Beef Pho

Pho is a Vietnamese broth-based comfort food that provides consolation or a feeling of well-being. It offers a satisfying experience that transcends seasonal boundaries. Pho is packed with flavor and nutrition, full of calcium, phosphorus, collagen, omegas, glucosamine, chondroitin, and other nutrients that support gut and overall health. This slow-cooked bone broth is easy to digest, so your body can easily absorb all the nutrients and reap all the benefits

 You can easily customize it by adding a variety of sauces or toppings, like seaweed, to give it even more flavor. Furthermore, preparing your own homemade version could be a fun way to experiment with various combinations. Buy the bones from your local farmer!

Beef Pho Servings: 8 

Ingredients for making the broth

2 large onions, halved

5oz ginger, slice in half and smash 

Spices

10 star anise

4 cinnamon sticks

4 cardamom pods

3 cloves 

1.5 tbsp coriander seeds

4” piece of kombu seaweed

Beef bones 5# bones, plus 3# of brisket 

3 lb beef brisket

2 lb meaty beef bones

2 lb marrow bones (leg, knuckle), cut to reveal marrow

2 gallons of water

¼ cup apple cider vinegar 

Noodle Soup - PER BOWL:

1.5 oz dried rice sticks or buckwheat noodles - use medium size ( not too thin or thick) 

1 oz beef tenderloin, raw, very thinly sliced 

3 - 5 brisket slices (used for broth)

Optional -flavorings: miso, fish sauce, or tamari

Toppings:

Beansprouts, handful

Thai basil, 3 - 5 sprigs

Coriander/cilantro, 3 - 5 sprigs 

Lime wedges

Finely sliced red chilli

Shredded Bok Choy or cabbage

Shredded Carrots 

Broccoli Rabe 

Chili Crisp 

Directions 

Heat a heavy-based skillet over high heat (no oil) until smoking.

Toast Spices lightly in the dry skillet over medium high heat for 3 minutes. 

Roast the bones in a 400-degree oven for about 40 minutes. This improves the flavor and removes impurities from the bones. Alternatively, you could simmer the bones in a pot of water for 5 minutes and rinse them with water. Either method prepares the bones for simmering.

To remove the impurities, rinse the bones and brisket and cover them with water in a large stock pot. Boil for 5 minutes, then drain and rinse underwater. Clean the pot of any scum. 

Add 2 gallons of water to the simmer, and all the ingredients 

Add all the ingredients: bones and brisket, onion, ginger, spices, seaweed, onion, ginger, spices, vinegar, and salt - water should barely cover everything.

On very low, simmer for 3 hours.

Remove brisket (should be fall-apart tender), reserve for later.

Simmer remaining soup UNCOVERED for 2 more hours

Strain the broth into another pot and discard bones and spices. 

There should be about 1.5 gallons of broth. Taste and add flavorings as you wish.

Assemble the bowls 

The hot broth will cook the beef to a medium rare.

Prepare rice noodles per packet, just prior to serving.

Place noodles in bowl. Top with raw beef and brisket.

Ladle over about 14 oz hot broth - will cook beef to medium rare.

Serve with Toppings on the side! A Squeeze of lime is excellent.

Notes

Bones & brisket for broth 

Brisket - don't skip this, as it adds way more flavor to the  broth 

Brisket sub - boneless beef short ribs

The broth freezes well for months.

Marrow bones add richness to the broth but not as much flavour. Use leg bones, knuckle or the bigger bones.

Fish Sauce - can sub for tamari - but only a tiny amount.

 Noodles - any flat noodles - medium size, not super thin like vermicelli or really wide like Pad 

 Finely sliced beef - Partially freeze (about 30 minutes), then slice as thinly as possible. 

Serving - Traditionally, the soup is served with just noodles, broth, and beef with all the toppings listed above on the side. Serve yourself and build your bowl with toppings.