Recipe of Any-night-of-the-week Pho (Vietnamese Beef Soup)

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pho (vietnamese beef soup). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pho (Vietnamese Beef Soup) is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Pho (Vietnamese Beef Soup) is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook pho (vietnamese beef soup) using 26 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pho (Vietnamese Beef Soup):

1. Take broth
2. Take beef knuckles or leg bones
3. Make ready cold water
4. Get medium onions, quartered
5. Make ready -inch piece of fresh ginger, halved lengthwise
6. Make ready cinnamon sticks
7. Prepare coriander seeds
8. Make ready fennel seeds
9. Prepare star anise
10. Get whole cloves
11. Prepare black cardamom pod (see note below)
12. Make ready salt
13. Make ready fish sauce
14. Get -inch piece yellow rock sugar (see note below)
15. Get assembly
16. Make ready small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
17. Prepare raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
18. Make ready thinly sliced onions (see note)
19. Make ready chopped cilantro leaves
20. Take for the table
21. Take fresh mint and/or Asian/Thai basil
22. Prepare Bean sprouts
23. Prepare Thinly sliced red chilies (such as Thai bird)
24. Make ready Lime wedges
25. Make ready Fish sauce
26. Prepare Hoisin sauce

Steps to make Pho (Vietnamese Beef Soup):

1. Add beef bones to a large pot that will hold at least 10 quarts. Then, cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3 to 5 minutes. During this time, impurities and foam (or scum) will be released and rise to the top. Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 6 quarts of cold water.
2. Meanwhile, move an oven rack to a high position then turn broiler to high. Line a baking sheet with aluminum foil. Place quartered onions and halved ginger onto baking sheet then broil for 10 to 15 minutes, turning onions and ginger occasionally so that they become charred or browned on all sides.
3. Add cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and the black cardamom pod to a dry frying pan. Place onto low heat and cook, stirring occasionally until fragrant. About 5 minutes. Place toasted spices into a cotton muslin bag/herb sachet or cheesecloth then tie with butchers twine to seal.
4. Bring stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the bag or sachet of toasted spices. Add 1 1/2 tablespoons of salt, a 1/4 cup of fish sauce and the rock sugar. Continue to simmer broth, uncovered, for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it.
5. Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer. The broth will have a layer of fat at the the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove.
6. ASSEMBLY - Bring the broth to a gentle simmer over medium heat. - - If you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 15 to 20 minutes until soft and opaque. If you are using fresh, add to a colander then rinse with cold water.
7. To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls. (We like to fill each bowl by 1/3 with noodles).
8. Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and cilantro. Serve bowls with a plate of optional garnishes listed above.

So that is going to wrap it up for this special food pho (vietnamese beef soup) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!