Authentic Beef Pho (Phở Bò)
ID: 21c56c0c...
A comforting, deeply flavorful Vietnamese beef noodle soup featuring a clear, rich bone broth infused with charred aromatics and toasted spices, served over tender rice noodles and various cuts of beef. This recipe shares expert secrets to achieving the perfect clear broth and captivating aroma.
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🍳 Cooking Flow
Soak and parboil beef bones and meat, then rinse thoroughly to clean. → Simmer bones and meat uncovered with a whole onion and rock sugar, skimming constantly to maintain broth clarity. → Char onions and ginger, toast spices and sea worms, then put them in a spice bag and simmer in the broth for the last hour. → Remove cooked brisket, chill in ice water, and slice; adjust the broth's seasoning. → Blanch noodles and sprouts, place in a bowl with meats, ladle boiling broth over them, and serve with fresh herbs.
Cooking Steps
Brief Cooking Order
Soak and parboil beef bones and meat, then rinse thoroughly to clean. → Simmer bones and meat uncovered with a whole onion and rock sugar, skimming constantly to maintain broth clarity. → Char onions and ginger, toast spices and sea worms, then put them in a spice bag and simmer in the broth for the last hour. → Remove cooked brisket, chill in ice water, and slice; adjust the broth's seasoning. → Blanch noodles and sprouts, place in a bowl with meats, ladle boiling broth over them, and serve with fresh herbs.
Introduction
A comforting, deeply flavorful Vietnamese beef noodle soup featuring a clear, rich bone broth infused with charred aromatics and toasted spices, served over tender rice noodles and various cuts of beef. This recipe shares expert secrets to achieving the perfect clear broth and captivating aroma.
Step 1
Soak the beef bones, beef shank, and brisket in salted water for at least a few hours (or overnight) to release blood. Change the water a few times until it runs clearer.
Step 2
Place the soaked bones in a large pot, cover with water, and add 1 tsp of salt and 1 tbsp of vinegar. Bring to a boil and let parboil for 5 to 10 minutes to release impurities.
Step 3
Drain the parboiled bones and rinse them thoroughly under cold running water. Clean the pot well before returning the bones to it.
Step 4
Add fresh water, the beef brisket/shank, 1 whole peeled onion, rock sugar, and salt to the pot. Bring to a boil, then reduce the heat to medium-low and simmer uncovered, skimming off scum occasionally.
Step 5
Cut 2 onions in half and slice the ginger. Grill them directly over an open flame on the stove until slightly charred. Peel the charred skins of the onions while keeping the root intact, then scrape off any black bits.
Ingredients List
Important Notes
Soaking bones and meat is essential to wash away blood, which prevents dark spots on cooked meat and muddy broth.
Always simmer the broth uncovered. Boiling over high heat or covering the pot will result in a cloudy broth with a sour aftertaste.
Do not add the spice bag too early; adding it 1 hour before serving keeps the aroma fresh and prevents bitterness.
Plunging cooked brisket into ice-cold water preserves its light color and keeps it moist.
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