Beef Pho Recipe by Ngọc Đại
This recipe is translated from Cookpad Vietnam. See original: Phở bò Cooking Instructions 1 Grill 2.2 lbs (1 kg) beef bones until the blood is sealed, then quickly blanch in boiling water. 2 Simmer the bones with 10 quarts (10 liters) of water for 2 hours. Add ginger, half an onion, and a few roasted shallots to the pot. 3 Toast the black cardamom, star anise, cloves, cinnamon stick, and coriander seeds until fragrant, either by grilling or in a dry pan. Place all the spices in a spice bag or wrap in cheesecloth and tie securely. 4 Strain the broth through a fine mesh sieve for clarity, then add the spice bag and bring the broth back to a boil. Continue simmering until the aroma is released. 5 Season the broth with 6 tablespoons bouillon powder, 3 1/2 tablespoons rock sugar, 1 tablespoon kosher salt, and 1 tablespoon MSG. Taste and adjust seasoning as needed. 6 Note: Do not add fish sauce, as it can make the broth sour. If more seasoning is needed, use bouillon powder to taste. 1 Grill 2.2 lbs (1 kg) beef bones until the blood is sealed, then quickly blanch in boiling water. 1 Grill 2.2 lbs (1 kg) beef bones until the blood is sealed, then quickly blanch in boiling water. 2 Simmer the bones with 10 quarts (10 liters) of water for 2 hours. Add ginger, half an onion, and a few roasted shallots to the pot. 2 Simmer the bones with 10 quarts (10 liters) of water for 2 hours. Add ginger, half an onion, and a few roasted shallots to the pot. 3 Toast the black cardamom, star anise, cloves, cinnamon stick, and coriander seeds until fragrant, either by grilling or in a dry pan. Place all the spices in a spice bag or wrap in cheesecloth and tie securely. 3 Toast the black cardamom, star anise, cloves, cinnamon stick, and coriander seeds until fragrant, either by grilling or in a dry pan. Place all the spices in a spice bag or wrap in cheesecloth and tie securely. 4 Strain the broth through a fine mesh sieve for clarity, then add the spice bag and bring the broth back to a boil. Continue simmering until the aroma is released. 4 Strain the broth through a fine mesh sieve for clarity, then add the spice bag and bring the broth back to a boil. Continue simmering until the aroma is released. 5 Season the broth with 6 tablespoons bouillon powder, 3 1/2 tablespoons rock sugar, 1 tablespoon kosher salt, and 1 tablespoon MSG. Taste and adjust seasoning as needed. 5 Season the broth with 6 tablespoons bouillon powder, 3 1/2 tablespoons rock sugar, 1 tablespoon kosher salt, and 1 tablespoon MSG. Taste and adjust seasoning as needed. 6 Note: Do not add fish sauce, as it can make the broth sour. If more seasoning is needed, use bouillon powder to taste. 6 Note: Do not add fish sauce, as it can make the broth sour. If more seasoning is needed, use bouillon powder to taste. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Instant pot Goulash Beans and Franks Egg curry Egg'n'Rice Simple beef and onion soup Instant pot Goulash Beans and Franks Egg curry Egg'n'Rice Simple beef and onion soup Garnished noodles Guava Jelly Brown cous-cous Vegetable Salad Mango lassi Mashed eggplant #authors marathon Toasted omelette with stir fry miced meat Cin Cin Spotta ice cream Fruit-Mince Twist Garnished noodles Guava Jelly Brown cous-cous Vegetable Salad Mango lassi Mashed eggplant #authors marathon Toasted omelette with stir fry miced meat Cin Cin Spotta ice cream Fruit-Mince Twist