Beef Pho (Phở Bò Tái Nạm) Recipe by Emily Luu
This recipe is translated from Cookpad Vietnam. See original: Phở bò tái nạm Cooking Instructions 1 hour 30 minutes 1 Roast the shallot and ginger, then wash and crush them. 2 Add them to a pot and fill with water. Rinse the rare beef with ginger water, then add it to the pot. Add 2 packets of pho spice mix. Bring to a boil, then reduce to a simmer. Skim off any foam and fat to keep the broth clear. 3 Slice the beef tenderloin thinly and pound with a large knife. Mince the garlic and add it to the beef. Season with a little pho spice mix, black pepper, and a bit of oil. Mix well. 4 Prepare the herbs. Thinly slice the onion, culantro, and green onions, then mix and set aside in a separate bowl. 5 When the brisket is cooked, remove it from the pot, let it cool, then slice it. 6 Blanch the pho noodles and place them in a bowl. Briefly blanch the rare beef, add the brisket slices, then pour the hot broth over everything. Sorry, I was too hungry after cooking to take step-by-step photos! 1 Roast the shallot and ginger, then wash and crush them. 1 Roast the shallot and ginger, then wash and crush them. 2 Add them to a pot and fill with water. Rinse the rare beef with ginger water, then add it to the pot. Add 2 packets of pho spice mix. Bring to a boil, then reduce to a simmer. Skim off any foam and fat to keep the broth clear. 2 Add them to a pot and fill with water. Rinse the rare beef with ginger water, then add it to the pot. Add 2 packets of pho spice mix. Bring to a boil, then reduce to a simmer. Skim off any foam and fat to keep the broth clear. 3 Slice the beef tenderloin thinly and pound with a large knife. Mince the garlic and add it to the beef. Season with a little pho spice mix, black pepper, and a bit of oil. Mix well. 3 Slice the beef tenderloin thinly and pound with a large knife. Mince the garlic and add it to the beef. Season with a little pho spice mix, black pepper, and a bit of oil. Mix well. 4 Prepare the herbs. Thinly slice the onion, culantro, and green onions, then mix and set aside in a separate bowl. 4 Prepare the herbs. Thinly slice the onion, culantro, and green onions, then mix and set aside in a separate bowl. 5 When the brisket is cooked, remove it from the pot, let it cool, then slice it. 5 When the brisket is cooked, remove it from the pot, let it cool, then slice it. 6 Blanch the pho noodles and place them in a bowl. Briefly blanch the rare beef, add the brisket slices, then pour the hot broth over everything. Sorry, I was too hungry after cooking to take step-by-step photos! 6 Blanch the pho noodles and place them in a bowl. Briefly blanch the rare beef, add the brisket slices, then pour the hot broth over everything. Sorry, I was too hungry after cooking to take step-by-step photos! 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 Potato Salad Taiwanese Three Cup Chicken Instant Pot Lemon-Lime Cheesecake New England Style Steak And Cheese Lava Lasanga Potato Salad Taiwanese Three Cup Chicken Instant Pot Lemon-Lime Cheesecake New England Style Steak And Cheese Lava Lasanga Pistachio Naan khatai! Bakery Style Burger Buns Paneer Tikka masala Full Roasted Chicken Mango Custard Pudding Shawarma Brownie cake with parle g biscuits and bourbon biscuits Cajun spice potato Spaghetti Soup Chicken wings Lollipops Pistachio Naan khatai! Bakery Style Burger Buns Paneer Tikka masala Full Roasted Chicken Mango Custard Pudding Shawarma Brownie cake with parle g biscuits and bourbon biscuits Cajun spice potato Spaghetti Soup Chicken wings Lollipops