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- เผยแพร่เมื่อ 21 ต.ค. 2024
- Beef Pho is one of those dishes that you could eat everyday, I love it! So I'm going to show you how I make it at home.
Please note that I end up adding more aromatics to the pot so the final amounts is written here.
Ingredients
Pho Stock;
2.5kg Beef Bones
1.5kg Beef Marrow Bones
1.5kg Chuck Roast On The Bone
1 Beef Shin w/ Tendon attached
6L Water
30g Coriander Seeds
1/2 Cinnamon Stick
2 Star Anise
2 Cardamom Pods
1 Onion (peeled and halved)
1 Large Knob of Ginger
35g Rock Sugar
1/2 cup Fish Sauce
10g Sea Salt
5g MSG (optional)
Toppings;
Vietnamese Beef Balls
Top Side Beef
Rice Noodles (Banh Pho)
Bean Sprouts
1 Medium Onion (Thinly Sliced)
Spring Onion (Sliced)
Thai Basil
Coriander (Torn)
Birds Eye Chilli (chopped)
Lime
Hoisin Sauce
Siracha Sauce
Method
Pho Stock;
1. Place all the bones, chuck roast and shin in a large stock pot filled with water.
2. Bring it to a rolling boil for 5mins.
3. Toast coriander seeds, cinnamon stick, star anise, cardamom pods on a cold dry pan until fragrant. Set aside.
4. Char onion and ginger until exterior is burnt. Set aside.
5. Discard all the water from the stock pot. Clean the stock pot.
6. Wash any impurities off the bones with running water before placing them back into the pot.
7. Top up the stock pot with water. Add all aromatics, sugar, fish sauce, salt and MSG.
8. Lightly simmer for 12 hours+
8a. Remove the chuck roast once tender. Refridgerate overnight.
9. Throughout the simmer, remove the top layer of fat built up and any impurities.
10. Once complete, remove the bones and strain the stock into another pot.
11. Quarter the beef balls and place into stock. Simmer one last time.
Final Steps;
1. Dry the top side beef, slice thinly. Set aside.
2. Place spring thai basil, coriander, chilli and lime on a side plate. Set aside.
3. Slice chuck roast into strips. Set aside.
4. Blanch bean sprouts for 30-60seconds. Set aside.
5. Blanch rice noodles for 60seconds. Place into a bowl.
6. Add bean sprout, chuck roast and raw beef in the bowl.
7. Pour hot broth over the top of the beef to heat up and cook.
8. Garnish with onion and spring onion.
9. Add sauces in a seperate dish.
10. Enjoy!
You should add the fishsauce at the end. Fishsauce can lose his fragnance and it can become sour if it is left in a hot broth for too long.
Man bro those pho I eat them daily too nothing wrong with that I'm Laos btw thanks for ingredients in info
Totally agreed. I like to have Pho everyday.
Looks so delicious and tasty 😍😋 well prepared 👍🏻
Just subscribed. Thanks for this video!
How good is it!?
Thank you so much! ❤
A very nice looking pho there! Well done! :)
Thanks so much!
Great looking recipe, Yuam! I find that having the (topside in your case) beef popped in the freezer for a short bit beforehand helps when it comes to making really thin slices 👍
Good to know! Thanks!
Great cooking Yuan 👍👍
Thank you so much!
Oh , no,Yuan, , sorry if you misunderstand me. What I meant , still good cooking and good food , it’s only for my self, but when I know who cooked and what’s in the recipe, that’s different. Please I do want to keep watching your great cooking, I ate many times food from you, and I hope I didn’t hurt your feelings. Love your cooking , cooked with passion and love . Please keep me watching* you. YUAN NUMBER ONE ☝️
Don't apologise! Thank you so much Tessie!
Look so good ❤❤❤
Thank you!!
Looks good Yuan, I never ate that kind of food, nor cooked it, once I ate it from a restaurant,and felt sick, since then i never wanted, but knowing who cooked it, and what’s in , maybe I’ll try it. Good on you , you great as always. 👍👍number one chef. 🧑🏼🍳👏🏻👏🏻👏🏻👏🏻
Thank you Tessie ❤️❤️
Super😊
Yum 🔥🔥🔥
Thanks bro ❤️❤️
YUMMY 😋 DELICIOUS THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜, AWESOME
Ngon qua
Thank you ❤️❤️
❤❤❤❤❤ chia sẻ tuyệt vời ❤❤❤1❤❤❤7❤❤❤9
Thank you ❤️❤️