Beef Pho (Pho Bo) is my absolute favourite pho. It has a rich beef flavour and fat from the top of the broth, which is referred to as the golden layer. It's this fat that gives beef pho its unique aroma.
For US cup measures, use the toggle at the top of the ingredients list.
Beef Pho (Pho Bo) is my absolute favourite pho. It has a rich beef flavour and fat from the top of the broth, which is referred to as the golden layer. It's this fat that gives beef pho its unique aroma.
For US cup measures, use the toggle at the top of the ingredients list.
Beef Pho is a guest recipe by Jerry Mai so we are not able to answer questions regarding this recipe
To make the broth, rinse the marrowbones to remove any blood and splinters, then transfer to a 10 litre (2½ gallon) stockpot. Fill the pot with enough cold water to cover the bones, then place over high heat and bring to the boil. Boil the bones for 20-30 minutes, until no more blood comes to the surface. Drain and discard the cooking liquid, and rinse any remaining blood or impurities from the bones. Return the bones to a clean stockpot, cover with water to nearly the top of the pot and bring back to the boil.
Meanwhile, roast the ginger, onion and garlic over a gas stovetop or barbecue flame, or under the grill (broiler) until the skins are charred. Add to the stockpot, along with the brisket and oxtail. Simmer for about 3 hours, removing any impurities as they rise to the surface, or until the meat is tender. Remove the brisket from the broth and set aside to cool, then place in the fridge to use later in the soup. Leave the oxtail in the broth.
Bring the stock back to the boil and continue to remove any impurities that rise to the surface. Simmer gently over medium heat for a further 7-8 hours until the broth has reduced by 20-30 per cent.
After 5-6 hours of cooking, lightly toast the star anise, cardamom pods, cassia bark, cloves and coriander seeds in a dry frying pan over medium heat until fragrant. Tie the spices in a square of muslin (cheesecloth) and add to the stockpot for the last few hours of cooking.
When the broth is ready, remove and discard the solids. Strain the broth through a fine sieve into a clean saucepan. Season the broth with the salt and fish sauce, and add the sugar if you feel the broth needs a little sweetness. Return to a low heat and simmer until ready to serve.
Bring a large saucepan of water to the boil. Using a noodle basket (see note), blanch individual portions of pho noodles (about 120g-150g / 4oz-5½oz per person) for 10 seconds, then transfer to large noodle bowls.
Slice the brisket into 2mm (1/16 in) thick slices and evenly divide among the bowls. Top with the thinly sliced beef blade, onion, spring onion and coriander. Ladle the stock into the bowls, ensuring that it's boiling hot to cook the raw beef slices.
Place the accompaniments on a serving platter and place in the centre of the table. Serve the pho and invite guests to season and flavour their own dish.
To make the broth, rinse the marrowbones to remove any blood and splinters, then transfer to a 10 litre (2½ gallon) stockpot. Fill the pot with enough cold water to cover the bones, then place over high heat and bring to the boil. Boil the bones for 20-30 minutes, until no more blood comes to the surface. Drain and discard the cooking liquid, and rinse any remaining blood or impurities from the bones. Return the bones to a clean stockpot, cover with water to nearly the top of the pot and bring back to the boil.
Meanwhile, roast the ginger, onion and garlic over a gas stovetop or barbecue flame, or under the grill (broiler) until the skins are charred. Add to the stockpot, along with the brisket and oxtail. Simmer for about 3 hours, removing any impurities as they rise to the surface, or until the meat is tender. Remove the brisket from the broth and set aside to cool, then place in the fridge to use later in the soup. Leave the oxtail in the broth.
Bring the stock back to the boil and continue to remove any impurities that rise to the surface. Simmer gently over medium heat for a further 7-8 hours until the broth has reduced by 20-30 per cent.
After 5-6 hours of cooking, lightly toast the star anise, cardamom pods, cassia bark, cloves and coriander seeds in a dry frying pan over medium heat until fragrant. Tie the spices in a square of muslin (cheesecloth) and add to the stockpot for the last few hours of cooking.
When the broth is ready, remove and discard the solids. Strain the broth through a fine sieve into a clean saucepan. Season the broth with the salt and fish sauce, and add the sugar if you feel the broth needs a little sweetness. Return to a low heat and simmer until ready to serve.
Bring a large saucepan of water to the boil. Using a noodle basket (see note), blanch individual portions of pho noodles (about 120g-150g / 4oz-5½oz per person) for 10 seconds, then transfer to large noodle bowls.
Slice the brisket into 2mm (1/16 in) thick slices and evenly divide among the bowls. Top with the thinly sliced beef blade, onion, scallion and coriander. Ladle the stock into the bowls, ensuring that it's boiling hot to cook the raw beef slices.
Place the accompaniments on a serving platter and place in the centre of the table. Serve the pho and invite guests to season and flavour their own dish.
Additional Information
NOTES: Fresh pho noodles can be purchased from most Asian supermarkets. If you are unable to find them, you can also use dried thin rice stick noodles (sometimes referred to as pad thai noodles). Cook according to the packet instructions, then drain and divide among noodle bowls. It's best to use an Asian noodle-blanching basket to cook the noodles. These can be purchased from Asian kitchen supply stores or online.
NOTES: Fresh pho noodles can be purchased from most Asian supermarkets. If you are unable to find them, you can also use dried thin rice stick noodles (sometimes referred to as pad thai noodles). Cook according to the packet instructions, then drain and divide among noodle bowls. It's best to use an Asian noodle-blanching basket to cook the noodles. These can be purchased from Asian kitchen supply stores or online.
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