Pho Bo (Vietnamese beef noodle soup)

Votes: 21

Time: 2 hours 15 minutes
Complexity: easily
Servings: 6

A hearty Vietnamese soup, pho is traditionally made with rice noodles and meat, and the beef shank in this Food Network recipe enhances the flavor and texture of the original. Best of all: This recipe makes six generous servings, so you can ask for more, something you can't do when dining out.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the soup:

450 g flat rice noodles
225 g of thinly sliced baked beef (torn into pieces)
4 cups bean sprouts
1 large bunch Thai basil or mint (leaves picked)
2 thinly sliced jalapeño peppers (red and/or green)
1 large red onion, thinly sliced
Hoisin sauce and/or Sriracha sauce (Asian chili pepper sauce), to serve

For the broth:

2 beef shanks with meat (about 1 kg in total)
3 large onions, halved
1 piece of ginger, halved lengthwise, 15 cm long.
1 head of garlic, cut in half crosswise
2 tablespoons of vegetable oil
Salt
2 cinnamon sticks
4 star anise rays
3 tablespoons black peppercorns
3 liters of low-sodium beef broth
1/3 cup fish sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, rice noodles, fish sauce, hoisin sauce, Sriracha sauce, jalapeno pepper, ginger root, red onion, garlic, cinnamon, star anise, black pepper, basil, mint

Cooking the dish according to the recipe:

Prepare the broth: Position a rack in the upper third of the oven and preheat to 230°C (430°F). In a rimmed baking dish, combine the beef, onion, ginger, and garlic with vegetable oil. Season generously with salt. Bake, turning once halfway through, until the meat and vegetables are lightly charred, about 30 minutes. Transfer to a large saucepan.
Meanwhile, toast the cinnamon sticks, star anise, and peppercorns in a small frying pan over medium heat for 5 minutes, shaking the pan.

Add chicken broth, 2 liters of water, toasted spices, and fish sauce to the pot with the meat. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, skimming off any foam from the surface, until the meat is tender, 1 hour to 1 hour 30 minutes.

Remove the pan from the heat and transfer the beef shanks to a cutting board. Strain the broth through a fine-mesh sieve into another large pan. (The broth can be made up to 2 days in advance. Let it cool, then refrigerate it in a covered container.)

Use two forks to separate the meat from the bone, discarding any bits of cartilage. Then return the meat to the broth. Discard the bones.

Cook the noodles according to package directions. Ladle the broth and divide the meat among bowls, then add the noodles and roasted beef. Top with bean sprouts, basil, jalapeño, and red onion. Serve with hoisin sauce and/or Sriracha sauce.

Categories:

recipe / Soups / Soups with dressings / Soups with pasta and cereals / / Food Network - recipes / Vietnamese cuisine

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