Beef Pho Recipe by Phan Bao Van
This recipe is translated from Cookpad Vietnam. See original: Phở bò Beef Pho Cooking Instructions 1 Blanch the beef brisket in boiling water to remove impurities. Place the beef in a pot of water and simmer until tender with 1/2 teaspoon salt, 1 teaspoon sugar, ginger, and bruised lemongrass stalks. Simmer the beef skin until just tender. Rinse the bean sprouts and herbs (cilantro, sawtooth herb, rice paddy herb) and let them drain. 2 Once the beef brisket and beef skin are tender, remove and slice them into bite-sized pieces. Season the beef broth with the beef pho seasoning packet, then add MSG and seasoning powder to taste. Turn off the heat. 3 Blanch the pho noodles in boiling water and place them in a bowl. Top with sliced beef brisket and beef skin, then ladle the hot beef broth over. Add some chopped sawtooth herb and sprinkle with black pepper for aroma. Enjoy with fresh herbs and blanched bean sprouts. 1 Blanch the beef brisket in boiling water to remove impurities. Place the beef in a pot of water and simmer until tender with 1/2 teaspoon salt, 1 teaspoon sugar, ginger, and bruised lemongrass stalks. Simmer the beef skin until just tender. Rinse the bean sprouts and herbs (cilantro, sawtooth herb, rice paddy herb) and let them drain. 1 Blanch the beef brisket in boiling water to remove impurities. Place the beef in a pot of water and simmer until tender with 1/2 teaspoon salt, 1 teaspoon sugar, ginger, and bruised lemongrass stalks. Simmer the beef skin until just tender. Rinse the bean sprouts and herbs (cilantro, sawtooth herb, rice paddy herb) and let them drain. 2 Once the beef brisket and beef skin are tender, remove and slice them into bite-sized pieces. Season the beef broth with the beef pho seasoning packet, then add MSG and seasoning powder to taste. Turn off the heat. 2 Once the beef brisket and beef skin are tender, remove and slice them into bite-sized pieces. Season the beef broth with the beef pho seasoning packet, then add MSG and seasoning powder to taste. Turn off the heat. 3 Blanch the pho noodles in boiling water and place them in a bowl. Top with sliced beef brisket and beef skin, then ladle the hot beef broth over. Add some chopped sawtooth herb and sprinkle with black pepper for aroma. Enjoy with fresh herbs and blanched bean sprouts. 3 Blanch the pho noodles in boiling water and place them in a bowl. Top with sliced beef brisket and beef skin, then ladle the hot beef broth over. Add some chopped sawtooth herb and sprinkle with black pepper for aroma. Enjoy with fresh herbs and blanched bean sprouts. 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 Indonesian Deep Fried Stuffed Tofu (Tahu Isi) Instant Pot Crispy Carnitas Strawberry white chip cookies Shakshuka Brunch Skillet Strawberries and Cream filled Cupcakes Indonesian Deep Fried Stuffed Tofu (Tahu Isi) Instant Pot Crispy Carnitas Strawberry white chip cookies Shakshuka Brunch Skillet Strawberries and Cream filled Cupcakes Walnuts tea Chipotle 🍳🌯British Pancakes🌯🍳 Creamy potato soup Methi corn dhokla Dry peanut chutney Chicken curry Valencia Fish Stew (Suquet) Pulao Banana walnut chocolate milkshake Walnuts tea Chipotle 🍳🌯British Pancakes🌯🍳 Creamy potato soup Methi corn dhokla Dry peanut chutney Chicken curry Valencia Fish Stew (Suquet) Pulao Banana walnut chocolate milkshake