Vietnamese Pho is a traditional soup originating from Vietnam, recognized worldwide for its deep and aromatic flavor. Its history dates back to the early 20th century in northern Vietnam, especially in the Hanoi region, where it became popular among workers and merchants. Over time, this recipe has become a national culinary symbol and has evolved with various variants throughout the country. In Latin America, although the original name "Pho" is maintained, in some countries it is known as "Vietnamese soup" or is simply called "beef noodle broth" due to its base and presentation. This recipe reflects the fusion of Asian culinary techniques and the richness of fresh ingredients and spices, making it an ideal choice for those seeking a unique and nutritious gastronomic experience.
Vietnamese pho
How to Prepare Vietnamese Pho
To begin, soak the beef marrow bones overnight in cold water, which helps to clean and prepare the ingredients for the broth. Then, place the bones, oxtail, and beef brisket in a large stockpot.
Add boiling water with enough salt to cover all the ingredients and bring to a boil. An even better method is to boil the water first, add the salt, and then add the bones to maintain a clear and clean flavor.
Meanwhile, marinate the oxtail and beef brisket with fish sauce, sugar, and black pepper to add depth of flavor. Cook this mixture for 5 minutes, drain it, and rinse the pot and bones.
Return the bones to the pot, add six quarts of cold water, and bring to a boil again. It is important to remove the foam and fat that form on the surface to obtain a clear broth.
Stirring the bones at the bottom will help release the flavors during cooking. Then, after an hour of simmering, add the oxtail and beef brisket.
On the other hand, roasting the ginger root, shallots, and onion will be essential. The ginger should be roasted until the outer layer comes off easily, and the onion until the outer layer is semi-burnt, approximately 3 minutes.
In a separate skillet, roast the star anise seeds for about 2 minutes and add them to the broth while you wait for it to boil. This will give the Pho its characteristic aroma.
Meanwhile, cut the beef loin into very thin slices against the grain, approximately 2 by 2 inches, and do the same with the beef brisket, which will be after being cooked for about 1 hour. Then, set both meats aside.
In a small bowl, combine scallions, cilantro, and half of the sliced onions. In another, mix the remaining onions with spicy chili sauce for an extra touch of flavor.
Soak the rice noodles in water to soften them. When the broth is ready, discard the bones and strain the broth through a sieve lined with a double layer of damp cheesecloth into a clean pot.
Add fish sauce (Nuoc Nam) and bring the broth to a boil. Then, reduce the heat to a simmer to keep it hot.
In another pot, boil four quarts of water and add the noodles, draining them immediately to prevent them from overcooking and becoming mushy.
Serve the noodles in warm bowls, add the meat slices, and pour the aromatic broth over them. Garnish with fresh bean sprouts, fresh chilies, lemons, fresh mint leaves, and Asian basil to complete this traditional Vietnamese Pho experience.
Ingredients (22)
- Beef Marrow Bones
- Oxtail
- Skirt Steak
- Onions
- Shallots
- Ginger
- Star Anise
- Cinnamon Sticks
- Parsnips
- Salt
- Beef Tenderloin
- Green Onions
- Cilantro
- Hot Sauce
- Rice Noodles
- Fish Sauce
- Black Pepper
- Fresh Bean Sprouts
- Fresh Chilies
- Limes
- Fresh Mint Leaves
- Fresh Thai Basil
Instructions (51 steps)
- 1 "Soak the bone overnight in cold water
- 2 "Place the bones
- 3 oxtail
- 4 and beef flank in a large stockpot
- 5 "Add boiling salted water to cover and bring to a boil
- 6 "Even better
- 7 boil the water
- 8 add salt
- 9 and then the bones
- 10 "Marinate the oxtail and beef flank with fish sauce
- 11 sugar
- 12 and black pepper
- 13 "Cook for 5 minutes
- 14 drain
- 15 and rinse the pot and bones
- 16 "Return the bones to the pot
- 17 add 6 quarts of cold water
- 18 and bring to a boil
- 19 "Skim off the foam and fat from the surface
- 20 "Stir the bones at the bottom
- 21 "After simmering for 1 hour
- 22 add the oxtail and beef flank
- 23 "The ginger root
- 24 shallots
- 25 and onion need to be roasted
- 26 "The ginger until the outer layer comes off easily
- 27 "The onion until the outer layer is slightly charred
- 28 "Approximately 3 minutes
- 29 "Toast the anise seeds in a pan for 2 minutes
- 30 "Add to the broth while waiting for it to boil
- 31 "Meanwhile
- 32 slice the beef loin very thinly against the grain
- 33 into approximately 2 by 2-inch pieces
- 34 "Slice the beef flank in the same manner
- 35 "That is after they have cooked for about 1 hour
- 36 "Set aside
- 37 "In a small bowl
- 38 combine green onions
- 39 cilantro
- 40 and half of the sliced onions
- 41 "Place the remaining onions in another bowl and mix with spicy chili sauce
- 42 "Soak the rice noodles in water
- 43 "When the broth is ready
- 44 discard the bones
- 45 "Strain the broth through a sieve lined with a double layer of damp cheesecloth into a clean pot
- 46 "Add fish sauce and bring to a boil
- 47 "Reduce the heat to a simmer
- 48 "In another pot
- 49 bring 4 quarts of water to a boil
- 50 "Add the noodles and drain immediately
- 51 "Do not overcook the noodles"