Beef Pho Recipe #92313
A classic Vietnamese soup. Great for beef-lovers. The stock can be made one day in advance, and you should use fresh herbs. Not inexpensive, but lasting. There is no substitute for the elaborate stock, unfortunately.
4½ hours | 30 min prep
SERVES 6
For the stock
- 2 lbs beef shank or beef brisket
- 1 lb oxtail or beef bone
- 1 lb lean stewing beef, in one piece
- 2 ounces fat (e.g. lard)
- 1 large onion, with peel
- 3 ounces fresh ginger, with peel
- 5 star anise
- 1 teaspoon coriander seed
- 1 teaspoon white peppercorns
- 1 cinnamon stick
- 2 tablespoons fish sauce
Garnish
- the stewing beef, thinly sliced
- 1/2 lb filet of beef, sliced thinly
- 1/2 lb rice vermicelli
- 1/2 lb bean sprouts
- 1 bunch shallot, sliced
- fresh red chile, chopped
- lime wedge
- hot chili sauce
- fresh mint leaves
- fresh coriander leaves
- fresh basil leaf
- Tie up the stewing beef nicely.
- Put all the meats for the stock into a pan together with the fat, the sliced onion, star aniseed, cinnamon stick and ginger.
- Roast in a hot oven for about 40 minutes, stirring occasionally, until everything is well browned.
- Move everything to a large pot.
- Cover with water and bring to a boil.
- Skim.
- Add coriander seeds and white pepper.
- Let simmer for at least three hours.
- Take up the stewing beef and let cool, then slice thinly.
- Strain the stock.
- If made one day in advance; keep cool and remove the fat on the second day.
- Prepare the garnish: Slice the (raw) fillet of beef thinly (as for Carpaccio).
- Boil the noodles according to instructions on the package, then drain and rinse with cold water.
- Arrange the garnish (not the noodles; see below!) nicely on a big plate.
- Bring the stock to a boil, add fish sauce to taste.
- When serving, put noodles and stewing meat either into a large serving bowl, or into individual soup bowls.
- Add stock and heat to boiling point (possibly in a micro-owen).
- Serve devilishly hot.
- The guests put the garnish into their soup and the raw meat will be partially cooked from the heat of the stock.
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5 stars