Beef Pho78 Reviews
- Prep: 30 min
- Cook: 6 hr
- Ready In: 6 hr 30 min
“Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts.” - by LETT101
Original recipe yields 6 servings
- Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.
- Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
- Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
- Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.
Reviews (78)Rate This Recipe
"Very good recipe, definitely worth the time taken to prepare the broth... However one tip to make it even healthier: prepare the broth the day before, and leave it over night on the refrigerator. Once..." See more it cools down all the fat from them meat will be on the top, so you just have to skim it out, before warming it again to before adding the toppings. "
"i haven't actually made this according to this recipe yet but my mum's been making it for years and it's great to see a recipe that actually tells you to make the broth, cause this recipe is all about..." See more the broth! it's not key to use ox-tali or beef knuckle, just as long as you have enough large beef bones. it's best to actually 'clean' the bones before you cook- either some vinegar or whisky with lots of hot water-gives a cleaner taste and a clearer broth. i also always grill the onion, anise, cinnamon, ginger and peppercorns first and place all in cheese cloth bag. finally a tip for preparing, to cook noodles place soaked noodles in a sieve and place in boiling water(stir if needed) til the noodles are just soft, make one bowl at a time and serve steaming hot. enjoy!"
"Fantastic authentic pho bo recipe. My husband and I spent a whole month in Vietnam and this tastes perfect. I halved the water amount to 2 gallons. I only used beef neck bones for a nice clear broth...." See more I didn't use the radish. In cheese cloth I used Anise seed, ground cinnamon, ground peppercorns, and a lot more cloves. I about doubled all the spices as I'm used to very aromatic pho. I added the tablespoon of fish sauce and sugar and simmered for the 6 hours. Paper thin sirloin was great! Loaded it with only cilantro and green onions and noodles just like in Hanoi and this dish was delish! Thank you for such a great recipe to play with!"
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