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Vietnamese beef noodle soup – Beef Pho

It is May now and autumn has really started in Melbourne. Leaves on trees turn golden. Light jacket are dug up from closet and as typical Melbourne, it starts to rain a lot too. In a cold, wet autumn night, I couldn’t think of a better “pick me up” dish than Vietnamese pho.  There are so many Vietnamese restaurants in Melbourne, you can easily find a bowl of pho on the street but nothing can be compared with home made one where the broth is not laden with MSG. Nothing is better than homemade broth that result from hours and hours of slow cooking. This recipe is really kid friendly too. In fact my kids are big fan of pho noodle.

Ingredient:

  • Beef leg bone 2kg
  • Pork bone 2kg
  • 1 brown onion
  • 1 stick of cinnamon
  • 3 star anise
  • 2 cardamom
  • a pinch of whole corn black pepper
  • a piece of ginger
  • salt
  • 6 litre of water
  • 1kg corn beef
  • 1kg brisket
  • a bunch of spring onion
  • a bunch of coriander
  • a bag of flat rice noodle
  • Fish sauce
  • Bean spout

Method:

  1. Grill brown onion and ginger on fire until fragrant and soft. Clean and crush.
  2. Wash bones and put in a pot of cold water. Bring to boil. Discard the water. Wash clean bone and the pot. This step is to discard the impurities from the bone.
  3. Add in bones, grilled onion and ginger, cinnamon, star anise, cardamom, black pepper corn, salt and 6 litre of water. Bring to boil, skim the impurities floating on top of the stock, then simmer for 4 hours.
  4. Add corn beef and brisket into the stockpot. Keep simmering for another hour. Take corn beef and brisket out on plate, let to cool. Cut into thin slides.
  5. Cut up spring onion and coriander into small pieces.
  6. Bring a pot of water into boil. Add rice noodle. Turn off the heat, close lid for 3 minutes, then drain noodle through strainer.
  7. In a big bowl, add noodle, beef, onion and coriander.
  8. Bring stockpot to boil again. Seasoning with fish sauce to taste. Pour hot soup on top of noodle and beef.

 

 

 

 

Vietnamese beef noodle soup - Beef Pho

Print Recipe
Serves: 8 Cooking Time: 8 hours

Ingredients

  • Beef leg bone 2kg
  • Pork bone 2kg
  • 1 brown onion
  • 1 stick of cinnamon
  • 3 star anise
  • 2 cardamom
  • a pinch of whole corn black pepper
  • a piece of ginger
  • salt
  • 6 litre of water
  • 1kg corn beef
  • 1kg brisket
  • a bunch of spring onion
  • a bunch of coriander
  • a bag of flat rice noodle
  • Fish sauce
  • Bean spout

Instructions

1

Grill brown onion and ginger on fire until fragrant and soft. Clean and crush.

2

Wash bones and put in a pot of cold water. Bring to boil. Discard the water. Wash clean bone and the pot. This step is to discard the impurities from the bone.

3

Add in bones, grilled onion and ginger, cinnamon, star anise, cardamom, black pepper corn, salt and 6 litre of water. Bring to boil, skim the impurities floating on top of the stock, then simmer for 4 hours.

4

Add corn beef and brisket into the stockpot. Keep simmering for another hour. Take corn beef and brisket out on plate, let to cool. Cut into thin slides.

5

Cut up spring onion and coriander into small pieces.

6

Bring a pot of water into boil. Add rice noodle. Turn off the heat, close lid for 3 minutes, then drain noodle through strainer.

7

In a big bowl, add noodle, beef, onion and coriander.

8
...

Bring stockpot to boil again. Seasoning with fish sauce to taste. Pour hot soup on top of noodle and beef.

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