PHO BO: VIETNAMESE BEEF NOODLE SOUP
Pho is a classic Vietnamese noodle soup, supposedly invented in Hanoi in the early 20th century. With this dish, everything's about the broth-if you don't have the right broth, you don't have the dish. Reprinted with permission from "Vietnamese Home Cooking," by Charles Phan. Published by Ten Speed Press.
Provided by Charles Phan
Categories main-dish
Time 7h
Yield 6 servings
Number Of Ingredients 26
Steps:
- For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
- Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
- For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
- Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5-10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.
PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.
Provided by Mark Bittman
Categories pastas, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak rice noodles in hot water to cover.
- Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
- Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
- Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
- Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1905 milligrams, Sugar 14 grams, TransFat 0 grams
VIETNAMESE BEEF NOODLE SOUP WITH GINGER
In Vietnam, pho, as this rice-noodle soup is known, is often enjoyed for breakfast. Nutritionists recommend incorporating red meat into one's diet just as it's used here -- in small portions and as a complement to other foods. The soup also includes bean sprouts and a handful of fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- Make stock: Heat star anise, cinnamon, and cloves in a small dry skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a 6-quart stockpot.
- Preheat broiler. Broil ginger and onions, flipping once, until blackened, about 5 minutes per side. Transfer to pot. Add oxtail, 2-inch scallion pieces, and peppercorns. Add 5 quarts water; bring to a boil. Skim foam. Add salt. Reduce heat. Simmer, skimming occasionally, 2 1/2 hours.
- Pour stock through a large sieve into a large bowl; discard solids. Let cool 20 minutes. Pour through a cheesecloth-lined sieve into a large bowl. Refrigerate, covered, 6 hours or overnight.
- Make soup: Chill beef in freezer until firm, about 2 hours. Cover noodles with cold water. Let stand until noodles are softened, about 30 minutes; drain.
- Cut beef in half. Place each half flat side down, and cut beef against the grain as thinly as possible. Allow beef to warm to room temperature.
- Skim fat from stock; discard. Transfer stock to a pot; add shallots, and bring to a boil. Reduce heat, and simmer until shallots are soft, about 15 minutes.
- Bring a medium pot of water to a boil. Add noodles; cook until just tender, about 10 seconds; drain.
- Divide noodles, beef, and sprouts among 4 bowls. Add simmering stock (it will cook beef gently). Top with thinly sliced scallions and herbs; serve each with a lime wedge.
Nutrition Facts : Calories 414 g, Cholesterol 24 g, Fat 6 g, Fiber 4 g, Protein 24 g, Sodium 312 g
PHO (VIETNAMESE BEEF AND RICE-NOODLE SOUP)
Steps:
- Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.
- Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
- Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat. Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma. Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine. Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
- Let the broth simmer, uncovered, skimming occasionally. After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return bones to the broth. Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. Taste the broth and add more salt or fish sauce as needed.
- Meanwhile, soak the rice noodles in cold water for at least 20 minutes. Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
- Bring a large pot of water to a boil and add the drained noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute. Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles. Warm 6 large bowls by rinsing the with hot water and divide the noodles among the bowls.
- Just before serving, return the broth to a full boil. Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Serve immediately, along with the platters of garnish.
AUTHENTIC PHO
This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 9h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g
VIETNAMESE BEEF NOODLE SOUP
This easy to make, delicious beef noodle soup makes a wonderful lunch. The cinnamon is not overpowering and really compliments the flavor of this brothy soup. Forget chicken soup when you are sick, this one will put you back on your feet in no time!
Provided by dawnie2u
Categories Vietnamese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place broth and water in a sauce pan, home made beef stock would be excellent of course.
- Add a 3" piece of cinnamon and 1T grated ginger.
- Heat this mixture to a very low simmer and cover for about 30 minute
- Remove the cinnamon and add a thinly sliced onion, 4oz. rice or egg noodles, and soy sauce to taste.
- Simmer until the noodles are tender.
- Add the beef sirloin, and cook until beef is just done.
- Garnish the finished soup with fresh bean sprouts, fresh basil leaves, fresh cilantro leaves and diced jalapeno peppers.
Nutrition Facts : Calories 289.5, Fat 11.5, SaturatedFat 3.8, Cholesterol 40.3, Sodium 1626, Carbohydrate 28.2, Fiber 1.3, Sugar 2.3, Protein 18.1
VIETNAMESE BEEF NOODLE SOUP WITH GINGER
The stock must be refrigerated at least 6 hours; make it 1 day ahead.
Yield serves 4
Number Of Ingredients 16
Steps:
- Make the stock: Heat the star anise, cinnamon, and cloves in a small, dry skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a 6-quart stockpot.
- Preheat the broiler. Broil the ginger and onions, flipping once, until blackened, about 5 minutes per side. Transfer to the pot. Add the oxtail, 2-inch scallion pieces, and peppercorns. Add 5 quarts water; bring to a boil. Skim foam. Add the salt. Reduce heat. Simmer, skimming occasionally, 2 1/2 hours.
- Pour the stock through a large sieve into a large bowl; discard the solids. Let cool 20 minutes. Pour through a cheesecloth-lined sieve into a large bowl. Refrigerate, covered, 6 hours or overnight.
- Make the soup: Chill the beef in the freezer until firm, about 2 hours. Cover the noodles with cold water. Let stand until the noodles are softened, about 30 minutes; drain.
- Cut the beef in half. Place each half flat side down, and cut the beef against the grain as thinly as possible. Allow the beef to warm to room temperature.
- Skim the fat from the stock; discard. Transfer the stock to a pot; add the shallots, and bring to a boil. Reduce heat, and simmer until the shallots are soft, about 15 minutes.
- In a medium pot of boiling water, cook the noodles until just tender, about 10 seconds; drain.
- Divide the noodles, beef, and sprouts among 4 bowls. Add the simmering stock (it will cook the beef gently). Top with thinly sliced scallions and herbs; serve each bowl with a lime wedge.
- (Per serving)
- Calories: 414
- Fat: 6g
- Cholesterol: 24mg
- Carbohydrate: 63g
- Sodium: 312mg
- Protein: 24g
- Fiber: 4g
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