Vietnamese Pho is the perfect bowl of contrasting yet harmonious flavors if there ever was one. This one is as good as any we’ve had in a restaurant; a rich broth composed of roasted beef shanks, onions, ginger, garlic as well as toasted star anise, cinnamon and peppercorns lay a deep foundation for this bowl of yin and yang. Rice noodles and beef are topped with fresh, crisp bean sprouts, fragrant Thai basil and mint, spicy jalapenos, sweet red onion and tangy lime. The result is a healthful symphony of delightfully unique textures and flavors.
If you haven’t cooked with star anise before, you’re in for a real treat. This spice is derived from a small, green tree that grows in Vietnam and China. It is potently fragrant and imparts a most welcome liquorice-y note to the broth. Cinnamon adds warmth.
Tips (unsponsored): We find our beef shanks at our local Asian market, as well as most of the items on this ingredient list. We highly suggest using Kitchen Basics beef stock – all you have to do is to look at it to see how much more flavorful it is than broth. Walmart usually carries Kitchen Basics brand but we find that our location is often out of beef stock, in which case we order from Prime Now.
This stock takes a few hours to cook. It isn’t intensive, it just requires long periods of cook-time. We suggest making the broth the day before and finishing your pho the day of.
The size of rice sticks you choose depends on personal preference. We like a noodle of medium thickness, as you’d find in the pho of most restaurants. Be aware that most rice noodles will take about an hour to soak before being cooked (only a few minutes to cook), so plan on that.
Let your kids add their own toppings to their broth. As you prepare and enjoy this dish with those you love, teach them about some of the ingredients :
- Cinnamon helps to keep your blood sugars at a healthy level.
- Star anise helps with bloating and indigestion.
- Onions provide your body with a flavonoid that can help prevent cancer.
Let’s learn a few things about Vietnam:
- Vietnam has a very high literacy rate and a very low unemployment rate, despite being a developing country.
- It is not uncommon to have a potbelly pig as a pet in Vietnam.
- In Vietnam, most people travel by motorbike.
From: Beef Pho
- Ingredients
- For the broth:
- 2 beef shanks with meat on them (about 2¼ pounds total)
- 3 large yellow onions, halved
- 1 6 -inch piece ginger, halved lengthwise
- 1 head garlic, halved crosswise
- 2 tablespoons vegetable oil
- Kosher salt
- 2 cinnamon sticks
- 4 star anise pods
- 3 tablespoons black peppercorns
- 3 quarts low-sodium beef broth
- ⅓ cup fish sauce
- For the soup:
- 1 pound flat rice noodles
- 8 ounces deli-sliced roast beef, torn into pieces
- 4 cups bean sprouts
- 1 large bunch Thai basil or mint, leaves torn
- 2 jalapeno peppers (red and/or green), thinly sliced
- 1 large red onion, thinly sliced
- lime wedges (TAC addition)
- Hoisin sauce and/or Sriracha (Asian chile sauce), for serving
- Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot.
- Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes.
- Add the beef broth, 2 quarts water, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.)
- Shred the meat from the shanks with two forks, discarding any bits of cartilage, then stir back into the broth. Discard the bones.
- Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha.
