We’ve been craving for a Pho or in simpler words Vietnamese Noodle Soup. It basically contains good beef broth and healthy herbs and spices. Here’s a recipe shared by our chef who loves Avacraft Cookware.
- 4 pounds of beef knuckles or leg bones cut to expose the center marrow start
- 5 quarts cold water
- 2 medium onions, quartered
- 4-inch piece of fresh ginger halved lengthwise
- 2 cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 6-star anise
- 6 whole cloves
- 1 black cardamom pod
- 1 1/2 tablespoons salt
- 1/4 cup fish sauce
- 1-inch piece yellow rock sugar
- 1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles
- 1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain
- 1/4 cup thinly sliced onions
- 1/4 cup chopped cilantro leaves
FOR THE TABLE
- Sprigs of fresh mint
- Bean sprouts
- Thinly sliced red chilies
- Lime wedges
- Fish sauce
- Hoisin sauce
VIETNAMESE BEEF BROTH
1. Add beef bones into an Avacraft Stainless Steel Tri-Ply Bottom Stock Pot 6 Quart. Then cover the bones with cold water. Place the pot on high heat and bring to a boil. Boil for 3 to 5 minutes. During this time, impurities and foam (or scum) will be released and rise to the top. Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 6 quarts of cold water.
2. Add cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves, and the black cardamom pod to a dry frying pan. Place onto low heat and cook, stirring occasionally until fragrant. About 4-5 minutes. Place toasted spices into a cotton muslin bag/herb sachet or cheesecloth then tie with butcher’s twine to seal so that it won’t be messy.
3. Bring the stock pot to a boil then lower to a gentle simmer. Add onion and ginger as well as the bag or sachet of toasted spices. Add 1 1/2 tablespoons of salt, a 1/4 cup of fish sauce, and the rock sugar. Continue to simmer broth, uncovered, for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it.
4. Once done separate the beef bones, onions, and ginger from the broth and use a fine-mesh strainer. The broth will have a layer of fat at the top. The best way to get rid of the fat is to put it in a container and then refrigerate it overnight. As the broth cools, the fat will solidify, making it very easy to remove.
- Bring the broth to a gentle simmer over medium heat.
- Add noodles to a bowl then cover with hot water and soak for 15 to 20 minutes until soft.
- Arrange slices of raw meat into bowls, drain noodles then divide between bowls. and then top with the hot broth. Finish broth with onion slices and cilantro. Serve bowls with a plate of optional garnishes listed above.
How do you make your magical soup? We wanted to know! Comment down below.