Beef Pho Recipe by Ali Ba Lan
This recipe is translated from Cookpad Vietnam. See original: Phở bò Cooking Instructions 5 hours 1 Rinse the beef bones thoroughly. Simmer them with a little salt for a long time to make a flavorful broth. I simmered mine overnight for a rich, umami-packed broth. I kept it simple, without any special techniques to clarify the broth. 2 While simmering, you can add the brisket to the pot. Once the brisket is cooked, remove it, slice it, and trim off excess fat or tendon if you prefer. Grate the garlic and mix it with a little vinegar, salt, and sugar. When the broth is done, strain it through a sieve to remove bone fragments and get a clear broth. Next, add the pho spice cubes (1 box has 6 cubes; the instructions say 1 cube per 2 cups (0.5 L) of broth, but I used 3 cubes for about 10 1/2 cups (2.5 L) of broth). Taste and adjust the broth: add more rock sugar if it needs sweetness, or more salt if it needs saltiness. Adjust to taste. 3 Wash the herbs, bean sprouts, green onions, and culantro. Quickly blanch the rice noodles. Arrange the noodles in bowls, add the sliced beef, pour over the hot broth, and top with black pepper, lime, and your favorite garnishes. 1 Rinse the beef bones thoroughly. Simmer them with a little salt for a long time to make a flavorful broth. I simmered mine overnight for a rich, umami-packed broth. I kept it simple, without any special techniques to clarify the broth. 1 Rinse the beef bones thoroughly. Simmer them with a little salt for a long time to make a flavorful broth. I simmered mine overnight for a rich, umami-packed broth. I kept it simple, without any special techniques to clarify the broth. 2 While simmering, you can add the brisket to the pot. Once the brisket is cooked, remove it, slice it, and trim off excess fat or tendon if you prefer. Grate the garlic and mix it with a little vinegar, salt, and sugar. When the broth is done, strain it through a sieve to remove bone fragments and get a clear broth. Next, add the pho spice cubes (1 box has 6 cubes; the instructions say 1 cube per 2 cups (0.5 L) of broth, but I used 3 cubes for about 10 1/2 cups (2.5 L) of broth). Taste and adjust the broth: add more rock sugar if it needs sweetness, or more salt if it needs saltiness. Adjust to taste. 2 While simmering, you can add the brisket to the pot. Once the brisket is cooked, remove it, slice it, and trim off excess fat or tendon if you prefer. Grate the garlic and mix it with a little vinegar, salt, and sugar. When the broth is done, strain it through a sieve to remove bone fragments and get a clear broth. Next, add the pho spice cubes (1 box has 6 cubes; the instructions say 1 cube per 2 cups (0.5 L) of broth, but I used 3 cubes for about 10 1/2 cups (2.5 L) of broth). Taste and adjust the broth: add more rock sugar if it needs sweetness, or more salt if it needs saltiness. Adjust to taste. 3 Wash the herbs, bean sprouts, green onions, and culantro. Quickly blanch the rice noodles. Arrange the noodles in bowls, add the sliced beef, pour over the hot broth, and top with black pepper, lime, and your favorite garnishes. 3 Wash the herbs, bean sprouts, green onions, and culantro. Quickly blanch the rice noodles. Arrange the noodles in bowls, add the sliced beef, pour over the hot broth, and top with black pepper, lime, and your favorite garnishes. 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 Snickerdoodles The Secret of Japanese Grilled Chicken Wings | Delicious Recipe [ No Fry ] Biscuits Broccoli salad Puttanesca Snickerdoodles The Secret of Japanese Grilled Chicken Wings | Delicious Recipe [ No Fry ] Biscuits Broccoli salad Puttanesca Drumstick Curry Meatball subs Rabdi Jalebi Lauki Burfi (Without Khoya) Sago-Custard Apple Kheer Salty chicken🐔 Kathiyawadi Drumstick Potato Sabji (Gujarati Style) Blueberry cheese lava Cashew Milk Pudding topped with Saffron Jelly Mooli Paratha Drumstick Curry Meatball subs Rabdi Jalebi Lauki Burfi (Without Khoya) Sago-Custard Apple Kheer Salty chicken🐔 Kathiyawadi Drumstick Potato Sabji (Gujarati Style) Blueberry cheese lava Cashew Milk Pudding topped with Saffron Jelly Mooli Paratha