PHO: BEEF RICE NOODLE SOUP FOR DAYS!

 


In our home, pho is made once and enjoyed for 2 or 3 days. That’s probably why it takes 3 hours minimum to make. Pho is a comfort food for many in our household and between the fresh herbs and the yummy broth, no other soup can compare. Pho is very versatile–you can substitute ingredients like we did with our recipe but note that as you replace ingredients that authentic flavor will also be altered. For example, we opted-out of the thin sliced beef today because our local shop didn’t have any. Our substitute, Beef Shank, was just as tasty but it’s not as authentic.



INGREDIENTS

8-10 lbs. beef (oxtail, flank, and/or beef ribs)

3 lbs - Beef meatballs

1 lb - Beef tripe

1 - Vietnamese pork meatloaf

1 - Onion

1 Bulb - Garlic

Pho Dry Spices (https://amzn.to/3NhFS8O)

  • 1-2 Sticks - Cinnamon

  • 4 - 5 Whole - Star anise

  • 2 Tbsp - Clove

  • 4 Tbsp - Fennel seed

  • 2 Tbsp - Coriander seed

1 cup - Beef pho mix (https://amzn.to/3LdNxDq)

½ cup - Spicy noodle soup powder (https://amzn.to/3Mv2H93)

Salt– add to taste

1 Bunch - Mint

2 Bunches - Thai Basil*

1 Bunch - Green onion

1 Bunch - Cilantro

1 Whole - Lime

1 lb - Bean sprouts

* IMPORTANT: Thai basil is the one with the purple/redish flower/stem. To stay authentic to the taste of pho, make sure you’re using Thai Basil. Italian basil does not have the same flavor profile.  

 

INSTRUCTIONS


  1. Parboil beef for 3-5 minutes. Strain and rinse the beef pieces.

  2. In a big pot of water, boil the cleaned beef for 1-2 hours. Time depends on how big your meat pieces are and how tender you want the beef to be. Check the pot continuously to make sure the pot still has water to prevent burning.  

  3. (Optional) Remove desired serving size of the rice noodles and soak them in warm water for about 15-30 minutes before using.  If you're using dry noodles, this step is highly recommended to rehydrate the noodles. (KETO Alternative: follow directions on package)

  4. Clean and cut the fresh herbs, lime, jalapeno, and bean sprouts to desired size and set aside as garnish. We like to keep the basil, mint, and bean sprouts whole. 

  5. Roast onion and garlic and set aside.

  6. Roast the spices in a pan and set aside to cool. Once cool, put all the spice into a cloth bag or tea bag. Make sure you tie it well so that the spices don't spill into your soup. 

  7. In a medium pot, boil beef tripe for 5-7 minutes. Boil beef meatballs for 5 mins and meatloaf for 8-10 minutes. Set aside to cool down. Once cooled, slice the tripes, meatball, and meat loaf the desired size.

  8. After 1-2 hours of boiling the beef, take the beef out of the broth and set aside to cool. Once cooled, slice the beef to desired size.

  9. Add more water to the beef broth pot and bring to a boil. Add the bag of spices, the roasted onions, and garlic.

  10. Add the beef pho mix and the spicy noodle soup powder into the broth. Add salt to taste. Let boil for 20 minutes.

  11. In a medium pot, add water and bring to a boil. Once water is boiling, add a handful of noodles to the pot and boil for 15-20 seconds or until the noodle softens. Take the noodles out and then put them into a bowl. Add desired meats and herbs and sauces–Sriracha and Hoisin is a must. 

  12. Add boiling beef broth to the bowl. Stir and enjoy. 


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