Phở Bò Tái Chín (Vietnamese Beef Noodle Soup)

Ingredients

• 1 kg (2.2 lbs) beef bones 1 kg (2.2 lbs) beef bones
• 500g (1.1 lbs) beef brisket 500g (1.1 lbs) beef brisket
• 500g (1.1 lbs) beef sirloin 500g (1.1 lbs) beef sirloin
• 2 onions, peeled and halved 2 onions, peeled and halved
• 5 cm (2-inch) piece of ginger, sliced 5 cm (2-inch) piece of ginger, sliced
• 4 star anise 4 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cloves 4 cloves
• 2 cardamom pods 2 cardamom pods
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 400g (14 oz) rice noodles 400g (14 oz) rice noodles
• Fresh herbs (Thai basil, cilantro, mint) Fresh herbs (Thai basil, cilantro, mint)
• Bean sprouts Bean sprouts
• Lime wedges Lime wedges
• Chili peppers Chili peppers

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the beef bones, brisket, onions, and ginger. Cover with water and bring to a boil. Skim off any impurities that rise to the surface.
2. 2.
   Add the star anise, cinnamon sticks, cloves, and cardamom pods to the pot. Reduce the heat to low and simmer for 2-3 hours, until the broth is flavorful.
3. 3.
   Remove the beef brisket from the pot and set aside. Continue simmering the broth for another 2 hours.
4. 4.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
5. 5.
   Thinly slice the beef brisket and beef sirloin.
6. 6.
   Strain the broth to remove the bones, onions, and spices. Return the broth to the pot and season with fish sauce and sugar.
7. 7.
   To serve, divide the cooked rice noodles among bowls. Top with the sliced beef brisket and sirloin. Ladle the hot broth over the noodles and beef.
8. 8.
   Serve the Phở Bò Tái Chín with fresh herbs, bean sprouts, lime wedges, and chili peppers on the side. Let each person customize their soup according to their taste.

Treat your ingredients with care...

• Beef brisket — For tender and juicy beef, simmer the brisket gently over low heat for a longer period of time until it is easily shredable.
• Rice noodles — Cook the rice noodles just until they are al dente to avoid them becoming mushy in the soup.
• Fresh herbs — Use a combination of Thai basil, cilantro, and mint for an authentic flavor profile.
• Bean sprouts — Blanch the bean sprouts in boiling water for a few seconds to soften them slightly before adding them to the soup.
• Chili peppers — Adjust the amount of chili peppers according to your spice preference.

Tips & Tricks

• To enhance the flavor of the broth, char the onions and ginger before adding them to the pot.
• For a shortcut, you can use store-bought beef broth instead of making your own.
• Customize your Phở Bò Tái Chín by adding hoisin sauce, Sriracha, or fish sauce to your bowl.
• Leftover broth can be frozen for future use.
• For a vegetarian version, replace the beef with tofu or mushrooms.

Serving advice

Serve the Phở Bò Tái Chín piping hot in individual bowls. Encourage your guests to add their desired amount of fresh herbs, bean sprouts, lime wedges, and chili peppers to their soup.

Presentation advice

Garnish the Phở Bò Tái Chín with a sprig of fresh herbs and a lime wedge on the side of each bowl. The vibrant colors of the herbs and the aromatic steam rising from the soup will make for an enticing presentation.