Pho Noodle Soup with Beef Stew in Red Wine

Name: Pho Noodle Soup with Beef Stew in Red Wine
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Vietnamese
Ingredients: 1 lb (454 g) beef flank or brisket, cut into 1 × 2-inch (2.5 × 5 cm) cubes; 1 lb (454 g) beef flank or brisket, cut into 1 × 2-inch (2.5 × 5 cm) cubes; 1 tbsp (10 g) minced or grated garlic; 1 tbsp (10 g) minced or grated garlic; 1 tbsp (6 g) minced or grated ginger; ½ tsp five-spice powder; 1 tsp sugar; 1 tsp chicken stock powder; ½ tsp black pepper; ½ cup (120 ml) red wine, divided; 2 shallots or 1 small yellow onion; 1 thumb-size knob ginger, cut into ⅛-inch-thick (3 mm) slices; 2 coriander roots; 1 cinnamon stick; 1 star anise; 1 black cardamom pod; 8 cups (2 qt, or 2 L) beef broth (see broth recipe in Simplified Pho Noodle Soup with Beef); 8 cups (2 qt, or 2 L) beef broth (see broth recipe in Simplified Pho Noodle Soup with Beef); 8 cups (2 qt, or 2 L) beef broth (see broth recipe in Simplified Pho Noodle Soup with Beef); 2 tbsp (30 ml) vegetable oil; ½ medium yellow onion, diced; 1 tbsp (16 g) tomato paste; 1 tbsp (15 g) unsalted butter; 2 bay leaves; Salt, to taste; Rock sugar, to taste; 3 tbsp (22 g) cornstarch; ½ cup (120 ml) water; 2 lb (907 g) fresh or cooked pho noodles; 2 lb (907 g) fresh or cooked pho noodles

Preparation info

Yield:
5
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

Simply Pho

By Helen Le

Published 2017

About

The red wine, bay leaves, and butter are what make this recipe (phở bò sốt vang) more Western. Sautéing the onion in oil and adding the butter later helps maintain the butter smell and flavor. I use a pressure cooker to shorten the cooking time for the beef cubes. Feel free to use a normal pot, but it will take you double to triple the time. Using store-bought beef broth is another shortcut. If it is concentrated, dilute it with an equal amount of water.

Ingredients

Asia
Vietnam
Soup

Ingredients

Method