Beef Pho

Cooking for Love

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    1. Placed halved onions and ginger over a metal grate and place directly on flame from gas stove, turning occasionally, until charred and deeply blackened on all sides (or blowtorch, in a metal tray)

    2. Meanwhile, combine beef shins and oxtail in a large stockpot. Cover with cool water and bring to boil over high heat. When cool enough to handle, rinse parts under cool running tap water, carefully scrubbing debris and gunk off of any bones, and then place back into stockpot with 8L water

    3. Add the charred onion and ginger into the pot and bring mixture to a boil over high heat, then immediately turn the heat to low to bring to a simmer

    4. Place cinnamon, clove, star anise, fennel seed and coriander seeds into a spice pouch or cheesecloth and place into the pot with a pinch of salt, plain sugar, and fish sauce

    5. Leave broth to simmer for 6 hours, skimming fat and solids occasionally. Halfway through about 3 hours later, remove spice pouch or cheesecloth from the stockpot

    6. About 6 hours later, the broth should be reduced by half. Transfer meats into a bowl and pick out the meat while reserving bones

    7. To serve, blanch pho noodles. Place in serving bowl and add picked meat, raw Sukiyaki beef and pour over with piping hot broth

    8. Serve with mint leaves, Thai basil, cilantro, coriander, slices of lime, bean sprouts and cut Chilli on the side

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