Pho (Vietnamese Beef Noodle Soup)
Try this Pho (Vietnamese Beef Noodle Soup) recipe, or contribute your own. "Soups" and "Beef" are two of the tags cooks chose for Pho (Vietnamese Beef Noodle Soup)."i have made this a few times now. I bought a packet of 'pho spices' and then bought all the ingredients seperately - coriander seeds fennel seeds, star anise, cassia (cinnamon sticks) and brown cardamon pods. I put a mix (to taste) in a large tea strainer and leave that in to boil. actually i'll just submit a recipe i think.." - xine74
Yield: 4 Servings Ready in 45 minutes
favorite of 1,157 people 558 people want to try
|1 inchfresh ginger|
|3 Star anise|
|2 Green onions|
|5 cBeef stock|
|3 tbFish sauce|
|8 ozRice sticks; or cellophane noodles|
|12 Basil leaves|
|6 ozBeef tenderloin; or sirloin|
|8 sprigsfresh mint; or basil|
|2 Jalapenos; thinly sliced|
|2 cMung bean sprouts|
|1 Lime; quartered|
|1 Hoisin sauce|
|1 Asian chili sauce|
Pho (Vietnamese Beef Noodle Soup) Preparation
Use Rice sticks or cellophane noodles. Partially freeze beef before cutting. Cooks notes: Star anise, fish sauce, hoisin sauce and Asian chili sauce are available at Asian markets or some supermarkets with large Asian specialty sections. Use caution when working with fresh chilies. Upon completion of slicing, wash work surface and hands thoroughly; do not touch your eyes. Procedure: Combine the beef stock, ginger, star anise, green onions and fish sauce and gently simmer for 30 minutes.
Remove the ginger, anise and green onions. Soak the rice sticks in warm water for 30 minutes. Slice the green onions, onion and basil leaves as thinly as possible. Slice the beef as thinly as possible across the grain. It helps to partially freeze the meat before slicing.
Bring 4 quarts water to a boil. Arrange the bean sprouts, mint sprigs, chilies and lime on a platter.
Just before serving, bring the broth to a boil. Cook the rice sticks in boiling water for 30 seconds, then drain. Presentation: Divide the noodles among 4 large bowls. Arrange the scallions, onion slices and beef slices on top. Spoon the boiling broth on top: The heat of the liquid should be sufficient to cook the meat. Serve the soup at once, with the garnish platter on the side. Let each person add sprouts, mint, chilies, lime, hoisin sauce and/or chili sauce to taste. Yield: Makes 4 servings.
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