California Farm Northern Pho Beef Noodle Soup

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.
California Farm Northern Pho Beef Noodle Soup
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.
Cooking Instructions
- 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.
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