Does anyone have a really good PHO recipe?

Question

This is the traditional Vietnamese noodle soup. I guess if you have a really good recipe you know that already. I don't want the ones online. I want one that your mom or you make that is traditional from your home.

Answer 1

follow the url, you will see the pictures too

it requires a lot of ingredients tho!


Broth:
2 medium yellow onions (about 1 pound total)
4-inch piece ginger (about 4 ounces)
5 to 6 pounds beef soup bones (marrow and knuckle bones)
5 star anise (40 star points total)
6 whole cloves
3-inch cinnamon stick
1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming)
1 1/2 tablespoons salt
2 tablespoons fish sauce
1 ounce (1-inch chunk) rock sugar (duong phen; see Note) or 1 tablespoon white sugar


For the bowls:
2 14- or 16-ounce packages of size small ( 1/8-inch wide) dried or fresh banh pho noodles ("rice sticks'' or Thai chantaboon)
1/2 pound raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain (1/16 inch thick; freeze for 15 minutes to make it easier to slice)
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
3-4 scallions, green part only, cut into thin rings
1/3 cup chopped cilantro (ngo)
Ground black pepper



Optional garnishes arranged on a plate and placed at the table:
Sprigs of spearmint (hung lui) and Asian/Thai basil (hung que)
Leaves of thorny cilantro (ngo gai)
Bean sprouts (about 1/2 pound)
Red hot chiles (such as Thai bird or dragon), thinly sliced
Lime wedges


Prepare the broth:

Char onion and ginger. Use an open flame on grill or gas stove. Place onions and ginger on cooking grate and let skin burn. (If using stove, turn on exhaust fan and open a window.) After about 15 minutes, they will soften and become sweetly fragrant. Use tongs to occasionally rotate them and to grab and discard any flyaway onion skin. You do not have to blacken entire surface, just enough to slightly cook onion and ginger.


Let cool. Under warm water, remove charred onion skin; trim and discard blackened parts of root or stem ends. If ginger skin is puckered and blistered, smash ginger with flat side of knife to loosen flesh from skin. Otherwise, use sharp paring knife to remove skin, running ginger under warm water to wash off blackened bits. Set aside.


Parboil bones. Place bones in stockpot (minimum 12-quart capacity) and cover with cold water. Over high heat, bring to boil. Boil vigorously 2 to 3 minutes to allow impurities to be released. Dump bones and water into sink and rinse bones with warm water. Quickly scrub stockpot to remove any residue. Return bones to pot.


Simmer broth. Add 6 quarts water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook 1 1/2 hours. Boneless meat should be slightly chewy but not tough. When it is cooked to your liking, remove it and place in bowl of cold water for 10 minutes; this prevents the meat from drying up and turning dark as it cools. Drain the meat; cool, then refrigerate. Allow broth to continue cooking; in total, the broth should simmer 3 hours.


Strain broth through fine strainer. If desired, remove any bits of gelatinous tendon from bones to add to your pho bowl. Store tendon with cooked beef. Discard solids.


Use ladle to skim as much fat from top of broth as you like. (Cool it and refrigerate it overnight to make this task easier.) By the teaspoonful, adjust flavor with additional salt, fish sauce and sugar. The broth should taste slightly too strong because the noodles and other ingredients are not salted. (If you've gone too far, add water to dilute.) Makes about 4 quarts.


Assemble bowls: The key is to be organized and have everything ready to go. Thinly slice cooked meat. For best results, make sure it's cold.


Heat broth and ready noodles. To ensure good timing, reheat broth over medium flame as you're assembling bowls. If you're using dried noodles, cover with hot tap water and soak 15-20 minutes, until softened and opaque white. Drain in colander. For fresh rice noodles, just untangle and briefly rinse in a colander with cold water.


Blanch noodles. Fill 3- or 4-quart saucepan with water and bring to boil. For each bowl, use long-handle strainer to blanch a portion of noodles. As soon as noodles have collapsed and lost their stiffness (10-20 seconds), pull strainer from water, letting water drain back into saucepan. Empty noodles into bowls. Noodles should occupy 1/4 to 1/3 of bowl; the latter is for noodle lovers, while the former is for those who prize broth.
If desired, after blanching noodles, blanch bean sprouts for 30 seconds in same saucepan. They should slightly wilt but retain some crunch. Drain and add to the garnish plate.


Add other ingredients. Place slices of cooked meat, beef balls, raw meat and tendon (if using) atop noodles. (If your cooked meat is not at room temperature, blanch slices for few seconds in hot water from above.) Garnish with onion, scallion and chopped cilantro. Finish with black pepper.

Ladle in broth and serve. Bring broth to rolling boil. Check seasoning. Ladle broth into each bowl, distributing hot liquid evenly so as to cook raw beef and warm other ingredients. Serve with garnish plate.




Here is the 2nd recipe, for this one, I used the pho bouillon block (can be purchased in Asian stores)


1 medium onion, thinly sliced
hoisin sauce
green onion, thinly sliced
Sriracha hot sauce
beef balls (see recipe below)
1 block/spice cube ready to use pho mix (VIEN GIA VI PHO)
5 cm ginger (slightly char/burn)
1 pocket/filter bag ready to use pho mix (GIA VI PHO PASTEUR)
1 large onion (slightly char/burn)
10 liter water
6 beef bones
fish sauce
1 lime
salt and sugar and MSG
bean sprouts
rice noodle, cook as package directed, drain


Beef Balls:
700 grams lean ground beef balls
Hungarian Vegeta seasonings
garlic powder
rice powder
1 egg
one handfull oatmeal
ground corriander
scallion powder
ground black pepper
sesame oil
fish sauce

- Mix all ingredients, make balls.
- Bring water to a boil, put balls into the boiling water. When balls came to surface means they are cooked.

Soup:
- Add washed beef bones, onion+ginger, 1 pocket of pho mix to a boil into 10 liters of water.
- When cooking foams will form, remove foams.
- When soup begins to boil, add salt, sugar, MSG and 1 spice cube of pho. Stir well, remove foams.
- Add fish sauce as much as needed


To serve:
- Put cooked rice noodle in a bowl, add in green onion, onion, sliced beef balls (no need to slice if you dont want to), bean sprouts, and pour the hot soup - Serve with hot sauce and hoisin sauce - Add lime juice Additional garnishes: cilantro or chili

Answer 2

Sorry. I know no pho.


I am not a noodle person.