Epic Vietnamese Beef Pho to try at home
This dish has been requested on my channels a lot lately so I thought it was time to spend my Saturday making a beef pho for myself, babe and you of course. It’s definitely not a quick dish but very much worth the time and effort. So set yourself a decent day to make this and follow along using the ingredients and steps below.
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Recipe
Ingredients
- 3KG beef bones
- 450g chuck roast
- 2 tbsp grapeseed oil (or peanut/canola oil)
- 6L cold water
- 2 brown onions
- 1 large piece of ginger
- 5 cloves
- 5 star anise
- 3 black cardamom pods
- 20g coriander seeds
- 1 cinnamon stick
- 5g sea salt
- 100ml fish sauce
- 30g rock sugar
- Rice noodles
- 300g ribeye or sirloin steak
- Bird's eye chillies
- White onion
- Thai basil
- Coriander
- 2 limes for the broth and 2 limes for serving
- 1 packet of bean sprouts
-
Method
1. Place all the bones into a pre-heated oven at 200c for 40-50 minutes or until they have a dark colour.
2. In the meantime, char the onions and ginger over an open flame (if you don’t have gas this can be done under the grill setting of the oven).
3. Toast the spices in a dry fry pan and set aside with the charred veg.
4. Take your chuck roast and season with salt all over. In the same pan as you toasted the spices, heat over high heat and with a small amount of oil. Seal the roast on all sides until it has good colour, set this aside also.
5. Once your bones are ready, remove from the oven and place them into a large pot, followed by the cold water. Let this sit for 5 minutes and skim the top of any impurities.
6. Place the pot over the heat and bring to a simmer, once simmering add the onions, ginger, spices, fish sauce, salt, rock sugar and roast chuck.
7. Simmer this on low heat for 2.5 hours then remove your roast and set aside to rest. Keep cooking the soup for another 2-4 hours depending on how much time you have.
8. While the soup is cooking, it's a great time to get all the garnishes ready:
1. Pick the coriander and Thai basil
2. Slice some lime wedges
3. Slice the chillies
4. Soak the rice noodles in cold water
5. Slice the cooked chuck roast thin
6. Slice the ribeye very thin (pro tip, freeze it for an hour before you slice to help you slice it nice and thin)
9. Just before you are about to serve, check the seasoning of the broth to see if it needs salt. Add some fish sauce and pour in the juice of 2 limes.
10. In a pot of boiling water, blanch the noodles for 1 minute and place them into your serving bowl.
11. On top of that, place 3 – 4 pieces of each meat (the cooked chuck and the raw rib) and a small handful of bean shoots.
12. Pour over the hot pho broth.
13. Garnish with the herbs, a lime wedge and fresh chillies
Enjoy!
How to Make Quick Beef Pho with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Traditional pho can take DAYS to make from scratch, but Jet's version is ready in only hours (and totallllly doesn’t skimp on any flavor!).
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
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Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls
Ingredients
Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2 [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table
Directions
Special equipment: cheesecloth and butcher's twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
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How to Make Quick Beef Pho with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Make Pho with Jimmy Ly from Madame Vo
Whether it's hot or cold outside, a steamy bowl of pho is always a good idea. Jimmy Ly, from Madame Vo in the East Village, is the Vietnamese noodle master with a pho broth that is simmered for 24 hours in his restaurant. In this video, he will show you how to make his family's pho in your own home.
From cleaning the bones for stock, to knowing what kind of meat and herbs to use for classic pho, plus a trick on how to get your rice noodles not to stick, he's got all the info you need to know to make homemade pho. You'll also see Jimmy's signature move in making his Vietnamese noodle soup—a huge chunk of braised short rib for garnish.
Check out the recipe here:
Correction to Credits:
Video Edited by Harrison Carbone.
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