Vietnamese Beef Noodle Soup (Pho)
By: Amy
Published: Wednesday, November 16, 2016 - 3:12pm

Ingredients




For the broth:
7 quarts water
1 daikon Radish (about 19 oz)
6-7lb of beef bones (marrows, knuckles or even oxtail if you can afford it)
1 large onion (halved & charred)
1 large knobs ginger (sliced lengthwise, around 5 oz)
5 star anise
5 tablespoon Pho stock powder (I use this brand)
2 tablespoon beef powder
1 tablespoon sugar
3-4 small rock sugarr
2 tablespoon fish sauce
For the bowls:
2 package rice noodles (fresh or dried)
1 lb beef flank (thinly sliced)
1 package of beef meatballs (frozen section)
0.8 lb beef tripes (optional)
1 lb boneless beef shank
1 medium onion (thinly sliced)
1 cup green onion (chopped)
Mints, bean sprouts, sliced onion, gr

Preparation

1 Preheat oven to 400 degees F. Place ginger and onion on a baking sheet 2 Roast the ginger and onion for about 10 minutes until they begin to char in the oven. 3 While waiting for the onion and ginger to char, wash the beef bones very well under cold water. 4 Place the beef bones in a large pot of water and bring it to boil over high heat. Boil vigorously on high heat for 10 minutes. Then drain and rinse the bones under cold water. Wash the pot and refill the pot with 7 quarts of cold water. 5 Place the cleaned bones back into the pot along with onion, ginger, star anise, daikon radish, rock sugar. (see notes) 6 Bring it to a boil and lower to simmer for about at least an hour or two if time permits. Occasionally skim off any scums or fats on top to achieve a clearer broth. If using beef shank, you can also add it to the pot because it takes at least an hour to cook 7 After an hour, add content of soup base, (dont tear the filter bags) and 5 tablespoon of stock powder 8 Also check the beef shank to see if it is ready and transfer to a bowl of ice cold water to prevent the beef from drying out. Then thinly slice the beef. Transfer the sliced beef to a bowl. Add about a soup spoon of broth into the bowl to prevent the sliced beef from drying out later. 9 Season the broth with beef powder, sugar, fish sauce. Taste the broth and season again according to your taste 10 Remove the onion from the broth and continue to simmer the broth if you have time. You can also add the meatballs at this time 11 If using beef tripes, boil a pot of water and cook the beef tripes for about 30 minutes. Then transfer to a bowl of ice water and thinly slice 12 If using beef flank, thinly slice and set aside for the bowl later 13 Cook rice noodles according to package instructions 14 To assemble the bowl: place some cooked rice noodles on the bottom of the bowl. Place sliced beef, raw beef, ganish with green onion. Then ladle the hot soup over the bowl. Garnish with mints, bean sprouts, squeeze of lemon and top it off with hoisin sauce and sriracha. 15 Notes: I only use star anise vs the package of Pho spices. You can also use other spices like cinamon sticks, cloves, cardamom but just make sure don't leave it to long in the broth or it'll become bitter ( I speak from experience ;))

About

A nutritious, flavorful beef noodle soup featuring rice noodles, beef flanks, meatballs, and crunchy herbs along with delicious beef broth. This glorious beef noodle soup will definitely satisfy your soup cravings on cold days, or any day.