Vietnamese Pho
Vietnamese Pho is a delight on an autumn afternoon or a spring evening. The flavorful broth is packed with flavor. Pho originated in the 20th century, near the Hanoi region. It was as a result of French and Chinese influence.
Servings: 4 servings
Ingredients
For the Broth
- 3 tbsp Coriander Seeds
- 8 Star anise
- 2 tbsp Fennel Seeds
- 2 Cinnamon Stick
- 3 Bay Leaves
- 1 tbsp Sugar
- 17 Cloves Garlic
- 100 grams Ginger - Sliced
- 1 Onion - Sliced in half
- 3 1/2 liters Water
For Soup Base
- 2 Kilograms Beef Shanks
- 400 grams Rib eye steak (sliced thinly)
- 200 grams Rice Noodles (dry)
- 1/4 cup Fish Sauce
For the Garnish
- 100 grams Parsley leaves - Chopped
- 2 Stalks Spring Onion -Sliced
- Red Chili, (sliced)
- 3 Limes - Cut into wedges
Instructions
- Roast the spices: In a dry pan, toast coriander seeds, cumin, star anise, cinnamon stick, and cloves over medium heat until fragrant, about 2-3 minutes.
- Char the onions and whole ginger: Slice the onions in half, and peel the ginger, then char on a pan.
- The Meat and Bones: Thoroughly wash the beef bones. Add it to a pot. Add 3 1/2 litres of water. Cook for twenty minutes. Remove any scum on the top. To remove any floating fat, use a ladle with ice-cubes in it and skim the surface of the Pho to remove floating fat. Add the roasted spices, onion, sliced ginger, garlic, sugar and fish sauce. Bring to a boil on high heat, then reduce heat to medium high and let it simmer for at least three hours. Thinly slice the steak and add it to the pot in the last half hour of cooking.
- Rice noodles: Cook the rice noodles in a separate pot of boiling water for approximately eight minutes. Drain Rice noodles and set aside. Divide rice noodles, top with thin slices of beef. Ladle the Pho broth over noodles. Garnish with parsley leaves and red chili. Squeeze fresh lime juice on top and enjoy!