Sliced green onions

- Fresh chili peppers, thinly sliced (optional)

- Hoisin sauce and sriracha or chili sauce, for serving

Instructions:

1. Prepare the Broth:

   - In a large stockpot or Dutch oven, place the meat bones. Bring to a boil, covered with water.

   - Allow them to simmer for 5-10 minutes after they reach a boil to eliminate contaminants. Drain and rinse the bones under cold water.

   - Return the bones to the saucepan and cover them with new water.

   - If using, add the charred onion, ginger, and garlic, as well as the star anise, cloves, cinnamon sticks, and black cardamom pods.

   - Bring the mixture to a boil, then lower to a low heat. Cook for at least 3-4 hours, skimming off any contaminants that float to the top.

   - After the broth has simmered, pour it into a clean saucepan, discarding the solids.

   - Season the soup to taste with fish sauce, salt, and sugar. The flavor should be fragrant and well-balanced.

2. Prepare the Noodles:

   - Cook the dry rice noodles according to package directions while the broth is boiling.

   - To halt the cooking process, drain the noodles and rinse them under cold water.

3. Assemble the Pho:

   - Fill each serving bowl halfway with cooked rice noodles.

   - Arrange raw beef slices (along with any other preferred meat components such as meatballs or tendon) on top of the noodles.

4. Finish Cooking:

   - Return the strained broth to a simmer. When the broth is heated, spoon it over the raw beef slices in each serving bowl.

   - The boiling broth will cook the beef pieces to your liking. The meat should change color from pink to a mild brownish brown.

   - Optional: To enhance the scent of your pho, insert a piece of cinnamon stick or star anise in each bowl before adding the boiling soup.

5. Serve:

   - On the side, garnish the Beef Pho with fresh herbs, bean sprouts, lime wedges, sliced green onions, and sliced jalapeño peppers.

   - Provide hoisin sauce, sriracha, or chili sauce for diners to add to their bowls according on their tastes.

   - Add your favorite herbs and seasonings to your Beef Pho. Enjoy!