Beef Pho Recipes

Steps:

• Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot.
• Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes.
• Add the beef broth, 2 quarts water, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.)
• Shred the meat from the shanks with two forks, discarding any bits of cartilage, then stir back into the broth. Discard the bones.
• Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha.

Steps:

• Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
• Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins - this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
• Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.

Steps:

• Put the beef bones, oxtail, beef chuck and 1 tablespoon salt in a large pot and add cold water to cover by 2 inches. Bring to a boil over high heat and boil vigorously until the surface of the water is foamy, about 10 minutes. Drain the bones and meat in a colander (discarding the liquid) and rinse well with cold water. Clean the inside of the pot, put the blanched bones and meat back into it and add enough cold water to cover by 2 inches. Bring to a boil over high heat then reduce to medium-low and simmer for 15 minutes, skimming and discarding any foam that rises to the surface.
• Meanwhile char the onion and ginger over an open flame until well blackened on both sides. (Alternatively you may place them on a foil-lined baking sheet and broil on high, turning once, until well charred, about 10 minutes.) Add the onion, ginger, fish sauce, cloves, star anise, cinnamon, black peppercorns and rock sugar to the pot and continue to simmer. Skim the surface of the soup often to remove the fat and foam that rises. If necessary, add water during cooking to keep the bones submerged. Cook until a paring knife pierces the chuck easily and comes out with little resistance and the oxtail meat pulls easily away from the bone, 3 1/2 to 4 hours.
• Remove the meat and bones from the pot with a slotted spoon or spider to a rimmed baking sheet. Discard the larger bones and let the chuck and oxtail cool enough to handle, 10 minutes. Meanwhile pour the broth through a fine-mesh strainer into a clean pot and keep hot over medium-low heat. (You should have about 12 cups of broth.) Put the rice noodles into a large bowl and cover with hot water. Let the noodles soak until soft, 10 to 15 minutes, then drain and divide between 6 serving bowls.
• Pick the oxtail meat from the bones and divide it between the bowls. Thinly slice the beef chuck across the grain of the meat and divide it between the bowls. Divide the sliced eye of round between the bowls and then ladle the hot broth over. Top with the cilantro and onion and serve with the bean sprouts, basil, lime, sriracha and hoisin on the side.

Steps:

• For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
• Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
• For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
• Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

Steps:

• In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns.
• Bring to a boil, reduce heat, and cover.
• Simmer for 1 hour.
• Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
• Soak the noodles in hot water to cover for 15 minutes or until soft.
• Drain.
• Place equal portions of noodles into 6 large soup bowls, and place raw beef on top.
• Ladle hot broth over noodles and beef.
• Pass platter with garnishes and sauces.

Steps:

• Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.
• Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
• Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
• Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and Sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

Steps:

• Cut the flank steak in half lengthwise and place in the freezer until the steak starts to freeze around the outer edges and is easy to thinly slice, about 30 minutes.
• Meanwhile, combine the cinnamon sticks, star anise and peppercorns in a large Dutch oven or wide pot. Toast over medium-high heat, stirring occasionally, until the spices are very fragrant, about 3 minutes. Transfer the toasted spices to a small bowl.
• Increase the heat to high and pour the oil into the Dutch oven. Add the white onions and ginger and cook, stirring occasionally, until deeply browned in spots, about 5 minutes. Carefully pour in the beef broth and stir in the garlic and toasted spices. Bring to a boil then lower the heat to a strong simmer and cook until the broth is deeply flavored and fragrant, about 30 minutes.
• Meanwhile, fill a large stockpot halfway with water, cover and bring to a boil over high heat. Arrange the red onion, jalapeño, lime, bean sprouts and Thai basil on a small serving plate. Refrigerate until ready to serve.
• Remove the flank steak from the freezer and slice very thinly on a slight bias against the grain (about 1/8 inch thick). Lay the sliced steak on a large plate and refrigerate until ready to serve.
• Strain the broth into a large bowl then return to the Dutch oven; discard the solids. Stir in the fish sauce and sugar and bring to a boil.
• Meanwhile, add the noodles to the boiling water and cook, giving them a quick stir, until they lose their shape and almost wilt down, about 5 seconds. Drain the noodles well. Working quickly, divide the noodles among 4 large serving bowls. If the noodles start to get too sticky, give them a quick rinse under hot water.
• Shingle the sliced steak on top of the noodles in a single layer. Pour the hot broth over the noodles and steak. Serve immediately with the plate of toppings, hoisin sauce, Sriracha and more fish sauce on the side.

Steps:

• Place beef and/or bones in a large stock pot and cover with cold water. Cover and bring to the boil. Boil rapidly for 5 mins and then remove bones and rinse them in a colander. Pour away water and clean stock pot thoroughly. (This steps removes impurities and ensures a clear soup).
• Place meat/bones back into stock pot and cover with water. Place on a medium heat.
• Toast all of the dried spices in a dry frying pan until fragrant (2-3 mins) and then lightly crush in a pestle and morter. Wrap in muslin, secure and place into stock pot.
• Add sliced ginger and bruise lemongrass stalks before adding to stock pot.
• Blacken onions under a hot grill and then add.
• Bring to boil, turn down to barely simmering and simmer uncovered for at least 5 hours.
• Strain and reserve the cooking liquid. Can retain any oxtail or shin meat for the soup and discard the remainder of the stock pot ingredients.
• Strain the liquid through a muslin cloth into a large sauce pan. Add sugar, 2 tblsp fish sauce and salt to taste.
• To assemble: add cooked noodles, beansprouts and finely sliced raw steak to a deep noodle bowl. Pour over boiling hot stock (this will just cook the steak).
• Add the sliced chilli, spring onion and fresh herbs. Add fish sauce, soy sauce, sesame oil and freshly squeezed lime juice to taste.

Steps:

• Tie up the stewing beef nicely.
• Put all the meats for the stock into a pan together with the fat, the sliced onion, star aniseed, cinnamon stick and ginger.
• Roast in a hot oven for about 40 minutes, stirring occasionally, until everything is well browned.
• Move everything to a large pot.
• Cover with water and bring to a boil.
• Skim.
• Add coriander seeds and white pepper.
• Let simmer for at least three hours.
• Take up the stewing beef and let cool, then slice thinly.
• Strain the stock.
• If made one day in advance; keep cool and remove the fat on the second day.
• Prepare the garnish: Slice the (raw) fillet of beef thinly (as for Carpaccio).
• Boil the noodles according to instructions on the package, then drain and rinse with cold water.
• Arrange the garnish (not the noodles; see below!) nicely on a big plate.
• Bring the stock to a boil, add fish sauce to taste.
• When serving, put noodles and stewing meat either into a large serving bowl, or into individual soup bowls.
• Add stock and heat to boiling point (possibly in a micro-owen).
• Serve devilishly hot.
• The guests put the garnish into their soup and the raw meat will be partially cooked from the heat of the stock.