Spicy Vietnamese Beef Noodle Soup

Spicy Vietnamese Beef Noodle Soup

Chef John's spicy pho recipe for the famous Vietnamese beef noodle soup is sure to impress and will be a new family favorite at your dinner table.

Preparation Time
20 mins
Cooking Time
5 hr 15 mins
Total Time
5 hr 35 mins
Calories
390 Calories

Recipe Instructions

Step 1
Heat oil in a large pot over medium-high heat. Add beef shanks, oxtail pieces, and ginger; cook, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, cinnamon stick, fennel seeds, coriander seeds, cloves, and cardamom pod; sauté until fragrant, about 30 seconds.
Step 2
Add water, onion, garlic, white sugar, and bay leaf to beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
Step 3
Chop beef shank and oxtail meat; add to broth. Stir in fish sauce and soy sauce; bring to a simmer. Reduce heat to low; keep warm.
Step 4
Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful rice noodles and a few jalapeño slices. Ladle broth into bowl to cover noodles.
Step 5
Place noodles in a large bowl; cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.

Ingredients

  • 2 tablespoons white sugar
  • 1 tablespoon vegetable oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 quarts water
  • 1 tablespoon soy sauce
  • 1 teaspoon fennel seed
  • 6 cloves garlic
  • 2 whole cloves
  • 1 onion, halved
  • 2 tablespoons fish sauce
  • 2 pounds beef oxtail, cut into pieces
  • 1 teaspoon whole coriander seeds
  • 2 thick slices beef shank
  • 1 (6 inch) piece fresh ginger, sliced
  • 6 whole star anise
  • 1 cardamom pod
  • 1 (16 ounce) package fresh rice noodles
  • 1 cup fresh bean sprouts, or to taste
  • 1 fresh jalapeno pepper, sliced into rings, or to taste

Categories

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