Faux Pho Bo Vietnamese Beef Noodle Soup Recipes

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PHO BO: VIETNAMESE BEEF NOODLE SOUP



Pho Bo: Vietnamese Beef Noodle Soup image

Pho is a classic Vietnamese noodle soup, supposedly invented in Hanoi in the early 20th century. With this dish, everything's about the broth-if you don't have the right broth, you don't have the dish. Reprinted with permission from "Vietnamese Home Cooking," by Charles Phan. Published by Ten Speed Press.

Provided by Charles Phan

Categories     main-dish

Time 7h

Yield 6 servings

Number Of Ingredients 26

2 pounds oxtails, cut in 2- to 3-inch pieces
2 pounds beef neck bones
2 pounds beef shank bones
8 quarts water
1 large yellow onion, unpeeled
1 3-inch piece fresh ginger
1 3-inch piece Chinese cinnamon
2 pods whole star anise
2 whole cloves
1 pod black cardamom
1 teaspoon ground white pepper
1 ounce light brown palm sugar, or 2 tablespoon light brown sugar
Salt to taste
1 pound beef brisket
12 ounces beef top round, thinly sliced
3 quarts beef stock
Fish sauce, for seasoning
1 pound dried rice noodles
1 bunch Scallions, thinly sliced, about 1 cup
1/2 cup cilantro, chopped
Mung bean sprouts
Thai basil sprigs
Lime wedges
Jalapeño chiles, stemmed and thinly sliced into rings
???Sriracha sauce
Hoisin sauce

Steps:

  • For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
  • Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
  • For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
  • Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5-10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.

PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)



Pho Bo (Vietnamese Beef-and-Noodle Soup) image

In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.

Provided by Mark Bittman

Categories     pastas, soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

1/2 pound thin rice noodles (labeled "vermicelli" or "rice sticks")
8 cups rich beef or chicken stock
4 star anise
1 cinnamon stick
1 1-inch chunk peeled fresh ginger
1 onion, quartered (don't bother to peel)
4 cloves
1 pound boneless sirloin, tenderloin or round (chicken may be substituted), cut into 16 thin slices
2 tablespoons fish sauce (nam pla or nuoc mam, available at Asian markets) or soy sauce
Freshly ground black pepper to taste
Salt to taste
2 limes, cut into wedges
8 scallions, minced
Several Thai or other chilies, stemmed, seeded and minced
A heaping plate of mixed herbs, washed and dried: basil, cilantro and mint are most important, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs are all appropriate.

Steps:

  • Soak rice noodles in hot water to cover.
  • Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
  • Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
  • Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
  • Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1905 milligrams, Sugar 14 grams, TransFat 0 grams

PHO BY MEAN CHEF (VIETNAMESE BEEF & RICE-NOODLE SOUP)



Pho by Mean Chef (Vietnamese Beef & Rice-Noodle Soup) image

I adopted this recipe of one of my favorite dishes. It may look complicated but it is just making soup by getting all the flavor you can from the ingredients. The results are INCREDIBLE.

Provided by riffraff

Categories     Vietnamese

Time 4h30m

Yield 6-4 serving(s)

Number Of Ingredients 17

4 lbs oxtails, cut into 1 1/2 to 2 inch pieces and trimmed of fat
1 piece gingerroot, unpeeled (3 inch)
1 large onion, halved and unpeeled
1/3 cup nuoc nam (fish sauce)
8 whole star anise
5 whole cloves
3 inches cinnamon sticks
1 teaspoon fennel seed
3 bay leaves
1 lb rice noodles (1/4 inch)
2 bunches scallions, sliced thin
1/2 cup tightly packed fresh cilantro leaves, roughly chopped
1/2 cup parsley, roughly chopped
1/2 cup basil, whole fresh plants
1 1/2 cups mung bean sprouts
3 large limes, cut into wedges and red chile paste (optional) or 3 large sliced fresh hot chili peppers (optional)
3/4 lb filet mignon, trimmed of fat and sliced very thin

Steps:

  • Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 1 1/2 gallons). This will reduce to about 3 quarts when you are done.
  • Bring to a full boil and then lower the heat to a rapid simmer.
  • Skim the scum that rises to the surface.
  • Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes.
  • Turn them over halfway through cooking.
  • When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface.
  • Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
  • Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat.
  • Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma.
  • Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine.
  • Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
  • Let the broth simmer slowly, uncovered, skimming occasionally.
  • After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard.
  • Remove the oxtails from the pot and set aside.
  • Let the broth continue to simmer.
  • When the meat is cool enough to handle, pull the meat from the bones.
  • Set the meat aside and return the bones to the broth.
  • Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. At this point you should cool the broth in the refrigerator overnight and then defat.
  • Heat the broth and taste to determine if you need to add more salt or fish sauce as needed.
  • Meanwhile, soak the rice noodles in cold water for at least 20 minutes.
  • Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
  • Bring a large pot of water to a boil and add the drained rice noodles.
  • Give the noodles a quick stir and cook until tender but firm, about 1 minute.
  • Rice noodles can quickly become gummy, so don't let them overcook.
  • Drain the noodles.
  • Warm 4 large bowls by rinsing them with hot water and divide the noodles among the bowls.
  • Just before serving, return the broth to a full boil.
  • Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl.
  • Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth.
  • Serve immediately, along with the platters of garnish.
  • Yield: 3 quarts of broth; serves 4 as a main course.

FAUX PHO BO (VIETNAMESE BEEF NOODLE SOUP)



Faux Pho Bo (Vietnamese Beef Noodle Soup) image

This is an easy version that starts with canned beef broth. Some of the ingredients may be hard for people in some parts of the world to find--I live in an area with a large Asian population so I've never had any trouble myself. Be careful when using the sriracha or sambal oelek, as they are very hot. Fish sauce, to the uninitiated, smells really awful--but it doesn't taste like it smells. Once you've added it to your soup, you won't smell it nearly so strongly and it adds a pleasant, salty, seafood-y flavor to your food.

Provided by Halcyon Eve

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

4 quarts fat free low-sodium beef broth
1 large onion, sliced into paper-thin rings
6 slices peeled fresh gingerroot (about the size of quarters)
1 stalk lemongrass, cleaned, leaves removed (do not substitute lemon zest or juice(the flavor is not at all the same)
1 small piece cinnamon stick (I use broken pieces of stick cinnamon, about 1 tsp total)
1 teaspoon whole black peppercorn
1 lb beef sirloin tip, cut into very thin slices (ask the butcher to slice it paper thin(I like to buy beef for sukiyaki at the Oriental market)
1/2 lb fresh bean sprout, rinsed and drained
1 cup fresh Thai basil, rinsed and dried
1 cup fresh cilantro leaves, rinsed and dried (coriander)
2 limes, cut into wedges
1/2-1 lb flat rice noodles (I prefer noodles about 1/4 inch wide)
sambal oelek (optional) or sriracha sauce (optional)
thinly sliced serrano peppers (optional) or jalapeno chile (optional)
fish sauce (nam pla) (optional)
hoisin sauce (optional)

Steps:

  • In a 6 quart stockpot, combine broth, onion, ginger, lemongrass, cinnamon, and peppercorns (tie the seasonings loosely in cheesecloth for easier removal). Bring to a boil, reduce heat, cover, and simmer for 1 hour.
  • Meanwhile, prepare rice noodles and garnishes.
  • Arrange bean sprouts, basil, cilantro, chilies, and limes on a large platter.
  • To prepare rice noodles, bring 4-6 quarts of water to a boil. Add rice noodles and stir to separate. Cook until just barely tender, about 2-3 minutes. Drain well. If not quite ready to serve, rinse noodles and drain again.
  • To serve, remove seasonings (except onions) from broth; keep broth hot.
  • Place ½ cup rice noodles in each of 6 large, deep bowls.
  • Arrange thinly sliced beef over noodles, fanning out to increase surface area. Ladle very hot broth over beef and stir to cook.
  • Serve immediately. Pass garnish platter, hoisin sauce, fish sauce, and sambal oelek or sriracha sauce for people to add as desired.

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