Description
A simplified and flavorful version of traditional Vietnamese Beef Pho featuring a rich, slow-cooked beef broth infused with roasted ginger and onion, served over tender rice noodles and fresh herbs for a comforting and aromatic meal.
Ingredients
Scale
Broth Ingredients
- 3 pounds beef neck bones or shank bones
- 1 ginger, roasted
- 1 large onion, roasted
- 2 turnips, sliced in big chunks
- 3 tbsp soy sauce (or fish sauce)
- Salt and pepper to taste
Main Ingredients
- 1 pound beef fillet or beef shave
- 1 package rice noodles, cooked and drained
Add-ins / Garnishes
- Cilantro
- Basil
- Green onions
- Sliced onions
- Bean sprouts
- Jalapeño slices
Instructions
- Prepare the Broth: Fill a large pot with water about 3/4 full or just above half. Add beef neck bones, roasted ginger, roasted onion, and turnips to the pot.
- Add Seasoning: Pour in 3 tablespoons of soy sauce or fish sauce to add savory depth to the broth.
- Boil and Skim: Bring the pot to a boil, then carefully remove any foam that accumulates on the surface to ensure a clear broth.
- Simmer the Broth: Lower the heat and let the broth simmer gently for 1 to 2 hours to extract rich flavors from the bones and vegetables. Season with salt and pepper to taste towards the end of cooking.
- Cook the Noodles: While the broth simmers, prepare the rice noodles according to the package instructions, then drain and set aside.
- Assemble the Bowl: In a large serving bowl, place a portion of cooked rice noodles, then top with slices of raw beef fillet, green onions, jalapeño slices, bean sprouts, sliced onions, cilantro, and basil.
- Finish and Serve: Pour the piping hot broth over the noodles and beef, allowing the heat to gently cook the thin beef slices. Serve immediately and enjoy your comforting beef pho.
Notes
- Roasting the ginger and onion before adding to the broth enhances the flavor with a subtle smokiness.
- Using beef neck bones provides a gelatinous, rich broth, ideal for authentic pho.
- If using raw beef slices, ensure the broth is very hot when poured over to cook the meat properly.
- Customize add-ins like herbs and jalapeños to your heat and flavor preference.
- Fish sauce can be used instead of soy sauce for a more traditional pho taste.
