California Farm Northern Pho Beef Noodle Soup

Name: California Farm Northern Pho Beef Noodle Soup
Yield: 2 persons, 4 dinners
Cuisine: American
Ingredients: The broth:; 2 quarts water to parboil the bones; 3 quarts water to simmer the bones down to 4 pints of broth; 4 pounds Wagyu grass fed beef bones, parboiled, scrubbed and rinsed; 1 thumb fresh ginger spice, cut in match sticks; 1 stalk lemon grass; 1 Tbs Star Anise seeds; 1 Tbs Fennel seed; 1 Tbs Coriander Seed; 1 nutmeg whole; 1 Tbs Cloves; 1 Cinnamon stick from Saigon; 1 Tbs white cardamom seeds; The soup:; 2 cups tenderized beef; 4 portions noodles, 1 pound; 4 pints broth; 1 cup mung bean sprouts; 2 Tbs fresh basil leaves; 1 Tbs celery leaves; 1 mozambi lime; The topping:; 1/2 shaved yellow onion; 1/2 shaved red onion; 1 shaved fresh red thai pepper; 1 Tbs fresh chopped cilantro; The dipping sauce:; 1 Tbs Vinegar; 1 Tbs fish sauce; 1 Tsp green onions

Hobby Horseman @HobbyHorseman

California, United States

Northern Pho Soup is simmered longer to extract more beef flavor from beef bones: knuckles, neck bones, rib bones, shank bones or oxtail bones and since we raise our own grassfed beef, which is flavorful but tough, we use this recipe.
As farmers, I try to bring out the original fresh flavor of each ingredient, then add spice, herbs and other flavors in layers.
You can buy this soup premixed in dry form, but check that it does not contain msg or ammonium costadum. I used my own ingredients, listed here, after tasting the premix. Use fresh celery leaves instead for the msg flavor, and dried white cardamon pods for the ammonium costadum.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Overnight plus one hour

2 persons, 4 dinners

The broth:
2 quartswater to parboil the bones
3 quartswater to simmer the bones down to 4 pints of broth
4 poundsWagyu grass fed beef bones, parboiled, scrubbed and rinsed
1thumb fresh ginger spice, cut in match sticks
1 stalklemon grass
1 TbsStar Anise seeds
1 TbsFennel seed
1 TbsCoriander Seed
1nutmeg whole
1 TbsCloves
1Cinnamon stick from Saigon
1 Tbswhite cardamom seeds
The soup:
2 cupstenderized beef
4 portionsnoodles, 1 pound
4 pintsbroth
1 cupmung bean sprouts
California Farm Indoor Mung Bean Sprouts
2 Tbsfresh basil leaves
1 Tbscelery leaves
1mozambi lime
The topping:
1/2shaved yellow onion
1/2shaved red onion
1shaved fresh red thai pepper
1 Tbsfresh chopped cilantro
The dipping sauce:
1 TbsVinegar
1 Tbsfish sauce
1 Tspgreen onions
1 Tspchopped fresh cilantro
1 Tspfresh red pepper
1 Tspsugar
Equipment: cast iron dutch oven with lid
Cost: Wagyu beef neck bones farm free or $3 per pound, beef farm free or $4 per pound, noodles $1, vegetables, spices $3 to $1, beef noodle soup dinner, 50 cents when home made

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Steps

Overnight plus one hour

1

Bring beef bones to boil in 2 quarts water, drain water with scum and foam, filter and save water to cook noodles, rinse and scrub bones. Takes 15 minutes.
2

Add 3 quarts fresh water to rinsed and scrubbed bones, simmer overnight on smallest burner, low flame, do not boil, till condensed to 4 pints, 2 liters.
3

An hour before dinner is served, skim the broth, remove the bones, add spices in cheesecloth bag, simmer 1 hour. You can buy spices premixed, but it is just as easy to use spices from your kitchen or store bought. See list of spices in recipe here. I made one bowl with premix, to get the right flavor, and one bowl with spices from the recipe list. I prefer the list. Filter the broth. Bones go to the dog.
4

Tenderize bottom round end beef with mallet till double the size. Slice tenderized beef in 1/4” thin slices across the grain.
5

Boil quarter pound linguini size rice noodles per person, in quart each of drained water from parboiling bones, 6 minutes, drain, rinse. Put noodles in full size preheated dinner bowl, raw beef strips on top, mung bean sprouts on top.
6

Add one pint of broth over, fresh toppings on top. Serve with dipping sauce: 1 Tbs vinegar, 1 Tbs fish sauce, onion, cilantro, thai chili.

California Farm Indoor Mung Bean Sprouts

Linked Recipes

California Farm Indoor Mung Bean Sprouts

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on February 28, 2025 02:48

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.