- Home
- Beef
- How To make Hanoi Beef & Rice Noodel Soup (Pho Bac)
How To make Hanoi Beef & Rice Noodel Soup (Pho Bac)
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate, or 1 lb
-flank steak 2 lg Onions, unpeeled, halved
-and studded with 8 whole -cloves 3 Shallots, unpeeled
2 oz Fresh ginger root, unpeeled
-in one piece 8 Star anise
1 Cinnamon stick
4 md Parsnips, cut into 2-inch
-chunks 2 ts Salt
1 lb Beef sirloin
2 Scallions, thinly sliced
1 tb Shredded coriander
2 md Onions, sliced paper-thin
1/4 c Hot chili sauce (tuong ot
-or sriracha sauce) 1 lb 1/4-inch-wide dried rice
-sticks (banh pho) 1/2 c Nuoc mam (Vietnamese fish
-sauce) Freshly ground black pepper
ACCOMPANIMENTS:
2 c Fresh bean sprouts
2 Fresh red chile peppers,
-sliced 2 Limes, cut into wedges
1 bn Of fresh mint, separated
-into leaves 1 bn Fresh Asian basil *
* or regular fresh basil, -separated into leaves In order to cut the beef into paper-thin slices, freeze the pieces of meat for 30 minutes before slicing. The night before, clean the bones under cold running water and soak overnight in a pot with water to cover at room temperature. (This will help loosen the impurities inside the bones. When heat is applied, these impurities are released and come to the top much faster and can be removed, therefore, producing a clear broth.) Place the beef bones, oxtails and short rib plate in a large stockpot. Add water to cover and bring to a boil. Cook for 10 minutes. Drain. Rinse the pot and the bones. Return the bones to the pot and add 6 quarts of water. Bring to a boil. Skim the surface to remove the foam and fat. Stir the bones in the bottom of the pot from time to time to free the impurities. Continue skimming until the foam ceases to rise. Add 3 quarts more water and bring to a boil. Skim off all the residue that forms on the top. Turn the heat to low and simmer. Meanwhile, char the clove-studded onions, shallots and ginger directly over a gas burner or under the broiler until they release their fragrant odors. Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. Add the spice bag, parsnips and salt to the simmering broth. Simmer for 1 hour.
Remove the short rib plates. Pull the meat away from the bones. Reserve the meat and return the bones to the pot. Simmer the broth, uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils away, add enough fresh water to cover the bones. Meanwhile, slice the beef sirloin against the grain into paper-thin slices, roughly 2 by 2-inches in size. Slice the reserved short rib meat paper-thin. Set aside. In a small bowl, combine the scallions, coriander and half of the slice onions. Place the remaining sliced onions in a small bowl and stir in the hot chili sauce. Blend well. Soak the rice sticks in warm water for 30 minutes. Drain and set aside. When the broth is ready, remove and discard all of the bones. Strain the broth through a strainer or colander lined with a double layer of dampened cheesecloth into a clean pot. Add the fish sauce and bring the broth to a boil. Reduce the heat and keep the broth at a bare simmer. In another pot, bring 4 quarts of water to a boil. Drain the noodles, then drop them in the boiling water. Drain immediately. Divide the noodles among 4 large soup bowls. Top the noodles with the sliced meats. bring the broth to a rolling boil. Ladle the broth directly over the meat in each bowl (the boiling broth will cook the raw beef instantly). Garnish with the scallion mixture and freshly ground black pepper. Serve the onions in hot chili sauce and the accompaniments on the side. Each diner will add these ingredients as desired. Yield: 4 servings.
How To make Hanoi Beef & Rice Noodel Soup (Pho Bac)'s Videos
Pho is life...
A simple way of making a legit but humble pot of Pho at home...#pho #vietnam #broth
________________________________________________________________________
For the full written recipe visit:
Follow me on Ig @
________________________________________________________________________
What you will need:
Cook Time: 6-8 hours / Prep Time 45-60 minutes
To serve 5-6
Ingredients:
Broth:
1kg beef marrowbone
800g boiling beef on the bone
120g ginger
5 shallots
1 white onion
2 cinnamon sticks
5 star anise
3 tbsp rock sugar
1 tbsp fennel seed
1 tbsp coriander seed
1 tsp black peppercorns
5 cardamon pods
1/4 shaved nutmeg
4 cloves
salt to season
fish sauce to season
instant chicken bouillon to season (optional)
Rice Noodles and Toppings:
400g pho rice noodles
1 bunch coriander
1 bunch Thai basil or basil
6 spring onions
200g beansprouts
1/2 white onion
2 red chillies
3 limes
________________________________________________________________________
Music used in video:
––––––––––––––––––––––––––––––
Ohayo by Smith The Mister
Smith The Mister
Free Download / Stream:
Music promoted by Audio Library
––––––––––––––––––––––––––––––
––––––––––––––––––––––––––––––
Agdal - Soyb
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
––––––––––––––––––––––––––––––
––––––––––––––––––––––––––––––
Coral by LiQWYD
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
––––––––––––––––––––––––––––––
The BEST Vietnamese PHO Recipe
PHO BROTH
20 L Water
2 Pieces Tendon
1 beef Brisket
3 Lbs Beef Rib Bones
4 Lbs Beef Bones
1/2 Cup Coriander
1 Cinnamon Stick
3 Star Anise
1 Black Cardamon
3 Char Onions
1 Char Ginger
1 Cup Dried Shrimp
1 Cup Fish Sauce
1 Rock Sugar
3 Tbsp Salt
Cooking for about 12 Hours.
*After 2-3. Hours Take out Brisket.
*Topping in the Bowl:
Pho Noodles
Tendon
Onion
Raw beef
Meatball
Beef Brisket
APPAREL HERE:
My ASMR CHANNEL LINK HERE:
MY YOUTUBE CHANNEL: QUANG TRAN
Follow me on INSTAGRAM
Support me on FACEBOOK
Follow me on SNAPCHAT: qtquang
INQUIRES: qtran789@hotmail.com
My PO Box:
Quang Tran
PO Box 70016 LONDONDERRY
EDMONTON AB
T5C3R6
#Pho
#Vietnamesepho
#Vietnamesefood
#Cooking
#Beefpho
#Hungry
#Eating
$2 PHO vs $100 PHO - Northern VS Southern Pho! (Có phụ đề Tiếng Việt)
$100 Banh Mi →
Join the notification squad! Click the BELL icon to get updated as soon as a video is uploaded. New video every Wednesday!
About This Episode:
Learn more about ONETRIP Tours →
Check out Anan:
1. Phở Gia Truyền
Địa chỉ: 49 Bát Đàn, Cửa Đông Ward, Hà Nội
Operation Time: 06:00–10:00, 18:00–20:30
Price: From 45.000VNĐ
2. Phở Ngọc
Alley 30 Hồ Hảo Hớn, Cầu Kho Ward, District 1, Hồ Chí Minh
Operation time:· 05:30–10:00
Price: 50.000VNĐ
3. Anan Restaurant
89 Tôn Thất Đạm, Bến Nghé Ward, District 1, Hồ Chí Minh
Operation time: 7:00–00:00
Price: 100$
Come say hi on:
INSTAGRAM →
FACEBOOK →
- - - - - - - - - - - - - - - - - - - -
Support My Channel:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in creative freedom. Your generous donation will allow me the time and resources to create more videos for you. →
Disclaimer:
If you see any factual food errors in my video, please feel free to politely let me know in the comments.
I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.
Pho Que Podcast: Beef Short Rib Noodle Soup
How beef noodle soup leads to happiness
Differences Between Pho Hanoi and Pho Sai Gon
Pho is one of the most popular dishes in Vietnam. A hot bowl of pho, soft noodles, sweet broth, a little lemon, and a few slices of chili is extremely delicious. But pho in each region has different characteristics in form and a little taste. In today's video, I will show you the differences between Hanoi and Saigon pho.
There are a lot of myths and legends about Pho’s origin. One theory is that Pho was from Vân Cù village in Nam Dinh province, where people carried and sold Pho on bamboo poles to make a living during the 20th century. Another theory is that Pho was popularly rose in Hanoi due to a surplus of beef bones during French rules in the late 1800s, and pot au feu, an excuse for my pronunciation, pot au feu is a famous French dish, very similar to Pho sot vang today, so the French culture might have some influence on Pho. Many people believe that the name Pho was from the Chinese word Phan, in Nguu Nhuc Phan which is a Chinese cow meat noodle soup. In the 1900s, Chinese food vendors call the name of the dish from distance to attract customers ``Nguu Nhuc Phan” and it was shortened to nhuc phan then phan.
During the Vietnam War, there were a lot of northern Vietnamese migrated to the south of Vietnam, and of course they brought Pho recipes with them. After the Vietnam war in 1975, many people fled the country and they built their community and reserved the culture by cooking Pho. And that’s why you see there are a lot of Southern Pho in the U.S, Canada, and other countries. Nowadays, Pho is known worldwide and it’s a beauty of many cultures and historical stories.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
???? Ultimate Vietnam Travel E-book
????Wanna customize your Vietnam trip?
????Book a tour
✈️Health insurance
????Want to support my channel?
Buy me a coffee:
???? Connect with me to learn more about Vietnam:
- Website:
- Instagram:
- Facebook:
- Tiktok:
- Subscribe to my Youtube here:
☀️About me:
Hey, I’m Van Vu from Vietnam! I’m gonna show you a BUN CHA good food besides PHO (Hope you like the puns :)) I love sharing Vietnamese unique food, hidden gems, and especially our culture. I strongly believe that the world will be a better place if we know each other’s culture. Learn more about me here:
For business inquiries - vanvu@whatthephovn.com
Pho tai , rare beef noodle soup