Ingredients with Measurements:
- 2 lbs beef brisket
- 1 onion, peeled and halved
- 4-inch piece of ginger, peeled and halved
- 2 cinnamon sticks
- 4 star anise
- 4 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon salt
- 1 tablespoon sugar
- 8 cups beef broth
- 8 oz rice noodles
- 2 cups bean sprouts
- 1 cup fresh herbs (basil, cilantro, mint)
- 2 limes, cut into wedges
- 2 jalapenos, sliced
- Hoisin sauce and Sriracha sauce for serving
Special equipment needed:
- Large pot
- Cheesecloth or tea infuser
- Strainer
Step-by-step instructions:
1. Rinse the beef brisket and place it in a large pot with enough water to cover it. Bring to a boil and let it cook for 5 minutes. Drain and rinse the brisket under cold water.
2. In the same pot, add the onion, ginger, cinnamon sticks, star anise, cloves, coriander seeds, fennel seeds, salt, sugar, and beef broth. Bring to a boil, then reduce the heat to low and let it simmer for 2 hours, or until the brisket is tender.
3. Remove the brisket from the pot and let it cool. Once it's cool enough to handle, slice it thinly against the grain.
4. Strain the broth through a cheesecloth or tea infuser to remove the spices and solids.
5. Cook the rice noodles according to the package instructions.
6. To assemble the pho bowls, divide the cooked noodles among 4 bowls. Top with the sliced beef brisket, bean sprouts, and fresh herbs.
7. Ladle the hot broth over the noodles and beef. Serve with lime wedges, sliced jalapenos, hoisin sauce, and Sriracha sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 20 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 16g
Carbohydrates: 67g
Protein: 35g
Sodium: 2,500mg
Substitutions for ingredients:
- Chicken broth can be used instead of beef broth
- Sirloin steak can be used instead of brisket
- Thai basil, mint, or parsley can be used instead of cilantro
Variations:
- Add sliced onions, jalapenos, or scallions to the pho bowls
- Use different types of noodles, such as udon or soba noodles
- Add sliced mushrooms or bok choy to the broth
Tips and tricks:
- To make the broth more flavorful, toast the spices in a dry pan before adding them to the pot
- Use a sharp knife to slice the brisket thinly against the grain for a tender texture
- Soak the bean sprouts in cold water for 10 minutes to make them crispier
Storage instructions:
Store the leftover broth and beef brisket separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and beef brisket separately in a pot over low heat until heated through.
Presentation ideas:
Serve the pho bowls on a large platter with the lime wedges, sliced jalapenos, and sauces arranged around them.
Garnishes:
Fresh herbs, sliced jalapenos, lime wedges
Pairings:
Jasmine tea, Vietnamese iced coffee
Suggested side dishes:
Spring rolls, banh mi sandwiches
Troubleshooting advice:
- If the broth is too salty, dilute it with more water or unsalted broth
- If the beef brisket is tough, simmer it for longer until it's tender
Food safety advice:
Make sure to cook the beef brisket to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Pho is a popular Vietnamese noodle soup that originated in the early 20th century in northern Vietnam. It's typically made with beef or chicken broth, rice noodles, and various herbs and spices.
Flavor profiles:
Savory, sweet, spicy, aromatic
Serving suggestions:
Serve the pho bowls with chopsticks and spoons for easy eating.
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Region: Vietnamese