Pho or Vietnamese beef noodle soup (pho) recipe is a very popular noodle soup in the Southeast Asian region. It's a delicious recipe you must not miss out on.
1cupgreen onions (scallions or green shallots) - thinly sliced
2mediumlime wedges
1handfulbasil
1handfulcilantro (coriander)
½cupsriracha sauce - rooster sauce
½cupHoisin sauce
4mediumjalapeño - sliced, optional
1packagerice noodles
Instructions
Soup Instructions
First, roast the spices. If you have a gas range, you could dry roast all the herbs for a few seconds to enhance the flavours. If not, place all spices, onion and ginger on a cookie sheet and roast at 400 degrees Fahrenheit. The spices take about 5 minutes, but the onion, shallot and ginger will need about 10 minutes. You don’t have to peel them. Next, place all dry spices on a cheesecloth and tie them into a pouch.
Meanwhile, rinse the oxtails with cold water, place them in a stockpot and fill them with water. Bring to boil to get all the impurities out of the bones. Remove from heat and rinse oxtails under cold water. Clean the pot out also. Put back into the pot and fill with lots and lots of water on high heat. Add to the pot the roasted onion, ginger, daikon, shallot and spice pouch and bring to boil. After it boils, reduce heat to simmer for 6 to 8 hours. Season with 1/4 cup of fish sauce and rock sugar.
Soak the noodles in hot water for about 20 to 30 minutes.
Assembly Instructions
Add noodle to boiling water (different pot) for 2 minutes and place serving size in a bowl. Add whatever garnishes you like, then put the beef and ladle boiling hot beef broth on top (the meat will cook if the broth is hot enough). Add the sauce as to your liking.