Usuba
Vietnamese Beef Pho
A classic Vietnamese beef broth soup with spices and fresh herbs. The recipe is divided into three stages: preparing a rich broth with spices, preparing noodles and meat in a bowl, and serving with aromatic herbs and vegetables. The meat is removed from the broth midway through cooking to preserve its juiciness and flavor.
- Total
- 210 min
- Standard serving
- 387 g
Ingredients
Total 18- Fresh cilantro (coriander)
8.5 g≈ 4 sprig - Beef Shanks
170 g - White onion
49.5 g≈ 2/3 pcs - Ginger
16.67 g≈ 3.5 slice - Anise (star anise)
2.905 g≈ 3 sprig - Clove
0.5 g≈ 1 pcs - Cinnamon
0.17 pcs - Salt
2.55 g≈ 1/2 tsp - Fish Sauce
10.05 ml≈ 2 tsp - Sugar
2.04 g≈ 1/2 tsp - Rice noodles
50 g - Beef tenderloin
50 g≈ 1.5 slice - Green onion
to taste≈ 2/3 tsp - Mint
5.1 g≈ 1.5 sprig - Green basil
8.5 g≈ 1.5 stalk - Chili pepper
to taste≈ 1/2 tsp - Lime
7.14 g - Bean sprouts
to taste≈ 3/4 tsp
Instructions
- 1
Step 1
Broth Preparation
Rinse the beef shanks, cover with cold water and place on heat.
- 2
Step 2
While the broth is coming to a boil, slice the onion and ginger into 1–1.5 cm thick rounds. Roast them over an open flame on a gas stove, turning occasionally, until they soften and become covered with black charred spots. If you don't have a gas stove, roast them in a dry skillet. Turn on the exhaust hood.
Cool the onion and ginger, clean with a knife from black spots, rinse under water. Set aside half of the onion.
- 3
Step 3
When the broth comes to a boil, skim off the foam. Add the sautéed onion and ginger, star anise, cloves, cinnamon, salt, sugar, and fish sauce.
Cover with a lid, reduce heat, and simmer for 1.5 hours.
- 4
Step 4
After 1.5 hours, remove most of the meat from the broth. Leave the bones and remaining meat to simmer for another 1.5 hours.
Soak the removed meat in cold water for 10 minutes to prevent it from darkening. Set aside until the next step.
- 5
Step 5
When the total cooking time reaches 3 hours, turn off the heat and strain the broth.
Taste the broth — it should be rich, with a pronounced flavor of spices and slightly oversalted. If necessary, add salt, sugar, or fish sauce. The taste will become balanced when you pour the broth over the noodles and herbs.
- 6
Step 6
Preparing the bowl contents
While the broth is finishing cooking, prepare the contents of the bowl.
- 7
Step 7
Boil the rice noodles according to the instructions on the package. Cool with cold water and arrange portions in bowls.
- 8
Step 8
Slice the cooked meat that has been removed into thin slices and place in a bowl on top of the noodles.
- 9
Step 9
Slightly freeze the beef tenderloin in the freezer, then cut it into the thinnest possible slices. Add to the bowl.
When you pour hot broth over it, the raw meat will quickly sear while remaining pink inside. Use only high-quality meat.
- 10
Step 10
Preparation of herbs and vegetables
Rinse all the greens. Separate the cilantro, mint, and basil from the stems, keeping the leaves large — do not chop them.
Slice the green onions and lime into rings. Cut the onion into the thinnest rings. Use fresh chili pepper, dried chili pepper, or chili sauce.
Spread all the greens and vegetables on a separate plate. Prepare the bean sprouts.
- 11
Step 11
Serving
Pour hot broth over the contents of the bowl. Serve herbs and vegetables separately on a plate.
At the table, generously add herbs, lime and pepper to the soup to taste, mixing with hot broth.
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