VIETNAMESE PHO BEEF NOODLE SOUP
Vietnamese Pho Beef Noodle Soup is an iconic and aromatic dish that represents the heart of Vietnamese cuisine. Known simply as “pho bò“, this is a comforting soup. It consists of tender rice noodles, savory beef, and a deeply flavorful broth infused with fragrant spices.
Chiefly the foundation of pho is its broth. Although it does have a signature depth and richness. It contains beef, along with onions, ginger, and a blend of warm spices, Spices such as star anise, cinnamon, cloves, and cardamom, are slow cooked to extract maximum flavor. This results in a broth that is both light and complex. It has a perfect balance of umami, sweetness, and spice.
The noodles used in pho are flat, silky rice noodles that soak up the flavorful broth. They provide a delicate and slightly chewy texture that complements the tender slices of beef. The beef itself can vary, with common choices including rare thinly sliced sirloin, brisket, or even beef meatballs. The rare beef is usually placed raw on top of the noodles before the hot broth is poured over, gently cooking the meat to perfection.
Pho is traditionally served with an array of fresh garnishes that allow diners to customize their bowl. Crisp bean sprouts, fresh Thai basil, cilantro, sliced chili peppers, and lime wedges add layers of texture and brightness. Hoisin sauce and sriracha can be added for extra sweetness or heat, depending on personal preference.
Enjoyed as a hearty breakfast, lunch, or dinner, Vietnamese Pho Beef Noodle Soup is more than just a meal, it’s a cultural experience. It’s comforting warmth, rich aroma, and harmonious flavors make it one of the most beloved dishes in Vietnamese cuisine, cherished by food lovers around the world.
Vietnamese Pho Beef Noodle Soup
Ingredients
Equipment
Method
- Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil and simmer for about 2 hours.
- Skim fat from the surface of the soup, and add the beef, radish and onions.
- Tie the anise pods, cinnamon stick, cloves, peppercorns, cardamom, coriander and ginger in a cheesecloth or place in a spice bag; add to the soup.
- Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better).
- At the end of cooking, taste, and add salt as needed. Strain broth and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle if desired.
- Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes.
- Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
- Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. This will cook the frozen beef slices.
- Serve with hoisin sauce and chili paste or Sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.
Sounds amazing