Pho by Mean Chef Vietnamese Beef Rice Noodle Soup
Dive into the rich, aromatic world of Vietnamese cuisine with the "Pho by Mean Chef Vietnamese Beef Rice Noodle Soup." This iconic dish features a deeply flavorful broth crafted from roasted beef bones, oxtails, charred onion, and ginger, and infused with warm spices like star anise, cinnamon, and cloves. The broth simmers for hours, unlocking complex layers of taste, while tender slices of beef brisket and delicate rice noodles create a hearty, satisfying base. Top it off with fresh garnishes like Thai basil, cilantro, lime, bean sprouts, and spicy peppers for a customizable bowl bursting with vibrant flavors. Perfect for serving a crowd, this authentic pho recipe invites you to savor the fusion of savory, sweet, and spicy notes that define Vietnamese comfort food. Keywords: Vietnamese pho recipe, beef rice noodle soup, authentic pho, homemade pho broth, traditional Vietnamese soup.
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Recipe Information
Ingredients
- 4 pounds beef bones (marrow and knuckle bones)
- 1.5 pounds oxtails
- 1 large onion
- 4 inches fresh ginger
- 6 whole star anise
- 1 large cinnamon stick
- 6 whole cloves
- 2 cardamom pods
- 4 tablespoons fish sauce
- 1 ounce rock sugar (or substitute with brown sugar)
- 0.5 pound beef brisket
- 1 pound fresh rice noodles (banh pho)
- 0.5 pound thinly sliced raw sirloin or eye of round steak
- 2 cups bean sprouts
- 1 bunch fresh Thai basil leaves
- 1 bunch fresh cilantro
- 1 large lime
- 1 serrano or jalapeño pepper
- 4 green onions, sliced
- to taste hoisin sauce, for serving
- to taste sriracha, for serving
Instructions
1. Preheat the oven to 425°F (220°C). Place the beef bones and oxtails on a baking sheet and roast for 20 minutes, until browned.
2. Meanwhile, char the onion and ginger over an open flame or broil them in the oven, turning as needed, until the skins are blackened. Peel off most of the charred skin and set aside.
3. Transfer the roasted bones and oxtails to a large stockpot. Add 6 quarts of water and bring to a boil. Skim off the impurities and foam that rise to the surface.
4. Add the charred onion, ginger, star anise, cinnamon stick, cloves, and cardamom to the pot. Reduce the heat to a gentle simmer and cook uncovered for 4 hours.
5. After 4 hours, add the beef brisket to the broth and cook for an additional 1 to 1.5 hours, until the brisket is tender. Remove the brisket and set it aside to cool before slicing thinly.
6. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot to remove solids. Add fish sauce and rock sugar to the broth. Taste and adjust seasoning if necessary.
7. Prepare the rice noodles according to the package instructions. Rinse with cold water and drain.
8. Assemble the bowls: Place a portion of rice noodles at the bottom of each bowl, add slices of brisket, and top with raw sirloin slices.
9. Ladle the hot broth over the noodles and beef. The heat from the broth will cook the sirloin slices.
10. Serve the pho with bean sprouts, Thai basil, cilantro, lime wedges, sliced serrano pepper, green onions, hoisin sauce, and sriracha on the side. Let diners garnish and season their bowls as desired.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 71.3 g | 357% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.0 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
