Vietnamese Noodle Soup with Beef (Pho Tai)
This noodle soup is a complete meal and highly customizable by adding the garnsishes you prefer.
- 5 lb
- beef marrow bones
- 2 lb
- beef flank, cut into 2 inch pieces
- 3 inch pieces ginger, bruised, smashed and charred over flame
- yellow onions, peeled and charred over flame
- 1/4 c
- fish sauce
- 3 Tbsp
- brown sugar
- 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
- 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(s)
- basil, fresh (thai basil if available)
- thai chilies, cut into rings
- limes, but into wedges
- hoisin sauce for dipping meat
- chili sauce for dipping meat
INGREDIENTS TO COOK IN STOCK
How to Make Vietnamese Noodle Soup with Beef (Pho Tai)
- 1Add beef bones and beef flank to a stockpot and cover with water and bring to a boil for 5 minutes.
- 2Meanwhile 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.
- 3When the water in the second stockpot comes to a boil, reduce to a simmer. Skim off any excess solids or fat.
- 4Peel 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.
- 5Add star anise and cloves wrapped in a piece of cheese cloth to infuse the broth for about 40 minutes.
- 6Remove 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.
- 7Prepare 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.
- 8Place 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.
- 9Add garnish of purple onion, green onion and cilantro.
Serve immediately allowing guests to add their own bean sprouts, herbs, chillies and lime.
- 10In side dipping dishes, guest can mix Hoisin sauce and chilli sauce to their own liking to dip their beef pieces in.