phở bò - recipe (english version)

Here you can read the german version
phở bò - Vietnamese national food and my personal favourite. Hot and spicy, that’s how vietnamese people like their bowl of everyday phở for breakfast.

A bowl of hot phờ bò

foto by cyclonebill ccBY4.0

Here‘s the recipe for phở bò by Jana Tran

Ingridients:

1kg cattle bones (preferable marow bones)
1kg oxtail, cut in 3cm pieces
500g beef (brisket)
2 inch-wide pieces of ginger
5 shallots
1 piece of black kardamom*
1 piece ofstar anise*
2cm of cinnamon bark*
alternative: phờ spice*
fishsauce*
salt
sugar
200g soy-bean sprouts
250g ricenoodles banh phở size S or M*
1 bunch spring onions
1 limette
1-2 hot chilis*
black pepper, grounded

200g beef sirloin, lightly frozen for easier cut

essential spices are cinnamon bark and star anise

foto by bokchoi-snowpea ccBY4.0

Preparation

step 1

Bones and beef rinsed under running.Then put in a 10l pot, cover with water and bring it with highest temperature to boil and take off the uprising foam.

step 2

As soon there is no more foam-building, take off the fire, pour away the water and wash again bones, beef and the pot thourogly.
Again put the bones,oxtailpieces and the beef brisket with 6 l cold water on the fire.
Turn down temperature after boil, remove again foam (shut not be much now) and let it simmer on low heat. Do not put a lid on top.

step 3

Clean ginger and shallots, put them on a grillroast and grill them over charcoal or gasflame until they are black. Afterwards clean unter running water with hard brush thoroughly.
Then add to the broth.
You can also roast them dry without oil in a cast iron pan as an alternative.

step 4

After 2 hours simmering you should test your brisket, it should be no more elastic, but not overcooked. Take it out, put in a bowl with iceed water so it does not change color. As soon a cooled down, wrap it into clingfilm and keep it in fridge.

step 5

Soak the ricenoodles banh phở in warm water.

step 6

Open the cardamon with a knife without cutting it thoroughly through and roast it together with cinnamon and star anise in a pan on light heat until they spices beginn to smell. Than put it to the broth.
If you take ourphở spice* you should use one tablespoon.
Season the broth with 5 ts fishsauce, 1 ts salt and 1 ts sugar and let it simmer on low flame.

step 7

After overall cookingtime of 4 hours remove the bones and the spices from the broth and give it through a sieve to get a clear broth. Season agin with fishsauce, salt and sugar to your taste. It should taste intensive because the noodles will make it lighter anyway.

step 8

Warm up 6 deep bowls
Cut the spring onions. The green into fine rolls and the white into fine stripes
Cut the limette in 8 pieces, cut the chili in fine pieces and serve together with the grounted pepper and the fischsauce.

step 9

Cut the raw beef sirloin against the grain in thin slices and put ona plate.
Do the same with the cooked beef brisket.

step 10

Take the ricenoodles out of the water and let it drain
Bring a pot of water to boiling and blanch it in portions for 10-15sec and arrange them in the warmed bowls.
Put some slices of brisket on the noodles, then some soy-bean sprouts and some raw sirloin on top.
Bring the broth again to boil and give it over all. Phở must be served very hot.
Decorate with spring onions and serve immediatly.
At the table you can season it to your personal taste with fishsauce, limejuice, pepper and chilis.

Bon appetite - tốt cảm giác ngon miệng

streetrestaurant in Hanoi

foto by Brandon ccBY4.0