Mastering the Art of Beef Pho: A Delicious Vietnamese Classic
Beef pho is an iconic Vietnamese dish renowned for its clear, aromatic broth. With this detailed guide, you’ll be able to recreate this tasty treat at home, just like the pros.
Ingredients for Delicious Beef Pho
For the Broth:
1kg beef bones
500g beef meat
1 knob of ginger (approx. 50g)
2 onions
1 packet of pho spices
1 tbsp salt
1 tsp rock sugar
1 tbsp fish sauce
For the Accompaniments:
1kg fresh pho noodles
200g bean sprouts
1 bunch of herbs (Vietnamese coriander, saw-tooth coriander, rice paddy herb)
1 lime, fresh chili, chili sauce, black sauce
Sliced onions and scallions
Cooking Beef Pho at Home: A Step-by-Step Guide
Step 1: Prepare the Ingredients
Beef Bones: Rinse the bones, then blanch them in boiling water for about 5 minutes to remove any impurities. Afterward, rinse them again with cold water.
Beef Meat: Rinse the meat and set it aside to dry. If using raw beef for rare steak pho, slice it thinly and refrigerate separately.
Ginger and Onions: Lightly roast the ginger and onions on a stove for added aroma (about 5 minutes). Peel the ginger, then crush it. Cut the onions in half.
Pho Spices: Toast the cinnamon, star anise, cloves, and cardamom in a pan until fragrant. Transfer them into a spice bag and tie it tightly.
Step 2: Crafting the Perfect Broth
Place the beef bones in a large pot and add about 5 liters of water. Bring it to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface to ensure a clear broth.
Add the crushed ginger, halved onions, and spice bag to the pot. Season with salt, rock sugar, and fish sauce.
Simmer the broth gently for 6-8 hours (you can use a pressure cooker to reduce the cooking time to 1-2 hours). Occasionally skim off any foam and add water as needed.
Once the broth is ready, remove the bones and spices, then strain the broth to ensure a clear and smooth consistency.
Step 3: Preparing the Noodles and Herbs
Noodles: Blanch the pho noodles in boiling water for about 30 seconds, then drain and divide them into serving bowls.
Accompaniments: Rinse the bean sprouts and herbs. Slice the scallions and soak the onion slices in ice water to crisp them up.
Beef: If using cooked beef (such as brisket or shank), blanch it in the broth and slice it thinly. Keep the rare steak beef refrigerated until serving.
Step 4: Final Touches and Serving
Bring the broth to a rolling boil and adjust the seasoning to your taste.
Arrange the beef (rare or cooked), onion slices, and scallions on top of the noodles in each bowl.
Ladle the hot broth into the bowls, making sure to cover the noodles and meat. The hot broth will cook the rare steak beef instantly.
Serve immediately with a side of herbs, bean sprouts, lime, and chili sauces. Enjoy your homemade beef pho while it’s hot!
Tips for an Even Better Beef Pho
Choose fresh beef bones with marrow for a naturally sweet and flavorful broth.
Simmer the broth over low heat to maintain clarity and develop a rich flavor.
Slice the rare steak beef as thinly as possible and chill it before serving to ensure tenderness and freshness.
Adjust the spice level to your preference by adding chili or chili sauce.
We hope you enjoy crafting and savoring this iconic Vietnamese dish. Happy cooking and bon appétit!
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