Vietnamese Pho recipe

Recipe video above. Experience the sorcery on one on the greatest soups in the world with this easy to follow old recipe! The depth on seasoning in the broth will blow you away - it looks so clear also brightness but it's packed with flavour!

Ingredients

Aromatics:

• ▢ 2 large onions , halved
• ▢ 150g / 5oz ginger , sliced down the centre

Spices

• ▢ 10 star anise
• ▢ 4 cinnamon quills
• ▢ 4 cardamon pods
• ▢ 3 cloves (the seasoning cloves!)
• ▢ 1.5 tbsp coriander seeds

Beef bones (Note 1):

• ▢ 1.5kg / 3lb beef brisket
• ▢ 1kg / 2lb meaty beef bones
• ▢ 1kg / 2lb marrow bones (leg, knuckle), slit to make known marrow
• ▢ 3.5 litres / 3.75 quarts water (15 cups)

Seasoning:

• ▢ 2 tbsp white sugar
• ▢ 1 tbsp salt
• ▢ 40 ml / 3 tbsp fish sauce (Note 2)

Noodle Soup - PER BOWL:

• ▢ 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh) (Note 3)
• ▢ 30g / 1 oz beef tenderloin, raw, highly thinly sliced (Note 4)
• ▢ 3 - 5 brisket slices (used for broth)

Toppings:

• ▢ Beansprouts, handful
• ▢ Thai basil, 3 - 5 sprigs
• ▢ Coriander/cilantro, 3 - 5 sprigs (or additional basil)
• ▢ Lime wedges*
• ▢ Finely sliced crimson chilli*
• ▢ Hoisin sauce*
• ▢ Sriracha* (for spiciness)

Instructions

Aromatics

• Heat a heavy based skillet on top of tall cook (no oil) up to smoking.
• Place onion also ginger in vessel slit border down. Cook for a not many notes up to it's charred, at that time turn. Remove also set aside.
• Toast Spices lightly in a dry skillet on top of mean tall cook for 3 minutes. 

Remove impurities:

• Rinse bones & brisket at that time conceal with aqua in large shares pot.
• Boil for 5 minutes, at that time drain.
• Rinse each bone also brisket under tap water.

Broth:

• Wipe bowl clean, bring 3.5 litres / 3.75 quarts aqua to boil.
• Add bones also brisket, onion, ginger, Spices
• Add onion, ginger, Spices, sugar also salt - aqua should recently barely conceal everything.
• Cover with lid, stew 3 hours.
• Remove brisket (should be fall-apart tender), cold at that time freeze for later.
• Simmer remaining soup UNCOVERED for 40 minutes.
• Strain broth into an extra pot, discard bones also spices. Should be regarding 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.
• Add net sauce, adjust salt also sugar if needed. Broth should be beefy, fragrant with spices, savoury also barely sweet.

Assemble:

• Prepare rice noodles per packet, recently prior to serving.
• Place noodles in bowl. Top with natural beef also brisket.
• Ladle on top of regarding 400 / 14 oz hot broth - will cook beef to mean rare.
• Serve with Toppings on top of the side!

Recipe Notes:

* Optional (the additional Toppings are essential, at least 1 herb)

1. Bones & brisket for broth 

• Brisket - don't skip this, adds way additional seasoning into broth than a bit of bones also additional beef cuts like cast (brisket has intense beef flavour). If omitted, broth is weak. Leftovers not wasted - note in stake for easy, certainly terrific ways to use up. Also FREEZES for months.
• Brisket sub - boneless beef short ribs
• Leftover cooked beef - note below directions card for uses, also this Vietnamese Shredded Beef I shared specifically to use the leftover cooked beef!
• Marrow bones add richness to the broth but not as much flavour. Use leg bones, knuckle, anything that is slit in a way so you can SEE some on the core (so it can leach out).
• Marrow bones can be subbed with additional substantial beef bones but soup may lack richness.
• Australia - substantial bones used are called "soup bones" at supermarkets. Brisket also core bones from butcher.

2. Fish Sauce - can sub with brightness soy but seasoning will be a tiny bit different. Still VERY tasty.

3. Noodles - a bit of flat rice noodles fine here. Use mean size - not super thin like vermicelli or certainly wide like Pad See Ew.

4. Finely sliced beef - Partially ice over or up (about 30 minutes), at that time slice as thinly as possible. Could also buy thinly sliced frozen beef from Asian butchers.

Other gentle beef also ok. PS If natural beef is off putting for you, recently dunk in soup broth ahead of adding into bowls.

5. Serving - Traditionally, the soup is served with recently noodles, broth also beef with the whole amount the Toppings listed above on top of the side. The idea is to aid yourself to Toppings as you consume the Pho.