California Farm Northern Pho Beef Noodle Soup

Hobby Horseman
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.

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.

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Ingredients

Overnight plus one hour
2 persons, 4 dinners
  1. The broth:
  2. 2 quartswater to parboil the bones
  3. 3 quartswater to simmer the bones down to 4 pints of broth
  4. 4 poundsWagyu grass fed beef bones, parboiled, scrubbed and rinsed
  5. 1thumb fresh ginger spice, cut in match sticks
  6. 1 stalklemon grass
  7. 1 TbsStar Anise seeds
  8. 1 TbsFennel seed
  9. 1 TbsCoriander Seed
  10. 1nutmeg whole
  11. 1 TbsCloves
  12. 1Cinnamon stick from Saigon
  13. 1 Tbswhite cardamom seeds
  14. The soup:
  15. 2 cupstenderized beef
  16. 4 portionsnoodles, 1 pound
  17. 4 pintsbroth
  18. 1 cupmung bean sprouts
  19. 2 Tbsfresh basil leaves
  20. 1 Tbscelery leaves
  21. 1mozambi lime
  22. The topping:
  23. 1/2shaved yellow onion
  24. 1/2shaved red onion
  25. 1shaved fresh red thai pepper
  26. 1 Tbsfresh chopped cilantro
  27. The dipping sauce:
  28. 1 TbsVinegar
  29. 1 Tbsfish sauce
  30. 1 Tspgreen onions
  31. 1 Tspchopped fresh cilantro
  32. 1 Tspfresh red pepper
  33. 1 Tspsugar
  34. Equipment: cast iron dutch oven with lid
  35. 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

Cooking Instructions

Overnight plus one hour
  1. 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. 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. 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. 4

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

  5. 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. 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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Hobby Horseman
Hobby Horseman @HobbyHorseman
on
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.
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farida Sulthan 🇮🇩 (IG. Malika02782)
farida Sulthan 🇮🇩 (IG. Malika02782) @faridaSulthan_0107
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