Beef noodle soup

Beef noodle soup

Phở bò

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A true Vietnamese classic! Pho is a well-balanced meal with plenty of broth to ward off dehydration in the hot, humid summer months, and to warm body and soul in the cool and drizzly winters. Hanoians like to slurp the noodles first so they don’t become soft and mushy from sitting in the broth too long.

Broth

Ingredients

Quantity Ingredient
2kg beef bones
6 red asian shallots, left whole
1.5cm fresh ginger, unpeeled, cut into chunks
1 pig’s trotter, sawn in half, by your butcher
500g beef brisket
1 star anise
4cm cassia bark
or 1 cinnamon stick
1 teaspoon salt

To serve

Quantity Ingredient
200g scotch fillet, thinly sliced
1 tablespoon fish sauce, plus extra to taste
600g fresh pho noodles
1/2 onion, thinly sliced
4 spring onions, 2 thinly sliced lengthways, and 2 cut into rings
coriander leaves
basil
1 lemon, cut into 6 wedges
1 long red chilli, sliced

Method

  1. Preheat the oven to 200°C. Place the beef bones on a baking tray and roast for 20 minutes. Turn the bones over and roast for a further 20 minutes.
  2. Meanwhile, chargrill the whole unpeeled shallots and ginger on a barbecue or gas burner over medium heat for 5 minutes, until they are fragrant and the skin is lightly charred. Leave to cool slightly. Using your fingers, flake off the thin outer skin.
  3. Place the roasted bones in a large saucepan with the trotter. Cover with cold water and slowly bring to a simmer, skimming off any froth. Add the chargrilled shallots, ginger, brisket, spices and salt. Simmer gently for 30 minutes, taking care not to boil the stock. Remove and reserve the brisket, then simmer the stock for a further 4 hours. Strain the stock and discard the solids.
  4. When ready to serve, marinate the scotch fillet in the fish sauce and set aside. Slice the brisket and set aside. Ensure the broth is at simmering point.
  5. Drop the noodles into a pan of boiling water and stir with a chopstick for 20 seconds. Drain and divide among six bowls. Top with the meats, onion, spring onion and herbs. Ladle the hot broth over. Serve with lemon, chilli and extra fish sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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