A classic and authentic recipe for Vietnamese Pho Noodle Soup. This beef pho recipe uses oxtail and beef brisket for a delicious and full-flavoured pho broth. Recipe with step-by-step photos.
For the broth
To serve
To make the broth
To serve
PHO NOODLES
Pho is traditionally served with flat rice noodles. They come in various widths, and the size used depends on personal preference. Thin flat rice noodles are perhaps more common in restaurants, but I personally prefer the wider noodles (about 1 cm width) because they have a softer, silkier texture when cooked.
HOW TO COOK RICE NOODLES
The instructions will vary from brand to brand, but I generally soak my dried rice noodles first in a large bowl of cold water for about 30 minutes. Bring a large pot of water to the boil. Using a noodle strainer or large slotted spoon, cook one portion of noodles at a time in the boiling water. The timing will vary depending on the type of noodles that you have used, but anywhere between 30 to 60 seconds should be sufficient. The noodles should be soft but still have a bit of bite. Strain the noodles and place them in the serving bowl. The noodles will continue to cook once you pour over the soup broth.
HOW MUCH BROTH PER PERSON
For a generous serving, I like to give each person approximately 600 ml (about 2½ cups or 3 large ladles) of broth. This should give the cook an idea of how many noodles per serving, keeping in mind that the noodles will absorb some of the broth once added, and you want enough broth in the bowl for some slurping action.
HOW MUCH MEAT PER PERSON
How much meat you add is also a personal choice. I often find that the oxtail and beef brisket used to create the broth is more than we would eat over 6 to 8 servings. In fact, a lot of recipes for pho often don’t tell you what to do with the oxtail; it is a lovely and flavourful piece of meat which should be enjoyed after you have tended to it for so many hours. The oxtail happens to be my daughter’s favourite part of this recipe! You can serve the oxtail as is alongside or in the soup bowls, or – for a more elegant option – you can remove the meat from the oxtail and discard the bones before serving.
HOW TO MAKE PHO TAI
Vietnamese Pho is commonly served with slices of thinly sliced fresh beef. You will need about 400 g (14 oz) beef filet or eye filet (for 6 to 8 servings). To help you achieve paper-thin slices, place the piece of meat in the freezer for about 30 minutes before slicing. Slice the beef very thinly and place 4-5 slices on top of the noodles. As you pour the hot broth over the beef, the meat will start cook. The slices of beef will continue to cook in the hot broth in the bowl.
MAKE IT WITH BEEF BONES
My mother always made pho with oxtail, which I think gives the broth a unique sweetness and flavour which you can’t achieve with regular beef bones. However, you could still substitute the oxtail for the same quantity of beef bones, or use a mixture of both oxtail and beef bones. I like to use to mixture of oxtail and beef short ribs; the bones in the short ribs add additional flavour to the broth, and if you choose meaty short ribs, you can serve the meat with the soup later. When choosing oxtail, I prefer to use small to medium pieces, especially if you plan to serve them as part of the meal.
MAKE IT WITH MORE VEGETABLES
For a non-traditional, yet a frequent variation of this recipe in my home, I like to add vegetables to the finished broth, such as:
* carrots, thinly sliced
* bok choy or pak choy, sliced if large
* broccoli, cut into small florets
* baby corn, sliced
SEASONING THE BROTH
This is perhaps the trickiest part of the recipe if you are a novice cook. Knowing how to balance the flavours in a recipe takes practice, and how you like your broth will be different to how others like it. If you cooked your broth at a slightly higher temperature than I did for 3 hours, more water would evaporate during cooking, and your broth might turn out more concentrated, thus requiring some diluting with water at the end. Similarly, different brands of fish sauce vary in saltiness. But if you have followed the above recipe to the letter and you think the broth is still missing something, don’t be afraid to add a dash of MSG or crumble in a beef stock cube. Vietnamese home cooks do this all of the time!
HOW TO STORE THE PHO BROTH
The broth keeps well in the fridge for several days and will turn jelly-like once cold. If you have made a large batch, you can freeze the broth in freezer bags.
FOOD STORAGE
All of the components of this dish should be kept separately in the fridge.
View the recipe online: https://eatlittlebird.com/vietnamese-beef-pho-noodle-soup-luke-nguyen/