Pho, the iconic Vietnamese noodle soup, is a beloved dish enjoyed worldwide. Among its many variations, Hanoi Beef Pho stands out for its delicate balance of flavors and the richness of its broth. At May De Cuisine, we pride ourselves on crafting this classic dish to perfection, capturing the essence of Hanoi’s culinary tradition. In this guide, we’ll take you through the steps to prepare authentic Hanoi Beef Pho with a flavorful and rich broth that will delight your taste buds.
Ingredients:
For the broth:
- 4 lbs beef bones (knuckle and marrow bones are best)
- 2 lbs beef brisket
- 1 large onion, halved
- 1 large piece of ginger, sliced
- 5 star anise
- 6 cloves
- 2 cinnamon sticks
- 1 black cardamom pod
- 1 tbsp coriander seeds
- 1 tbsp salt
- 2 tbsp sugar
- 1/4 cup fish sauce
For the pho:
- 1 lb dried rice noodles (banh pho)
- 1 lb beef sirloin, thinly sliced
- 1 small onion, thinly sliced
- 4 spring onions, thinly sliced
- 1 cup bean sprouts
- Fresh herbs: Thai basil, cilantro, sawtooth herb
- 2 limes, cut into wedges
- Hoisin sauce and sriracha sauce for serving
Instructions:
1. Prepare the broth:
Rinse the beef bones under cold water, then place them in a large stockpot and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 10 minutes. Drain the bones and rinse them well.
In the same pot, add the bones back along with the brisket, onion, and ginger. Cover with cold water and bring to a boil over high heat.
While the water is heating, char the onion and ginger over an open flame or under the broiler until they are slightly blackened. This will add depth of flavor to the broth.
Once the water is boiling, reduce the heat to low and add the star anise, cloves, cinnamon sticks, cardamom pod, coriander seeds, salt, sugar, and fish sauce. Simmer the broth gently, skimming off any foam that rises to the surface, for at least 3 hours, or until the flavors have melded and the broth is rich and flavorful.
2. Prepare the pho toppings:
While the broth is simmering, prepare the pho toppings. Soak the rice noodles in hot water for 20-30 minutes, or until they are soft but still slightly firm. Drain and set aside.
Thinly slice the beef sirloin, onion, and spring onions. Rinse the bean sprouts and herbs, and cut the lime into wedges.
3. Assemble the pho:
Once the broth is ready, strain it through a fine-mesh sieve into a clean pot, discarding the solids. Bring the broth back to a simmer over low heat.
Divide the soaked rice noodles among serving bowls. Top with the thinly sliced beef sirloin, onion, and spring onions.
Ladle the hot broth over the noodles and beef, ensuring that they are fully submerged. The hot broth will cook the beef slices to perfection.
Serve the pho immediately, accompanied by bean sprouts, fresh herbs, lime wedges, hoisin sauce, and sriracha sauce on the side. Let diners customize their bowls to their taste preferences.
4. Enjoy!
With its rich and flavorful broth, tender beef slices, and aromatic herbs, Hanoi Beef Pho is a true Vietnamese comfort food classic. Serve it as a satisfying meal any time of day, and experience the authentic flavors of Hanoi right in your own home.
Conclusion:
Mastering the art of cooking Hanoi Beef Pho requires time, patience, and attention to detail, but the results are well worth the effort. At May De Cuisine, we take pride in serving this classic Vietnamese dish, prepared with the freshest ingredients and traditional techniques. We hope you enjoy making and savoring this delicious bowl of pho as much as we do!
