Vietnamese Beef Brisket Pho
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
10 hrs
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Total Time
10 hrs 30 mins
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Servings
8
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Calories
587 kcal
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Course
Others
Vietnamese Beef Brisket Pho
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 3 lbs. beef rib bones
- 4 lbs. beef bones any
- 1 beef brisket about 12 lbs.
- 2 pieces beef tendon
- 3 oz. rock sugar
- 20 liters of water
- 3 Tbsp. salt
- 1 cinnamon stick
- 3 star anise
- 7 cloves
- 1 dried tangerine Peel cut into slices
- ½ cup coriander seeds
- 10 g white pepper
- 3 black cardamom
- 1 Tbsp. cumin seeds
- 4 inches of ginger
- 2 medium onions
- Optional: 3 shallots
For the final product:
- 1 lb. boneless beef steak sirloin steak, round eye, or London broil
- 1 bunch bean sprouts
- 1 bunch basil
- 1 bunch fresh coriander
- 2 lbs. Pho rice noodles
- 1 lime for serving
- 1 bird’s eye chili optional
- 6 spring onions
- Hoisin sauce and sriracha optional
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Instructions
- In a large pot, boil the beef bones, tendons, and beef brisket in hot water for 20 minutes. Drain and rinse each piece of meat and place it back in the pot.
- Bring the bones and the meat to a boil in about 20 liters of water with rock sugar, and salt. Lower the heat to medium-low and let simmer for 3 hours.
- Meanwhile, char the ginger, onions, and shallots on the stovetop or bake them in the oven for 15 minutes at 375°F. Then bash the ginger and peel and halve the onions. Add ONLY GINGER to the broth.
- After 3 hours, remove the beef brisket from the broth, soak it in cool water for 10 minutes and store it in the fridge, wrapped, for later.
- Simmer the broth for another 5 hours.
- Toast the spices and place in a tea strainer, then place in the broth. Add spices and charred onion and shallots, and simmer for another 1.5 to 2 hours.
- Remove all ingredients from the broth, but save some fat to add later.
- Strain the broth to get a clear and smooth texture. Keep it on a low simmer as you prep the bowls for serving.
- Thinly slice the raw boneless beef steak and the beef brisket.
- Wash and prepare the herbs. Roughly chop the coriander and basil, slice the chili and spring onions, and cut the lime into wedges.
- Submerge serving bowls in hot water and place some Pho noodles in each.
- Top with thin beef slices (both raw steak and beef brisket) and cover with broth. Finish with basil, coriander, bean sprouts, spring onions, chili, optional sriracha and hoisin sauce, and lime wedges on the side for spritzing.
Nutrition Information
Show Details
Calories
587kcal
(29%)
Carbohydrates
106g
(35%)
Protein
17g
(34%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
35mg
(12%)
Sodium
2519mg
(105%)
Potassium
426mg
(12%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
206IU
(4%)
Vitamin C
9mg
(10%)
Calcium
189mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 106g | 35% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 35mg | 12% |
| Sodium | 2519mg | 105% |
| Potassium | 426mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 189mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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