This recipe is my attempt at the famous Vietnamese spicy beef noodle soup, Pho. Garnish with thinly sliced raw beef tenderloin, basil, mint, cilantro, chili sambal, and fresh lime wedges.
Preparation Time
20 mins
Cooking Time
5 hr
Total Time
5 hr 20 mins
Calories
390 Calories
Recipe Instructions
Step 1
Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
Step 2
Stir water, onion, garlic, white sugar, and bay leaf into 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 meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.
Step 4
Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
Step 5
Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.
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
