Vietnamese Beef Stew Pho (Phở Bò Sốt Vang) Recipe by Đào Diệu Loan
This recipe is translated from Cookpad Vietnam. See original: Phở bò sốt vang Cooking Instructions 1 Blanch the beef bones in boiling water once, then discard the water and rinse the bones with clean water. Place the bones in a pot with cold water, add ginger and shallots (charred and smashed), and simmer on low heat for at least 4 hours. 2 Cut the beef brisket into 1 1/4-inch (about 3 cm) cubes. Marinate with sugar, bouillon powder, salt, smashed lemongrass, bay leaves, star anise, cinnamon, black cardamom, five-spice powder, and a little dried daylily powder for color (optional). Marinate the beef overnight. 3 Add the marinated beef to a pot and sear until browned. Pour in enough boiling water to just cover the meat, then simmer on low heat until the beef is tender and the sauce thickens slightly. 4 Bring the beef bone broth to a boil and season with bouillon powder and fish sauce. 5 In a small pot, combine the beef stew sauce and the beef bone broth to make the pho soup base. 6 Place pho noodles in a bowl, top with the beef stew, sprinkle with scallions, cilantro, culantro, and thinly sliced onion. Ladle the hot broth over and serve immediately. You can also add a raw egg yolk and enjoy with crispy fried dough sticks if desired. 1 Blanch the beef bones in boiling water once, then discard the water and rinse the bones with clean water. Place the bones in a pot with cold water, add ginger and shallots (charred and smashed), and simmer on low heat for at least 4 hours. 1 Blanch the beef bones in boiling water once, then discard the water and rinse the bones with clean water. Place the bones in a pot with cold water, add ginger and shallots (charred and smashed), and simmer on low heat for at least 4 hours. 2 Cut the beef brisket into 1 1/4-inch (about 3 cm) cubes. Marinate with sugar, bouillon powder, salt, smashed lemongrass, bay leaves, star anise, cinnamon, black cardamom, five-spice powder, and a little dried daylily powder for color (optional). Marinate the beef overnight. 2 Cut the beef brisket into 1 1/4-inch (about 3 cm) cubes. Marinate with sugar, bouillon powder, salt, smashed lemongrass, bay leaves, star anise, cinnamon, black cardamom, five-spice powder, and a little dried daylily powder for color (optional). Marinate the beef overnight. 3 Add the marinated beef to a pot and sear until browned. Pour in enough boiling water to just cover the meat, then simmer on low heat until the beef is tender and the sauce thickens slightly. 3 Add the marinated beef to a pot and sear until browned. Pour in enough boiling water to just cover the meat, then simmer on low heat until the beef is tender and the sauce thickens slightly. 4 Bring the beef bone broth to a boil and season with bouillon powder and fish sauce. 4 Bring the beef bone broth to a boil and season with bouillon powder and fish sauce. 5 In a small pot, combine the beef stew sauce and the beef bone broth to make the pho soup base. 5 In a small pot, combine the beef stew sauce and the beef bone broth to make the pho soup base. 6 Place pho noodles in a bowl, top with the beef stew, sprinkle with scallions, cilantro, culantro, and thinly sliced onion. Ladle the hot broth over and serve immediately. You can also add a raw egg yolk and enjoy with crispy fried dough sticks if desired. 6 Place pho noodles in a bowl, top with the beef stew, sprinkle with scallions, cilantro, culantro, and thinly sliced onion. Ladle the hot broth over and serve immediately. You can also add a raw egg yolk and enjoy with crispy fried dough sticks if desired. 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 Basil Pesto Pasta Tomatoes and Italian cut Green Beans Lauren’s Crunchwrap Supreme 泰式羅勒炒豬肉碎 THAI BASIL MINCED PORK WITH RICE (PAD KRA PAO) 韓式拌飯 BIBIMBAP Basil Pesto Pasta Tomatoes and Italian cut Green Beans Lauren’s Crunchwrap Supreme 泰式羅勒炒豬肉碎 THAI BASIL MINCED PORK WITH RICE (PAD KRA PAO) 韓式拌飯 BIBIMBAP Chickpea Curry Nut fry Orange mocktail Almond Rocks Triple layer orange pudding Sopapailla Cheesecake Fish Amritsari Coconut pina rolls 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING Kale chhole Chickpea Curry Nut fry Orange mocktail Almond Rocks Triple layer orange pudding Sopapailla Cheesecake Fish Amritsari Coconut pina rolls 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING Kale chhole