Epic Vietnamese Beef Pho
ID: 884669e9...
A rich, aromatic, and deeply flavorful traditional Vietnamese noodle soup made with a long-simmered beef bone broth, charred aromatics, toasted spices, and served with tender beef slices and fresh herbs.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Roast the beef bones in the oven and char the ginger and onions over an open flame. → Toast the spices and sear the chuck roast on all sides. → Combine the bones, water, charred aromatics, toasted spices, chuck roast, and seasonings in a pot to simmer for several hours. → Prepare the fresh herbs, soak noodles, and slice both the cooked chuck and raw ribeye thinly. → Blanch the noodles, assemble with the meats and garnishes, and pour the boiling hot broth over the top.
Cooking Steps
Brief Cooking Order
Roast the beef bones in the oven and char the ginger and onions over an open flame. → Toast the spices and sear the chuck roast on all sides. → Combine the bones, water, charred aromatics, toasted spices, chuck roast, and seasonings in a pot to simmer for several hours. → Prepare the fresh herbs, soak noodles, and slice both the cooked chuck and raw ribeye thinly. → Blanch the noodles, assemble with the meats and garnishes, and pour the boiling hot broth over the top.
Introduction
A rich, aromatic, and deeply flavorful traditional Vietnamese noodle soup made with a long-simmered beef bone broth, charred aromatics, toasted spices, and served with tender beef slices and fresh herbs.
Step 1
Roast the beef bones in a pre-heated oven at 200°C (392°F) for 40-50 minutes until they achieve a deep golden-brown color.
Step 2
While bones are roasting, char the halved brown onions and sliced ginger over an open gas flame (or under an oven grill) until well blackened.
Step 3
Toast the spices (cloves, star anise, cardamom, coriander seeds, and cinnamon) in a dry pan over medium heat until fragrant, then set aside.
Step 4
Season the chuck roast with salt. Heat a small amount of oil in a hot pan and sear the chuck roast on all sides until deeply caramelized.
Step 5
Transfer the roasted bones into a large stockpot, pour in 6L of cold water, let it sit for 5 minutes, and skim off any impurities from the surface.
Ingredients List
Important Notes
Roasting the bones rather than boiling them directly imparts a much richer, beefier depth to the final broth.
Do not let the broth boil vigorously; keep it at a gentle simmer to prevent it from turning cloudy.
Slightly freezing the raw steak before slicing makes it much easier to cut into thin, delicate slices that cook perfectly when hot broth is poured over.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...