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
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.
PHO BAC (NORTHERN VIETNAMESE STYLE BEEF AND RICE NOODLE SOUP)
Make and share this Pho Bac (Northern Vietnamese Style Beef and Rice Noodle Soup) recipe from Food.com.
Provided by Member 610488
Categories Clear Soup
Time 3h35m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Arrange a rack 4 inches from broiler and heat. Put shallots and ginger on an aluminum foil-lined baking sheet and broil, turning often, until blackened (15-20 minutes) and let cool.
- Scrape peels off shallots and ginger. Halve ginger lengthwise, press each piece with the side of a knife to flatten, and set aside with shallots.
- Heat fennel seeds, star anise, cinnamon, and cardamom in a small skillet over medium heat and toast, swirling pan, until fragrant (3 minutes). Transfer spices to a small bowl and set aside.
- Place bones in a 12 qt pot and cover with cold water by 1 inch. Bring to a boil and cook for 3 minutes. Drain and rinse bones. Clean pot and return bones to pot along with reserved shallots and ginger, beef and cold water.
- Bring to a boil. Reduce heat to medium-low and add reserved toasted spices, scallops and 2 tbsp salt. Cook, skimming surface, until beef is tender (1 1/2 hours).
- Using tongs, transfer beef to a bowl of ice water and cool for 10 minutes. Drain beef and thinly slice crosswise. Transfer to a plate, cover and refrigerate.
- Continue cooking broth for 1 1/2 hours more. Remove from heat and pour through a cheesecloth-lined fine strainer set over a clean 6 qt pot. Discard solids and skim fat from surface. Stir in fish sauce and scallion whites and keep hot.
- Combine vinegar and chiles in a small bowl and set aside.
- Pour boiling water over noodles in a medium bowl and let soak until al dente (10 minutes). Rinse noodles in cold water, drain and divide between 8 serving bowls.
- Top each with chilled, cooked beef and raw sirloin. Top beef with onions, then scallion greens and cilantro. Season with pepper and then ladle broth over each serving, placing one white scallion piece in each bowl.
- Serve with chiles on the side.
VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF
Steps:
- In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked (this cleans the bones and meat and reduces the impurities that can cloud the broth). When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove 1 piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices, and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.
- When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag or piece of cheesecloth and add to the broth. Let infuse until the broth is fragrant about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.
- To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions, and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chiles, lime juice, and black pepper.
VIETNAMESE RICE NOODLE SOUP WITH BEEF AND FRESH HERBS (PHO)
Make and share this Vietnamese Rice Noodle Soup With Beef and Fresh Herbs (Pho) recipe from Food.com.
Provided by Epi Curious
Categories Stocks
Time 40m
Yield 2 soups, 2 serving(s)
Number Of Ingredients 18
Steps:
- Position an oven rack 4 to 6 inches from the broiler and preheat. Double a very large piece of heavy foil. Scatter the onion, garlic, ginger, cloves, anise and 5 grinds of pepper on the foil. Broil for 5 minutes, turning the pieces once. You want the onion to have some toasted edges and the spices should be fragrant. Scrape everything into a 6-quart pot. Be sure to get all the anise seed if that's what you used.
- Add the broth, sugar and fish sauce and bring to a gentle bubble. Cover tightly and simmer for 20 minutes.
- Meanwhile, put the rice noodles in a large bowl and cover them with very hot tap water. (To keep them hot, cover the bowl with a plate.) Soak the noodles for 10 to 15 minutes or until they are tender but with a little more firmness than you want. Stir a few times. When they are ready, drain and rinse well with cold water. Divide the noodles between two large soup bowls.
- While the broth is simmering and the noodles are soaking, arranging the table salad on a platter and set out the sauces.
- To serve, divide the beef between the soup bowls. Ladle the bubbling broth into the bowls. Top each serving with selections from the table salad.
More about "pho bac northern vietnamese style beef and rice noodle soup recipes"
PHO (VIETNAMESE NOODLE SOUP): AUTHENTIC RECIPE! - THE …
Web Jul 29, 2019 What Is Pho? Pho (I found out in college that it’s actually pronounced “fuh.” For someone who’d been shamelessly calling it “foe” …
From thewoksoflife.com
4.9/5 (48)Total Time 6 hrsCategory Noodles And PastaCalories 495 per serving
From thewoksoflife.com
4.9/5 (48)Total Time 6 hrsCategory Noodles And PastaCalories 495 per serving
- Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum and will give you a much cleaner broth.
- Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. Turn until they’re lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.
- Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
- Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.
HANOI BEEF AND RICE NOODLE SOUP (PHO BO) RECIPE
Web Dec 6, 2013 1 Review Traditionally a northern Vietnamese breakfast specialty, pho bo is now eaten through-out the country at any time of …
From myrecipes.com
5/5 (1)Calories 404 per servingServings 6
From myrecipes.com
5/5 (1)Calories 404 per servingServings 6
- To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; sauté 8 minutes or until ginger and shallots are slightly charred. Add water and next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes). Skim fat from surface; discard fat. Keep warm.
- To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water. Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls. Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round. Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired.
VIETNAMESE - VIET CHOPSTICKS - 338 PHOTOS & 348 …
Web I'm so stuffed and so wrong for eating so much. I will definitely be back at least once a week. Best pho in northern VA in my opinion. Oh and service was not notch with an immaculately clean environment." ... beef stew …
From yelp.com
From yelp.com
VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF : RECIPES
Web Vietnamese "Pho" Rice Noodle Soup with Beef 0 Reviews Total: 2 hr 20 min Prep: 20 min Cook: 2 hr Yield: 4 servings Share This Recipe Ingredients Broth: 5 pounds beef marrow or knuckle bones 2 pounds …
From cookingchanneltv.com
From cookingchanneltv.com
PHO NU CUOI SAIGON - 110 PHOTOS & 152 REVIEWS
Web Bo Kho with egg noodle (Vietnamese beef stew) Useful 4. Funny 1. Cool 1. Mei T. Elite 2023. San Diego, CA. 149. 525. 6206. 7/31/2022. ... Pho Soup Woodbridge. Pho Vietnam 75 Woodbridge. Pho Vietnamese …
From yelp.com
From yelp.com
VIETNAMESE RICE NOODLE SOUP WITH BEEF - GOOD LIFE EATS
Web Jul 21, 2021 Vietnamese Rice Noodle Soup with Beef By: Katie 18 Comments Asian, Beef, Main Dish, Quick Meals, Recipes, Soup and Stew Jump to Recipe A simple and quick recipe for Vietnamese Noodle …
From goodlifeeats.com
From goodlifeeats.com
AUTHENTIC VIETNAMESE BEEF PHO NOODLE SOUP (PHở Bò)
Web Jul 20, 2020 What is Phở Bò “ Ph ở” means rice noodles and “ bò ” means beef. A bowl of beef ph ở consists of soft slippery noodles in a hearty, beefy yet fragrant broth and beef slices of your choice. This dish …
From delightfulplate.com
From delightfulplate.com
PHO BAC KY
Web Our specials. Phở or pho is a Vietnamese soup dish consisting of broth, rice noodles, herbs, and meat, sometimes chicken. Pho is a popular food in Vietnam where it is …
From phobacky.com
From phobacky.com
NOODLES: PHO N MORE - NORTHERNVIRGINIAMAG.COM
Web Pho N More After a page listing the typical combinations of Vietnamese pho (brisket, tendons, tripe), like the name suggests, there’s more. Soups—listed under the note: “not …
From northernvirginiamag.com
From northernvirginiamag.com
VIETNAMESE PHO (BEEF RICE NOODLE SOUP) RECIPE - NUT FREE WOK
Web Jump to Recipe This recipe is my interpretation on how to make beef pho with a homemade beef broth, rice noodles, and delicious topping options with some …
From nutfreewok.com
From nutfreewok.com
PHO (VIETNAMESE NOODLE SOUP) RECIPE: HOW TO MAKE IT - TASTE OF …
Web Mar 9, 2023 1 tablespoon sugar BROTH: 3.5 pounds beef leg or knuckle bones (choose ones with lots of marrow) 3 liters water, divided 4 tablespoons salt, divided 2 tablespoons …
From preprod.tasteofhome.com
From preprod.tasteofhome.com
RECIPESOURCE: PHO BAC
Web May 26, 2023 Drain the noodles, then drop them in the boiling water. Drain immediately. Divide the noodles among four large soup bowls. Top the noodles with the sliced …
From recipesource.com
From recipesource.com
PHO BAC RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Web Nov 30, 2020 · Pho Bac (as it’s called in the north) uses a clear, simple broth, wider noodles, and lots of green onions. Pho Nam (the South Vietnamese pho) has a bold …
From stevehacks.com
From stevehacks.com
PHở SAIGON (SOUTHERN VIETNAMESE BEEF NOODLE SOUP) RECIPE
Web Apr 5, 2023 Phở Saigon (Southern Vietnamese Beef Noodle Soup) Phở Saigon delivers a satisfying and hearty bowl of soup featuring five different cuts of beef and rice …
From seriouseats.com
From seriouseats.com
HEAVEN IN A BOWL: THE ORIGINAL *PHO* - SAVEUR
Web Mar 13, 2011 The pho bo (beef pho) recipe in the classic Vietnamese cookbook Lam Bep Gioi (Cooking Well), first published in 1944, echoes that simplicity; it calls for rice …
From saveur.com
From saveur.com
103 RESTAURANTS SHINE IN THE INAUGURAL EDITION OF THE …
Web Jun 7, 2023 rice noodle soup dish, phở, since 1958. There are only two items on the menu – phở gà (chicken noodle soup) and phở bò (beef noodle soup). Feel free to …
From michelin.com
From michelin.com
103 RESTAURANTS SHINE IN THE INAUGURAL EDITION OF THE MICHELIN …
Web Jun 7, 2023 The soft rice noodle soup comes with minced meat, liver, fresh tiger shrimps or braised blood curd accompanied by an assortment of herbs and bean sprouts. ... a …
From guide.michelin.com
From guide.michelin.com
PHO BAC | SAVEUR
Web Ingredients 4 large shallots, unpeeled 1 (4″) piece ginger, unpeeled 1 tsp. fennel seeds 5 star anise 1 (3″) stick cinnamon 1 pod black cardamom, crushed 5 lb. beef leg bones, cut …
From saveur.com
From saveur.com
You'll also love