How to cook Pho Vietnam
For the Pho broth:
5 lb Beef bones with marrow
5 lb Oxtails
1 lb Flank steak
2 lb Onions — unpeeled, halved and charred until they release their fragrant odors
8 cloves lightly toasted in a dry pan
3 Shallots – finely sliced green part
2 oz Piece ginger — unpeeled, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred until they release their fragrant odors
8 Star anise lightly toasted in a dry pan
1 Cinnamon stick
4 medium Parsnips cut in 2-inch -chunks
For Pho noodle assembly:
1 lb Rice noodles 1/4-inch wide -(or banh pho)
1 lb Beef sirloin, slightly frozen, then sliced paper-thin across the grain
For pho garnishes:
2 Scallions — thinly sliced
1 tb Cilantro — chopped
2 medium Onions — thinly sliced
1/4 cup hoisin sauce (tuong den/tuong an pho)
1/4 cup Hot chili sauce
1/2 cup Nuoc mam (Vietnamese fish-sauce)
2 cups Fresh bean sprouts
2 Fresh chili peppers — sliced
2 Limes cut in wedges
1 bn Fresh mint
1 bn Fresh Asian or regular basil
For pho season:
Sugar or rock sugar
Black pepper — freshly ground.
Pho preparation Method:
Soak bone overnight in cold water.In a large stockpot, bring 6 quarts water to a boil.
Place bones,oxtails and flank steak in stock pot . Bring to a boil and boil vigorously for 5 – 10 minutes drain and rinse pot and bones. Discard the water in which the meat cooked. Return bones to pot,add 6 quarts water and bring to a boil.Skim surface of scum and fat.Stir bones at bottom from time to time.Add 3 more quarts water, bring to a boil again and skim scum. Lower heat and let simmer.
When the broth has been simmering for about 1 1/2 hours total. Tie charred vegetables, star anise, and cinnamon stick in a thick, dampened cheesecloth. Put it in stock with parsnips, gingers, onions .Let infuse until the broth is fragrant, about 30 minutes.
Remove and discard both the spice bag and onions.Simmer for 1 hour. Remove flank steak and continue simmering broth, uncovered pot, for 4-5 hours. Add more water if level goes below bones.Add the salt and continue to skim as necessary.When broth is ready, discard bones. Strain broth through a colander lined with a double layer of damp
cheesecloth into a clean pot . Add sugar, MSG, (salt )to taste andbring to a boil. Reduce heat to simmer (The broth will taste salty but will be balanced once the noodles and accompaniments are added.)
Meanwhile, Slice flank steak the same way as sirloin. Set aside. .
To serve Pho, In another pot, bring 4 quarts of water to a boil Add noodles – bánh phở and drain immediately. Do not overcook noodles.
Place a few slices of the beef 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 chopped green scallions , blanched white scallions heads and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, thai basil, saw leaf herb, chilies, lime juice and black pepper.
Also, you can add Hoisin sauce as a dip
Pho – Noodle Soup-For The Beginners
“If this is your first time enjoying Pho or if you simply prefer a tender, lean cut of beef, this is the right choice. The steak or brisket will be slightly cooked by the boiling broth to the perfect “medium” by the time the order reaches your table.
. Phở Tái
Noodle soup with eye round steak.
. Phở Tái, Chín Nạc
Noodle soup with eye round steak and well-done brisket.
. Phở Tái, Bò Viên
Noodle soup with eye round steak and meat balls.
. Phở Chín, Bò Viên
Noodle soup with brisket & meat balls.
. Phở Chín Nạc
Noodle soup with well-done brisket.
. Phở Bò Viên
Noodle soup with meat balls only.
Just The Regular
To add new taste to your order, try Pho with some fatty flank or tendon. Fatty flanks have a thin layer of fat like bacon, which makes them tastier than you can imagine. You’ll love every bit of it.
. Phở Tái, Nạm
Noodle soup with eye round steak, well-done flank.
. Phở Tái, Sách
Noodle soup with eye round steak and bible tripe.
. Phở Tái, Nạm, Gầu
Noodle soup with eye round steak, flank and fatty flank.
. Phở Chín, Nạm
Noodle soup with brisket and flank.
. Phở Tái, Gân
Noodle soup with tendon and eye round steak.
. Phở Tái, Nạm, Gân
Noodle soup with tendon, flank, and eye round steak.
The Adventurer’s Choice
This category specially caters those who want the most “unusual” and yet, the tastiest of meats. Why not be adventurous once and try what other choosy eaters have been enjoying?
. Phở Tái, Nạm, Gầu, Gân, Sách
Noodle soup with steak, flank, tendon, tripe, and fatty flank.
. Phở Tái, Nạm, Gân Sách
Noodle soup with steak, flank, tendon, and tripe
. Phở Chín, Nạm, Gầu, Gân, Sách
Noodle soup with brisket, flank, tendon, tripe, and fatty flank
. Phở Chín, Nạm, Gầu, Gân, Vè Dòn
Noodle soup with brisket, flank, tendon, fatty, and crunchy flank