Beef Pho

Name: Beef Pho (Phỏ̕ Bò)
Yield: Serves 6
Cuisine: Vietnamese
Ingredients: Fresh whole red or green chiles; Fresh perilla leaves; Fresh Thai basil leaves; Fresh whole red or green chiles; Fresh long coriander leaves; Fresh cilantro leaves; Hoisin sauce; Fresh mung bean sprouts; Green limes, quartered; ¾ pound sirloin or top round steak, sliced paper-thin; ¾ pound sirloin or top round steak, sliced paper-thin; Sriracha chili sauce; 6 scallions, chopped into rings; ½ cup rock sugar, roughly palm size; 1 cup fish sauce; 2 tablespoons salt; 2 6-ounce packages flat rice noodles (pho); 4 clove garlic, smashed; 1 daikon, peeled and cut into 3 pieces; 1 cinnamon stick; 3 small shallots; 1 gingerroot, ½ size of small palm, roughly peeled; 4 whole star anise, with pods; ½ tablespoon whole cloves; 1 tablespoon black peppercorns; 2 pounds beef oxtail; 2 pounds beef oxtail; 10 cups water (or enough to entirely cover meat); 3 large yellow onions, peeled; 3 pounds beef knuckles or neck bones, with meat

Phỏ̕ Bò

Preparation info

Serves
6

Difficulty
Complex

Appears in

Little Saigon Cookbook

By Ann Le

Published 2011

About

Pho bo, the most popular pho, is more than just a simple beef consommé. The aroma is captivating and the taste is a deliberate collision of salty, sweet, and umami all in one. The Vietnamese learn to appreciate pho by understanding its methodical, complex preparation. Derived from beef bones and cooked with aromatic spices such as cinnamon, star anise, coriander, roasted onion, garlic, and ginger, a pho broth is clear with a deep, multilayered aroma and taste. The intense, boiling broth is

Ingredients

Asia
Vietnam
Main course
Noodles
South East Asia

Ingredients

Method