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- Phở bò tái - Beef Pho with Thinly Sliced Raw Beef
Phở bò tái - Beef Pho with Thinly Sliced Raw Beef
Ingredients
Step by step process
Preparation
- 1
Rinse the bones under cold water and split larger pieces if needed, so they release more flavor and collagen.
TIP:Blanch the bones briefly in boiling water to remove impurities and keep the stock clear. After blanching, remove the bones and rinse them with cold water.
- 2
Halve the onion and unpeeled ginger lengthwise and char them on a dry pan or over an open flame until blackened. then rinse to remove the charred surface.
- 3
Quickly dry-toast the star anise, cinnamon, cloves, cardamom and peppercorns in a pan until fragrant (1-2 minutes).
TIP:Toast the spices in a dry pan until they release their aroma and oils. Let them cool, and use them in other recipes where you want a more intense flavor.
Cooking
- 4
Place the beef bones and brisket in a large pot, add 3 liters of cold water, and bring slowly to a gentle boil. skim off any scum so the broth stays clear.
- 5
Add the charred onion, ginger and toasted spices, reduce the heat to a very gentle simmer and cook for 3-4 hours until the broth is deeply flavored.
- 6
Strain the broth through a fine sieve, season with fish sauce, salt and a pinch of sugar. keep it just below boiling so that when poured into the bowl it will finish cooking the meat.
- 7
Cook the rice noodles in a separate pot with plenty of boiling water according to the package instructions (usually 3-5 minutes), drain and briefly rinse under cold water to prevent sticking.
- 8
Chill the beef tenderloin in the freezer for 20 minutes, then slice across the grain into the thinnest possible slices.
Serving
- 9
Divide the noodles between bowls, arrange a fan of the thin beef slices on top and pour the boiling broth over them so the meat immediately turns pink.
- 10
Sprinkle with chopped spring onion and thinly sliced raw onion, add mung bean sprouts, and a few sprigs of cilantro and mint.
- 11
Serve with lime wedges and chopped chili pepper so each person can season their bowl to taste.
More tips:
For an extra-clear broth, parboil the bones for 5 minutes in a separate pot, discard that first water, and start a clean simmer for the broth.
The meat is easiest to slice when almost frozen. use a sharp knife and cut thin slices across the grain for the most tender bite.
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