Vietnamese Pho Noodle Soup with Beef
Serves: approximately 6
For the stock:
6 pounds oxtails bones (or meaty soup bones)
3 medium onions, cut in half 1/2 pound ginger, peeled and roughly chopped
1 pound beef brisket
1/4 cup fish sauce
2 Tablespoons coriander seeds
1 Tablespoon fennel seeds
4 star anise
2 cloves
1 teaspoon black peppercorns
1 small stick cinnamon
2 carrots, peeled and julienned
1 Tablespoon salt (or less)
2 pounds dried rice noodles (or fresh if you can find them)
Bring a large stockpot filled with water to boil over high heat leaving room for the oxtails. When the water boils, add the bones and boil for a good 8-10 minutes. Drain and rinse the bones.
Place the ginger and onions on a sheet pan and broil in the oven on high until lightly charred, about 8 minutes. Place in the Crock Pot.
Lightly toast the coriander, fennel, star anise, cloves, peppercorns and cinnamon in a skillet until fragrant. Add to the Crock Pot along with the salt and fish sauce..
Add the beef bones to the Crock Pot and fill with clean water. Add the brisket and carrots.
Cook on LOW 8-10 hours. (I usually cook mine all day while I am at work or overnight while asleep.)
Remove the meat from the stock and shred. Strain the stock and discard the solid. I refrigerate the stock and shredded meat overnight. The next day, I remove the fat from the stock and return the stock to the Crock Pot allowing time for it to heat (HIGH) thoroughly with the shredded brisket. You can just reheat in a stock pot if you desire.
For the soup:
1/2 pound flank steak, sirloin, or tenderloin sliced very think (put in the freezer for about 15 minutes before slicing)
Cook rice noodles according to directions.
1 large onion sliced paper thin
2 scallions, trimmed and thinly sliced
2 cups bean sprouts
1 or 2 limes, cut into wedges2-3 red or green Thai or serrano chilies, seeded and sliced into rings
(These can be prepared a day ahead.)
Assorted fresh herbs, chopped: cilantro, mint, Thai basil (chop just before serving)
Thai fish sauce
Red chili garlic paste
Sriracha hot chili sauce
Hoisin sauce
Put the onions, scallions, sprouts, limes, and herbs on a platter or in small bowls and allow everyone to garnish their own soup bowls.
When read to serve, line up the soup bowls on a counter and distribute the hot broth and noodles evenly among them. Add the raw, thinly sliced beef. The hot stock will cook the beef in the bowls. Season to taste and enjoy the experience.
Linked to:
Tuesdays at the Table
Thanks for hosting Crock Pot Wednesdays. I can’t wait to try everything that everyone is sharing.
Hi, This reminds me that I need to make some turkey stock too!!
I have to tell you, I’ve never tried Pho soup. (pronounced fuh?) but your recipe looks and sounds delicious. Anything with fresh ginger in it has my vote!
Thanks for hosting,
e-Mom @ Susannah’s {Kitchen}
I’m linking an old crock pot post this week. As the weather gets cooler I love to come home to a hearty soup in the crock pot!
I have tried and failed at pho. It is one of my favorite things. I am really looking forward to trying your recipe!
I’ve had a version of this and loved it! My Vietnamese friend made it with some kind of meatballs, though. I’ll have to give your recipe a try. Thanks for posting!