PHO BO: VIETNAMESE BEEF NOODLE SOUP
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
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.
VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF
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
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.
VIETNAMESE NOODLE SOUP WITH BEEF (PHO TAI)
With a notable Vietnamese population in Houston, Pho houses are becoming increasingly abundant and popular. This noodle soup is a complete meal and highly customizable by adding the garnsishes you prefer.
Provided by Patrick Johnson
Categories Beef Soups
Time 2h40m
Number Of Ingredients 23
Steps:
- 1. Add beef bones and beef flank to a stockpot and cover with water and bring to a boil for 5 minutes.
- 2. Meanwhile in a separate large stockpot, bring to a boil 24 cups (6 quarts) of water. Transfer the bones to this second stockpot after completion of boiling and discard the water from the first pot. This process cleans the bones and reduces excess solids that will cloud the broth.
- 3. When the water in the second stockpot comes to a boil, reduce to a simmer. Skim off any excess solids or fat.
- 4. Peel and discard the charred outer skins of the ginger and onions and rinse. Add charred ginger, charred onions, fish sauce and sugar. Continue to simmer for approximately 1 ½ hours.
- 5. Add star anise and cloves wrapped in a piece of cheese cloth to infuse the broth for about 40 minutes.
- 6. Remove and discard the star anise, cloves charred onions, charred ginger and bones. Add salt and continue to simmer. Bring to a boil just before serving.
- 7. Prepare separate pot with boiling water to cook noodles. Immerse individual servings of noodles one at a time in a sieve into the boiling water for about 15 - 20 seconds. They should be soft but still chewy. Transfer to individual bowls.
- 8. Place a few slices of raw beef on top of the noodles and pour over boiling soup stock - about 2 -3 cups per portion. The broth will cook the raw beef instantly. pepper.
- 9. Add garnish of purple onion, green onion and cilantro. Serve immediately allowing guests to add their own bean sprouts, herbs, chillies and lime.
- 10. In side dipping dishes, guest can mix Hoisin sauce and chilli sauce to their own liking to dip their beef pieces in.
PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.
Provided by Mark Bittman
Categories pastas, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak rice noodles in hot water to cover.
- Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
- Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
- Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
- Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1905 milligrams, Sugar 14 grams, TransFat 0 grams
PHO (VIETNAMESE NOODLE SOUP)
Pho is one of Vietnam's most well-known dishes. For many families, the cooking of the dish is a true labor of love and care. With its aromatic broth, slurpable rice noodles and many delicious garnish options, it is very easy to customize a bowl to suit your tastes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 6h
Yield 12 servings
Number Of Ingredients 29
Steps:
- For Dam Toi, which is used as a garnish for northern style pho, in a small bowl, combine sliced garlic, 1 cup water and 3 teaspoons salt. Cover and refrigerate overnight; drain. In a small jar, combine sliced garlic and vinegar. Heat remaining 1 cup water until hot; add to jar. Stir in sugar, remaining 1 teaspoon salt and chiles. Cover and let stand at room temperature overnight., In a large saucepan, cover beef bones with 2 liters water. Add 2 tablespoons salt and cider vinegar. In another large saucepan, cover boneless beef with remaining 1 liter water, remaining 2 tablespoons salt, wine and sliced ginger. Cover both saucepans and refrigerate 2 hours; drain (discarding ginger from boneless meat). Add enough cold water to each saucepan to cover bones and meat. Bring to a boil over medium-high heat. Boil 3 minutes; drain both saucepans and rinse bones and and boneless beef., Preheat oven to 425°. In a stockpot, cover bones and boneless beef with enough cold water to cover completely (about 5 liters). Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, skimming and discarding foam occasionally. Simmer until foam starts to collect more slowly, about 30 minutes., Meanwhile, arrange whole onion and whole ginger on an ungreased baking sheet. Roast until slightly charred, 10-15 minutes, turning occasionally. Remove and discard charred skins; set aside., In a dry small skillet, toast cinnamon sticks, anise, cardamom pods and coriander over medium heat until aromatic, 1-2 minutes, stirring frequently. Cool. Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. , Once foam is no longer collecting on surface of broth, add onion and ginger and spice bag. Stir in salt, MSG if desired and rock sugar. Simmer, uncovered, until beef is tender, about 1-1/2 hours. With tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly in foil and refrigerate. , Continue simmering broth, uncovered, until broth is light golden brown and fragrant, 2-5 hours, stirring occasionally and removing any foam that collects on the surface., To serve, cook Banh Pho according to package directions; set aside. Remove beef from refrigerator and thinly slice against the grain. For each serving, in a small colander, add an individual portion of noodles and beef. Lower colander into simmering broth until beef and noodles are heated through. Add beef and noodles to a serving bowl. Top with additional broth, about 1 cup. Serve with garnishes as desired.
Nutrition Facts : Calories 507 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1351mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.
VIETNAMESE BEEF AND NOODLE SOUP (PHO)
This is from Gordon Ramsays Healthy Appetite and hands down my favourite recipe for Pho! Omit the beef if you'd like a vegetarian version, and add bok choi.
Provided by ShakenCake
Categories Vietnamese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Trim the beef of any sinew then slice as thinly as possible (helps if it's partially frozen). Place in a bowl and add the grated ginger, garlic, some pepper, and the sesame oil. Toss to mix, cover and leave to marinate in the fridge for 30-40 minutes.
- For the broth - pour the stock into a large pan and add the sliced ginger, star anise, cloves, cinnamon sticks, cardamom, caster sugar, and fish sauce. Bring to the boil, lower the heat, and simmer for 30 minutes.
- Add the rice noodles to a large pan of boiling salted water and cook according to packet instructions until tender but still retaining a bite. Drain in a colander and immediately toss with a little sesame oil to prevent them sticking.
- Bring the broth to the boil and tip in the beef and bean sprouts, simmer for just 30 seconds then remove from the heat.
- Divide the noodles among warm bowls and ladle the hot broth over them, dividing the beef and bean sprouts equally. Scatter over the spring onions, coriander and mint, then serve immediately with lime wedges.
Nutrition Facts : Calories 609.2, Fat 31.9, SaturatedFat 12.4, Cholesterol 87.5, Sodium 2457.5, Carbohydrate 47.5, Fiber 1.7, Sugar 4.3, Protein 30.5
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