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My review
Beef Pho
3
LETT101
"Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts."
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Ingredients
6 h 30 m servingsOriginal recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.
- Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
- Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
- Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and Sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.
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Reviews
Read all reviews 101137 Ratings
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Most helpful positive review
12/6/2007
Very good recipe, definitely worth the time taken to prepare the broth... However one tip to make it even healthier: prepare the broth the day before, and leave it over night on the refrigerator...
Most helpful critical review
7/26/2007
I normally don't make pho with 'radish' in them, so I gave this recipe a try. The radish gave a taste other than pho. This is close to authethic but leave the radish out.
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12/6/2007
Very good recipe, definitely worth the time taken to prepare the broth... However one tip to make it even healthier: prepare the broth the day before, and leave it over night on the refrigerator...
10/14/2007
i haven't actually made this according to this recipe yet but my mum's been making it for years and it's great to see a recipe that actually tells you to make the broth, cause this recipe is all...
2/17/2009
Fantastic authentic pho bo recipe. My husband and I spent a whole month in Vietnam and this tastes perfect. I halved the water amount to 2 gallons. I only used beef neck bones for a nice clear ...
5/18/2011
This was my first time making pho and it was really good! BUTTTT I have some recommendations that I think will make a load of difference. My soup didn't really have the "pho" flavor entirely, so...
7/26/2007
I normally don't make pho with 'radish' in them, so I gave this recipe a try. The radish gave a taste other than pho. This is close to authethic but leave the radish out.
2/9/2006
I loved this Pho recipe! It turned out wonderfully, it actually tasted like pho! I have made pho before (even using the predone cube sachets and beef broth to try to spice it up) and it has tur...
8/31/2008
I'm pretty new to pho and don't pretend to be an expert on the subject, but of the few recipes for pho on allrecipes, this is the most authentic imo. Good pho is all about the broth - it should ...
5/14/2007
I like vietnam pho but I don't like MSG taste. This is healty and wonderful recipe. I often use this recipe. I just substitute beef brisket for beef knuckle and beef oxtail. Brisket is easy to ...
3/19/2009
I've made this recipe twice. Two ounces of star anise pods is a lot...I'm going to back off on those just a touch. But other than that, this is a great, authentic recipe. Knowing a few basic ...