Best 3 Vietnamese Beef And Rice Noodle Soup Pho Recipes

VIETNAMESE BEEF AND RICE NOODLE SOUP (PHO)

Steps:

• Place the oxtails in a large stockpot and add the water.
• Bring the water to a full boil, then reduce heat and bring water to a simmer.
• Scrape any scum off the top of the water and discard.
• Cut the onion in half and peel off the outer portion.
• Place on a baking sheet along with the ginger and broil in the over about 20 minutes, making sure not to blacken it.
• Turn over halfway through.
• Allow to cool.
• Place the star anise, cloves, cinnamon, and fennel seeds in a piece of cheesecloth and tie it shut with twine.
• Add the spice pack, onion halves, ginger, bay leaves, salt, and fish sauce to the broth.
• Allow the broth to simmer at least 5-6 hours (to your taste) uncovered.
• Remove the spice pack, onions, ginger, and bay leaves and discard.
• Remove the oxtails and set them aside.
• When cool enough to handle, remove the meat and trim of any remaining fat.
• Set the meat aside and return the bones to the broth.
• Allow the broth to simmer another hour or two until you achieve the desired taste then remove the bones.
• You may adjust the salt, but you don't want it too salty.
• Soak the rice noodles in COLD water 15-20 minutes, while starting a large pot of water boiling.
• While the noodles are soaking, place the cilantro, basil leaves, mint leaves, sliced onions, sliced scallions, and bean sprouts on a serving platter.
• After the noodles have soaked, place them in the boiling water and allow to cook until tender, but don't let them get mushy.
• It should only take a couple minutes.
• Rinse the noodles in cold water if not serving immediately.
• When ready to eat (you can do this earlier, like when you're boiling the water for the noodles) return the broth to a rolling boil.
• Place the noodles in a serving bowl and arrange the sliced meat (leftover oxtail meat if desired) over them.
• Ladle the boiling broth over the noodles and beef, making sure to cover the meat.
• Serve and allow each person to place the desired amount of garnish from the platter, hoisin sauce, and sriracha in their own bowl to taste.

VIETNAMESE RICE NOODLE SOUP WITH BEEF AND FRESH HERBS (PHO)

Steps:

• Position an oven rack 4 to 6 inches from the broiler and preheat. Double a very large piece of heavy foil. Scatter the onion, garlic, ginger, cloves, anise and 5 grinds of pepper on the foil. Broil for 5 minutes, turning the pieces once. You want the onion to have some toasted edges and the spices should be fragrant. Scrape everything into a 6-quart pot. Be sure to get all the anise seed if that's what you used.
• Add the broth, sugar and fish sauce and bring to a gentle bubble. Cover tightly and simmer for 20 minutes.
• Meanwhile, put the rice noodles in a large bowl and cover them with very hot tap water. (To keep them hot, cover the bowl with a plate.) Soak the noodles for 10 to 15 minutes or until they are tender but with a little more firmness than you want. Stir a few times. When they are ready, drain and rinse well with cold water. Divide the noodles between two large soup bowls.
• While the broth is simmering and the noodles are soaking, arranging the table salad on a platter and set out the sauces.
• To serve, divide the beef between the soup bowls. Ladle the bubbling broth into the bowls. Top each serving with selections from the table salad.

PHO BAC (NORTHERN VIETNAMESE STYLE BEEF AND RICE NOODLE SOUP)

Steps:

• Arrange a rack 4 inches from broiler and heat. Put shallots and ginger on an aluminum foil-lined baking sheet and broil, turning often, until blackened (15-20 minutes) and let cool.
• Scrape peels off shallots and ginger. Halve ginger lengthwise, press each piece with the side of a knife to flatten, and set aside with shallots.
• Heat fennel seeds, star anise, cinnamon, and cardamom in a small skillet over medium heat and toast, swirling pan, until fragrant (3 minutes). Transfer spices to a small bowl and set aside.
• Place bones in a 12 qt pot and cover with cold water by 1 inch. Bring to a boil and cook for 3 minutes. Drain and rinse bones. Clean pot and return bones to pot along with reserved shallots and ginger, beef and cold water.
• Bring to a boil. Reduce heat to medium-low and add reserved toasted spices, scallops and 2 tbsp salt. Cook, skimming surface, until beef is tender (1 1/2 hours).
• Using tongs, transfer beef to a bowl of ice water and cool for 10 minutes. Drain beef and thinly slice crosswise. Transfer to a plate, cover and refrigerate.
• Continue cooking broth for 1 1/2 hours more. Remove from heat and pour through a cheesecloth-lined fine strainer set over a clean 6 qt pot. Discard solids and skim fat from surface. Stir in fish sauce and scallion whites and keep hot.
• Combine vinegar and chiles in a small bowl and set aside.
• Pour boiling water over noodles in a medium bowl and let soak until al dente (10 minutes). Rinse noodles in cold water, drain and divide between 8 serving bowls.
• Top each with chilled, cooked beef and raw sirloin. Top beef with onions, then scallion greens and cilantro. Season with pepper and then ladle broth over each serving, placing one white scallion piece in each bowl.
• Serve with chiles on the side.