Clay's Kitchen : Nấu Ăn Việt Nam (Vietnamese Recipes)

Nấu Ăn Việt Nam (Vietnamese Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Phở (Vietnamese Beef Noodle Soup)

Recipe from: Chris Shenton
Servings: 10

10 pounds beef bones
1 inch fresh ginger root
5 small shallots
2 star anise seeds
1 ½ gallon water
1 package bánh phở (rice noodles)
1 teaspoon salt
nước mắm (fish sauce)
rock sugar1
fresh basil leaves
green onions, chopped
fresh cilantro, chopped
fresh bean sprouts, optional
fresh lemon, optional
fresh jalapeño, optional

For the Broth:
Submerge the bones in hot tap water and bring to boil, then discard this first "broth" so that the "pho" final broth would be nice and "clear" and not muddy looking. Now for the real broth, add 1.5 gallons of water and 1 teaspoon. salt and bring to boil. While waiting for boiling point, add these:

Lightly charbroil the ginger root and shallots over open flames on your stove. For the ginger, roast until you can easily peel the skin, about 3 min. Peel off the out skin. Add to the broth. For the onions, charbroil until the outer skin layer are burnt, but don't over do it, about 3 min. Lightly roast the auiseeds for about 1-2 min. in a pan. Add all of these to the broth. Add the sugar (optional). When the water boils, lower the heat and simmer for about 6 hours.

When you are ready to eat:
For the rice noodles preparation, boil some water in a pot. Put the amount of rice noodles you want in a strainer (the kind with a handle, and small enough to fit in the pot you're using.) and submerge it in the boiling water for a few seconds and quickly take it out — The timing is important for a good rice noodle. You don't want to overcook the rice noodle for too long ( even 15 sec. can be too long!) and have soggy noodles! Just dip the noodles in the boiling water and lift it out (about 5 sec., or just done) quickly and put it in your bowl.

If you have a lot of broth and only wants to make one or two servings, take out enough broth you want and bring it to a boil in another pot. Dip in the amount of sliced beef you want, just enough to cook the meat, depends on how well done you want it. Put the cooked meat into your bowl of rice noodle and add enough broth to submerge them. Then add the green onions and cilantro to garnish. Add nước mắm (fish sauce) to taste, if needed. Usually the broth is good w/out any extra salt or nước mắm (fish sauce). Then garnish with fresh basil leaves and/or bean sprouts (a handful)if you like. I love to squeeze a slice of fresh lemon and a bit of red hot pepper (or jalapeño) to taste. This is optional. If you're using hot red pepper, becareful! It can too very hot, depending your your taste buds tolerance!!

1 One toe sized lump of rock sugar (available in Vietnamese market, or use 1 teaspoon table sugar. This is optional.

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