Vietnamese Rice Noodle Soup With Beef And Fresh Herbs Pho Food

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VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF



Vietnamese

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 10

5 pounds beef marrow or knuckle bones
2 pounds beef chuck, cut into 2 pieces
1 (3-inch) piece ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred
2 yellow onions, peeled and charred
1/4-cup fish sauce
3 ounces rock sugar, or 3 tablespoons sugar
10 whole star anise, lightly toasted in a dry pan
1 tablespoon sea salt
1 pound dried 1/16 inch wide rice sticks, soaked, cooked and drained
1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain

Steps:

  • In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked (this cleans the bones and meat and reduces the impurities that can cloud the broth). When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove 1 piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices, and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.
  • When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag or piece of cheesecloth and add to the broth. Let infuse until the broth is fragrant about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.
  • To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions, and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chiles, lime juice, and black pepper.

VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF



Vietnamese

In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings

Provided by Mai Pham

Categories     Soup/Stew     Beef     Ginger     Onion     Stir-Fry     Dinner     Lime     Hot Pepper     Anise     Clove     Noodle     Cilantro     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 main-dish servings

Number Of Ingredients 23

BROTH
5 pounds beef marrow or knuckle bones
2 pounds beef chuck, cut into 2 pieces
2 (3-inch) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred (see Note, below)
2 yellow onions, peeled and charred (see Note, below)
1/4 cup fish sauce
3 ounces rock sugar, or 3 tablespoons sugar
10 whole star anise, lightly toasted in a dry pan
6 whole cloves, lightly toasted in a dry pan
1 tablespoon sea salt
NOODLE ASSEMBLY
1 pound dried 1/16-inch-wide rice sticks, soaked, cooked and drained (see Tips, below)
1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain
GARNISHES
1/2 yellow onion, sliced paper-thin
3 scallions, cut into thin rings
1/3 cup chopped cilantro
1 pound bean sprouts
10 sprigs Asian basil
1 dozen saw-leaf herb leaves (optional)
6 Thai bird chilies or 1 serrano chili, cut into thin rings
1 lime, cut into 6 thin wedges
Freshly ground black pepper

Steps:

  • 1. In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.) When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove one piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.
  • 2. When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.
  • 3. To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.
  • How to Char Ginger and Onions:
  • To char ginger, hold the piece with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3 to 4 minutes. Char the onions in the same way. Peel and discard the blackened skins of the ginger and onions, then rinse and add to the broth.

PHO (VIETNAMESE BEEF AND RICE-NOODLE SOUP)



Pho (Vietnamese Beef and Rice-Noodle Soup) image

Provided by Food Network

Categories     main-dish

Yield 16 cups of broth

Number Of Ingredients 19

4 pounds Oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat
3-inch piece of ginger, unpeeled
1 large onion, halved and unpeeled
1/3 cup nuoc mam (fish sauce)
8 whole star anise
5 whole cloves
3-inch cinnamon stick
1 teaspoon fennel seeds
3 bay leaves
1 pound 1/4-inch rice noodles
2 bunches scallions, sliced thin
1/2 cup tightly packed fresh cilantro leaves, roughly chopped
1/2 cup parsley, roughly chopped
1/2 cup basil, approximately, whole fresh plants (minus roots) if possible
1 1/2 cups mung bean sprouts
3 large limes, cut into wedges and seeds removed
3 large limes, cut into wedges and seeds removed
Red chile paste or sliced fresh hot chilies (optional)
3/4 pounds filet mignon, trimmed of fat and sliced very thin

Steps:

  • Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.
  • Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
  • Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat. Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma. Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine. Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
  • Let the broth simmer, uncovered, skimming occasionally. After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return bones to the broth. Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. Taste the broth and add more salt or fish sauce as needed.
  • Meanwhile, soak the rice noodles in cold water for at least 20 minutes. Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
  • Bring a large pot of water to a boil and add the drained noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute. Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles. Warm 6 large bowls by rinsing the with hot water and divide the noodles among the bowls.
  • Just before serving, return the broth to a full boil. Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Serve immediately, along with the platters of garnish.

VIETNAMESE RICE NOODLE SOUP WITH BEEF AND FRESH HERBS (PHO)



Vietnamese Rice Noodle Soup With Beef and Fresh Herbs (Pho) image

Make and share this Vietnamese Rice Noodle Soup With Beef and Fresh Herbs (Pho) recipe from Food.com.

Provided by Epi Curious

Categories     Stocks

Time 40m

Yield 2 soups, 2 serving(s)

Number Of Ingredients 18

white onion, sliced thin (1 medium onion)
4 garlic cloves (sliced thin)
1 tablespoon ginger (fresh, about a 2-3 inch piece, peeled and thin sliced)
6 whole cloves
1 whole star anise, bruised (or 1/2 teaspoon anise seeds)
fresh ground black pepper (to taste)
56 ounces chicken broth
2 tablespoons sugar
2 teaspoons asian fish sauce (nam pla or nuoc nam)
6 -8 ounces linguine-style rice noodles
6 -8 ounces top round steaks, sliced extremely thin (chicken breast can be substituted)
10 sprigs coriander, fresh
6 -8 sprigs Thai basil (or other fresh basil)
2 serrano chilies, thin sliced (or jalapenos)
1 cup bean sprouts (generous handful)
1 lime, cut into wedges
hoisin sauce
hot sauce

Steps:

  • Position an oven rack 4 to 6 inches from the broiler and preheat. Double a very large piece of heavy foil. Scatter the onion, garlic, ginger, cloves, anise and 5 grinds of pepper on the foil. Broil for 5 minutes, turning the pieces once. You want the onion to have some toasted edges and the spices should be fragrant. Scrape everything into a 6-quart pot. Be sure to get all the anise seed if that's what you used.
  • Add the broth, sugar and fish sauce and bring to a gentle bubble. Cover tightly and simmer for 20 minutes.
  • Meanwhile, put the rice noodles in a large bowl and cover them with very hot tap water. (To keep them hot, cover the bowl with a plate.) Soak the noodles for 10 to 15 minutes or until they are tender but with a little more firmness than you want. Stir a few times. When they are ready, drain and rinse well with cold water. Divide the noodles between two large soup bowls.
  • While the broth is simmering and the noodles are soaking, arranging the table salad on a platter and set out the sauces.
  • To serve, divide the beef between the soup bowls. Ladle the bubbling broth into the bowls. Top each serving with selections from the table salad.

VIETNAMESE BEEF AND NOODLE SOUP (PHO)



Vietnamese Beef and Noodle Soup (Pho) image

This is from Gordon Ramsays Healthy Appetite and hands down my favourite recipe for Pho! Omit the beef if you'd like a vegetarian version, and add bok choi.

Provided by ShakenCake

Categories     Vietnamese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

500 g filet of beef
1 piece fresh ginger, finely grated (2.5cm)
1 large garlic clove, crushed
1 teaspoon sesame oil
200 g thin rice noodles
150 g bean sprouts
2 -3 spring onions, finely sliced on diagonal
coriander leaves (1 small bunch)
mint, leaves only (or Thai sweet basil, 1 small bunch)
1 1/2 liters beef stock
1 piece fresh ginger, finely sliced (4cm)
4 star anise
3 cloves
2 cinnamon sticks
1 cardamom pod, lightly crushed
2 teaspoons caster sugar (to taste)
3 tablespoons fish sauce
lime wedge

Steps:

  • Trim the beef of any sinew then slice as thinly as possible (helps if it's partially frozen). Place in a bowl and add the grated ginger, garlic, some pepper, and the sesame oil. Toss to mix, cover and leave to marinate in the fridge for 30-40 minutes.
  • For the broth - pour the stock into a large pan and add the sliced ginger, star anise, cloves, cinnamon sticks, cardamom, caster sugar, and fish sauce. Bring to the boil, lower the heat, and simmer for 30 minutes.
  • Add the rice noodles to a large pan of boiling salted water and cook according to packet instructions until tender but still retaining a bite. Drain in a colander and immediately toss with a little sesame oil to prevent them sticking.
  • Bring the broth to the boil and tip in the beef and bean sprouts, simmer for just 30 seconds then remove from the heat.
  • Divide the noodles among warm bowls and ladle the hot broth over them, dividing the beef and bean sprouts equally. Scatter over the spring onions, coriander and mint, then serve immediately with lime wedges.

Nutrition Facts : Calories 609.2, Fat 31.9, SaturatedFat 12.4, Cholesterol 87.5, Sodium 2457.5, Carbohydrate 47.5, Fiber 1.7, Sugar 4.3, Protein 30.5

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)



Vegetarian Pho (Vietnamese Noodle Soup) image

From Sally Bernstien's article on Vietnamese food in the Vegetarian Journal[March/April 2000]. "I'm pleased to report that experiencing a vegetarian Vietnam is possible. Armed with a tourist phrasebook, a healthy appreciation of local markets, and a willingness to be considered highly eccentric by the Viet-namese, I enjoyed such delicacies as a vegetarian version of pho, the fabled Vietnamese noodle and meat soup..."

Provided by That is Dr House to

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 21

1 lb rice noodles
8 ounces seitan, drained
1/4 cup bean sprouts
1/2 cup shredded napa cabbage
1/2 cup tender greens
1/2 cup fresh basil leaf
1/2 cup fresh cilantro, coarsely chopped
3 scallions, thinly sliced
3 tablespoons peanuts (optional)
1 lime, cut into wedges
3 fresh red chili peppers or 3 fresh green chili peppers
salt
fresh ground pepper
8 cups clear vegetable stock
3 tablespoons Braggs liquid aminos
8 medium garlic cloves, peeled and chopped coarsely
1 small onion, diced
1 inch gingerroot
2 cinnamon sticks (3 inches each)
2 star anise pods
2 large bay leaves

Steps:

  • Tear greens into bite-sized pieces. Use both green and white parts of the scallions. Peanuts should bechopped roasted unsalted Seed the chili peppers and cut into rounds.
  • Make the broth then when it has simmered for about 10 minutes, soak the noodles.
  • To Soak: Bring 4 qts water to boil. Remove from heat. Add the noodles and soak 15 minutes. Stir occasionally until noodles are pliable and easily separated. Drain and divide into bowls.
  • Simmer seitan in the broth until heated through. About 4 minutes then remove with a slotted spoon and thin slice into six portions and add your noodles.
  • Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.
  • Serve the lime, chili rounds and salt and pepper on the side.
  • Broth: Makes 8 cups.
  • Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
  • Char the ginger on all sides and add to the stock.
  • Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.
  • Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.

Nutrition Facts : Calories 304.3, Fat 0.6, SaturatedFat 0.1, Sodium 143.9, Carbohydrate 69.7, Fiber 2.6, Sugar 2.4, Protein 4

PHO BY MEAN CHEF (VIETNAMESE BEEF & RICE-NOODLE SOUP)



Pho by Mean Chef (Vietnamese Beef & Rice-Noodle Soup) image

I adopted this recipe of one of my favorite dishes. It may look complicated but it is just making soup by getting all the flavor you can from the ingredients. The results are INCREDIBLE.

Provided by riffraff

Categories     Vietnamese

Time 4h30m

Yield 6-4 serving(s)

Number Of Ingredients 17

4 lbs oxtails, cut into 1 1/2 to 2 inch pieces and trimmed of fat
1 piece gingerroot, unpeeled (3 inch)
1 large onion, halved and unpeeled
1/3 cup nuoc nam (fish sauce)
8 whole star anise
5 whole cloves
3 inches cinnamon sticks
1 teaspoon fennel seed
3 bay leaves
1 lb rice noodles (1/4 inch)
2 bunches scallions, sliced thin
1/2 cup tightly packed fresh cilantro leaves, roughly chopped
1/2 cup parsley, roughly chopped
1/2 cup basil, whole fresh plants
1 1/2 cups mung bean sprouts
3 large limes, cut into wedges and red chile paste (optional) or 3 large sliced fresh hot chili peppers (optional)
3/4 lb filet mignon, trimmed of fat and sliced very thin

Steps:

  • Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 1 1/2 gallons). This will reduce to about 3 quarts when you are done.
  • Bring to a full boil and then lower the heat to a rapid simmer.
  • Skim the scum that rises to the surface.
  • Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes.
  • Turn them over halfway through cooking.
  • When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface.
  • Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
  • Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat.
  • Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma.
  • Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine.
  • Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
  • Let the broth simmer slowly, uncovered, skimming occasionally.
  • After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard.
  • Remove the oxtails from the pot and set aside.
  • Let the broth continue to simmer.
  • When the meat is cool enough to handle, pull the meat from the bones.
  • Set the meat aside and return the bones to the broth.
  • Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. At this point you should cool the broth in the refrigerator overnight and then defat.
  • Heat the broth and taste to determine if you need to add more salt or fish sauce as needed.
  • Meanwhile, soak the rice noodles in cold water for at least 20 minutes.
  • Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
  • Bring a large pot of water to a boil and add the drained rice noodles.
  • Give the noodles a quick stir and cook until tender but firm, about 1 minute.
  • Rice noodles can quickly become gummy, so don't let them overcook.
  • Drain the noodles.
  • Warm 4 large bowls by rinsing them with hot water and divide the noodles among the bowls.
  • Just before serving, return the broth to a full boil.
  • Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl.
  • Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth.
  • Serve immediately, along with the platters of garnish.
  • Yield: 3 quarts of broth; serves 4 as a main course.

VIETNAMESE BEEF AND RICE NOODLE SOUP (PHO)



Vietnamese beef and rice noodle soup (pho) image

If you've ever eaten Vietnamese food and not had this, you have been missing out. Very good and pretty healthy. I'm sure someone from Vietnam could critique this to death. I've had lots of Vietnamese food and this tastes pretty authentic.

Provided by Kevin Young

Categories     Meat

Time 9h

Yield 4-6 serving(s)

Number Of Ingredients 22

3 lbs oxtails
2 gallons water
4 inches ginger
2 onions
1/2 cup nuoc nam (fish sauce)
10 whole star anise
5 whole cloves
1 cinnamon stick ("1-4 inch")
1/2 teaspoon fennel seed
2 tablespoons salt
4 bay leaves
1 lb rice noodles (preferably "1/4 inch")
1 bunch scallion, sliced
1 bunch cilantro
1 bunch basil leaves
1 bunch mint leaf
1 thinly sliced onion
4 cups bean sprouts
2 limes, cut into wedges
1 lb filet mignon or 1 lb top sirloin steak, sliced very thinly
hoisin sauce
sriracha sauce (hot chile sauce)

Steps:

  • Place the oxtails in a large stockpot and add the water.
  • Bring the water to a full boil, then reduce heat and bring water to a simmer.
  • Scrape any scum off the top of the water and discard.
  • Cut the onion in half and peel off the outer portion.
  • Place on a baking sheet along with the ginger and broil in the over about 20 minutes, making sure not to blacken it.
  • Turn over halfway through.
  • Allow to cool.
  • Place the star anise, cloves, cinnamon, and fennel seeds in a piece of cheesecloth and tie it shut with twine.
  • Add the spice pack, onion halves, ginger, bay leaves, salt, and fish sauce to the broth.
  • Allow the broth to simmer at least 5-6 hours (to your taste) uncovered.
  • Remove the spice pack, onions, ginger, and bay leaves and discard.
  • Remove the oxtails and set them aside.
  • When cool enough to handle, remove the meat and trim of any remaining fat.
  • Set the meat aside and return the bones to the broth.
  • Allow the broth to simmer another hour or two until you achieve the desired taste then remove the bones.
  • You may adjust the salt, but you don't want it too salty.
  • Soak the rice noodles in COLD water 15-20 minutes, while starting a large pot of water boiling.
  • While the noodles are soaking, place the cilantro, basil leaves, mint leaves, sliced onions, sliced scallions, and bean sprouts on a serving platter.
  • After the noodles have soaked, place them in the boiling water and allow to cook until tender, but don't let them get mushy.
  • It should only take a couple minutes.
  • Rinse the noodles in cold water if not serving immediately.
  • When ready to eat (you can do this earlier, like when you're boiling the water for the noodles) return the broth to a rolling boil.
  • Place the noodles in a serving bowl and arrange the sliced meat (leftover oxtail meat if desired) over them.
  • Ladle the boiling broth over the noodles and beef, making sure to cover the meat.
  • Serve and allow each person to place the desired amount of garnish from the platter, hoisin sauce, and sriracha in their own bowl to taste.

PHO (VIETNAMESE NOODLE SOUP)



Pho (Vietnamese Noodle Soup) image

Pho is one of Vietnam's most well-known dishes. For many families, the cooking of the dish is a true labor of love and care. With its aromatic broth, slurpable rice noodles and many delicious garnish options, it is very easy to customize a bowl to suit your tastes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 6h

Yield 12 servings

Number Of Ingredients 29

DAM TOI (PICKLED GARLIC VINEGAR):
10 medium garlic cloves, thinly sliced lengthwise
2 cups water, divided
4 teaspoons salt, divided
1 cup white vinegar
1 to 2 Thai chiles
1 tablespoon sugar
BROTH:
3.5 pounds beef leg or knuckle bones (choose ones with lots of marrow)
3 liters water, divided
4 tablespoons salt, divided
2 tablespoons cider vinegar
2-1/2 pounds beef top sirloin steak
2-1/2 pounds fresh beef brisket
1/4 cup dry white wine
1 piece fresh gingerroot (about 3 ounces), peeled and sliced lengthwise
2 large white onions, left whole, skin on
1 piece fresh gingerroot (about 3 ounces), left whole, skin on
2 cinnamon sticks (2.5 inches each)
3 whole star anise
2 large cardamom pods
1 teaspoon coriander seeds
4-1/2 teaspoons salt
1-1/2 teaspoons MSG, optional
1 teaspoon rock sugar or granulated sugar
TO SERVE:
28 ounces Banh Pho rice noodles
Table-side Garnishes (Northern Style): Prepared Dam Toi, 1 large onion halved and sliced into strips soaked in ice water, 4 wedged medium limes, 3 sliced green onions, 8 minced Thai chiles
Table-side Garnishes (Southern Style): Fresh mung bean sprouts, hoisin sauce, sriracha, lime wedges, Thai chiles and chopped fresh Thai basil, coriander, mint and Culantro (sawtooth herb/Ngo om)

Steps:

  • For Dam Toi, which is used as a garnish for northern style pho, in a small bowl, combine sliced garlic, 1 cup water and 3 teaspoons salt. Cover and refrigerate overnight; drain. In a small jar, combine sliced garlic and vinegar. Heat remaining 1 cup water until hot; add to jar. Stir in sugar, remaining 1 teaspoon salt and chiles. Cover and let stand at room temperature overnight., In a large saucepan, cover beef bones with 2 liters water. Add 2 tablespoons salt and cider vinegar. In another large saucepan, cover boneless beef with remaining 1 liter water, remaining 2 tablespoons salt, wine and sliced ginger. Cover both saucepans and refrigerate 2 hours; drain (discarding ginger from boneless meat). Add enough cold water to each saucepan to cover bones and meat. Bring to a boil over medium-high heat. Boil 3 minutes; drain both saucepans and rinse bones and and boneless beef., Preheat oven to 425°. In a stockpot, cover bones and boneless beef with enough cold water to cover completely (about 5 liters). Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, skimming and discarding foam occasionally. Simmer until foam starts to collect more slowly, about 30 minutes., Meanwhile, arrange whole onion and whole ginger on an ungreased baking sheet. Roast until slightly charred, 10-15 minutes, turning occasionally. Remove and discard charred skins; set aside., In a dry small skillet, toast cinnamon sticks, anise, cardamom pods and coriander over medium heat until aromatic, 1-2 minutes, stirring frequently. Cool. Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. , Once foam is no longer collecting on surface of broth, add onion and ginger and spice bag. Stir in salt, MSG if desired and rock sugar. Simmer, uncovered, until beef is tender, about 1-1/2 hours. With tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly in foil and refrigerate. , Continue simmering broth, uncovered, until broth is light golden brown and fragrant, 2-5 hours, stirring occasionally and removing any foam that collects on the surface., To serve, cook Banh Pho according to package directions; set aside. Remove beef from refrigerator and thinly slice against the grain. For each serving, in a small colander, add an individual portion of noodles and beef. Lower colander into simmering broth until beef and noodles are heated through. Add beef and noodles to a serving bowl. Top with additional broth, about 1 cup. Serve with garnishes as desired.

Nutrition Facts : Calories 507 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1351mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.

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From finecooking.com


VIETNAMESE NOODLE SOUP WITH BEEF (EASY BEEF PHO)
vietnamese-noodle-soup-with-beef-easy-beef-pho image
In a separate saucepan, cook the rice noodles according to package instructions. Once cooked, portion the noodles into bowls. Bring the strained broth to a boil, then remove from heat. Stir the sliced beef, …
From goodlifeeats.com


PHO VIETNAMESE NOODLE SOUP - OH MY FOOD RECIPES
pho-vietnamese-noodle-soup-oh-my-food image
Put beef bone, onions, rock sugar, cinnamon sticks, star anise, clove, ginger and water into the pressure cooker pot. Cover the lid and close the vent and manual for 80 mins and natural release. Use a oil skimmer / strainer …
From ohmyfoodrecipes.com


PHO - WIKIPEDIA
pho-wikipedia image
Phở or pho (UK: / f ɜː /, US: / f ʌ /, Canada: / f ɔː /; Vietnamese: [fəː˧˩˧] ()) is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef (phở bò), sometimes chicken (phở gà)). Pho is a popular …
From en.wikipedia.org


VIETNAMESE BEEF NOODLE SOUP (PHO BO) - RUNAWAYRICE
vietnamese-beef-noodle-soup-pho-bo-runawayrice image
Slice the jalapenos into thin coins. Cut the limes into wedges. Arrange the bean sprouts, Thai basil, sawtooth herb, jalapenos, lime wedges and red chilies onto a large plate. Refrigerate until ready to serve. Completing the Soup Stock. …
From runawayrice.com


PHO | VIETNAMESE BEEF RICE NOODLE SOUP | MARIN HOMESTEAD
Meanwhile, soak the rice noodles in cold water for at least 20 minutes. Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles. Bring a large pot of water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute ...
From marinhomestead.com


VIETNAMESE BEEF AND NOODLE SOUP (PHO) RECIPE - FOOD NEWS
This popular soup from Vietnam features rice noodles, flavorful soup stock, medium rare slices of beef and fresh herbs. 15m PREP TIME 35m COOK TIME 150 CALORIES 13 INGREDIENTS Ingredients 6Servings 4 cups Kitchen Basics® All Natural Original Beef Stock 3 tablespoons soy sauce 1 teaspoon
From foodnewsnews.com


227 BEST VIETNAMESE PHO IMAGES ON PHOLDER | FOOD, FOOD PORN …
Take-out reviewer doesn’t understand how Vietnamese Pho is served. 5mo ⋅ grptrt ⋅ r/1star. [Homemade] Vietnamese pho beef noodle soup. 10mo ⋅ vavavoomvoom9 ⋅ r/food. Authentic Vietnamese Pho! Recipe in comments! 4yr ⋅ veggievagabonds ⋅ r/veganrecipes.
From pholder.com


PHO (VIETNAMESE NOODLE SOUP) - THE WOKS OF LIFE
Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and rock sugar.Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes.
From thewoksoflife.com


VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF RECIPE - FOOD NEWS
The Best Noodles and Condiments. More Easy Recipes. Vietnamese beef and rice noodle soup (pho) Recipe. Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm. Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened ...
From foodnewsnews.com


RECIPE: VIETNAMESE BEEF, HERB AND RICE NOODLE SOUP …
Divide the noodles between 4 to 6 large soup bowls. 5. Remove the fat from the broth and heat broth in a 6-quart pot with the reserved cooked …
From seattletimes.com


VIETNAMESE BEEF PHO (RICE NOODLE IN SOUP) WITH ASIAN HERBS
How to Make Vietnamese Beef Pho. Boil the noodles to desired consistency and drain in a colander. Put the chicken stock, minced garlic, dried shrimps, celery or coriander stalks, fish sauce, salt and sugar into a pot and bring to the boil. Add the noodles to the soup to heat up and serve hot. Serve with your choice of toppings.
From oishiirecipe.com


PHO (VIETNAMESE BEEF NOODLE SOUP) | RECIPE | KITCHEN STORIES
5 shallots. 40 g ginger. frying pan. bowl. Peel shallots and add to a frying pan with ginger. Fry until they start to turn very dark brown, then add to the pot. Let the broth simmer over medium-low heat for approx. 2 hrs. Discard beef bone, oxtail, ginger and shallots. Remove boiled beef and transfer to a bowl with cold water.
From kitchenstories.com


PHO (VIETNAMESE BEEF NOODLE SOUP) - WORTH HER SALT
Pho. For the Stock: 3.5 lb oxtail (No oxtails were available, so I used beef neck) 2 1/4 lb beef shank or brisket (I used brisket) 2 large onions 2 carrots 3 in fresh ginger 6 cloves 2 cinnamon sticks 6 whole star anise 1 tsp black peppercorns 2 T soy sauce 3-4 T nuoc mam (Vietnamese fish sauce) For the add-ins/garnishes: 9 oz beef sirloin 8 oz ...
From worthhersalt.com


PHO BO - VIETNAMESE BEEF NOODLE SOUP RECIPE ⋆ EATSPEI.COM
For the bowls: 1kg dried flat rice noodle “banh pho” (2lb dried or 4lb fresh noodle) 300g fresh beef (eye of round/ fillet mignon), finely sliced. Garnishes. 1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water. 4 …
From eatspei.com


VIETNAMESE BEEF NOODLE SOUP (PHO BO) | MCCORMICK GOURMET
INSTRUCTIONS. 1 Bring stock, soy sauce and spices just to boil in large saucepan. Reduce heat to medium-low; simmer 30 minutes. Remove cloves and cinnamon sticks. Return stock to boil. 2 Cook rice noodles as directed on package. Divide among 4 shallow soup bowls.
From mccormick.com


VIETNAMESE RICE NOODLE SOUP WITH BEEF AND FRESH HERBS PHO FOOD
fresh ground black pepper (to taste) 56 ounces chicken broth: 2 tablespoons sugar: 2 teaspoons asian fish sauce (nam pla or nuoc nam) 6 -8 ounces linguine-style rice noodles: 6 -8 ounces top round steaks, sliced extremely thin (chicken breast can be substituted) 10 sprigs coriander, fresh: 6 -8 sprigs Thai basil (or other fresh basil)
From wikifoodhub.com


PHO BO - VIETNAMESE FRESH RICE NOODLE SOUP WITH BEEF, HERBS AND …
Téléchargez la photo Pho Bo - Vietnamese fresh rice noodle soup with beef, herbs and chili. Vietnam's national dish. et découvrez des images similaires sur Adobe Stock. Vietnam's national dish. et découvrez des images similaires sur Adobe Stock.
From stock.adobe.com


TRADITIONAL VIETNAMESE BEEF & RICE NOODLE SOUPS - ESCONDIDO
Phở – Vietnamese Beef & Rice Noodle Soups *Please inform server of any food allergies or sensitivities* Extra noodles 3.50, meatball 4.99, add any meat 5.50, calamari (6) 5.50, fish ball 5.50, shrimp (4) 5.99, fresh veggies SM 2.99 LG 3.99, noodle substitution SM 2.50 LG 3.00, cup of broth 1.75, extra basil, lemon, sprouts, jalapeño, onion, garlic or cilantro 2.75, special soup …
From photrucxanh.com


VIETNAMESE BEEF NOODLE SOUP XịN - RENUANE3.COM
Sản phẩm vietnamese beef noodle soup chính hãng với giá phải chăng khi mua sắm online: Gia vị phở bò Vietnamese Beef...
From renuane3.com


VIETNAMESE CUISINE - WIKIPEDIA
A noodle soup made of thin rice noodles, topped with crab and shrimp paste, served in a tomato-based broth and garnished with bean sprouts, prawn paste, herb leaves, tamarind/lime, tofu, water spinach, and chunks of tomato. Mì (súp mì) A …
From en.wikipedia.org


PHở (VIETNAMESE BEEF NOODLE SOUP) - WOK AND KIN
Make sure the Phở soup is boiling just before serving so it can cook the rare beef slices. Bring a small pot of water to a boil and quickly blanch the noodles. If you're using the dried version, let it cook in a pot of boiling water for 10 minutes or until al dente. Drain the noodles and pour into a serving bowl.
From wokandkin.com


PHO RICE NOODLES RECIPE | AUTHENTIC VIETNAMESE SOUP NOODLES
To make Pho rice noodles, add water, beef chucks, and bones in a large pot and bring to boil. Add charred ginger and onions, fish sauce, and sugar to it and simmer for about 2 hours. Add a spice bag and cook for another two hours. Put the cooked beef, raw sirloin, and cooked noodles in a soup. Pour the broth over them.
From thefoodxp.com


VIETNAMESE RICE NOODLE SOUP - PHO - REPEAT HEALTHY
The noodle itself is very important also. There is such a huge variety of rice noodles out there that alongside the secret recipe of the soup, the correct choice of noodles for the store can make or break the business.Different thickness, size, and texture of the rice noodles can affect how the soup and noodle taste together.
From repeathealthy.com


PHO BO - VIETNAMESE FRESH RICE NOODLE SOUP WITH BEEF, HERBS …
Photo about Pho Bo - Vietnamese fresh rice noodle soup with beef, herbs and chili. Vietnam`s national dish . Image of bowl, chicken, broth - 161079729 Vietnam`s national dish . Image of bowl, chicken, broth - 161079729
From dreamstime.com


10 MOST POPULAR VIETNAMESE SOUPS - TASTEATLAS
Add to list. Canh chua is a popular Vietnamese soup originating from the Mekong Delta region. It's characterized by its contrasting flavors - sour, sweet, and savory. The soup incorporates ingredients such as seafood (eel, shrimp, snakehead, catfish), tomatoes, okra, pineapple, tamarind, bean sprouts, and fresh herbs with a tangy flavor.
From tasteatlas.com


VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF - COOKING CHANNEL
Directions. In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked (this cleans the bones and ...
From cookingchanneltv.com


PHO RECIPE AUTHENTIC VIETNAMESE BEEF NOODLE SOUP
Prepare a large pot and fill it with 8 liters of water. Bring to a boil. As the water is heating up, add beef brisket, whole chunk of flank steak, chicken carcasses, cinnamon stick, star anise, shallots, ginger, and five spice powder. Add rock …
From 3thanwong.com


PHO BO RECIPE (VIETNAMESE BEEF RICE NOODLE SOUP) - INDONESIA EATS
Vietnamese Beef Rice Noodle Soup. Ingredients: THE BROTH 1 onion (454 grams or 1 lb) 6 cloves garlic 8-centimeter (3-inches) knob of ginger, halved lengthwise 2.3 kilograms (5 lbs) of good beef bones, preferably leg and knuckle 10 cloves 3 cardamom pods 1 tablespoon coriander seed 1 tablespoon fennel seed 5 star anise 1 cinnamon stick 1 carrot, …
From indonesiaeats.com


RICE NOODLE SOUP WITH BEEF - MOMSDISH
Fill a large soup pot with 7 quarts of water. Add in the beef, onion, carrot, and garlic heads with the skin kept on. Let it simmer for about 90 minutes. Strain the broth through a cheesecloth. Cut the beef into bite-sized pieces and set them aside. Place the strained beef broth back into a large soup pot.
From momsdish.com


B03 - RARE BEEF & BEEF BALLS RICE NOODLE SOUP - MENU - PHO …
Vietnamese Rare Beef and Beef Balls Noodle Soup or Chef's Special Pho. The combination of hot soup, beef balls, fresh herbs, lemon juice and chilli clears my head as it nourishes my body. Crispy chicken wings with special fish sauce, so flavorful, tender and authentic texture !! Grilled Minced Shrimps on Sugar Cane, So Fresh, Flavorful and ...
From yelp.ca


HOW TO COOK VIETNAMESE BEEF NOODLE SOUP (PHO)? | HUONG'S KITCHEN
Thinly sliced corned beef. Blanch bean sprouts and onion heads in boiling water. Blanch the pho noodles in boiling water. Put the bean sprouts, onion head, and rice noodle in a bowl, arrange beef, fillet, scallions, coriander, onion, sliced chili and pour in the broth. You can enjoy pho with accompanying vegetables, chili sauce, black sauce.
From huongskitchen.com


PHO BO: VIETNAMESE BEEF NOODLE SOUP RECIPE - FOOD NEWS
In a saucepan over high heat, boil 4L of water and add the onion, ginger and roasted spices with ½ teaspoon salt, 1 tbsp sugar and 2 tbsp fish sauce. Stir vigorously to the broth mixture until it boils. Before reducing the heat for 10 minutes. Add the boiled oxtail and beef knee to the […]
From foodnewsnews.com


PHO - VIETNAMESE BEEF AND NOODLE SOUP RECIPE - KEEF COOKS
It's a soup of rice noodles and beef in an intensely flavoured beef broth. The Vietnamese eat pho at any time of day, especially at breakfast. The name is thought to come from when Vietnam was a French colony - pho is an Asianised version of the French dish pot-au-feu. The broth takes care and time to make, so make a large quantity and freeze ...
From keefcooks.com


PHO: VIETNAMESE RICE NOODLE SOUP WITH BEEF AND FRESH HERBS
The allure of this essential North Vietnamese soup depends entirely on a deep-flavored and intricately spiced broth which is cooked for hours. To shortcut th...
From youtube.com


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