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Homemade Pho - Vietnamese Beef Noodle Soup

tdjtx's picture
My take on Vietnamese Beef Noodle Soup or Pho.
Ingredients
  Beef shanks 2 1⁄2 Pound
  Oil 1 Tablespoon
  Carrots 2 Medium, roughly chopped
  White onion 1 Large, roughly chopped
  Five spice powder 2 Teaspoon
  Water 6 Quart
  Fish sauce 1⁄2 Cup (8 tbs)
  Flat iron steak 1⁄2 Cup (8 tbs), thinly sliced
  Vermicelli noodles 2 Cup (32 tbs), cooked al- dente
  Cilantro 1 Tablespoon, chopped finely
  Bean sprouts 2 Tablespoon
  Onions 3 Tablespoon, thinly sliced
  Sriracha sauce 2 Tablespoon
Directions

MAKING:
1)On a baking tray lined with aluminium foil place the chopped onions and carrots and beef shanks and drizzle the oil on top and toss the around in the tray to coat.
2)Cook the beef shanks along with the vegetables in the oven for about an hour and be sure to flip the beef shank after 1/2 hour of cooking to ensure that it is evenly cooked.
3)Start a large pot of boiling water as the beef shanks are cooking.
4)To the pot of water now add the oven cooked shanks bones and all along with the veggies and bring to a boil.
5)Season the broth with five spice powder and mix well. Gradually add the fish sauce next and mix and let it boil for some time.
6)Cut the beef into paper thin slices and set aside.

FINALIZING:
7)In a large noodle bowl add the vermicelli noodles, cilantro, sprouts, onions and beef slices and pour over the broth.

SERVING:
8)Serve hot and eat immediately with some sriracha sauce on top or your favorite sauce. Best enjoyed on a cold winters day.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Vietnamese
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Restriction: 
High Protein
Preparation Time: 
45 Minutes
Cook Time: 
60 Minutes
Ready In: 
105 Minutes
Servings: 
8
A Texan take on the classic Vietnamese Beef Noodle Soup. Delicious nevertheless!

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