Ingredients with Measurements:
- 1 lb beef brisket, sliced thinly
- 1 onion, sliced
- 2-inch piece of ginger, sliced
- 2 cinnamon sticks
- 3 star anise
- 3 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon sugar
- 1 tablespoon salt
- 8 cups beef broth
- 8 oz dried rice noodles
- 2 cups bean sprouts
- 1 cup Thai basil leaves
- 1 cup cilantro leaves
- 2 limes, cut into wedges
- Sriracha sauce and hoisin sauce for serving
Special equipment needed:
- Large pot
- Cheesecloth
- Fine-mesh strainer
Step-by-step instructions:
1. In a large pot, add the beef brisket, onion, ginger, cinnamon sticks, star anise, cloves, coriander seeds, fennel seeds, sugar, salt, and beef broth. Bring to a boil and then reduce heat to low. Cover and simmer for 2-3 hours until the beef is tender.
2. Remove the beef brisket from the pot and let it cool. Slice it thinly and set aside.
3. Strain the broth through a fine-mesh strainer lined with cheesecloth. Discard the solids.
4. Cook the rice noodles according to the package instructions. Drain and set aside.
5. To serve, divide the cooked rice noodles among four bowls. Top with the sliced beef brisket, bean sprouts, Thai basil leaves, cilantro leaves, and lime wedges.
6. Ladle the hot broth over the noodles and beef. Serve with Sriracha sauce and hoisin sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
Sodium: 2000mg
Substitutions for ingredients:
- Beef brisket can be substituted with beef sirloin or flank steak.
- Thai basil leaves can be substituted with regular basil leaves.
- Bean sprouts can be substituted with sliced mushrooms or shredded carrots.
Variations:
- Add sliced jalapenos or Thai chilies for extra heat.
- Use chicken broth instead of beef broth for a lighter version.
- Add sliced onions and scallions to the toppings.
Tips and tricks:
- To make the broth clearer, blanch the beef brisket in boiling water for a few minutes before adding it to the pot.
- Skim any foam or impurities that rise to the surface of the broth while simmering.
- Soak the rice noodles in hot water for a few minutes before cooking to soften them.
Storage instructions:
Store the leftover broth and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and toppings separately in a pot over low heat until heated through.
Presentation ideas:
Serve the Tu Beef Pho in individual bowls with the toppings arranged neatly on top.
Garnishes:
Garnish with sliced jalapenos, Thai chilies, or chopped scallions.
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli
- Grilled asparagus
- Cucumber salad
Troubleshooting advice:
- If the broth is too salty, dilute it with more water or unsalted broth.
- If the broth is too bland, add more salt or fish sauce to taste.
- If the beef is tough, simmer it for a longer time until it becomes tender.
Food safety advice:
- Always cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover broth and toppings in the refrigerator within 2 hours of cooking.
Food history:
Pho is a traditional Vietnamese noodle soup that originated in the early 20th century in northern Vietnam.
Flavor profiles:
The Tu Beef Pho has a rich and savory broth with hints of sweetness and spice from the cinnamon, star anise, and cloves. The toppings add freshness and crunch to the dish.
Serving suggestions:
Serve the Tu Beef Pho hot with lime wedges, Sriracha sauce, and hoisin sauce on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese