Pho Viet Special Recipe
Phở Việt đặc biệt | Beef shank, brisket, meatball, tendon, tripe.
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Ingredients
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Broth Ingredients
Noodle and Toppings Ingredients
Method
Broth Preparation
- 1
Prepare the Ingredients
Begin by rinsing the beef shank, brisket, tendon, and tripe under cold water. Peel the onion and ginger.
- 2
Char the Onion and Ginger
Place the onion and ginger on a baking sheet and broil in the oven for about 10 minutes, until charred. Remove and set aside.
- 3
Cook the Meat
In a large pot, add the beef shank, brisket, tendon, and tripe. Pour in 4 liters of water and bring to a boil. Reduce heat and simmer for 10 minutes.
- 4
Add Aromatics
Skim any impurities from the broth. Add the charred onion, ginger, star anise, cinnamon stick, cloves, fish sauce, salt, and sugar. Simmer for 3 hours.
- 5
Strain the Broth
Once the broth is done simmering, strain it through a fine mesh sieve to remove solid ingredients. Return the clear broth to the pot and keep warm.
Noodle and Toppings Preparation
- 6
Prepare the Noodles
Soak the rice noodles in warm water for 30 minutes or until softened. Drain and set aside.
- 7
Cook the Beef Meatballs
In a separate pot, bring water to a boil and cook the beef meatballs for about 5-7 minutes until fully cooked. Drain and set aside.
- 8
Slice the Green Onions
Thinly slice the green onions and set aside for garnishing.
- 9
Serve the Pho
In bowls, place a portion of rice noodles, followed by slices of beef brisket, beef shank, tendon, tripe, and meatballs. Ladle hot broth over the top and garnish with fresh basil, bean sprouts, lime wedges, jalapeños, and green onions.