International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Chipotle Pico de Gallo






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > soups > beef pho
from PA, US Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts. 5 pounds beef knuckle, with meat 2 pounds beef oxtail 1 white (daikon) radish, sliced 2 onions, chopped 2 ounces whole star anise pods 1/2 cinnamon stick 2 whole cloves 1 teaspoon black peppercorns 1 slice fresh ginger root 1 tablespoon white sugar 1 tablespoon salt 1 tablespoon fish sauce 1 1/2 pounds dried flat rice noodles 1/2 pound frozen beef sirloin TOPPINGS: sriracha hot pepper sauce hoisin sauce thinly sliced onion chopped fresh cilantro bean sprouts (mung beans) sweet Thai basil thinly sliced green onion limes, quartered Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours. Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

Beef Pho


SUBMITTED BY
list all recipes for SOUPS (322)
list all Vietnamese recipes (20)
list all recipes by DAVE (405)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
ethnicity: vietnamese
recipes for soups
recipes by dave
Email Address:
(posted January 2, 2004)

from PA, US

Authentic South Vietnamese Style Pho. A comforting richly seasoned
beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts.

5 pounds
beef knuckle, with meat
2 pounds
beef oxtail
1 white (
daikon) radish, sliced
2 onions, chopped
2 ounces whole
star
anise pods
1/2
cinnamon stick
2 whole cloves
1 teaspoon black peppercorns
1 slice fresh ginger root
1 tablespoon white
sugar
1 tablespoon
salt
1 tablespoon
fish sauce
1 1/2 pounds dried
flat rice noodles
1/2 pound frozen
beef sirloin
TOPPINGS:
sriracha
hot pepper sauce
hoisin
sauce
thinly sliced
onion
chopped fresh
cilantro
bean
sprouts (mung beans)
sweet Thai basil
thinly sliced
green onion
limes, quartered

Place the
beef knuckle in a very large (9 quart or more)
pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.

Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and
fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.

Bring a large
pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.

Place some
noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin
sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2018 SimpleSolutions Corporation. All Rights Reserved.