越南生熟牛河食譜 Phở Bò recipe （玻璃朱）

beef

🥗Healthier: lean beef

💰Cheaper: chicken

Chicken is often more affordable and lower in fat.

rice noodles

🥗Healthier: whole grain noodles

💰Cheaper: regular pasta

Regular pasta can be less expensive and whole grain offers more fiber.

Prepare the beef shank and beef bones, rinsing them in cold water to remove impurities.

Cut the two onions in half and slice the ginger, then place them in the oven to roast for 15 minutes to enhance the flavor.

Blanch the beef bones and meat in boiling water, then rinse with cold water to remove any scum.

In a large pot, add the blanched beef bones and meat along with approximately 3.5 to 4 liters of water.

Bring the pot to a boil over high heat for 30 minutes, then reduce to low heat for simmering.

If using a pressure cooker, cook for 10 minutes for a quick broth, or simmer for 3-4 hours for a richer flavor.

After cooking, skim off any fat from the surface of the broth.

Season the broth with fish sauce and salt to taste.

Prepare the rice noodles by soaking them in hot water until soft, then drain.

In bowls, place the cooked noodles, garnish with sliced onions and cilantro, and pour the hot broth over the top.

Finish with a squeeze of lime juice and add sliced jalapeños as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens