Vietnamese Pho Soup is a tea-like, beef based soup with a flavor profile that differentiates it from the traditional Western palate.
- Prep time: 20 minutes.
- Cook time: 2 hours.
- Servings: 4.
- Garlic (4-8 large cloves).
- Spring Onions.
- Cardamom Seeds (10 or so).
- Star Anise (4-5).
- Cinnamon Sticks (3-5 sticks).
- Diced Beef (300g).
- Beef Bones with marrow (3x).
- Beef bouillon cubes (1-3).
- Coriander (to taste).
- 1 Lime (to taste).
- Fish/Oyster Sauce.
- Honey or Brown Sugar.
- Rice noodles.
- Heat your oven and place the spices (garlic, cardamom seeds, cinnamon sticks, star anise and ginger) on a tray and bake them until browned or decently toasted.
- Boil bones until you remove most of the scum, and transfer the spices from the oven into the pot. Life will be easier if you can place the spices in a tea strainer of sorts, otherwise, it’s not the worst thing in the world fishing them out later on.
- Add beef bouillon cubes, diced beef, fish/oyster sauce, and honey/sugar, then simmer for a couple hours with the lid on.
- Cook the rice noodles (should only take a few minutes, just until the texture is al-dente enough).
- Once the broth is done cooking, fish out the spices that you added at step 2. It’s worth doing this rather than accidentally chewing on a bit of star anise, trust me.
- Cut up coriander and spring onions as garnish.
- Add rice noodles to bowl, followed by the broth and its contents, followed by the garnish. This can be made and eaten within 1 hour if you want it quickly, but typically with broths the longer you simmer the tastier it’ll be.
- Jon Burga – website.
Recipe tags: vietnamese beef