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Vietnamese Beef Pho part 2 of 8

Ramona.Werst's picture
Ramona Werst shares her recipe for making Vietnamese Beef Pho.
For beef stock
  African black basil leaves 10 Gram, washed
  Rosemary sprigs 10 Gram, washed
  Thyme sprigs 10 Gram, washed
  Flat leaf parsley 10 Gram, washed
  Pepper corn 1 Teaspoon
  Bay leaves 2
  Beef soup bone 2 Pound
  Onion 1 Large, quartered
  Carrot 1 Pound, cut into 3 pieces
  Jalapeno 10 , halved
  Red wine 2 Cup (32 tbs)
  Water 2 Quart
For soup
  Beef meat 1 Pound, thinly sliced
  Vietnamese rice noodle/Asian rice noodles 400 Gram
  Water 2 Cup (32 tbs)
  Fish sauce 1 Tablespoon
For garnish
  Mung bean sprout 1⁄4 Cup (4 tbs)
  Jalapeno 2 , sliced
  Scallion 2 Tablespoon, finely chopped
  Onion 1 , sliced
  Cilantro 1⁄2 Cup (8 tbs), finely chopped
  Thai basil 1⁄4 Cup (4 tbs), finely chopped

1. Preheat the oven to 450 degrees F.
2. In a cheese cloth, place African black basil leaves, rosemary sprigs, thyme sprigs, flat leaf parsley, bay leaves and pepper corns. Tie with a twine and set aside.
3. Wrap the beef meat slices with saran wrap and place in refrigerator for 60 minutes.
4. Take out the meat and thinly slice. Set aside.
5. In a bowl, place the rice noodles in cold water for 30 minutes.

6. For beef broth – in a heavy duty pan, place beef soup bone, carrot, jalapeno and onion.
7. Cook in oven for 1 hour 30 min and stir after every 20 min.
8. Take out the pan from the oven and pull out the meat from the soup bones. Transfer everything into a 6 quart pan.
9. In heavy duty pan, pour in the red wine and scrape the bits with a spatula. Place on stove and cook until reduced to half.
10. Add in the red wine mixture to the meat mixture and pour in water.
11. Add in the herb bouquet and heat. Remove the scum and bring to a boil. Cook for 3 hours on low heat. If liquid drops below the bone line, then add in more water.
12. After 3 hours strain the broth and place in another pan. Boil for sometime. Let it cool and place in refrigerator.
13. For Soup – Take out the broth in a smaller and bring to a boil.
14. Stir in the fish sauce and mix well.

15. In a serving bowl, place the beef slices and pour in the soup. Top with rice noodles, mung bean sprout, jalapeno, scallion, onion, cilantro and Thai basil.

16. Garnish the pho with cilantro and serve.

Things You Will Need
Cheese Cloth

Recipe Summary

Difficulty Level: 
Bit Difficult
Preparation Time: 
40 Minutes
Cook Time: 
300 Minutes
Ready In: 
340 Minutes
In Part 2 of the series, it is time to make the spice mixture that will add taste and aroma to the preparation.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 326 Calories from Fat 54

% Daily Value*

Total Fat 6 g9.2%

Saturated Fat 2.2 g11.2%

Trans Fat 0 g

Cholesterol 28.1 mg9.4%

Sodium 248.3 mg10.3%

Total Carbohydrates 46 g15.3%

Dietary Fiber 3.7 g14.7%

Sugars 4.8 g

Protein 12 g24.6%

Vitamin A 161.1% Vitamin C 29.6%

Calcium 5.2% Iron 11.3%

*Based on a 2000 Calorie diet

Vietnamese Beef Pho Part 2 Of 8 Recipe Video