Vietnamese Pho - Beef Noodle Soup
Total time
Author: LadyTong
Recipe type: Vietnamese Pho
Cuisine: Vietnamese
Serves: 8
- 4-5 pieces of fresh beef bones
- 2 fresh onions, halved
- 2 fresh ginger pieces (2" long each), halved
- 1 cinnamon stick
- 1 tbsp of coriander seeds
- 1 tbsp of fennel seeds
- 5 whole star anise
- 1 cardamom pod
- 6 whole cloves
- ¼ cup of fish sauce
- 1 inch chunk of rock sugar
- ½ tbsp of salt
- additional salt to taste
- 3 L of water
- 1 pack of dried Vietnamese noodles
- 1 pound of fresh beef slices
- fresh limes
- fresh cilantro
- fresh mint leaves
- fresh basil leaves
- fresh bean sprouts
- 2-3 fresh chilli peppers, chopped small
- In a large pot of boiling water, blanch the beef bones to remove impurities, scum and fat
- Using an oven, char the halved onions and ginger in a pan until nicely browned, remove from oven and let cool
- Start to boil your soup water in a separate large pot
- Once your soup water boils, add in the beef bones, onions, ginger and spices (put into a mesh bag), fish sauce, rock sugar and salt
- Boil on medium heat for at least 3 hours
- Prepare the noodles by soaking them or following the instructions on the package
- Taste the soup at this point on whether you need to add more sugar, fish sauce or salt and add accordingly
- In a serving bowl, lay the bottom with sliced fresh onions, bean sprouts and noodles
- Blanch the freshly sliced beef quickly in the soup and lay on top of the noodles
- Ladle enough soup to cover the sliced beef and noodles
- Add as desired, fresh mint leaves, cilantro, basil, bean sprouts, parsley, chilli peppers and lime
- Serve and enjoy!
Recipe by The Chinese Soup Lady & Chinese Soup Recipes at https://www.thechinesesouplady.com/vietnamese-pho-beef-noodle-soup/
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