Beef Pho

  3.5 – 2 reviews  • Soup
For the most authentic Vietnamese pho, making the flavorful, fragrant broth from scratch is a must. Blanching the bones and meat first, then rinsing them well, helps create a beautifully clear, rich broth.
Level: Intermediate
Total: 5 hr
Active: 45 min
Yield: 6 servings

Ingredients

  1. 3 pounds beef bones (preferable beef knuckle bones)
  2. 2 pounds oxtail, cut 1-inch thick
  3. 1 1/2 pounds beef chuck
  4. Kosher salt
  5. 1 large unpeeled yellow onion, cut in half lengthwise through the root
  6. 8 ounces unpeeled ginger, cut in half lengthwise
  7. 1/4 cup fish sauce
  8. 4 whole cloves
  9. 4 whole star anise pods
  10. 1 cinnamon stick
  11. 1 teaspoon whole black peppercorns
  12. 1 ounce yellow rock sugar or 2 tablespoons granulated sugar
  13. One 8-ounce package dried rice vermicelli
  14. 1 pound thinly sliced eye of round beef
  15. 1/4 cup chopped fresh cilantro
  16. 1/4 cup thinly sliced onion
  17. 1/2 cup bean sprouts
  18. 1/2 cup Thai basil leaves
  19. 2 limes, cut into wedges
  20. Sriracha or sambal hot sauce
  21. Hoisin sauce, for serving

Instructions

  1. Put the beef bones, oxtail, beef chuck and 1 tablespoon salt in a large pot and add cold water to cover by 2 inches. Bring to a boil over high heat and boil vigorously until the surface of the water is foamy, about 10 minutes. Drain the bones and meat in a colander (discarding the liquid) and rinse well with cold water. Clean the inside of the pot, put the blanched bones and meat back into it and add enough cold water to cover by 2 inches. Bring to a boil over high heat then reduce to medium-low and simmer for 15 minutes, skimming and discarding any foam that rises to the surface.
  2. Meanwhile char the onion and ginger over an open flame until well blackened on both sides. (Alternatively you may place them on a foil-lined baking sheet and broil on high, turning once, until well charred, about 10 minutes.) Add the onion, ginger, fish sauce, cloves, star anise, cinnamon, black peppercorns and rock sugar to the pot and continue to simmer. Skim the surface of the soup often to remove the fat and foam that rises. If necessary, add water during cooking to keep the bones submerged. Cook until a paring knife pierces the chuck easily and comes out with little resistance and the oxtail meat pulls easily away from the bone, 3 1/2 to 4 hours.
  3. Remove the meat and bones from the pot with a slotted spoon or spider to a rimmed baking sheet. Discard the larger bones and let the chuck and oxtail cool enough to handle, 10 minutes. Meanwhile pour the broth through a fine-mesh strainer into a clean pot and keep hot over medium-low heat. (You should have about 12 cups of broth.) Put the rice noodles into a large bowl and cover with hot water. Let the noodles soak until soft, 10 to 15 minutes, then drain and divide between 6 serving bowls. 
  4. Pick the oxtail meat from the bones and divide it between the bowls. Thinly slice the beef chuck across the grain of the meat and divide it between the bowls. Divide the sliced eye of round between the bowls and then ladle the hot broth over. Top with the cilantro and onion and serve with the bean sprouts, basil, lime, sriracha and hoisin on the side. 

Nutrition Facts

Serving Size 1 of 6 servings
Calories 1105
Total Fat 53 g
Saturated Fat 22 g
Carbohydrates 51 g
Dietary Fiber 3 g
Sugar 9 g
Protein 99 g
Cholesterol 292 mg
Sodium 1689 mg

Reviews

Gerald Johnson
Excellent and easier recipe than most I have tried; but sooo good!

 

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