Pho Bo (Beef Pho)

Name: Pho Bo (Beef Pho)
Prep time: 80 min
Total time: 145 min
Yield: 4
Cuisine: Asian
Ingredients: 1 piece Cinnamon Stick (1 (5-inch) cinnamon stick); 6 pieces Cloves (6 whole cloves); 2 pieces Star Anise (2 star anise pods); 1 tsp Fennel Seed (1 teaspoon fennel seeds); 2 oz Ginger (1 (2-ounce) piece fresh ginger, unpeeled and roughly crushed); 1 piece Yellow Onion (1 onion, peeled and thickly sliced); 3 lb Beef Shank (3 pounds mixed beef shanks and oxtails); 1 lb Chicken Wing (1 pound chicken wings); ½ piece Fuji Apple (1/2 large Fuji apple, unpeeled); 5 tsp Kosher Salt (5 teaspoons kosher salt); 10 cup Water (10 cups water); 8 oz Eye of Round Steak (8 ounces eye of round or sirloin steak); 2 tbsp Fish Sauce (2 tablespoons fish sauce); 1 tbsp Palm Sugar (1 tablespoon finely grated palm sugar); 14 oz Pho Rice Noodle (14 ounces thin rice noodles, about 1/16-inch thick (banh pho)); 3 pieces Scallion (3 scallions, thinly sliced); 2 pieces Thai Bird Chili (2 Thai bird chiles, thinly sliced); 1 cup Bean Sprouts (1 cup bean sprouts); 2 cup Herbs (2 cups fresh herbs, such as cilantro, Thai basil, and mint); 2 pieces Lime (2 limes, quartered)

Vietnamese beef noodle soup featuring a spiced beef and chicken broth, thinly sliced raw and cooked beef, rice noodles, and fresh garnishes.

145 minAsian

Servings4

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Ingredients

For 4 servings

Cinnamon Stick1 piece · 1 (5-inch) cinnamon stick
Cloves6 pieces · 6 whole cloves
Star Anise2 pieces · 2 star anise pods
Fennel Seed1 tsp · 1 teaspoon fennel seeds
Ginger2 oz · 1 (2-ounce) piece fresh ginger, unpeeled and roughly crushed
Yellow Onion1 piece · 1 onion, peeled and thickly sliced
Beef Shank3 lb · 3 pounds mixed beef shanks and oxtails
Chicken Wing1 lb · 1 pound chicken wings
Fuji Apple½ piece · 1/2 large Fuji apple, unpeeled
Kosher Salt5 tsp · 5 teaspoons kosher salt
Water10 cup · 10 cups water
Eye of Round Steak8 oz · 8 ounces eye of round or sirloin steak
Fish Sauce2 tbsp · 2 tablespoons fish sauce
Palm Sugar1 tbsp · 1 tablespoon finely grated palm sugar
Pho Rice Noodle14 oz · 14 ounces thin rice noodles, about 1/16-inch thick (banh pho)
Scallion3 pieces · 3 scallions, thinly sliced
Thai Bird Chili2 pieces · 2 Thai bird chiles, thinly sliced
Bean Sprouts1 cup · 1 cup bean sprouts
Herbs2 cup · 2 cups fresh herbs, such as cilantro, Thai basil, and mint
Lime2 pieces · 2 limes, quartered

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Steps

1Toast the cinnamon, cloves, star anise, and fennel seeds in a large pressure cooker over medium heat until fragrant, 3 to 5 minutes. Add the ginger and onion and continue to cook until slightly blackened, 8 to 10 minutes. Some of the spices may burn a bit, and that’s fine.
2Add the shanks, oxtails, chicken wings, apple, and salt, then cover with the water. Apply the pressure cooker lid according to manufacturer’s instructions and bring to high pressure over medium-high heat. Once the cooker is steaming and whistling, back down on the heat to just maintain high pressure and cook for 30 minutes.
3Meanwhile, firm up the eye of round or sirloin by placing in the freezer for 20 minutes. Once chilled, slice very thinly across the grain. Cover and refrigerate while the broth continues to cook.
4After 30 minutes on high pressure, kill the heat and allow the pressure cooker to cool for 5 minutes. Next, slowly vent the pressure by using your cooker's pressure relief valve or by parking under cold running water until the safety lid lock disengages, usually around 30 seconds.
5Carefully remove the lid. Use a slotted spoon to transfer the larger pieces of meat to a bowl and let cool. Strain the broth first through a colander into a second large bowl, then again through a colander or fine strainer lined with several layers of cheesecloth set over a third large bowl or storage container. Finish by stirring in the fish sauce and palm sugar.
6When the shanks are cool enough to handle, slice or pull the meat from the bones and set aside. (Note: Everything up to this point can be done up to a day ahead.)
7When you’re ready to serve, put the rice noodles in a baking dish, cover with boiling water and soak for 15 minutes before draining thoroughly.
8Distribute the noodles between four wide soup bowls (better be deep, too) and top with the slices of (raw) eye of round and a few pieces of the cooked beef. Pour on the hot broth to cover and garnish as desired with the scallions, chiles, sprouts, herbs, and limes.