How To Make Vietnamese Beef Noodle soup
By: tastymeals 04 Jun 2013 06:0 (219)
This Recipe is full of flavours and is eating poured over noodles, beef and an array of colourful and flavoursome vegetables and herbs.
Video Recipes > How To Make Vietnamese Beef Noodle soup (Video Recipe )
This beef noodle soup, known as Pho, is commonly regarded as the national dish of Vietnam. The broth is packed full of flavours and is eating poured over noodles, beef and an array of colourful and flavoursome vegetables and herbs.
Preparation Time: 20 Minutes
Cooking Time: 3 Hours, 40 Minutes
Total: 4 Hours
Temprature: 220° c - 430° f
- 2 kg beef bones.
- 3 onions, quartered.
- 80 g ginger, sliced.
- 1 kg beef brisket.
- 4 celery sticks.
- 1 cinnamon stick.
- 2 tsp coriander seeds.
- 2 tsp fennel seeds.
- 2 tsp black peppercorns.
- 6 star anise.
- 1 tsp cloves.
- 1 tbsp palm sugar.
- 3 tbsp fish sauce, plus extra to taste.
- 5 litres of water.
- 500 g fresh rice noodles.
- 250 g flank steak, very thinly sliced.
- 1 bunch spring onions, sliced.
- 2 red birdseye chillies, finely sliced.
- 150 g beansprouts.
- small bunch of Thai basil.
- small bunch of mint.
- small bunch of coriander.
- 3 limes cut into wedges.
- Make The Broth
Preheat the oven to 220°c/430°f. Put the beef bones, onions and ginger into a large roasting tin and roast in the oven for 30-40 minutes until the bones are a deep golden brown colour. Drain off any excess fat then place into a large casserole with the beef brisket, celery, 1 cinnamon stick, coriander seeds, fennel seeds and peppercorns, the star anise, cloves, palm sugar, 3 tbsp of fish sauce and 5 litres of water. Bring to the boil then reduce the heat and simmer gently for 3 hours. After 2 hours of simmering, remove the brisket, leave to cool then slice thinly. Strain the stock and pour into a clean pan and set over a medium-high heat until simmering; don’t let the stock boil rapidly as this can destroy the delicate flavour. Season to taste with a little more fish sauce if needed.
- Prepare The Soup
Cut your spring onions in half so you have green and white parts. Finely slice the white part of the onions and drop them into the stock. Next add the sliced up chilllies. Chop up the green parts of the onions and the limes and set to the side.
- Build The Soup
Soak your rice noodles in boiling water for 8-10 minutes and then drain. Divide your noodles between your serving bowls. Add some bean sprouts, and the chopped spring onions to the bowls. Lay some thin strips of the flank steak on top of the noodles. Top with a few leaves of fresh Thai basil, fresh mint and fresh coriander. Pour the broth over the beef and the noodles. Season with fish sauce and a good squeeze of lime juice. Serve immediately.
See The Big Image