BEEF PHO RECIPE | ALLRECIPES
South Vietnamese-style pho. A comforting, richly-seasoned beef broth is ladled over rice noodles and thinly sliced beef. Serve with hoisin, Sriracha, green onion, cilantro, bean sprouts, basil, and lime.
Provided by LETT101
Categories Vietnamese Soups and Stews
Total Time 14 hours 30 minutes
Prep Time 30 minutes
Cook Time 6 hours 0 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the beef bones in a 9-quart (or larger) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, reduce heat, and simmer for about 2 hours.
- Meanwhile, preheat broiler. Put onions and unpeeled ginger on a foil-lined, 10x15-inch roasting pan. Broil 4 to 5 inches from heat until onion and ginger are charred, 10 to 15 minutes. Cool slightly. Chop onions. Peel and slice ginger.
- Skim fat from surface of broth, and add oxtail, daikon, and charred onions. Tie anise, cinnamon stick, cloves, peppercorns and charred ginger in a square of cheesecloth; add to broth. Stir in sugar, fish sauce, and remaining 2 tsp. salt. Simmer over medium-low heat at least 4 hours (the longer, the better). Strain broth. Discard spices and bones. Reserve meat from bones for other uses, if desired. Taste broth and add additional salt as needed. Chill overnight.
- Skim fat from top of chilled broth. Bring broth to a boil; reduce heat and keep hot until ready to serve.
- Cook rice noodles in boiling water according to package directions until soft, but not mushy. Cut sirloin into paper-thin slices.
- Divide noodles among bowls (1 1/2 cups per bowl). Top each with a few raw sirloin slices. Ladle boiling broth into bowls to cook beef and cover noodles.
Nutrition Facts : Calories 884.7 calories, CarbohydrateContent 102.2 g, CholesterolContent 174.4 mg, FatContent 23.9 g, FiberContent 3.3 g, ProteinContent 60.5 g, SaturatedFatContent 8.6 g, SodiumContent 1745.4 mg
PHO SOUP RECIPE | FOOD NETWORK - EASY RECIPES, HEALT…
Provided by Food Network
Categories appetizer
Total Time 1 hours 30 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 27
Steps:
- For the base: Preheat the oven to 350 degrees F.
- In a roasting pan, combine the mushrooms, celery, carrots, onions, ginger, lemongrass and canola oil. Bake for 25 minutes.
- Remove from the oven, transfer into a large pot and add 1 gallon of cool water. Bring to a simmer, then add the cilantro, basil and jalapenos and simmer for 20 minutes. Strain and stir in the sambal, soy sauce, sesame oil, and salt to taste.
- For the spicy vinaigrette: Whisk together all the vinaigrette ingredients.
- Toss the desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl with noodles. Garnish with a fresh piece of lime.
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I wrote this recipe for fast pho because you don't always want to take a whole day to source the ingredients for and make pho from scratch. This is an awesome hack to be eating pho in an hour! You can find all the ingredients locally and even have them delivered. Slicing beef paper thin can be a pain. Japanese and Chinese markets always stock paper-thin meats for shabu shabu or sukiyaki.
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- Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
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