Beef Pho
Pho is a Vietnamese Noodle Soup. This version is made with beef and lots of vegetables. It is a hearty, straightforward soup that is going to leave you feeling full and satisfied.
Servings 6 servings
Ingredients
Pho Broth
- 1 lb of Korean short ribs or Osso Bucci
- 1 celery stalk, cut into four evenly sized pieces
- 1 onion medium onion, peeled and cut in half
- 1 2 inch piece of ginger cut in half
- 3 lg cloves of garlic, peeled
- 2 ½ l cold water
- 2 teaspoon Chinese 5 spice
- 2 tablespoon brown sugar
- 3 tablespoon soy sauce
- 1 teaspoon fish sauce
- ½ teaspoon salt
- 2 green onions
Pho
- 1 cup thinly sliced onions
- 1 tablespoon thinly sliced garlic
- 2 cups short rib meat cut into small pieces
- 2 cup bean sprouts, rinsed and drained
- 1 head bok choy sliced
- 1 serrano pepper, thinly sliced or jalapeno
- the juice of half a lime
- 200 g rice noodles cooked according to the package instructions
- fresh basil and cilantro, and sambal and hoisin for garnish.
Instructions
Pho Broth
- Place the short ribs, celery, onion, ginger and garlic on a lightly oiled sheet pan. Roast in a 400°f oven for 30 minutes. Remove the pan from the oven and put the roasted food in a large pot.
- To the pot, add the water, 5 spice, brown sugar, soy sauce, fish sauce, salt, and green onions. Bring the contents of the pot to a boil over high heat, then turn the heat to low and simmer for one hour.
- Strain the broth through a fine-mesh sieve. Separate the meat from the vegetables. Discard the vegetables. Remove the bone from the meat and cut the meat into one-centimetre pieces.
Making the Soup
- Clean the pot and return the broth to it.
- Add the sliced onion and garlic to the broth and bring to a boil. Cook for 10 minutes.
- Add the meat back into the pot along with the bean sprouts and boil for another three minutes before adding in the bok choy and serrano pepper. Cook for two more minutes, then take the pot off the heat, taste the soup and season with salt as needed. Finish the soup with the juice of half a lime.
- Place a handful of the cooked noodles in a large bowl. Top with a ladle or two of the soup, then garnish with a few fresh basil leaves, some cilantro, and some Sambal and Hoisin sauce.