Beef Pho

2015-04-06
  • Yield : 4
  • Servings : 4
  • Prep Time : 3:00 h
  • Cook Time : 10m
  • Ready In : 3:10 h

Pho is a Vietnamese noodle soup dish that is gaining popularity here in the United States.  This dish features a full bodied broth that wraps itself in a mound of tender rice noodles that is perfect for any occassion!

Ingredients

  • 2-3 lbs Beef Shank
  • 2 lbs Sirloin
  • 6-7 Whole Pieces of Star Anise
  • 2 tbsp. Salt
  • 3 tbsp. Salt
  • 1 Whole White Onion
  • 1 package of Pho Rice Noodles
  • Recommended Garnishes:
  • Chopped Cilantro
  • Fried Garlic
  • Thinly Sliced White Onion
  • Lime Wedges
  • Sugar
  • Soy sauce
  • Fish Sauce
  • Oil Chill Pepper

Method

Step 1

Fill broth or soup pot a third of the way with water, and bring to a boil on high heat. Add beef shanks and 1lb of sirloin or chuck, star anise, salt, msg, and white onion. Cover the pot and reduce the heat to medium high and continue to cook for an hour.

Step 2

Char the ginger slice and whole onion until skin darkens and fragrant before adding to the broth. This can be done by open fire, bbq, or in a pan under the broiler.

Step 3

Soak the Pho rice noodles in water, and set aside. At this time you may prepare your garnishes such as thinly slicing onion, and sirloin or chuck. Be sure to keep these items refrigerated until ready to use.

Step 4

clear. Cover the pot and reduce heat to medium low, and simmer for two more hours.

Step 5

Now that you have the broth and garnishes and seasonings all laid out. It’s time to prepare your bowl of Pho. In a separate pot, fill it half way with water and bring to a boil. Blanche the pho noodle in the water for 30 seconds and immediately remove it from the water and into the serving bowl. Using the same pot of water, blanche the thinly sliced beef for 15 seconds or until medium rare, and immediately remove from the water and into the serving bowl.

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