Pho Bo Vietnamese Beef And 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 NOODLE SOUP)



Pho Bo (Vietnamese Beef Noodle Soup) image

Recipe is from a restaurant in Ho Chi Minh city (Saigon), Vietnam. Acquired during a trip to Vietnam. This is an overnight dish.

Provided by Member 610488

Categories     One Dish Meal

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 21

1/2 cup gingerroot, thinly sliced
1 cup shallot, thinly sliced
1 teaspoon anise seed or 3 star anise, whole
1 cinnamon stick
1 1/2 lbs beef chuck, boned, rinsed and fat trimmed
2 1/4 quarts beef broth (fat skimmed if homemade)
1/4 cup Southeast Asian fish sauce (Nouc Mam Sauce)
1 tablespoon sugar
1/8 teaspoon salt
2 tablespoons Southeast Asian fish sauce (Nouc Mam Sauce)
2 cups bean sprouts, rinsed (optional)
1/4 cup jalapeno chile, thinly sliced (optional)
1/2 cup Thai basil, rinsed (optional)
1/2 cup fresh cilantro, rinsed (optional)
3 limes, rinsed and cut into wedges (optional)
8 ounces sirloin steaks, fat trimmed, very thinly sliced
6 cups cooked rice vermicelli
1/2 cup yellow onion, thinly sliced
3/4 cup green onion, thinly sliced (including tops)
hoisin sauce (optional)
Southeast Asian fish sauce (Nouc Mam Sauce) (optional)

Steps:

  • Wrap ginger, anise, shallots and cinnamon in two layers of cheesecloth; tie with heavy cotton string.
  • In a 10 qt pan, combine beef chuck, broth, 2 1/2 qts water, nouc mam sauce, sugar and spice bundle. Cover and bring to a boil over high heat. Uncover, reduce heat and simmer until beef is tender when pierced (1 1/2 to 1 3/4 hours).
  • With a slotted spoon, transfer meat to a freezer container and freeze overnight. Cool soup and then refridgerate overnight.
  • The next day, take frozen beef chuck and thinly slice across the grain into 2 to 3 inch slices.
  • Skim and discard fat from broth. Add 1/8 tsp salt and 2 tbsp Nouc Mam sauce. Bring broth back to boil.
  • Arrange bean sprouts, chiles, basil, cilantro, and limes on a platter.
  • Once broth boils, reduce to simmer. Immerse sliced sirloin in simmering broth (use wire strainer or skimmer) and cook just until brown on the outside but still pink in the center (30 seconds to 1 min). Lift out and set aside.
  • Mound hot cooked rice noodles equally in deep bowls (at least 3 cup capacity). Top equally with beef chuck, sirloin, yellow onion and green onions.
  • Ladle broth over noodles to cover generously.
  • Serve Pho Bo with platter of condiments, hoisin sauce and chili paste adding to taste.

Nutrition Facts : Calories 410.5, Fat 25.1, SaturatedFat 10.1, Cholesterol 106.6, Sodium 2910.8, Carbohydrate 11.2, Fiber 0.8, Sugar 3.8, Protein 33.7

VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF



Vietnamese

In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings

Provided by Mai Pham

Categories     Soup/Stew     Beef     Ginger     Onion     Stir-Fry     Dinner     Lime     Hot Pepper     Anise     Clove     Noodle     Cilantro     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 main-dish servings

Number Of Ingredients 23

BROTH
5 pounds beef marrow or knuckle bones
2 pounds beef chuck, cut into 2 pieces
2 (3-inch) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred (see Note, below)
2 yellow onions, peeled and charred (see Note, below)
1/4 cup fish sauce
3 ounces rock sugar, or 3 tablespoons sugar
10 whole star anise, lightly toasted in a dry pan
6 whole cloves, lightly toasted in a dry pan
1 tablespoon sea salt
NOODLE ASSEMBLY
1 pound dried 1/16-inch-wide rice sticks, soaked, cooked and drained (see Tips, below)
1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain
GARNISHES
1/2 yellow onion, sliced paper-thin
3 scallions, cut into thin rings
1/3 cup chopped cilantro
1 pound bean sprouts
10 sprigs Asian basil
1 dozen saw-leaf herb leaves (optional)
6 Thai bird chilies or 1 serrano chili, cut into thin rings
1 lime, cut into 6 thin wedges
Freshly ground black pepper

Steps:

  • 1. In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.) When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove one piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.
  • 2. When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.
  • 3. To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.
  • How to Char Ginger and Onions:
  • To char ginger, hold the piece with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3 to 4 minutes. Char the onions in the same way. Peel and discard the blackened skins of the ginger and onions, then rinse and add to the broth.

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