Beef Pho Noodle Soup
Beef Pho noodle Soup: Tender beef slices and fresh herbs create a symphony of tastes.
Ingredients
- 1 kg meaty bones
- 1 water
- 3 slices of ginger, roasted
- 1 large white onion, halved and roasted
- 1 cinnamon stick, roasted
- 1 tbsp coriander seeds, roasted
- 2 star anise, roasted
- 1 nutmeg, roasted (optional)
- 2 tbsp fish sauce
- Salt to taste
- Sugar to taste
Topping
- Mint leaves
- Beef sirloin (slightly frozen, then sliced thinly)
- Vietnamese pickle
- Bird's eye chilies
- Lime wedges
Instructions
- Toast Onion, ginger, cinnamon, coriander seeds, star anise, and nutmeg in a pan over medium heat until aromatic. This releases their complex, smoky flavors, adding floral, citrusy, and earthy notes that elevate your beef pho.
- Boil bones in a pot for five minutes to remove impurities, then rinse. Simmer with roasted ginger, onion, and toasted spices for two hours, skimming for a clear broth.
- After simmering season broth. This is done with fish sauce salt and sugar. The last step is to strain broth. This is to remove solids. Doing so, will leave clear flavorful liquid.
- Cook rice noodles as directed and divide into bowls. Add thin beef slices, then pour hot broth over to cook the beef to tender perfection.
- Each bowl should be garnished with mint leaves. Add Vietnamese pickle and sliced chilies. A wedge of lime should be served on the side. It provides an essential citrusy kick.