Vietnamese🥣 Soups & stews

Beef Phở (Northern Vietnamese Style)

Name: Beef Phở (Northern Vietnamese Style)
Total time: 14 h
Yield: 20 servings
Cuisine: Vietnamese
Ingredients: 1 kg beef bones; 300 g beef fat; 1 kg beef brisket; 50 g dried sea worms; 2 star anise pods; 1 cardamom pods; 1 cinnamon stick; 200 g shallots; 200 g ginger; 50 g fresh chili peppers; 2 kg phở rice noodles; 10 tsp MSG (monosodium glutamate); 2 tsp salt; 3 tbsp sugar; 1 pack beef meatballs; ~3 tbsp chili sauce; ~3 tbsp chili and garlic marinated in vinegar; ~2 cups bean sprouts; ~1 cup sawtooth coriander; ~2 tbsp cooking oil

⏱ 840 min🍽 Serves 20

Vietnam's iconic noodle soup, renowned for its clear broth and tender beef. Simmered for 12 to 14 hours with aromatic spices including star anise, cinnamon, and cardamom, it features silky rice noodles and fresh beef, with distinct Northern and Southern Vietnamese variations.

Adapted from a video by Món Ngon Việt Nam

Phở Bò | Món Ngon Việt Nam | Món Ngon Việt | Chef Võ Quốc

Watch on YouTube

Ingredients

beef bones1 kg
beef fat300 g
beef brisket1 kg
dried sea wormslightly roasted to enhance aroma50 g
star anise pods2
cardamom pods1
cinnamon stick1
shallots200 g

Steps

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1
Soak beef bones and meat in salted cold water for 1 to 2 hours to remove impurities. Gently rinse until the water runs clear.
2
Blanch the bones and meat in boiling water, then rinse again thoroughly under cold water to remove all blood and bodily fluids.
3
Lightly roast the cleaned dried sea worms just enough to release their aroma.
4
Rinse cinnamon, star anise, and cardamom briefly under cold water to remove dust, then dry-roast them until fragrant.
5
Place the roasted spices in a small cloth bag for easy removal later in cooking.
6
Add a little oil to the pot and lightly fry the shallots and ginger until they change color but do not blacken.
7
Arrange the cleaned bones at the bottom of a large pot with beef on top. Add water, fried shallots, and ginger. Bring to a rolling boil and skim off all foam from the surface.
8
Reduce heat to the lowest setting and simmer. Remove the beef after 3 to 4 hours when tender; continue simmering the bones for a full 12 to 14 hours to develop the broth's signature flavor.
9
Strain the finished broth to get a clear liquid. Season with MSG, salt, and sugar to make the broth more flavorful than regular chicken broth.
10
Add the frozen beef meatballs to the hot broth to thaw and expand.
11
Make the phở dipping sauce by combining chili sauce, MSG, sugar, the marinated chili and garlic, and a spoonful of the hot broth, mixing well.
12
Blanch the rice noodles or phở noodles in boiling water, choosing the thickness to your preference, ensuring they are authentic phở noodles without added oil.
13
If desired, add the roasted cinnamon, star anise, and cardamom to the broth for 3 to 5 minutes only, then remove immediately to prevent over-infusing.
14
Place cooked noodles in bowls, top with sliced beef and beef meatballs, then ladle hot broth over them. Serve with fresh bean sprouts, sawtooth coriander, and the dipping sauce on the side.

Beef Phở (Northern Vietnamese Style)

Ingredients

Steps

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