1/3 Photos of Vietnamese beef and rice noodle soup (pho)
Kevin Young's Note:
If you've ever eaten Vietnamese food and not had this, you have been missing out. Very good and pretty healthy. I'm sure someone from Vietnam could critique this to death. I've had lots of Vietnamese food and this tastes pretty authentic.
My Private Note
Units: US | Metric
- 3 lbs oxtails
- 2 gallons water
- 4 inches ginger
- 2 onions
- 1/2 cup nuoc nam (fish sauce)
- 10 whole star anise
- 5 whole cloves
- 1 cinnamon stick ("1-4 inch")
- 1/2 teaspoon fennel seed
- 2 tablespoons salt
- 4 bay leaves
- 1 lb rice noodles (preferably "1/4 inch")
- 1 bunch scallion, sliced
- 1 bunch cilantro
- 1 bunch basil leaves
- 1 bunch mint leaf
- 1 thinly sliced onion
- 4 cups bean sprouts
- 2 limes, cut into wedges
- 1 lb filet mignon or 1 lb top sirloin steak, sliced very thinly
- hoisin sauce
- sriracha sauce (hot chile sauce)
- 1Place the oxtails in a large stockpot and add the water.
- 2Bring the water to a full boil, then reduce heat and bring water to a simmer.
- 3Scrape any scum off the top of the water and discard.
- 4Cut the onion in half and peel off the outer portion.
- 5Place on a baking sheet along with the ginger and broil in the over about 20 minutes, making sure not to blacken it.
- 6Turn over halfway through.
- 7Allow to cool.
- 8Place the star anise, cloves, cinnamon, and fennel seeds in a piece of cheesecloth and tie it shut with twine.
- 9Add the spice pack, onion halves, ginger, bay leaves, salt, and fish sauce to the broth.
- 10Allow the broth to simmer at least 5-6 hours (to your taste) uncovered.
- 11Remove the spice pack, onions, ginger, and bay leaves and discard.
- 12Remove the oxtails and set them aside.
- 13When cool enough to handle, remove the meat and trim of any remaining fat.
- 14Set the meat aside and return the bones to the broth.
- 15Allow the broth to simmer another hour or two until you achieve the desired taste then remove the bones.
- 16You may adjust the salt, but you don't want it too salty.
- 17Soak the rice noodles in COLD water 15-20 minutes, while starting a large pot of water boiling.
- 18While the noodles are soaking, place the cilantro, basil leaves, mint leaves, sliced onions, sliced scallions, and bean sprouts on a serving platter.
- 19After the noodles have soaked, place them in the boiling water and allow to cook until tender, but don't let them get mushy.
- 20It should only take a couple minutes.
- 21Rinse the noodles in cold water if not serving immediately.
- 22When ready to eat (you can do this earlier, like when you're boiling the water for the noodles) return the broth to a rolling boil.
- 23Place the noodles in a serving bowl and arrange the sliced meat (leftover oxtail meat if desired) over them.
- 24Ladle the boiling broth over the noodles and beef, making sure to cover the meat.
- 25Serve and allow each person to place the desired amount of garnish from the platter, hoisin sauce, and sriracha in their own bowl to taste.
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Nutritional Facts for Vietnamese beef and rice noodle soup (pho)
Serving Size: 1 (1632 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 830.1
- Calories from Fat 233
- Total Fat 25.9 g
- Saturated Fat 10.4 g
- Cholesterol 79.5 mg
- Sodium 6655.0 mg
- Total Carbohydrate 117.1 g
- Dietary Fiber 7.6 g
- Sugars 10.8 g
- Protein 31.9 g
The following items or measurements are not included: