Beef Phở

Bring Vietnam’s national dish to your kitchen with this rich beef broth with aromatics like anise and lemongrass. Served with rice noodles, rare beef, and an array of topping and sauces.

Pho2

Is it me or has Phở just blown up in the last 10 years? you know things get big when people start trying to figure out how to say it (The generally accepted way to say“pho” is “fuh.”). Growing up in the Seattle area you quickly learn the difference between Chinese, Japanese, Filipino, and Vietnamese food. There have been phở places around for what seems like forever, but you still had to go find them. Then all of a sudden there seems to be a pho place on every corner. Some with some fun names like Pho King, or Un Pho Gettable. My favorite is a hole in the wall called Yeh Yeh’s in Lynnwood, WA. Now that we’ve moved 4.5 hours east of my favorite spot, it’s much harder to fill the phở sized hole in my heart.  One of the cons living in Spokane is that there is hardly any decent asian food around. So, I set out on a mission to make my own phở. Not to toot my own horn, but I think my version is Pho King Great and pretty damn close to my favorite spot.

Yield: 2 bowls

Beef Phở

Beef Phở

Bring Vietnam's national dish to your kitchen with this rich beef broth with aromatics like anise and lemongrass. Served with rice noodles, rare beef, and an array of topping and sauces.

Prep Time 1 hour
Cook Time 2 hours
Additional Time 3 minutes
Total Time 3 hours 3 minutes

Ingredients

Broth

  • 1/2 pound of Beef Stew Meat
  • 1 tablespoon Oil, neutral
  • 4 cups Beef Stock 
  • 1 medium white onion (divided)
  • 2 inches of ginger
  • 1/2 a bunch of Cilantro Stems
  • 2 star Anise, whole
  • 1 teaspoon Cardamom, ground
  • 4 cloves Garlic
  • 1 stock Lemongrass
  • 3 Bay Leaves

Add Ins

  • 4oz or 1/2 a bag of phở noodles
  • Jalapeno, Sliced thin
  • Bean Sprout
  • Cilantro
  • Green Onions, sliced thin
  • Thai Basil
  • Hoisin
  • Sriracha
  • White onion, thinly sliced
  • Thinly sliced raw beef, I get this at the Asian stores

Instructions

The Soup Broth

  1. In an 8 qt pot add all stew meat and water, bring to boil while skimming whatever boils off the meat, and toss that right in the trash where it belongs. Once it seems that all the impurities are expelled like a demon, take the meat out allow to cool and pat dry. Toss that water out.
  2. Salt and pepper the meat. In the same pot add oil and brown the stew meat until it is a deep golden brown.
  3. Add everything into the pot except fish sauce and half the onion, bring mixture to a boil then reduce to a simmer, skimming any scummy foam off the top.
  4. Boil for a 2-3 hours or until the meat is fork-tender. Strain the mixture discarding everything but the meat use that either as part of the soup or for another dish.
  5. Return the broth (but not the meat) to the pot add fish sauce and bring it to a simmer.

Assembly

  1. Prepare noodles by bringing water to a boil, place noodles in a large bowl and cover noodles with boiling water, and let soak until tender. 
  2. Place a pile of noodles at the bottom of your serving bowl place a few white onions and raw beef on top of the noodles and cover with broth.
  3. Serve imminently with bean sprouts, slices of Jalapeno, chopped cilantro, Thai basil, and green onions on the side.  Add as much or as little hoisin, Sriracha, and herbs as you want and slurp it into your face hole!

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