Homemade Beef Pho

    Homemade Beef Pho

    1save
    9hours


    1 person made this

    The classic Vietnamese beef noodle soup is perfection when home made. It takes a while to simmer the stock but is not hard.

    Ingredients
    Serves: 8 

    • 1 white onion
    • white vinegar and pepper, as needed
    • Stock
    • 1 onion, halved
    • 2 1/2 kg flat ribs
    • 4cm fresh ginger, peeled
    • 1 carrot, peeled
    • 3 tablespoons fish sauce
    • 3kg beef marrow bones
    • spice bag: star anise, coriander seeds, cardamom pods, cloves, nutmeg and cinnamon
    • pepper, to taste
    • Soup
    • 500g thinly sliced rump steak
    • 1 bunch coriander, chopped
    • 1 bunch chives, chopped
    • 1 bunch ngo gai (long coriander), chopped
    • 1 bunch Chinese basil, chopped
    • bean sprouts
    • 2-3 red Thai chillies, sliced
    • 1 packet pho noodles
    • vegetable oil
    • hoisin sauce
    • lime quarters

    Directions
    Preparation:1hour  ›  Cook:8hours  ›  Ready in:9hours 

    1. Prepare the white onion: cut into thin half moons and place in a jar. Cover with vinegar and ground pepper. Place in the fridge until serving.
    2. Place the halved onion in a heavy saucepan and brown well on both sides.
    3. In a large stockpot, combine all stock ingredients, placing the spice bag at the bottom so it does not float. Cover well with water and simmer up to 7 hours, skimming any foam.
    4. After 4 hours cooking, remove the ribs, pick the meat and refrigerate. When stock is done, strain and refrigerate until using. It is better the next day.
    5. Arrange the coriander, chives, ngo gai, basil, bean sprouts and chillies on a serving plate. Heat the stock to a simmer. Cook the noodles according to packet directions in boiling water with a little vegetable oil.
    6. To Serve: Divide the noodles between bowls and top with rib meat and thinly sliced beef. Ladle over the hot stock. Each person helps themselves to the condiments. Serve with hoisin sauce and lime quarters.

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    Candynguyen
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    - Rated on - 07 Sep 2016

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