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Homemade Phở Tai (Vietnamese Noodle Soup)
Recipe By
Recipe By :
Laura Reigel
Servings :
6
Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
20
minutes
mins
EQUIPMENT
▢
large soup pot
INGREDIENTS
Stock
▢
2
lbs
braising beef
Short Ribs, Beef Knuckle, or Oxtail
▢
3.75
quarts
filtered water
15 cups
Aromatics
▢
5
large
onions
peeled, left whole
▢
1
bunch
fresh cilantro
stalks and leaves divided
▢
1
4 inch piece
fresh ginger
▢
bunch
scallions
Spices
▢
1-2
star anise
▢
1-2
black cardamom nut
▢
1
cinnamon sticks
▢
sea salt
▢
black pepper
▢
fish sauce
(affiliate link)
▢
mushroom seasoning
▢
lemon
▢
white Vinegar
▢
1
lb
lean beef
▢
12
ounces
rice sticks
Banh pho
Toppings
▢
bean sprouts
▢
fresh basil
▢
fresh limes
▢
jalapeño peppers
▢
chili pepper
INSTRUCTIONS
Add braising beef to a large stock pot and cover with water.
2 lbs braising beef,
3.75 quarts filtered water
Add 4 of the peeled onions and the cilantro stalks.
5 large onions,
1 bunch fresh cilantro
Bring to a boil. Maintain heat at a vigorous boil. This allows the scum to come to the surface.
Skim off the top of the broth to ensure that is stays clear.
Once there is no more scum coming to the topic reduce the heat and simmer for 3-4 hours.
Place the aromatics, the star anise, cardamom, cinnamon, and ginger in a cloth or cheese cloth bag so that they can be easily removed later.
1 4 inch piece fresh ginger,
bunch scallions,
1-2 star anise,
1-2 black cardamom nut,
1 cinnamon sticks
Let the aromatics steep in the simmering broth unit the flavors are infused into the broth. Don't let the flavors get too strong.
Cook the rice sticks according to directions. Set aside.
12 ounces rice sticks
Freeze beef for about an hour. Slice thinly.
Thinly slice beef can be cooked in hot broth before serving or immedietely before.
Slice remaining onion into thin slices. Add to bowl immediately before adding hot broth.