Brown Rice Noodle Beef Pho with Tendon

Name: Brown Rice Noodle Beef Pho with Tendon
Total time: 3600 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: Dried brown rice pho noodles; 10 1/2 oz tender beef (300 g); 7 oz beef tendon (200 g); A few scallions; Fresh herbs: dill, Thai basil, rice paddy herb, etc; 2.2 lbs beef bones (1 kg); White wine and coarse salt for prepping bones; 12 3/4 cups water (3 liters), rinsed to reduce chlorine; Seasonings: rock sugar, fish sauce, salt, MSG; Pho spices: cinnamon stick, black cardamom, coriander seeds, black peppercorns, cloves, star anise, fennel seeds, dried tangerine peel; 1 large onion or 2 small onions; 3-4 shallots; 1 piece ginger; 1 handful scallion roots, a handful of cilantro roots

Quỳnh Nga Trần @russiatran

The pho broth is simmered from beef bones for a naturally sweet flavor, and the brown rice noodles are pleasantly chewy and delicious.

Quỳnh Nga Trần @russiatran

The pho broth is simmered from beef bones for a naturally sweet flavor, and the brown rice noodles are pleasantly chewy and delicious.

Saved

Ingredients

1 hour

Serves 2 servings

Dried brown rice pho noodles
10 1/2 oztender beef (300 g)
7 ozbeef tendon (200 g)
A fewscallions
Fresh herbs: dill, Thai basil, rice paddy herb, etc
Bones and ingredients for prepping and cooking the bones
2.2 lbsbeef bones (1 kg)
White wine and coarse salt for prepping bones
12 3/4 cupswater (3 liters), rinsed to reduce chlorine
Seasonings: rock sugar, fish sauce, salt, MSG
Pho spices: cinnamon stick, black cardamom, coriander seeds, black peppercorns, cloves, star anise, fennel seeds, dried tangerine peel
1large onion or 2 small onions
3-4shallots
1 pieceginger
1 handfulscallion roots, a handful of cilantro roots

Saved

Steps

1 hour

1

First, prep the bones. Rinse the bones thoroughly with white wine and coarse salt for about 15 minutes, then rinse well and drain. Rinse the beef tendon and drain. Rinse the beef and drain; slice the beef only right before serving to keep it tender and flavorful. Soak the noodles in water for 15 minutes.
2

Roast the bones, ginger, onion, and shallots in the oven at 400°F (200°C) for 15 minutes. After roasting, rinse the bones to remove excess fat so the broth will be clear and not greasy.
3

Toast the pho spices in a pan over medium heat, then crush them (except for the peppercorns and coriander seeds). Place the spices in a spice bag for the broth.
4

Add the bones, onion, shallots, ginger, and spice bag to a pot with 12 3/4 cups water (3 liters), squeeze in some lemon juice (to create an alkaline environment for a sweeter broth, a Japanese cooking method), add salt and rock sugar, and cook in a pressure cooker for 20 minutes.
5

While the bones are simmering, cook the noodles. Once softened from soaking, boil the noodles in boiling water for 2-3 minutes until cooked, then rinse with cold water to cool. Thinly slice the tender beef and refrigerate until ready to serve.
6

When the broth is done, remove the onion, shallots, ginger, and spice bag. Add the cilantro roots and scallion roots and simmer for another 20 minutes, then remove the roots. Let the broth cool before seasoning with fish sauce to prevent sourness. Remove the beef tendon and slice into bite-sized pieces. Julienne the scallions and chop the green parts.
7

Bring the broth to a boil. Arrange the noodles, sliced beef, beef tendon, julienned and chopped scallions in a bowl (add bean sprouts if desired). Pour the boiling broth over the bowl. Serve hot with fresh herbs.