Pho(Phở Bò) the national dish of Vietnam . Vietnam Pho Soup Siagon Recipe (Phở Bò) recipe will show you step-by-step how to make this incredibly famous soup from southern Vietnam. Pho is a incredibly delicious Vietnamese beef soup. Pho Is the greatest hangover cure known to man, and is said to have medicinal properties. This is my Pho recipe, by the Bald Chef (Glen Izett) is made the way Pho is made in Saigon, Vietnam. Though making Pho is not a quick process, it is well worth the time. This fragrant soup is made from a combination of many cuisines including French, Chinese, and indigenous the Vietnamese cooking techniques. The quintessential part of cooking up the broth for the soup is to make a very clear stock. The stock is flavored with some of the southeastern Asians best spices, and poured over rice noodles, and topped off with a variety of vegetable accoutrements. Many Americans call this dish pho but in Vietnam it is called (fuh).
Ingredients For Making The Best Vietnamese Pho Soup
These are the ingredients you will need to cook Vietnamese Pho soup. There are many recipes for Pho depending on the region of Vietnam, this particular recipe focuses on the Southern version of the recipe that is served and made south of the Central Highlands, through Saigon, and down into the Delta region of Vietnam. If you are looking for the ingredients to cook this amazing Vietnamese soup listed below is a complete list of these ingredients:
- 8 cups of water
- 1 pound of beef bones
- 2 pounds beef neck bones
- 1 stick of Siagon cinnamon cây qu
- 4 slices of fresh charred Ginger
- 1 Cardamom Pod
- 6 tablespoons of fish sauce (nuoc mam) I recommend 3 crab brand fish sauce.
- 2 cloves of fresh Garlic
- 5 coriander seed ngò
- 2 tablespoons of black pepper tiêu den
- one onion cut in halfed and chared hành tây
- 4 Star Anise
- Vietnamese parsley: ngò tàu
- green onion hành lá sliced thin
- fresh whole Lime cut into slices
- fresh clean Bean Sprouts
- 1 tablespoon of brown sugar
- Vietnamese basil
- 1/4 cup vinegar
- Fresh Vietnamese banh Pho noodles (rice noodles)
Cooking Instructions For Making Beef Pho Siagon Style
This is the recipe to create amazing Vietnamese Pho soup, to make this soup you need to follow these instructions. In a large stock pot bring 8 cups of water to a hard boil. Add the 1 1/2 pound of beef bones, and the 2 pounds of beef neck bones to the boiling water. Cook the at a rapid boil for about 10 minutes. At this point remove the pot from the stove and drain all of the water out of the stockpot. Add fresh water approximately 8 cups to the bones and put on the stove at high heat. The key to making authentic Vietnamese Pho is to have a very clear broth. On your grill or pride then char the onion, and sliced ginger, add the 1 stick of Siagon Cinnamon, 2 cloves of fresh Garlic, 4 Star Anise and 1 Cardamom Pod. Charring these medicinal spices and vegetables will bring out the true flavor and oils. Once these ingredients are lightly brown but then into the stockpot of boiling beef bones.Take 1 medium white onion and slice thinly, adding about a half a cup of water and a quarter cup of vinegar, to create your sour onions, set aside for later when you put together your Vietnamese Pho. Add a little bit of fish sauce, and 1 tablespoon of brown sugar, and 1 tablespoon of coarse ground black pepper. Boil over medium low heat for about 2 hours to infuse all of the flavors. As the Pho stock cooks carefully skim off any of the scum and fat that is produced in the cooking process. This is key, for you always want your Pho broth to be clear as possible. After the broth is completely cooked and finished, spider out all of the charred vegetables spices, and beef bones. Check the stock for saltiness and if necessary add more fish sauce. The next step is to cook the rice noodles per manufactures recommendations. Place the rice noodles into a large bowl, add approximately a cup of the Pho broth, along with some of the pulled neck bone meat,raw thinly sliced beef, sour onions, Asian basil, lime, green onions, and Vietnamese parsley. Add Siracha sause to taste. Serve immediately.
Types of Meat Used For Vietnamese Beef Pho Soup
When cooking Pho you can use many different cuts and types of beef in your recipe. some of these beef cut for Pho include:
- Tái: rare beef slices
- Nạm: sliced beef flank
- Vè Dòn:Beef flank
- Gầu: fatty flank beef steak
- Chín Nạc: sliced beef Vietnamese brisket
- Gân:Beef tendon
- Sách: Beef tripe
- Bò Viên: Vietnamese beef meatballs