We have had a string of cool, rainy days this past week, and that really put me in the mood for some soul-warming noodle soup. Enter pho. The classic Vietnamese dish can be made with so many different protein combos, but the key element is definitely the beef stock used. This stock is so different from your standard stock – it’s really something special. Pho Bo is the basic version of pho – with rare eye round beef.
Week: 24 of 52
Cookbook: Noodles Every Day by Corinne Trang
Pho, as I said, starts with the stock. To make this Vietnamese beef stock, I simmered beef bones for hours with onions, ginger, cloves, cinnamon sticks, star anise, black peppercorns, scallions, fish sauce, and sugar.
Following that, I froze a piece of eye round steak for about 45 minutes to make it easier to slice thinly. I cooked some rice noodles and added these to bowls and topped with the sliced beef.
Over this, I poured boiling beef stock with thinly sliced onions. The stock effectively cooks the beef when poured over the noodles.
Top this steaming bowl of noodles and beef with bean sprouts, cilantro and fresh-squeezed lime and you have a great, comforting meal. Serve with sriracha if you want to add a little heat.
- Beef bones
- Cinnamon sticks
- Star anise
- Black peppercorns
- Fish sauce
- Rice noodles
- Beef (eye round)
- Bean sprouts