Phở Bò 
Beef Pho
Vietnam is a country with many delicious dishes. Among them, PHỞ is considered the “king of dishes” as it serves as an ambassador of Vietnamese cuisine to the world... And making a good pot of pho is not easy for home cooks (which is why famous pho shops are always crowded).
Today, with the development of the food industry, instant pho packs, pho broth bases, and pho seasoning cubes are widely available, making it easier for home cooks to prepare a pot of pho for their families. However, I still enjoy the process of simmering bones and roasting spices to make a traditional pho broth, even though it is a bit complex with many ingredients, steps, and quite time-consuming. But only then do we feel like we are touching the “soul of Pho,” a dish that embodies the national spirit and essence...
Today, I would like to share the Beef Pho recipe that I often cook at home whenever we gather together...
Beef Pho
Vietnam is a country with many delicious dishes. Among them, PHỞ is considered the “king of dishes” as it serves as an ambassador of Vietnamese cuisine to the world... And making a good pot of pho is not easy for home cooks (which is why famous pho shops are always crowded).
Today, with the development of the food industry, instant pho packs, pho broth bases, and pho seasoning cubes are widely available, making it easier for home cooks to prepare a pot of pho for their families. However, I still enjoy the process of simmering bones and roasting spices to make a traditional pho broth, even though it is a bit complex with many ingredients, steps, and quite time-consuming. But only then do we feel like we are touching the “soul of Pho,” a dish that embodies the national spirit and essence...
Today, I would like to share the Beef Pho recipe that I often cook at home whenever we gather together...
Cooking Instructions
- 1
Soak the beef bones in salt water for 2-3 hours, rinse, boil in water with vinegar to clean, and refrigerate overnight before using. Blanch the meat in boiling water with salt, wine, and ginger to reduce odor...
Cook 6.6-8.8 lbs of beef bones in 4 liters (about 1 gallon) of water. When the water boils, add the meat: brisket, shank, cartilage... Add to the pot: 0.9 oz rock sugar + 1.4 oz salt + 1.4 oz sugar + 0.35 oz MSG. Bring to a boil, then reduce to a gentle simmer.
- 2
Prepare: 0.9 oz black cardamom + 0.5 oz cinnamon + 0.35 oz star anise + 0.35 oz fennel seeds + 0.18 oz cumin seeds + 1/3 tsp cloves + 1 tsp whole peppercorns. Toast all until fragrant (toast black cardamom longer until it expands).
Roast 1.8 oz ginger + 1.8 oz shallots + 1 onion. Remove the charred outer layer.
Place these two types of spices in two cloth bags and tie them up.
- 3
After the broth has simmered for 30 minutes, skim off the foam. Lower the heat to a gentle simmer, and add the two spice bags. Cook for another 2 hours. Remove all the meat and continue simmering the broth with bones and spice bags for another 3 hours. Before turning off the heat, add 1 tbsp fish sauce to the broth.
Note: During cooking, frequently add boiling water to the broth to maintain the 4-liter (about 1 gallon) volume (do not add cold water).
- 4
When the meat is cooked, soak it in a bowl of water for 15 minutes to prevent it from darkening. When ready to eat, slice the meat to prepare for serving in the pho bowls.
- 5
While the broth is cooking, wash and prepare the pho herbs: basil, cilantro, bean sprouts, chili peppers, scallions... Also, have hoisin sauce, chili sauce, and satay sauce ready.
- 6
When serving, bring the broth to a boil. Blanch 4.2-5.3 oz of rice noodles with bean sprouts in hot water at 158-176°F for about 15 seconds for each bowl. Add the rare, cooked, brisket, tendon, cartilage, shank, beef meatballs... (as preferred) on top. Pour the broth over the pho bowl to cover the noodles and toppings. Add a bit of herbs and pepper, and enjoy...
Note: Hoisin sauce, chili sauce, satay sauce, herbs, raw bean sprouts, chili peppers... are for diners to serve themselves according to their taste and preference.
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