Thursday, January 17, 2013

Vietnamese Beef Noodle Soup {Pho Bac}


Vietnamese food is one of my favorites. That's why I can't wait 'till Christine publish her cooking book {although I don't like buying recipe books, I'll make an exception for hers ;)}. I was super happy when my talented cook friend, Myrna, showed me how to cook Chicken Pho and posted the recipe on her blog. Inspired by her, I made this simple version of Beef Pho.

Vietnamese Beef Noodle Soup {Pho Bac}
Printable Recipe
Ingredients:
1 cut of beef bones {found at Asian Supermarket}
1 package of meat balls
2 shallot or 1 onion - cut into half
1 inch cut of peeled ginger - whole
2 teaspoons fish sauce
2 Tablespoon or more of Vietnamese Pho Beef Broth Mix {picture below}
1 pound thin-sliced Kobe Beef {fount at Japanese Supermarket}
1 package Fresh Rice Stick Noodle {Banh Pho Tuio - I don't memorize it, I happened to have one in my fridge :)}
garnish options: lime, cilantro, bean sprouts, basil

 

Directions:
Bring 3 quarts of water to boil in a big pot, add the beef bone, ginger and onion/ shallot.
If using stove, cook for 1 hour in low heat or using slow cooker {that way I can run errand for couple hours or more while it's cooking :p}
Remove the ginger and onion/ shallot {you can skip this step just make sure you don’t eat the ginger}
Add the meatball, fish sauce, and beef broth mix cook for another 15 minutes
Add the thin sliced beef to the broth just a few minutes before you're going to eat



In a separate medium pot, bring about 1.5 quarts of water to boil.
Merge the rice sticks into the boiling water for 10-15 seconds. Strain and place them inside a bowl.

Garnish at the top:


It's best to be eaten with these two:

Hoisin sauce and Chris' Signature Chili {or any chili sauce you like}

Enjoy!


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