Phở Bò Sốt Vang mà thiếu vang tại xứ hoa anh đào 
Beef Pho with Wine Sauce without Wine in the Land of Cherry Blossoms
This is the first time I've tried beef pho with wine sauce. I heard from Ms. Ngoc that this is a Hanoi dish. Today, she made it in Tokyo, so we were missing beef bones and forgot the wine, haha, but the result was still delicious. My husband loved it so much that he insisted I write down the recipe to make it at home.
Beef Pho with Wine Sauce without Wine in the Land of Cherry Blossoms
This is the first time I've tried beef pho with wine sauce. I heard from Ms. Ngoc that this is a Hanoi dish. Today, she made it in Tokyo, so we were missing beef bones and forgot the wine, haha, but the result was still delicious. My husband loved it so much that he insisted I write down the recipe to make it at home.
Cooking Instructions
- 1
Cut the beef tendon into bite-sized pieces. Heat a pan, add cooking oil, onion, beef tendon, and chopped tomato, and sauté.
- 2
Fill a pot with water. Bring to a boil. Roast 1 piece of ginger and the remaining 1/2 onion, then add the roasted ginger and onion, star anise, cinnamon, and lemongrass for a fragrant broth. Simmer for about 2 hours. If the water reduces, keep adding more. Then, add wine. Season (if you don't have beef bones like us): 3-4 tablespoons fish sauce, 3 tablespoons salt, 3 teaspoons bouillon powder. It should taste slightly salty so that when you add the pho noodles, it's just right.
- 3
Boil another pot of water to cook the dried pho noodles.
- 4
While waiting for the pho to cook, chop the green onions. Hold the knife at an angle to slice the green onions thinly and beautifully.
- 5
Done! If you like bean sprouts, add them.
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