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vietnamese noodle soup with beef (pho tai)

(1 rating)
Recipe by
Patrick Johnson
Kingwood, TX

With a notable Vietnamese population in Houston, Pho houses are becoming increasingly abundant and popular. This noodle soup is a complete meal and highly customizable by adding the garnsishes you prefer.

(1 rating)
yield 6 -8 (main course)
prep time 10 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For vietnamese noodle soup with beef (pho tai)

  • 5 lb
    beef marrow bones
  • 2 lb
    beef flank, cut into 2 inch pieces
  • 2
    3 inch pieces ginger, bruised, smashed and charred over flame
  • 3
    yellow onions, peeled and charred over flame
  • 1/4 c
    fish sauce
  • 3 Tbsp
    brown sugar
  • 10
    whole star anise, dry roasted in skillet
  • 1 Tbsp
  • 6 qt
  • 1 lb
    rice stick noodles, soaked in cold water and drained
  • 1/2 lb
    beef sirloin, sliced paper thin
  • 1
    purple onion, sliced paper thin
  • 1 bunch
    green onion, sliced on the bias
  • 1/2 c
    cilantro, rough chopped
  • 1 lb
    been sprouts, rinsed
  • 10-12 sprig
    basil, fresh (thai basil if available)
  • 6
    thai chilies, cut into rings
  • 2
    limes, but into wedges
  • hoisin sauce for dipping meat
  • chili sauce for dipping meat

How To Make vietnamese noodle soup with beef (pho tai)

  • 1
    Add beef bones and beef flank to a stockpot and cover with water and bring to a boil for 5 minutes.
  • 2
    Meanwhile in a separate large stockpot, bring to a boil 24 cups (6 quarts) of water. Transfer the bones to this second stockpot after completion of boiling and discard the water from the first pot. This process cleans the bones and reduces excess solids that will cloud the broth.
  • 3
    When the water in the second stockpot comes to a boil, reduce to a simmer. Skim off any excess solids or fat.
  • 4
    Peel and discard the charred outer skins of the ginger and onions and rinse. Add charred ginger, charred onions, fish sauce and sugar. Continue to simmer for approximately 1 ½ hours.
  • 5
    Add star anise and cloves wrapped in a piece of cheese cloth to infuse the broth for about 40 minutes.
  • 6
    Remove and discard the star anise, cloves charred onions, charred ginger and bones. Add salt and continue to simmer. Bring to a boil just before serving.
  • 7
    Prepare separate pot with boiling water to cook noodles. Immerse individual servings of noodles one at a time in a sieve into the boiling water for about 15 - 20 seconds. They should be soft but still chewy. Transfer to individual bowls.
  • 8
    Place a few slices of raw beef on top of the noodles and pour over boiling soup stock – about 2 -3 cups per portion. The broth will cook the raw beef instantly. pepper.
  • 9
    Add garnish of purple onion, green onion and cilantro. Serve immediately allowing guests to add their own bean sprouts, herbs, chillies and lime.
  • 10
    In side dipping dishes, guest can mix Hoisin sauce and chilli sauce to their own liking to dip their beef pieces in.

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