Hanoi Beef Pho (Phở Bò Hà Nội)

Name: Hanoi Beef Pho (Phở Bò Hà Nội)
Ingredients: 1 1/2 pounds cooked beef brisket (use whole piece, preferably beef plate or brisket); 1 pound rare beef (choose your preferred cut and amount); 2.2 pounds beef bones; 2 black cardamom pods; 6 star anise; 1 cinnamon stick (about finger-length); 5 shallots; 1 piece ginger; Seasonings: MSG, fish sauce, sugar - fresh herbs, cilantro, green onions; 2 onions; 3 1/3 pounds rice noodles (bánh phở)

Thảo Lê @cook_2603793

On a cold day, walking past a pho stall and catching the aroma of the broth makes you crave the sweet flavor from the beef and bones... Enjoying a bowl of spicy pho with rich broth and tender beef in chilly weather is just irresistible.

Thảo Lê @cook_2603793

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Ingredients

1 1/2 poundscooked beef brisket (use whole piece, preferably beef plate or brisket)
1 poundrare beef (choose your preferred cut and amount)
2.2 poundsbeef bones
2black cardamom pods
6star anise
1cinnamon stick (about finger-length)
5shallots
1 pieceginger
Seasonings: MSG, fish sauce, sugar - fresh herbs, cilantro, green onions
2onions
3 1/3 poundsrice noodles (bánh phở)

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Steps

1

Broth: - Blanch and rinse the beef bones, then place them in a large pot with about 6–7 quarts (5–7 liters) of water. Simmer for 2.5 to 3 hours.
- Toast 2 black cardamom pods, 6 star anise, 1 cinnamon stick (about finger-length), 5 shallots, and 1 piece of ginger until fragrant. Peel off the outer layer, then smash the shallots and ginger. Add all to the broth to simmer with the bones.
- Add 1 tablespoon seasoning powder, 1 tablespoon MSG, 1 tablespoon sugar, and 1 rice bowl (about 3/4 cup or 180 ml) good-quality fish sauce. Taste and adjust seasoning as needed.
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For the cooked beef, add the whole piece to the pot and simmer until just cooked through but not falling apart. Remove and slice thinly across the grain.
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Cut 1 onion in half and add to the broth.
The broth should be clear, fragrant with ginger, star anise, and cinnamon (not overpowering), sweet from the bones, and well-balanced with the aroma of fish sauce.
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Slice the rare beef thinly and marinate with a little julienned ginger.
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Finely chop green onions, onion, cilantro, and fresh herbs after washing.
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Blanch the rice noodles in boiling water, drain, and place in large bowls. Add slices of cooked beef, herbs, and onions, then top with the rare beef. Ladle hot broth over everything and serve immediately.
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