Usuba
Vietnamese Beef Pho
Aromatic beef soup with rice noodles, spices and fresh herbs. Made with a rich bone broth infused with ginger, cinnamon, star anise and cardamom. Served with thinly sliced meat, sauces and fresh vegetables.
- Prep
- 540 min
- Cooking
- 60 min
- Total
- 600 min
- Standard serving
- 569.4 g
Ingredients
Total 24- Beef bones
380 g≈ 2.5 pcs - Ginger
15 g≈ 3 slice - Onion
12.5 g≈ 2.5 clove - Fish Sauce
18.75 ml≈ 3.5 tsp - Sugar
2.5 g≈ 2/3 tsp - Salt
2.5 g≈ 1/2 tsp - Vietnamese spiced salt
2.5 g - Cinnamon sticks
3.75 g≈ 2 pcs - Anise (star anise)
1.25 g≈ 1/3 pcs - Cardamom
1.25 g≈ 2.5 pcs - Rice noodles
50 g - Beef shank
25 g - Veal tenderloin
25 g - Red chili pepper
0.38 g - Cilantro
0.63 g≈ 2 tsp - Lime
0.63 g - Soy sprouts
1.25 g≈ 3/4 tsp - Red onion
2.5 g - Mint
1.25 g - Green onion
7.5 g≈ 1.5 tbsp - Sriracha
6.563 g - Lao Gan Ma chili chicken sauce
6.25 g≈ 1.5 tsp - Chili pepper
1.25 g≈ 2/3 tsp - Vietnamese mint
0.25 g≈ 1/4 tsp
Instructions
- 1
Step 1
Completely clean the beef bones of meat and place them in a pot with water. Bring to a boil, then cook covered over low heat for 8 hours, carefully skimming off the foam. Strain the broth and pour it back into the pot.
- 2
Step 2
Place the onion with its skin in a preheated oven at 200 degrees until the skin darkens and the onion becomes golden. At the same time, toast the spices in a skillet.
- 3
Step 3
Add peeled ginger, charred onion, fish sauce, sugar, salt, cinnamon, star anise, and cardamom to the pot. Simmer for another 30 minutes.
- 4
Step 4
Boil the beef shank until cooked in salted water for about 5 hours. Cool completely and slice thinly across the grain.
- 5
Step 5
Boil the rice noodles and drain them in a colander.
- 6
Step 6
Slice the veal loin thinly against the grain.
- 7
Step 7
Cut the white part of the green onion into thin strips 5–6 cm long.
- 8
Step 8
Cut the remaining ginger into thin matchsticks 1.5–2 cm long.
- 9
Step 9
Place the noodles in a soup bowl, top with meat slices, then add herbs and green onions cut into thin strips. Pour hot broth over and add both sauces.
- 10
Step 10
Place ginger straw on top and season with pepper.
- 11
Step 11
Serve separately the soy sprouts, lime wedges, mint sprigs and thinly sliced chili pepper.
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