My mum grew up in Saigon in the 60's before relocating to France, so Pho has always been part of my family's culinary repertoire. I still have memories of my mum each time correcting my pronunciation as "fuh"!
Vietnamese Noodle Soup
The Story
A life-long Pho lover
Vietnamese Noodle Soup
The good news is that making your own fabulous bowl of Vietnamese pho at home is not hard, all you need is a straightforward recipe and a nice big stockpot. Ladle the hot broth over the noodles and meat and you'll be in Pho heaven!
https://preppedfresh.com.au/
Ingredients
- 1 large Onion, peeled and halved
- 1 large Piece of fresh ginger, halved lengthwise
- 5 medium Star anise
- 4 medium Whole cloves
- 3 medium Cinnamon sticks
- 2 medium Cardamom pods
- 1 tbs Coriander seeds
- 1.5 kg Beef brisket
- 1 kg Beef meaty bones
- 1 kg Marrow bones
- 2 tsp Brown sugar
- 4 tsp Fish sauce
- 300 g Rib eye fillet, briefly frozen to very thinly slice
- 1 medium Pack rice noodles
- 1 bunch Fresh mint / basil
- 100 g beansprouts
- 2 medium limes
Instructions
- Place onion and ginger in a dry hot pan cut side down. Cook for a few minutes until charred. Remove and set aside. Toast Spices for 3 minutes and set aside.
- Place bones & brisket in a large stockpot, cover with water and boil on high heat for 5 minutes, then drain and rinse well under tap water to remove impurities for a clearer broth.
- Wipe pot clean and add clean bones and brisket back in, with onion, ginger, spices and cover with 3 litres of water. Add sugar and salt, cover with a lid and simmer for 3 hours.
- Remove brisket, which should be fall-apart tender, set aside, and refrigerate for later. Simmer the rest uncovered for a further 40 minutes.
- Strain broth into another pot, discard bones, vegetables, and spices. Add fish sauce and season with more salt and sugar if needed and keep warm on low heat.
- To assemble the soup, prepare rice noodles per packet, place noodles in a bowl. Top with bean sprouts, thinly sliced raw beef and brisket, and ladle over hot broth to cook the meat. Serve with extra bean sprouts, fresh herbs, lime, and hot sauce.
