Phở Bò – Vietnamese Beef Soup

Ingredients

• 1 kg Beef shank with bone (Cut into large pieces if needed)
• 2 L Water (Preferably filtered water)
• 1 unité Yellow onion (Peeled, cut in half lengthwise)
• 1 unité Carrot (Peeled, cut in half lengthwise)
• 7 cm Fresh ginger (Peeled, grilled on both sides)
• 30 g Phở spice blend (cinnamon, star anise, coriander, fennel, black cardamom, black pepper, clove) (Prepare in a tea bag and tie)
• 200 g Dehydrated rice noodles (5 mm width) (Rehydrate at least 30 min in warm water)
• 1 unité Limes (Cut into thin wedges)
• 30 g Fresh cilantro (Leaves only, coarsely chopped)
• 30 g Fresh mint (Leaves only, chopped)
• 100 g Soybean sprouts (Rinsed under cold water)
• 2 unité Fresh chilies (Finely sliced, adjust to taste)
• 300 g Beef meatballs (rump steak) (Prepared or bought ready‑to‑cook)
• 300 g Beef rump steak, thinly sliced (Very thin slices, to be added raw to the bowl)
• 2 c. à soupe Fish sauce (nuoc mam) (Adjust at the end of cooking)
• 1 c. à café Salt (Preferably sea salt)

Instructions

1. Noodle rehydration

   Place the rice noodles in a large bowl of warm water and soak for at least 30 minutes until they are pliable.

   Time: PT30M

2. Preparing the spice blend

   In a pan over low heat, toast the spice blend (cinnamon, star anise, coriander, fennel, cardamom, pepper, cloves) for 3 to 4 minutes while stirring constantly.

   Time: PT4M

   Temperature: Feu doux

3. Packaging the spices

   Transfer the toasted spices into a tea bag, tie it with a string and set aside.

   Time: PT2M

4. Grilling the onions

   Heat a pan, place the two onion halves cut side down and grill until golden (about 5 minutes). Set aside.

   Time: PT5M

   Temperature: Feu moyen

5. Grilling the ginger

   Grill the 7 cm piece of ginger on both sides until slightly charred and fragrant (about 3 minutes). Set aside.

   Time: PT3M

   Temperature: Feu moyen

6. Blanching the shank

   Place the beef shank in a pot of cold water, bring to a boil and blanch for 5 minutes to remove scum. Drain and rinse with cold water.

   Time: PT5M

   Temperature: Ébullition

7. Pressure cooking the broth

   In the pressure cooker, add the blanched shank, grilled onions, grilled ginger, sliced carrot, spice bag, 2 L water and 1 tsp salt. Close and cook at high pressure for 45 minutes.

   Time: PT45M

   Temperature: Haute pression

8. Preparing the garnishes while cooking

   While the broth cooks, finely slice the remaining onion, cut the lime into wedges, thinly slice the chilies, chop the cilantro and mint, and rinse the bean sprouts.

   Time: PT10M

9. Finishing the broth

   When cooking is finished, release the pressure, remove the shank and aromatics, strain the broth. Adjust seasoning with fish sauce and, if needed, a little salt.

   Time: PT5M

10. Cooking the meatballs

    Drop the beef meatballs into the hot broth and cook for 5 minutes until they rise to the surface.

    Time: PT5M

    Temperature: Bouillon frémissant

11. Preparing the shank and rump steak

    While the meatballs cook, slice the shank into thin pieces and arrange the raw rump steak slices on a plate.

    Time: PT5M

12. Quick cooking of the noodles

    Bring a pot of water to a boil, plunge the rehydrated noodles for 30 seconds to warm them, then drain.

    Time: PT1M

    Temperature: Ébullition

13. Assembling the phở bowl

    In each bowl, place a portion of noodles, add the shank slices, raw rump steak slices, meatballs, then pour the hot broth. Garnish with sliced onion, lime, chilies, bean sprouts, cilantro and mint.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g