Northern Vietnamese Beef Pho: A Soul-Warming Noodle Soup
Experience the authentic flavors of Northern Vietnam with our delightful Pho Bac recipe. This classic beef and rice noodle soup features tender cuts of grass-fed beef, aromatic spices, and a rich, clear broth that captures the essence of traditional Vietnamese cooking. Perfect for family gatherings or cozy dinners, this dish will warm your soul and tantalize your taste buds. Serve it hot and allow everyone to customize their bowl with fresh herbs, chilies, and scallions for a truly personalized dining experience.
8
Servings
N/A
Calories
20
Ingredients
Ingredients
Shallots
4 large (unpeeled)
Ginger
1 piece (4 inches) (unpeeled)
Fennel Seed
1 teaspoon (toasted)
Star Anise
5 (toasted)
Cinnamon Stick
1 stick (3 inches) (toasted)
Black Cardamom Pod
1 pod (crushed)
Beef Leg Bones
5 lbs (cut into 3 inch pieces)
Boneless Beef Chuck
1.5 lbs (trimmed and cut into 4x2x1.5 inch pieces)
Cold Water
6 quarts (for broth)
Dried Scallops
1/2 ounce (added to broth)
Kosher Salt
2 tablespoons + more to taste (for broth and ajusting flavors)
Fish Sauce
1/4 cup (added to broth)
Scallions
8 (green parts thinly sliced, white parts left whole)
Unseasoned Rice Vinegar
1.5 tablespoons (for chili mixture)
Serrano Chilies
2 (stemmed and thinly sliced)
Small Flat Rice Noodles
2 lbs (cooked to al dente)
Beef Sirloin
8 ounces (cut across grain into 1/2 inch thick slices)
Yellow Onion
1 medium (thinly sliced, soaked in cold water for 30 minutes)
Cilantro Leaves
1/3 cup (fresh, for garnish)
Fresh Ground Black Pepper
to taste (for seasoning)
Instructions
1
1. Adjust your oven rack to be 4 inches from the broiler and preheat the broiler. Place the unpeeled shallots and ginger on a lined baking sheet and broil them, turning frequently until they are blackened on all sides (about 15-20 minutes). Allow them to cool.
2
2. Once cooled, scrape the skins off the shallots and ginger. Cut the ginger in half lengthwise and flatten it slightly by pressing it with the side of a knife. Set both the shallots and ginger aside.
3
3. In a small skillet over medium heat, toast the fennel seeds, star anise, cinnamon stick, and crushed black cardamom until fragrant (approximately 3 minutes). This step will enhance the flavors of your broth. Transfer the toasted spices to a small bowl and set them aside.
4
4. In a large 12-quart pot, place the beef bones. Cover them with 1 inch of cold water and bring it to a boil over high heat. Once boiling, let it cook for 3 minutes. Drain and rinse the bones under cold water to remove any impurities. Return the cleaned bones to the pot along with the reserved ginger, shallots, beef chuck, and additional cold water.
5
5. Bring the mixture to a boil again, then lower the heat to medium-low. Stir in the reserved toasted spices, dried scallops, and 2 tablespoons of kosher salt. Skim the surface to remove any scum and impurities, and let the broth simmer until the beef is tender (about 1.5 hours).
6
6. Once the beef is tender, carefully transfer it to a bowl of ice water to cool for about 10 minutes. Drain and slice the cooked beef crosswise into thin strips. Place the sliced beef on a plate, cover it, and refrigerate until ready to serve.
7
7. Continue to simmer the broth for an additional 1.5 hours. After this time, remove the pot from heat and strain the broth through a cheesecloth-lined fine strainer into a clean 6-quart pot. Discard the solids and skim any excess fat from the surface before stirring in the fish sauce and the white parts of the scallions. Keep the broth warm over low heat.
8
8. In a medium bowl, combine the unseasoned rice vinegar and thinly sliced serrano chiles and set aside. This will be used as a condiment.
9
9. Soak the small flat rice noodles in boiling water until they are al dente (about 10 minutes). Drain and rinse them under cold water, then divide the noodles evenly among 8 serving bowls.
10
10. Top each bowl of noodles with the chilled cooked beef, followed by small pieces of raw sirloin. Add a layer of thinly sliced onions, then sprinkle with the green parts of the scallions, freshly chopped cilantro leaves, and a pinch of freshly ground black pepper.
11
11. Carefully ladle the hot broth over each bowl, ensuring the ingredients are warmed through. Place one whole white scallion in each bowl for garnish.
12
12. Serve the pho with the vinegar and chili mixture on the side, allowing guests to customize their bowl to their taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Northern Vietnamese Beef Pho?
Northern Vietnamese Beef Pho, also known as Pho Bac, is a traditional beef and rice noodle soup known for its clear, aromatic broth and tender beef.
How many servings does this Pho recipe yield?
This recipe makes enough for 8 servings.
How do I prepare the ginger and shallots for the broth?
Place unpeeled shallots and ginger on a baking sheet and broil them 4 inches from the heat until blackened on all sides.
How long does it take to broil the shallots and ginger?
It typically takes between 15 to 20 minutes to char them properly.
What should I do with the ginger after it has been broiled?
Scrape off the skins, cut the ginger in half lengthwise, and flatten it slightly with the side of a knife.
Which spices are used to flavor the Pho broth?
The broth uses fennel seeds, star anise, a cinnamon stick, and crushed black cardamom.
What is the best way to enhance the flavor of the whole spices?
Toast the spices in a small skillet over medium heat for about 3 minutes until they become fragrant.
How should the beef bones be prepared before simmering?
Boil the bones in water for 3 minutes, then drain and rinse them under cold water to remove any impurities.
What size pot is required for this recipe?
A large 12-quart pot is used for the main broth, and a 6-quart pot is used to hold the strained broth.
How long should the beef chuck simmer in the broth?
The beef chuck should simmer for approximately 1.5 hours until it is tender.
How do you handle the beef chuck after it finishes simmering?
Transfer it to a bowl of ice water for 10 minutes to cool, then slice it crosswise into thin strips.
How long does the broth simmer in total?
The broth simmers for a total of 3 hours: 1.5 hours with the meat and another 1.5 hours after the meat is removed.
How do you ensure the Pho broth is clear?
Clear broth is achieved by parboiling the bones, skimming impurities during simmering, and straining the final product through cheesecloth.
What are the final additions to the broth after straining?
After straining, add fish sauce and the white parts of the scallions to the warm broth.
Are there any unique seafood ingredients in this beef soup?
Yes, the recipe includes 1/2 ounce of dried scallops to add savory depth to the broth.
What type of noodles are best for Pho Bac?
Small flat rice noodles are the traditional choice for this soup.
How should the rice noodles be cooked?
Soak the noodles in boiling water for about 10 minutes until they are al dente, then drain and rinse them.
What kind of raw beef is added to the serving bowls?
Thinly sliced beef sirloin is added raw and then cooked by the hot broth.
How is the raw sirloin prepared for the soup?
The sirloin should be cut across the grain into slices that are 1/2 inch thick.
What is the purpose of the vinegar and chili mixture?
It is a condiment made of unseasoned rice vinegar and serrano chiles served on the side for guests to add to their soup.
How do you prepare the yellow onion garnish?
Thinly slice a medium yellow onion and soak the slices in cold water for 30 minutes.
How are scallions used in both the broth and the garnish?
The white parts are kept whole and added to the broth, while the green parts are thinly sliced for garnishing the bowls.
What herbs are used to finish the dish?
Freshly chopped cilantro leaves are used as a final garnish.
In what order should the bowl be assembled?
Layer the noodles first, followed by cooked beef, raw sirloin, onions, scallion greens, cilantro, and pepper, then pour the hot broth over.
Why is the broth poured over the raw beef?
The boiling hot broth effectively warms the pre-cooked ingredients and cooks the thin slices of raw sirloin.
What type of cardamom should I use for Pho?
This recipe specifically calls for black cardamom, which provides a smoky flavor profile.
How many pounds of beef bones are needed?
The recipe requires 5 pounds of beef leg bones cut into 3-inch pieces.
Is the beef chuck trimmed before cooking?
Yes, the 1.5 lbs of beef chuck should be trimmed and cut into 4x2x1.5 inch pieces.
Can I adjust the saltiness of the broth?
Yes, the recipe uses 2 tablespoons of kosher salt initially but suggests adding more to taste.
What is the final seasoning added to each bowl?
A pinch of freshly ground black pepper is added to each bowl before serving.