Vietnamese Pho – Beef Rice Noodle Soup Recipe (Pho Bo) with Shortcut and Slow Cooker Options
"A traditional recipe that produces a flavorful and aromatic Vietnamese Beef Rice Noodle Soup. It does require some simmering time but produces a very flavorful and authentic tasting broth. This recipe makes enough for 10 servings, feel free to adjust the amounts if you want to make less. Or you can freeze the leftover broth in freezer safe bags or containers to have it handy for next time. ***See Notes below for an easier less fuss version using prepared stock *** Also See Notes below for a Crock-Pot / slow cooker version..."
INGREDIENTS
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For the broth
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12-14 cups of water or enough to cover stock pot
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3 pounds beef soup bones (marrow and knuckle bones)
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3 pounds of oxtail bones
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1 medium yellow onion
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8 whole cloves (studded into onion)
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5 star anise
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2 3-inch cinnamon sticks
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5 green cardamom pods
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7 coriander seeds
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1 4-inch piece ginger
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5 cloves of garlic
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1 medium daikon, peeled, cut into 2 inch pieces
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1 carrot, peeled, cut into 2 inch pieces
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Seasonings
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1 and 1/2 tablespoons kosher or sea salt, or to taste
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4 tablespoons of fish sauce, or to taste
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2 tablespoons of sugar - granulated, yellow rock or palm (for more authentic results I usually use 1 oz. yellow rock sugar (roughly a 2-inch cube)
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Noodles
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2-3 pounds of dried or fresh rice stick noodles (banh pho) prepared according to directions on package
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Serving toppings and garnishes
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1/2 - 1 pound of beef cuts, sliced very thinly across the grain (you can choose to use any cuts of beef combination of your choice you enjoy for pho - flank steak, sirloin, top round etc.)
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1/2 to 1 medium yellow onion, sliced paper thin, soaked in a bowl of cold water for 15 minutes
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2-3 scallions, finely chopped
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1 small bunch cilantro, finely chopped
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Other optional herbs or garnishes
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2 cups fresh bean sprouts, washed
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1 bunch Thai basil
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1 bunch Vietnamese mint
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1 bunch of Vietnamese Coriander
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Thai bird chilies
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Lime wedges
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Condiments:
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Sriracha sauce
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Hoisin sauce
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