Pho Tai Gau Recipe
A big bowl of steaming-hot spiced beef broth, rice noodles, onions, rare steak and fatty brisket.
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Ingredients
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Broth
Noodles and Toppings
Method
Broth Preparation
- 1
Prepare the Broth
Start by roasting the beef bones in a preheated oven at 220°C (430°F) for about 30 minutes until browned. This will enhance the flavor of your broth.
- 2
Simmer the Broth
In a large pot, combine the roasted bones and water. Bring to a boil, then reduce to a simmer. Skim any foam that rises to the top.
- 3
Add Aromatics
Add the halved onions and ginger (sliced in half and unpeeled) to the pot along with star anise, cinnamon stick, cloves, fish sauce, sugar, and salt. Continue to simmer for 6-8 hours, adding more water as necessary to keep the bones submerged.
- 4
Strain the Broth
Once the broth is rich and flavorful, strain it through a fine-mesh sieve into another pot. Discard the solids.
Noodle and Topping Preparation
- 5
Cook the Rice Noodles
Cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
- 6
- 7
Prepare the Garnishes
Wash and prepare the fresh herbs, bean sprouts, and slice the onions and chili peppers. Cut the limes into wedges.
Assembly
- 8
Assemble the Pho
In a large bowl, place a portion of cooked rice noodles, then top with slices of rare steak and brisket. Pour the hot broth over the noodles and beef to cook the steak slightly.
- 9
Garnish and Serve
Garnish with fresh herbs, bean sprouts, sliced onions, chili peppers, and lime wedges. Serve immediately and enjoy your Pho Tai Gau!