A slow cooked soup that is a meal in its own right. The beef is slow cooked so totally tender with a hit of chillies that will make this a meal to remember.
Vietnamese Beef Soup - Pho
- 5 lb beef bones cut into 2 inch (5 cm) pieces, 2.5-3 Kg
- 1 lb stew beef cut into 1/2 inch (1 cm) pieces, 500 g
- 4 large onions very thinly sliced
- 1 piece ginger
- 1 whole cinnamon stick
- 1 whole star anise
- 1 tsp whole black peppercorns 5 ml
- 1 lb bean sprouts 500 g
- 1/2 lb dried rice noodles 250 g
- 6 large scallions thinly sliced,
- 1 lb rump steak sliced thin
- 2 large lemons wedged
- 2 large hot red chiles sliced into rings
- Salt to taste
- Pepper to taste
- Place the bones and stew meat in a large soup pot and add 10 cups (2.5 L) water.
- Add half the sliced onions, the ginger, cinnamon, star anise, peppercorns, and salt.
- Bring to a boil and turn the heat to a very low simmer.
- Skim the foam from the surface and cook covered for 6 hours.
- Soak the noodles in enough water to cover for 2 hours.
- Drain and cook in enough boiling water to cover until just tender.
- Do not overcook.
- Drain well and set aside.
- Blanche the bean sprouts by pouring boiling water over them in a colander.
- Rinse under cold water and set aside.
- To serve, divide the noodles among individual serving bowls.
- Top the noodles with bean sprouts, sliced scallions, sliced onions, and the paper thin slices of beef.
- Ladle the broth over the beef and noodles.
- The heat from the broth is enough to cook the beef, which should be slightly pink.
- Serve with lemon wedges, sliced chilies and nuoc cham..