Beef Pho Noodle Soup is a classic dish that originates from Vietnam. Pho consists of flat rice noodles in a light, meat-based broth. The dish is usually accompanied with fresh herbs like coriander, lime and chili. The balanced taste of sweet, salty, spicy and citrus is so delicious.
Traditionally, this noodle soup was eaten for breakfast or lunch by the Vietnamese. Today, both locals and foreigners will also enjoy a steaming hot bowl of Pho for dinner.
HOW TO MAKE IT
- First step in making the broth is to char the spices: cinnamon, cloves, star anise, ginger slices and 1 onion cut in half. You can use an open flame on a grill or gas stove, but I usually place it all on a baking tray in the oven for a few minutes on grill mode. After about 10 minutes, the spices will soften and become more fragrant. Use tongs to occasionally rotate them.
- place the bones in a large pot, cover with a lid and bring to a boil. Use ladle to skim any scum that rises to surface. This way your broth will stay nice and clear. Add the meat and remaining broth ingredients and cook, uncovered for about 1 to 1 1/2 hours.
- Boneless meat should be slightly chewy but not tough. When it is cooked to your liking, remove it and place in bowl of cold water for 10 minutes.
- Strain the pho broth through fine strainer. If desired, remove any bits of gelatinous tendon from bones to add to your pho bowl.
- Blanch the rice noodles in hot water. Strain the noodles if they are cooked and have lost their stiffness.
- Prepare all the ingredients that you’ll put onto of the pho bowl. Wash the beansprout, chop the spring onion and coriander.
- Now its time to assemble the bowl. Put a little rice noodles in the bowl and top it with the beansprouts, lime, spring onions and coriander. Add the soup and beef meat in the bowl. To make it a bot more spicy you can add chili’s or Sriracha to your tasting.
- Enjoy your Pho Noodle Soup!
- 500 gr of beef meat
beef soup bones (marrow)
2 liters of water
1 spring onion
7 cm of ginger
2 medium sized onions
1 cinnamon stick
6 whole cloves
5 star anise
1 tbs sugar
1 1/2 tsp salt
FOR THE BOWL
chopped fresh coriander
chopped spring onion
chilli’s or Sriracha sauce (optional)
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