BRISKET PHO RECIPES

Name: Traditional Vietnamese Beef Pho Recipe by Tasty
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 10 lb mixed beef leg bones, shin, knuckle and marrow bones; 12 oz ginger, 2 large hands, halved lengthwise; 1 head large garlic, halved crosswise; 4 kg medium yellow onion, halved lengthwise; 8 sticks cinnamon; ¼ cup whole black peppercorn; 6 pods whole star anise; 1 lb beef brisket; kosher salt; ¼ cup fish sauce, plus more to taste; 1 lb boneless sirloin steak; 1 lb flat rice noodle, cooked according to package instructions; 2 cups fresh mung bean sprouts; 1 small red onion, very thinly sliced lengthwise; 1 jalapeño, sliced into thin rounds; 1 large bunch fresh thai basil; 1 lime, cut into wedges; hoisin sauce; siracha

TRADITIONAL VIETNAMESE BEEF PHO RECIPE BY TASTY

Traditional Vietnamese Beef Pho Recipe by Tasty image

Here's what you need: mixed beef leg bones, ginger, large garlic, medium yellow onion, cinnamon, whole black peppercorn, whole star anise, beef brisket, kosher salt, fish sauce, boneless sirloin steak, flat rice noodle, fresh mung bean sprouts, small red onion, jalapeño, fresh thai basil, lime, hoisin sauce, siracha

Provided by Pierce Abernathy

Yield 8 servings

Number Of Ingredients 19

Ingredients

10 lb mixed beef leg bones, shin, knuckle and marrow bones
12 oz ginger, 2 large hands, halved lengthwise
1 head large garlic, halved crosswise
4 kg medium yellow onion, halved lengthwise
8 sticks cinnamon
¼ cup whole black peppercorn
6 pods whole star anise
1 lb beef brisket
kosher salt
¼ cup fish sauce, plus more to taste
1 lb boneless sirloin steak
1 lb flat rice noodle, cooked according to package instructions
2 cups fresh mung bean sprouts
1 small red onion, very thinly sliced lengthwise
1 jalapeño, sliced into thin rounds
1 large bunch fresh thai basil
1 lime, cut into wedges
hoisin sauce
siracha

Steps:

Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
Set a rack in the upper third of the oven and preheat the broiler.
Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
Season the brisket liberally with salt and add it to the stockpot.
Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
Enjoy!

EASY VIETNAMESE PHO RECIPE YOU CAN TRY AT HOME – KARMAN FOODS

Easy Vietnamese Pho Recipe You Can Try at Home – Karman Foods image

Our Simplified Vietnamese Beef Pho recipe has the hallmark ingredients of an authentic pho bowl and time-saving prep hacks that don't compromise flavor! The beefy broth, lightweight rice noodles, and healthy herbs come together perfectly, leaving you satisfied and refresh down to the last sip. For the full experience, make sure to have the best sauces for pho ready on the side!

Provided by Andrea Adriano

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 2-3

Number Of Ingredients 18

Ingredients

1 large white onion, peeled and halved
Fresh ginger, halved lengthwise about 3-inches
4 whole cloves
3 cinnamon sticks
2 cardamom pods
1 tbsp. coriander seeds
8 cups beef stock
1 tbsp. sweetener
2 tbsp. Red Boat Fish Sauce
Sea salt, to taste
8 oz. raw steak, thinly sliced
7 oz. Annie Chun's Pad Thai Rice Noodles
Fresh herbs (mint, cilantro, basil, etc.)
Bean sprouts
Lime wedge
Red chilis, chopped
Huy Fong Sriracha Sauce
Lee Kum Kee Hoisin Sauce

Steps:

Saute the onion and ginger cut-side down over hot oil until slightly charred. Set aside.
In a large pot, heat the staranise, cloves, cinnamon, cardamom and coriander over medium-high heat for about 3 minutes or until fragrant.
Add in the charred onion, ginger, beef stock, and stir.
When your broth reaches a simmer, reduce to heat to medium-low and allow the soup to simmer for 30 more minutes.
Strain and discard the solid ingredients and stir in the fish sauce and sweetener into the hot broth. Season to taste.
As your broth simmers, cook the rice noodles on a separate pot according to package instructions.
Drain then briefly rinse the noodles with cold water to prevent them from continuing to cook.
Start by portioning the noodles in serving bowls, followed by the steak.
Pour the simmering broth and submerge the steak completely so it cooks.
Top each bowl with your preferred garnish and finish it off with a squeeze of lime.
Serve hot with sriracha and hoisin sauce on the side.

Nutrition Facts : ServingSize 2-3

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