The way to cook beef noodle soup with its characteristic aroma, sweet and rich broth, combined with soft and chewy noodles right below will help you have a delicious bowl of pho right away.
In this blog, Huong’s Kitchen as a Vietnamese restaurant, we will provide you with step-by-step instructions and vivid illustrations. You will find that it is not too difficult to cook delicious beef noodle soup a.k.a Vietnamese Pho that satisfies the toughest eater.
For a long time, beef noodle soup is a traditional dish that contributes to bringing Vietnam further on the world culinary map. Pho comes from folklore, starting as street vendors serving the poor, then gradually ascending the throne to sell in shops, restaurants, and restaurants.
Born in the Red River Delta and moved to the South with the flow of migrants. Nowadays, not only in Vietnam but you can also enjoy beef noodle soup in many countries around the world. Pho has become the choice of Vietnamese people for breakfast, even lunch, dinner…
To cook delicious beef noodle soup, you just need a few tips and tricks to be successful.
- 2kg beef bone
- 1.2kg beef fillet
- 0.7kg corned beef
- 1kg noodle soup
- 400g onion
- 200g lemongrass
- Purple onion
- Herbs in broth: dried cinnamon, cardamom, tangerine peel, star anise, cloves, coriander seeds
- Vegetables: green onion, cilantro, coriander, lemon, chili, basil, braised vegetables
- Spices for beef noodle soup: salt, fish sauce, seasoning, rock sugar
How to Cook Beef Pho
- Onion peeled, 1 part thinly sliced, 1 part cut areca
- Wash cilantro, and cut it into small pieces.
- Spring onions, keep the onion head, the leaves are finely chopped
- The accompanying vegetables are washed and dried.
Soup seasoning cooking package
You put dried cinnamon, cardamom, tangerine peel, star anise, cloves, and coriander seeds into a cloth bag, and tie tightly.
How to make Pho’s Soup
Wash beef bones. Put a pot of water on the stove with a little lemongrass and bring to a boil. Put the bones in the blanching to remove the bad smell.
Remove the blanched bones, put them in a tray with ginger, and red onion, cut the onion and bake until the bones are golden, remove the bones from the oven, and immediately put them in a bowl of ice water.
Bring a pot of water to a boil, and put the grilled beef bones, the seasoning packet, the grilled onion, ginger, and lemongrass into the pot of water. Stew the bones for about 5-6 hours in fresh water. While the bones are stewing, add the beef and cook until cooked. Note that when the beef is cooked, take it out immediately, if it is left for too long, the meat will become soft. Then remove the ingredients, and filter the broth.
Put the pot of filtered broth on the stove, season with a little salt, monosodium glutamate, seasoning seeds, and rock sugar to taste, bring to a boil, and turn off the stove.
Presentation and Enjoy
Clean beef fillet, thinly sliced.
Thinly sliced corned beef.
Blanch bean sprouts and onion heads in boiling water.
Blanch the pho noodles in boiling water.
Put the bean sprouts, onion head, and rice noodle in a bowl, arrange beef, fillet, scallions, coriander, onion, and sliced chili and pour in the broth.
You can enjoy pho with accompanying vegetables, chili sauce, and black sauce.
Tips for Cooking Delicious Beef Pho
Don’t forget the roasted ginger because this is a particularly important seasoning for beef noodle soup.
When boiled beef is cooked, take it out, dip it in cold water, hang it to drain, and then put it in the refrigerator to avoid blackening the meat.
Remember to skim the scum during the stewing process to make the broth clearer.
You should use beef bones and beef, don’t use buffalo meat, it will immediately ruin the pot of pho.
Vietnamese beef noodle soup should not be cooked with pork or chicken bones, it will lose the pure taste of the dish.
Pho broth must be very boiling to push out the foul smell. Dip it thoroughly and shake it until it is completely drained, then put it in a bowl. When pouring into the bowl, remember to use chopsticks to stir it up so that the cakes do not stick together.
When pouring the broth into the bowl, be sure to pour it evenly over the areas where the meat is rare.
The soup must be very completely boiled to pour into the bowl of rice noodles.
The amount of chan broth is about 1cm away from the surface of the noodle soup and the meat.