Ingredients with Measurements:
- 1 pound beef brisket, sliced thinly
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 8 cups beef broth
- 2 cinnamon sticks
- 2 star anise
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon chili paste
- 1 package rice noodles
- 1 cup bean sprouts
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup scallions, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Cheesecloth
- Fine mesh strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
2. Add the beef brisket and cook until browned on all sides.
3. Add the beef broth, cinnamon sticks, star anise, coriander seeds, and fennel seeds. Bring to a boil, then reduce heat and let simmer for 1-2 hours.
4. Remove the beef brisket from the pot and set aside. Strain the broth through a fine mesh strainer lined with cheesecloth.
5. Return the broth to the pot and add the fish sauce, soy sauce, and chili paste. Stir to combine.
6. Cook the rice noodles according to package instructions.
7. To serve, divide the cooked noodles among bowls. Top with the sliced beef brisket, bean sprouts, cilantro, mint, and scallions.
8. Ladle the hot broth over the noodles and beef.
9. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 40g
Protein: 20g
Substitutions for ingredients:
- Chicken or vegetable broth can be used instead of beef broth.
- Thinly sliced chicken or tofu can be used instead of beef brisket.
- Thai basil can be used instead of mint.
Variations:
- Add sliced jalapeños or Thai chilies for extra heat.
- Top with a soft-boiled egg for added protein.
- Use different types of noodles, such as udon or soba.
Tips and tricks:
- To make the broth even more flavorful, roast the onion, garlic, and ginger in the oven before adding to the pot.
- Skim any foam or impurities off the top of the broth as it simmers to keep it clear.
- Make a large batch of the broth and freeze for later use.
Storage instructions:
Store leftover broth and beef separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and beef in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in large bowls with chopsticks and a spoon.
Garnishes:
Top with additional cilantro, mint, and scallions.
Pairings:
Serve with a side of steamed rice or crispy spring rolls.
Suggested side dishes:
- Vietnamese-style pickled vegetables
- Grilled shrimp skewers
- Steamed bok choy
Troubleshooting advice:
- If the broth is too salty, dilute with additional water or broth.
- If the broth is not flavorful enough, add additional spices or seasonings to taste.
Food safety advice:
- Make sure to cook the beef brisket to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pho is a traditional Vietnamese soup that originated in the early 20th century in northern Vietnam. It is typically made with beef broth, rice noodles, and thinly sliced beef or chicken.
Flavor profiles:
This spicy Vietnamese pho soup is savory, aromatic, and slightly sweet with a kick of heat from the chili paste.
Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.
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Region: Vietnamese