Place the bones in a pot of water and boil for a few minutes. Strain out all your water and give the bones a good wash under the sink. TIP: To thinly slice the beef, just partly freeze the beef then slice. Makes it so much easier to thin super finely! Pho is usually served with fresh herbs like Thai basil and mint, bean sprouts, and condiments. It’s encouraged that you add what you love to make the soup your own. Beef pho, also known as phở bò in Vietnamese, is the most popular variation of pho. It’s also what we are sharing today. What are the best bones for pho? We take our Pho very seriously. One of the greatest noodle soups in the whole world commands respect!

As shown in pictures below, which we made in our small motorhome kitchen, we demonstrate how to use this with excellent results. Thopzey is an essential part of this soup dish and if you can find it locally or online (Mien Market), I highly recommend it. I will also list one alternative above in the full recipe.**Storage instructions? I recommend refrigerating the broth, protein, noodles and garnishes in separate containers, so that the noodles do not soak up all of the broth. But the cooked soup (with the ingredients stored separately or mixed together) can be refrigerated in sealed containers for up to 3 days. Toppings: This is the fun part—you can mix and match toppings or set out a pho bar for your friends to make their own. Fresh herbs, bean sprouts, lime wedges, and hot sauces all work well.

To toast spices, throw them into a dry pan over medium heat, stay close, and shake the pan a couple of times. You’ll know when they’re ready when you start to smell them. It only takes two to three minutes. Simmer for 3 hours– bones, beef, water, onion, ginger and spices (cinnamon, cardamom, coriander, star anise); Serve. And serve warm, encouraging everyone to stir the garnishes into the soup so that they can flavor the broth, also adding in additional extra sauces if desired.

Beef pho assembly steps

Here is the basic overview for how to make homemade pho bowls! (As always, see the recipe below for the full detailed instructions.) In accordance with this insider information, feel free to add more fish sauce to the broth and decrease the amount of salt. As is our mantra here at The Woks of Life, it’s all up to your own taste preferences! This recipe makes a full-bodied broth with a rich, multilayered flavor and taste. The broth has a dark amber color but clear. The longer it simmers, the more intensely flavored it becomes. The broth will taste very good after a couple of hours, but if you let it simmer for 10-12 hours, you will be blown away by the rich taste. This will make the ultimate pho bo. It will be so delicious that you will be thinking of making more the next day. After depressurizing the pot, add in the fish sauce, salt and carrots. Turn the pressure cooker to saute mode on high. I used jumbo sized carrots which took 45 minutes to cook but most carrots will cook in about 20-25 minutes.

The spices are toasted to bring out the flavour before adding into the pot. And the ginger and onion are charred to add a subtle smokey flavour into the broth – a secret little step that adds that extra something-something to make this pho recipe authentic and traditional! Toasting spices wakes them up and brings out their distinctive flavors. Here’s a list of spices we use for aromatic and flavorful pho broth: If you’ve tried this or similar instant Viet noodle soup cubes, let me know your thoughts. I’m open minded. After all, I’ve not discarded them! Contrary to popular belief, pho didn’t make its way west as the result of the Vietnam Conflict. Rather, the French brought pho westward in the 1800s. And pho isn’t pronounced like “foe.” The correct pronunciation of this delicious soup is “foo” or “phoo.” The pronunciation comes from the French word for fire. So what do we do? We just inject a ton of Vietnamese flavours, then give it an extra wow factor by pan frying to get all those crispy golden bits! Don’t worry if you happen not to have leftover cooked beef in your fridge. It’s VERY simple to make this from scratch.Serve with a litlle dish of Hoisin Sauce on the side. As you eat the Pho, dip meat and/or noodles into the hoisin before eating it. Hoisin adds so much enjoyment to Pho. You'll love it! There’s just something about it—the fragrant beef broth, the slightly chewy rice noodles, and all the aromatic toppings (the squeeze of lime at the end is the BEST)—that seriously justifies a 90-minute roundtrip drive. The Quest For a Great Broth This paste is very popular with our customers. The flavor is rich, and the soft paste is easy to work with. To enhance the finished dish, well-done flank, brisket, tendon, or tripe are sometimes added as well. The more meat, the better, right?

Use ground (instead of whole) spices: I really recommend using whole spices for this recipe if you can. But in a pinch, feel free to substitute their ground equivalents. Those substitutions would roughly be: 2 1/2 teaspoons ground star anise, 1/4 teaspoon ground cloves, 1 1/2 teaspoons ground cinnamon, pinch of ground cardamom, 2 teaspoons ground coriander.

But if the thought of pink beef in your soup is off-putting, it’s an easy fix – just dunk the beef into the pot of hot broth first, it will cook in 10 seconds! Make ahead instructions? Nearly all of the components of this recipe can be prepped in advance if you would like (which would make this recipe even easier if serving it to a big group). For example, the noodles and broth can be prepared and then refrigerated (separately) in sealed containers until ready to reheat and serve. The ingredients listed on the box were: Salt, sugar, monosodium glutamate, anistar [SIC, they meant star anise]. It’s ironic that despite being labeled a spice cube that the only spice is the star anise. Additionally, the ingredients are presented only in English and French, no Vietnamese. Do they think that Viet people don’t care about what’s in their food? Kasoy Noodle soup, or Kaosoy, or Kasoi is THE Mien noodle soup you will find at every party, birthday, baby shower and large gathering. Kasoy noodle soup will warm your soul, and even help with a hangover. This is one of my ultimate favorite noodle soups, and I can’t even put into words how much I love it. Kasoy Noodle Soup is a budget friendly noodle, Perfect for large gatherings or families!