Fragrant noodle soup with simmered beef broth
Ingredients
For the broth
- 6cupsbeef bones (such as marrow bones, knuckle bones, or a combination)
- 1lbbeef chuck roast, cut into large pieces
- 1pieceyellow onion, charred
- 2clovecloves
- 1incinnamon stick
- 2piecestar anise
- 2piecewhole black peppercorns
- 1inginger, sliced
- 2piecescallions, white and light green parts only, charred
- Fish sauce (to taste)
- Salt (to taste)
For the noodles and toppings
- 8ozdried rice noodles (banh pho)
- 1/2lbthinly sliced flank steak
- 1/4cupbean sprouts
- 1/4cupchopped fresh cilantro
- 1/4cupchopped Thai basil (optional)
- 1piecelime, cut into wedges
- Hoisin sauce (optional)
- Sriracha (optional)
How to make Vietnamese Pho
In a large pot, combine the beef bones, beef chuck roast, charred onion, cloves, cinnamon stick, star anise, peppercorns, ginger, and charred scallions. Cover with water and bring to a boil. Reduce heat to low and simmer for 2-3 hours, skimming off any scum that rises to the surface.
Strain the broth into a clean pot and discard the solids. Season the broth with fish sauce and salt to taste.
Soak the rice noodles in warm water for 30 minutes, or according to package instructions, until softened. Drain and rinse under cool water.
In a separate pan, heat a thin layer of oil over medium-high heat. Sear the thinly sliced flank steak for about 1 minute per side, or until desired doneness. Set aside.
In individual serving bowls, add some cooked rice noodles. Pour the hot broth over the noodles. Top with thin slices of the cooked steak.
Garnish with bean sprouts, chopped fresh cilantro, and chopped Thai basil (if using). Serve with lime wedges on the side. You can also offer hoisin sauce and sriracha at the table for individual preference.
Tips & Tricks
Char the onion and scallions directly over an open flame or under a broiler for a more authentic flavor.
Adjust the seasoning of the broth with fish sauce and salt to suit your taste.
Prepare all toppings and condiments in advance for easy assembly.
FAQS
How do I make a rich and flavorful Vietnamese Pho broth?
To create a rich and flavorful Vietnamese Pho broth, start by simmering beef bones (like marrow and knuckle bones) with beef chuck roast, charred onion, and spices such as cloves, cinnamon, star anise, and ginger. Cover the ingredients with water, bring to a boil, then reduce the heat and let it simmer for 2-3 hours. Skim off any scum that rises to the surface for a clear broth.
Can I make Vietnamese Pho with a vegetarian or vegan broth?
Yes, you can make a vegetarian or vegan version of Pho by using vegetable broth and adding umami-rich ingredients like mushrooms, charred onion, and spices similar to those used in traditional Pho. You can also include tofu or seitan for protein and serve it with the same rice noodles and fresh herbs.
What are some good substitutions for ingredients in Vietnamese Pho?
If you don't have beef bones, you can use chicken bones or a combination of beef and chicken for a different flavor. For the meat, you can substitute flank steak with sirloin or even use shredded chicken. If you can't find Thai basil, regular basil can work in a pinch, and if you prefer a milder flavor, you can skip the Sriracha and hoisin sauce.
How should I store leftover Vietnamese Pho?
To store leftover Vietnamese Pho, separate the broth from the noodles and toppings. Store the broth in an airtight container in the refrigerator for up to 3-4 days. The noodles can be stored in a separate container, and fresh herbs should be kept in a sealed bag. Reheat the broth before serving and add fresh noodles and toppings.
What are the best side dishes or pairings for Vietnamese Pho?
Vietnamese Pho is often enjoyed with fresh lime wedges, bean sprouts, and herbs like cilantro and Thai basil. For a complete meal, consider serving it with spring rolls or a light salad. You can also offer hoisin sauce and Sriracha on the side for added flavor.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia