PHO BO: VIETNAMESE BEEF NOODLE SOUP
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.
Provided by Charles Phan
Categories main-dish
Time 7h
Yield 6 servings
Number Of Ingredients 26
Steps:
- For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
- Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
- For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
- 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.
PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.
Provided by Mark Bittman
Categories pastas, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak rice noodles in hot water to cover.
- Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
- Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
- Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
- Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1905 milligrams, Sugar 14 grams, TransFat 0 grams
PHO BO - BEEF NOODLE SOUP
This is from a Vietnamese cookbook, lent to me by a friend. The ginger makes for a spicy, flavourful broth.
Provided by Sackville
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Make the broth by bringing the stock to a boil.
- Add the ginger, cinnamon, coriander seeds and star anise.
- Simmer for 15 minutes, then add the sugar, salt, pepper and fish sauce.
- Strain the broth and return to the pan, keeping hot over a low heat.
- Boil a pan of water and cook the noodles until al dente.
- When you put the noodles in the water, put the beef in the hot broth to cook. You don't need to boil it. The beef will cook just from the heat of the broth because it is so thinly sliced.
- Drain and divide the noodles among individual bowls.
- Add a handful of beansprouts, some shallots and coriander.
- Ladle the hot broth and beef over.
- At the table, each person can add the hoisin sauce, chilli sauce, lime juice, fresh chilli and basil to taste.
Nutrition Facts : Calories 698.8, Fat 15.5, SaturatedFat 6, Cholesterol 39.4, Sodium 2680.7, Carbohydrate 116.3, Fiber 4.9, Sugar 5.9, Protein 23.1
BEEF NOODLE SOUP WITH RICE NOODLES: PHO BO
Provided by Food Network
Time 5h45m
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a large pot, submerge the oxtail in cold water, add 3 tablespoons salt and soak for 1 hour, then drain.
- To make the spice pouch, dry roast each ingredient separately in a frying pan over medium heat until fragrant.
- Cool, then coarsely grind the spice using a mortar and pestle or small spice grinder. Add the ground spices to the muslin square and tie up tightly in a knot. Set aside.
- Heat a barbecue grill or chargill pan over medium-high heat and grill the unpeeled garlic, onions and ginger evenly for 15 minutes in total until all sides are blackened.
- Now peel the blackened skins and discard them, and then roughly chop. By doing this, the garlic, onion and ginger becomes sweet and fragrant, releasing more flavour into the stock.
- Put the oxtail, brisket and 200 fluid ounces/ 6 litres cold water in a stockpot and bring to the boil. While the stock is boiling, constantly skim any impurities off the surface for 15 minutes (this will ensure a clean, clear broth), then reduce the heat to a low simmer.
- Add the fish sauce, remaining 1 tablespoon salt, rock sugar, garlic, onions, ginger, and spice pouch.
- Cover and simmer for 3 hours, or until the stock has reduced to almost 1/2.
- Strain the stock through a muslin cloth. Remove the brisket, set aside to cool, then thinly slice.
- Blanch each portion of noodles in boiling water for 20 seconds.
- Drain, then transfer to a serving bowl.
- Place 3 or 4 slices of brisket on top of the noodles, followed by 3 or 4 pieces of raw sirloin. Pour over the hot stock to cover the noodles and beef.
- Serve with 1 tablespoon spring onion, a pinch of black pepper, and a coriander sprig to each bowl.
- At the table, add chile, and a squeeze of lime.
FAUX PHO BO (VIETNAMESE BEEF NOODLE SOUP)
This is an easy version that starts with canned beef broth. Some of the ingredients may be hard for people in some parts of the world to find--I live in an area with a large Asian population so I've never had any trouble myself. Be careful when using the sriracha or sambal oelek, as they are very hot. Fish sauce, to the uninitiated, smells really awful--but it doesn't taste like it smells. Once you've added it to your soup, you won't smell it nearly so strongly and it adds a pleasant, salty, seafood-y flavor to your food.
Provided by Halcyon Eve
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a 6 quart stockpot, combine broth, onion, ginger, lemongrass, cinnamon, and peppercorns (tie the seasonings loosely in cheesecloth for easier removal). Bring to a boil, reduce heat, cover, and simmer for 1 hour.
- Meanwhile, prepare rice noodles and garnishes.
- Arrange bean sprouts, basil, cilantro, chilies, and limes on a large platter.
- To prepare rice noodles, bring 4-6 quarts of water to a boil. Add rice noodles and stir to separate. Cook until just barely tender, about 2-3 minutes. Drain well. If not quite ready to serve, rinse noodles and drain again.
- To serve, remove seasonings (except onions) from broth; keep broth hot.
- Place ½ cup rice noodles in each of 6 large, deep bowls.
- Arrange thinly sliced beef over noodles, fanning out to increase surface area. Ladle very hot broth over beef and stir to cook.
- Serve immediately. Pass garnish platter, hoisin sauce, fish sauce, and sambal oelek or sriracha sauce for people to add as desired.
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