BEEF PHO
Pho is one of the most well known and loved noodle soup in Vietnam. Everyone has their own take on pho and how they like to enjoy it. Here's my take on it.
Ingredients
For the beef broth
- 4.5 lbs oxtail
- 2 lbs beef ribs
- 400 grams big Korean green onion (about 3-4 large green onion) (sliced into 6 inches to fit the pan)
- 2 whole garlic bulb (sliced in half; keep the skin on is fine)
- 4 oz ginger (sliced into 2-3 inch slices)
- 1 lb daikon radish (peeled and cut into 3 to 4 inch chunks)
- 6 quarts water (24 cups)
- 2 Tbsp salt
- 2 Tbsp beef Dashida powder
- 1/4 cup fish sauce (I used Three Crab brand)
- 20 grams rock sugar (about 1 tbsp)
- 1 pk pho spice seasoning pack [TOASTED] (Oldman Que Huong Brand)
- 22 oz beef meatballs (cut in half)
Herbs/vegetable/toppings
- Rice noodles (your choice)
- Thinly sliced raw beef (eye of round or my favorite is chuck)
- 1 bundle green onions (chopped)
- 1 bundle cilantro (chopped)
- 1 small white onion (thinly sliced)
- 1 bundle Thai basil
- 1 whole lime (sliced into wedges)
- Beansprouts
- Jalapeno (sliced) [optional]
- The beef ribs meat that you cut into chunks
Sauces to have on the side
- Hoisin sauce
- Sriracha
or be like our family.....
- Oyster sauce
- Por Kwan instant beef base
- More fish sauce
- Chili oil crisp
- Sugar
- Black pepper
- Roasted peanuts
For the beef fat chili crisp
- The beef fat
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp mushroom seasoning
- 1 Tbsp Korean pepper flakes (coarse grind) (9g)
- 1 Tbsp ground dried Thai chili flakes (9g)
- 1/4 cup minced garlic (46g)
- 9 green onion BOTTOM PARTS ONLY (sliced into strips)
To make your own spice packet
- 5 star anise
- 1/2 Tbsp whole cloves
- 2 Tbsp fennel seeds
- 2 Tbsp coriander seeds
- 1 big cinnamon stick (broke in pieces)
- 1 black cardamom pod
Instructions
For the beef broth
- In a really good nonstick pan, pan sear the oxtail and ribs on high heat until you see good coloring on all sides. Rotate the meat as you go to get good searing. I did the oxtail first. Remove the rendered fat from the oxtails by wiping it clean with paper towels. Then finish searing the beef ribs. Transfer the seared beef into a big pot.
- In the same nonstick pan, sear the big green onion until you see some good charring. Transfer into the pot as well.
- In the same pan, sear until you see some charring the garlic and ginger. Place into the same pot with the beef and green onion. Then add in the daikon radishes, water, and salt.
- Slightly cover with a lid and simmer for at least 1.5 hrs. As it simmers, remove any residue/scum that floats to the top. Try not to hard boil, it should be just slightly boiling. After 1.5 hrs, remove the ribs and check on the tenderness of the oxtail. If the oxtail is not tender yet, continue cooking it. At the 1.5 hr cooking mark, add in the beef Dashida powder, fish sauce, and rock sugar. Cook for another 45 minutes on medium low heat. After 45 minutes, add in the toasted pho spices (I like to toast the spices on a dry skillet first, cool it before adding it into the bag).
- Cook for another 30 minutes on medium low. After 30 minutes, remove the oxtail and all the spices/vegetables with a spider into a separate bowl. Place a sieve with a cheese cloth over another clean big pot and pour the broth over. Pouring the broth over a cheesecloth will make a much cleaner broth. Place the beef ribs and oxtail back into the broth. Just make sure the oxtail doesn't have any green onion or garlic attached to it. Clean it off well as needed. COOKING TIME FOR THE BROTH IS ABOUT 3 hrs
- This step is optional but I like to cool the broth first, cover it and put it in the fridge so the fat can hardened overnight. The next day, I'll remove the fat on the top. Since the fat has solidify, it's easier to remove. Removing the fat will make for a much less greasier broth. I also like to use the beef fat to make a chili crisp with it. The broth also has a deeper beef flavor if it gets to sit the next day. NOTE: If you're in a hurry and want to eat pho the day the broth is made, you can skim off the fat with a ladle or whichever tool you like and then add in the meatballs and enjoy the day of.
- Before reheating, take out the beef ribs and cut the meat into chunks and set aside. Keep the oxtail in the broth. Heat the broth until it starts to boil. Taste the broth and adjust the seasonings as needed. I tend to make the broth a little on the saltier side because once it's poured over the noodles and all the herbs/vegetables, it gets kinda bland. Then add in the sliced meatballs and cook until the meatballs starts to float to the top. Let the broth simmer on Low while you prep the noodles/herbs/sauces. When you're ready to use, bring it back to a boil. The broth should be boiling so it can cook the raw sliced beef.
For the noodles
- Prep ahead the noodles if you're using dry. If you're using fresh, take the noodles out to fluff them up a bit. Grab a good bundle of your favorite rice noodles and quickly cook it in hot boiling water for about 3-5 seconds. I like to use a noodle basket to cook each portion in the hot boiling water. Then place it into your serving bowl.NOTE: If you're using dried rice noodles, soak it in warm water for at least 1 hr or until its hydrated before cooking it in hot water.
For the beef fat chili crisp
- Add the skimmed beef fat into a good nonstick pan. Let it melt on medium heat then add in the minced garlic and green onion. Cook on medium to medium high heat until you start to see some coloring on the garlic. Once you see a little golden brown turn the heat off and add in the seasonings/spices. Stir well and it's ready to use. Be mindful that as the chili oil cools, it will solidify since it's made with beef fat.
The assembly per bowl
- Cooked rice noodles
- Beef rib chunks
- Chopped cilantro
- Chopped green onions
- Sliced white onion
- Thinly sliced raw beef
- Pour the hot boiling broth over the raw beef so it can cook it. Don't forget to grab some meatballs too.
- Beansprouts
- Lime (optional: I actually don't add lime in my pho)
- Thai basil leaves
- Add whatever sauces/spices you please over the top
- Stir well, taste the broth and adjust the seasoning to your liking. Don't forget to add a piece of Oxtail to your bowl as well. Enjoy while it's hot!
Notes
Leftover broth can be stored in the freezer and then reheated when you want it again.
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