Pho Bo Vietnamese Beef Noodles Recipes

PHO BO: VIETNAMESE BEEF NOODLE SOUP

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)

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.

PHO BO - VIETNAMESE BEEF NOODLES

Steps:

• Instructions PinShare4Tweet4 Shares Put the beef bones in a sauce pan, cover with cold water then bring it to boil. Sprinkle some salt and simmer for about 5-7 minutes. Take the bones out and wash the beef bones at least 2 times with cold water to make sure they are clean then put them in another big pot or a pressure cooker. Cover the bones with cold water, sprinkle some salt and simmer the bones. If you are using a pressure cooker, simmer them in about 20 minutes; if you are using a sauce pan, it would take about at least 40 minutes. While the bones are simmered, continue working on other ingredients to make the broth: First, chop shallots, onion into big chunks, slice the ginger. Note: still leave the skins on. Put those directly to the stove to grill under med heat; about 1 min for each side ore until they are cooked outside and your kitchen smells amazing. Take them out, let them cool and wash them after finishing grilling. Put all the herb mixture in to a pan, roast them under medium heat for about 3 - 5 minutes or until you smell the herbs. Please stir them continuously while you roast them so that they would not get burnt. This step helps enhancing the flavor of the herbs to the broth. After that, put the roasted herb mixture into the small bag which is provided when you buy the Pho herb mixture; except for the cinnamon because it is kind of too big. To make the broth for Pho bo: Put all the prepared ingredients including: grilled shallots, onion, ginger; roasted herb mixture into a big pot. Add the beef-stock that has been simmered (also the bones). To make sure the beef broth is gonna be clear, you can drain them. Add more water so that you would have about 5 liters (1.3 gallons) of broth. Bring the pot to boil and add 4 Tablespoons fish sauce, 1 Tablespoon salt, ½ teaspoon black pepper, 1 Tablespoon sugar and 3 Tablespoons bouillon (optional). Simmer the broth for at least another 60 minutes. Taste the broth again and correct the seasoning. To prepare the beef for topping: If you slice the beef by yourself, put it in the freezer for at least 1 hour or until you see the beef firm; then slice the beef thinly. Boil 8 cups of water and then poach the thinly sliced beef in the boiling water for 7 - 10 seconds only. Don't over-cook the beef because you will pour the hot Pho stock over them later and they would be cooked more. Prepare the rice noodle as directed (I'd like to share my way to cook the rice noodle perfectly but in the next entry. I don't want you to feel over-whelmed with the Pho bo dish :D). Chop the green part of green onions and cilantro for garnish. Split the white part of green onions thinly. To Put them all together: Now the preparation for everything is done. The final step is sampling the bowl. Put about 1 cup of noodles in to a bowl then microwave it for about 1 minutes to make sure the bowl and noodles are warm. This is an important step to make Pho hot. Add some under-cooked sliced beef, green onions and cilantro. Sprinkle some black pepper then pour in the hot Pho broth.

PHO BO (VIETNAMESE BEEF NOODLE SOUP)

Steps:

• Wrap ginger, anise, shallots and cinnamon in two layers of cheesecloth; tie with heavy cotton string.
• In a 10 qt pan, combine beef chuck, broth, 2 1/2 qts water, nouc mam sauce, sugar and spice bundle. Cover and bring to a boil over high heat. Uncover, reduce heat and simmer until beef is tender when pierced (1 1/2 to 1 3/4 hours).
• With a slotted spoon, transfer meat to a freezer container and freeze overnight. Cool soup and then refridgerate overnight.
• The next day, take frozen beef chuck and thinly slice across the grain into 2 to 3 inch slices.
• Skim and discard fat from broth. Add 1/8 tsp salt and 2 tbsp Nouc Mam sauce. Bring broth back to boil.
• Arrange bean sprouts, chiles, basil, cilantro, and limes on a platter.
• Once broth boils, reduce to simmer. Immerse sliced sirloin in simmering broth (use wire strainer or skimmer) and cook just until brown on the outside but still pink in the center (30 seconds to 1 min). Lift out and set aside.
• Mound hot cooked rice noodles equally in deep bowls (at least 3 cup capacity). Top equally with beef chuck, sirloin, yellow onion and green onions.
• Ladle broth over noodles to cover generously.
• Serve Pho Bo with platter of condiments, hoisin sauce and chili paste adding to taste.

FAUX PHO BO (VIETNAMESE BEEF NOODLE SOUP)

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.