PHO BO/ vietnamese beef noodle soup | recipe

beef broth

🥗Healthier: chicken broth

💰Cheaper: vegetable broth

Chicken broth provides a lighter flavor while vegetable broth is budget-friendly.

beef meatballs

🥗Healthier: turkey meatballs

💰Cheaper: pork meatballs

Turkey meatballs reduce fat content, while pork is often less expensive.

Preheat the oven and place the vegetables (shallots, onions, ginger) under the broiler for about 5 to 10 minutes to roast them.

After 10 minutes, remove the roasted vegetables and set aside.

Toast the spices (all spice, cloves, star anise, fennel seeds, coriander seeds, cinnamon sticks) in a frying pan until fragrant and slightly colored, then remove from heat and set aside.

Place the toasted spices in a spice bag or wrap them in cheesecloth for easy removal later.

Parboil the beef (neck bones, marrow bones, oxtail, chuck beef) for about 20 minutes to remove impurities, then drain and wash the meat and pot.

Fill the pot with clean water, return the meat, and add salt, fish sauce, rock sugar, mushroom seasoning, onions, shallots, ginger, and the spice bag.

Bring the pot to a boil, then reduce the heat to low to simmer, checking occasionally for scum and removing it to keep the broth clear.

Simmer the broth for about 4 to 6 hours, removing the chuck roast beef and spice bag after 3 hours to avoid overpowering flavors.

After 6 hours, strain the broth using cheesecloth to achieve a clear liquid.

Chop the cooked beef into smaller pieces for easier eating.

Prepare toppings: thinly sliced raw ribeye steak, thai basil, bean sprouts, chili peppers, serrano peppers, limes, cilantro, green onions, yellow onions.

Cook the noodles according to package instructions.

Assemble the pho by adding noodles to a bowl, followed by cooked beef and raw beef, then bring the broth to a boil and pour it over the assembled ingredients to cook the raw beef.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens