Pho (Noodle Soup with Beef)


Pho (Noodle Soup with Beef)
Your rating: None Average: 4.5 (2 votes)
Author: Chef Corlou
Date: 11-9-10
Servings: 3-4
Prep Time: 50 minutes
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To achieve savory phở broth, the beef and spices must be stewed for 2 1/2 hours.

The recipe is from Hanoi-based Chef Didier Corlou, owner and chef behind La Verticale and the recently-opened Madame Hiên. Chef Corlou, born in Brittany and who first arrived in Vietnam in 1991, is a master of mixing combining French and Vietnamese ingredients and techniques.

Recipe Ingredients:

  • 600g Pho noodle (rice noodles)
  • 300g beef bones
  • 250g beef rump
  • 100g beef fillet
  • 15g shallot
  • 20g old ginger
  • 1 unit star anise
  • 2 cm cinnamon stick
  • 1 pod black cardamom
  • 6 pints cold water
  • 2 limes
  • green onion
  • fresh herbs - coriander, peppermint
  • fish sauce (nuoc mam)
  • fresh chili
  • salt & pepper

Recipe Steps:

  • Wash the bones and the meat thoroughly. Pat the piece of fillet with absorbent paper.
  • Roast the ginger & shallots. Dry the star anise and black cardamom and slightly crush them.
  • Put everything in a piece of clean cloth together with cinnamon and tie well.
  • Start making the stock with 6 pints (3 liters) of cold water, put the beef bones and cook on brisk heat. When it comes to a boil, skim. Reduce heat to low. Add the spice bundle and the spice of rump stick. Season with fish sauce (nuoc mam) and salt. Simmer over the slow heat for about 2 and 1/2 hours. Take the spice out when the stock has become fragrant enough.
  • Take out the bone of meat. Hang the meat to drain and dry it well. Keep the stock boiling
  • Adjust seasoning. Slice the herb, the green onion and the beef.
  • Poach the "pho" noodle in boiling water for 2 seconds, divide into individual soup bowls. Arrange the meat in each bowl, herb and onion on top. Pour the stock.
  • Serve hot with little lemon juice, sliced chili or chili sauce.

Serving Size: 3-4
Preparation Time: 50 minutes

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Your rating: None Average: 4.5 (2 votes)
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