RCI-ND.004.0023.001
Phở bò
Typical garnishes for phở, Saigon-Style: culantro, basil, lime, bean sprouts Along with Phở gà, could easily be called Vietnam's national dish.
Prep35 min
Cook90 min
Total125 min
Servings4
Difficultyadvanced
Ingredients
- white onions - chopped into quarters2 large
- of vegetable or peanut oil1 tablespoon
- of beef bones (choose ones with a bit of meat on them)5 lbs
- knob of ginger - chopped1 small
- daikon (white radish) - chopped into quarters2 medium
- 1 small
- cardamom pods - whole2 unit
- - whole4 cloves
- Star Anise1 unit
- whole black peppercorn1 tablespoon
- Phở noodles (broad rice noodle) - soaked in hot water until soft and drained1 unit
- Finely sliced white onion1 unit
- Finely sliced scallions1 unit
- Chopped coriander leaf1 unit
- Finely sliced beef sirloin (ask your butcher)1 unit
- Chili peppers - whole1 unit
- 1 unit
- Limes - cut into wedges1 unit
- Thai Basil1 unit
- Nước mắm1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Char the ginger and onion directly over an open flame or under a broiler until blackened on the outside, about 5 minutes, then rinse off any loose char under cold water.
7 minutes
2
Toast the cinnamon stick and black pepper in a dry skillet over medium heat until fragrant, about 2 minutes, then set aside.
3 minutes
3
Combine the charred ginger and onion, toasted spices, and beef bones in a large stockpot, cover with water, and bring to a boil, skimming off any foam and impurities that rise to the surface.
15 minutes
4
Reduce the heat to a gentle simmer and cook the broth low and slow, allowing the flavors to fully develop and the liquid to become deeply aromatic.
180 minutes
5
Strain the broth through a fine-mesh sieve, discard the solids, and season the clear broth with salt and a splash of fish sauce to taste.
10 minutes
6
Soak the rice noodles in cold water for 20 minutes, then cook them in a pot of boiling water for 1 to 2 minutes until just tender, and drain well.
25 minutes
7
Divide the cooked noodles into serving bowls, top with thinly sliced raw beef, and ladle the very hot broth over the top so the heat gently cooks the beef slices.
5 minutes
8
Serve immediately alongside a plate of fresh bean sprouts and small bowls of hoisin sauce for dipping or drizzling, allowing diners to customize their bowl to taste.