HOW TO MAKE THE BEST HOMEMADE PHO - INSPIRED TASTE
Making your own fabulous bowl of Vietnamese pho at home is not hard, all you need is a straightforward recipe, a few secrets and a nice big stockpot. We realize our recipe may look daunting, but this is quite simple to do and there is a lot of inactive time while you wait for the broth (we’ve just been extra tedious to share everything we know).
Provided by Adam and Joanne Gallagher
Total Time 4 hours 5 minutes
Prep Time 45 minutes
Cook Time 3 hours 20 minutes
Yield Makes approximately 3 1/2 to 4 quarts of broth (enough for 6 servings)
Number Of Ingredients 23
Steps:
- Add beef bones to a large pot that will hold at least 10 quarts. Then, cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3 to 5 minutes. During this time, impurities and foam (or scum) will be released and rise to the top. Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 6 quarts of cold water.
- Meanwhile, move an oven rack to a high position then turn broiler to high. Line a baking sheet with aluminum foil. Place quartered onions and halved ginger onto baking sheet then broil for 10 to 15 minutes, turning onions and ginger occasionally so that they become charred or browned on all sides.
- Add cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and the black cardamom pod to a dry frying pan. Place onto low heat and cook, stirring occasionally until fragrant. About 5 minutes. Place toasted spices into a cotton muslin bag/herb sachet or cheesecloth then tie with butchers twine to seal.
- Bring stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the bag or sachet of toasted spices. Add 1 1/2 tablespoons of salt, a 1/4 cup of fish sauce and the rock sugar. Continue to simmer broth, uncovered, for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it.
- Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer. The broth will have a layer of fat at the the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove.
- Bring the broth to a gentle simmer over medium heat.
- If you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 15 to 20 minutes until soft and opaque. If you are using fresh, add to a colander then rinse with cold water.
- To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls. (We like to fill each bowl by 1/3 with noodles).
- Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and cilantro. Serve bowls with a plate of optional garnishes listed above.
Nutrition Facts : Calories 436, ProteinContent 23 g, CarbohydrateContent 74 g, FiberContent 3 g, SugarContent 6 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 20 mg
SHORTCUT BEEF PHO RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
This beloved Vietnamese soup is made by slow simmering bones to create a rich and deeply flavored broth that is served with rice noodles and various toppings. This version speeds up the process by roasting beef shanks, onions, ginger and garlic until charred and then combining them with store-bought beef broth. In addition to the meat from the shanks, roast beef is added at the end, making for an incredibly satisfying meal.
Provided by Food Network Kitchen
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot.
- Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes.
- Add the beef broth, 2 quarts water, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.)
- Shred the meat from the shanks with two forks, discarding any bits of cartilage, then stir back into the broth. Discard the bones.
- Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha.
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HOW TO MAKE THE BEST HOMEMADE PHO - INSPIRED TASTE
Making your own fabulous bowl of Vietnamese pho at home is not hard, all you need is a straightforward recipe, a few secrets and a nice big stockpot. We realize our recipe may look daunting, but this is quite simple to do and there is a lot of inactive time while you wait for the broth (we’ve just been extra tedious to share everything we know).
From inspiredtaste.net
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Reviews 4.7
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Calories 436 per serving
- Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and cilantro. Serve bowls with a plate of optional garnishes listed above.
See details
SHORTCUT BEEF PHO RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
This beloved Vietnamese soup is made by slow simmering bones to create a rich and deeply flavored broth that is served with rice noodles and various toppings. This version speeds up the process by roasting beef shanks, onions, ginger and garlic until charred and then combining them with store-bought beef broth. In addition to the meat from the shanks, roast beef is added at the end, making for an incredibly satisfying meal.
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Reviews 4.6
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From foodnetwork.com
Reviews 4.6
Total Time 2 hours 15 minutes
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- Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha.
See details
PHO BO: VIETNAMESE BEEF NOODLE SOUP RECIPE - FOOD NE…
Pho is a classic Vietnamese noodle soup, supposedly invented in Hanoi in the early 20th century. With this dish, everything's about the broth—if you don't have the right broth, you don't have the dish. Reprinted with permission from "Vietnamese Home Cooking," by Charles Phan. Published by Ten Speed Press.
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- Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5–10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.
See details
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Pho is a classic Vietnamese noodle soup, supposedly invented in Hanoi in the early 20th century. With this dish, everything's about the broth—if you don't have the right broth, you don't have the dish. Reprinted with permission from "Vietnamese Home Cooking," by Charles Phan. Published by Ten Speed Press.
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Total Time 7 hours 0 minutes
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