Tuan's Vietnamese Beef Noodle Pho
This recipe for Tuan’s Vietnamese Beef Noodle Pho makes a delicious, nourishing soup packed full of authentic Asian flavors.
Servings 4
Calories 2299
Ingredients
Beef stock:
- 6 pounds oxtails or beef short ribs
- 3 quarts water
- 2 medium red onions whole and peeled
- 1 piece large whole unpeeled fresh ginger halved lengthwise
- 3 cinnamon sticks broken into pieces
- 6 star anise pods
- ½ cup Asian fish sauce
- salt & pepper to taste
For the garnish:
- 1 pound rice noodles cooked al dente and rinsed in cold water
- 1 pound beef round sliced very thin
- Asian fish sauce
- green onions trimmed and sliced lengthways
- Sriracha chili sauce
- Lemon wedges
- Cilantro sprigs
- whole Asian pickled red chiles
Instructions
- In a large soup pot, cover the oxtails or short ribs with cold water and bring to a boil over high heat. Drain off the water (Tuan repeated this step several times). Add the 3 quarts water of water and bring to a boil.
- Lower the heat and simmer (skimming impurities as they rise to the surface).
- Meanwhile, place the whole onions right on the burner of the stove and allow to char slightly (see photos).
- Add the onion and ginger to the pot along with the cinnamon sticks, salt, star anise, and fish sauce.
- Simmer for 3-6 hours, skimming impurities as they rise to the surface.
- Strain the broth in a large sieve set over a heatproof bowl. Discard the onions, ginger, cinnamon sticks, and star anise. Remove the meat from the oxtails and add to the stock. Place the stock and meat in back to the stockpot over medium meat.
- Add more fish sauce to taste and bring to a boil.
- Add the noodles, sliced beef and whatever garnish you choose to the bowls.
- Cover with hot stock and serve.
Nutrition
Calories: 2299 | Carbohydrates: 102g | Protein: 242g | Fat: 96g | Saturated Fat: 38g | Cholesterol: 818mg | Sodium: 6181mg | Potassium: 689mg | Fiber: 2g | Sugar: 4g | Vitamin C: 4.7mg | Calcium: 247mg | Iron: 31.2mg