Pho (Viet Beef Soup) Recipe

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Pho (Viet Beef Soup) Ingredients

4 lb Beef shin with bones or 2
-medium oxtails, cut up.
1 medium Onion, unpeeled
5 Slices fresh ginger
1 Piece star anise
1 tsp Salt
2 1/2 tbsp Chinese fish sauce
1 Bundle medium Chinese
-vermicelli
Boiling water
1/2 lb Leftover cooked sirloin
-(or beef tenderloin or
-eye chuck), thinly sliced
3 Scallions, chopped
Fresh cilantro sprigs
Pepper
Fresh chiles, sliced

A Recipe for
Pho (Viet Beef Soup)

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Charles Pierre Monselet

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This Recipe for Pho (Viet Beef Soup) is one of thousands in the Recipes-to-go Beef Cookbook.

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Pho (Viet Beef Soup) Recipe
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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

This is a recipe for Pho (Viet Beef Soup) from the recipe cookbook of Recipes-to-go (Beef)

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Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Ginette Olivesi-Lorenzias

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Pho (Viet Beef Soup)

The west wasn't won on salad.
ND Beef Council, billboard advertisement, 1990

Pho (Viet Beef Soup) Directions

Boil beef (with bones) or oxtails in 3 qts cold water. Skim off foam
and fat. Cover and simmer for 4 hours. Broil onion until flesh is
soft, turning often. Peel. Add onion, ginger, anise, salt, and fish
sauce to beef broth just before it has finished simmering. Also just
before beef broth finishes simmering, drop vermicelli into a pot of
boiling water. Cook 8 minutes, remove from water, rinse in cold
water, and drain. Divide vermicelli into three equal portions and
place in 3 individual serving bowls. Divide beef into 3 equal
portions and place on top of vermicelli in the bowls. Garnish each
bowl with scallions and 2 or 3 fresh cilantro sprigs. Strain broth,
reserving beef and flavorings. Pour one cup broth over contents of
each bowl. Sprinkle with pepper and chiles. Serve immediately.
Reserved beef, flavorings, and extra broth can be eaten separately.

Serves: 3

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Pho (Viet Beef Soup) Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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