Welcome to Simply Mamá YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food. #pho #simplymama #beefrecipe
Please LIKE, SHARE and SUBSCRIBE! Thank you!
💖MY VLOG CHANNEL
📸FOLLOW ME ON INSTAGRAM 👉🏼
AND HASH TAG Simply Mama
⭐️VIETNAMESE STYLE BEEF RECIPE
INGREDIENTS
3 lbs (1.3 kg) beef ox tails or beef shank
5 L (5.28 quarts) water
3 star anise
1 cinnamon stick (2 g)
6 cardamom pods (I used green, but black cardamom works best)
20 black peppercorns
20 coriander seeds
1 whole nutmeg
1 medium yellow onion (175 g)
1 large piece of fresh ginger (50 g)
1 Tbsp salt (14 g)
1 small chunk of yellow rock sugar (25 g)
1 Tbsp fish sauce (15 mL)
14 oz package rice noodles
*optional* 1/2 lb (226 g) thinly sliced raw beef of choice
CONDIMENTS AND TOPPING
thinly sliced onion
chopped fresh scallions
chopped fresh cilantro
fresh Thai basil
sliced fresh jalapeño
fresh or blanched bean sprouts
fresh lime juice
Sriracha hot sauce
INSTRUCTIONS
- Presoak thawed beef for at least one hour in cold water
- After soaking, drain water and rinse thoroughly
- In an 8 qt / 7.6 L pot add water, cleaned beef, bring to a boil and cook at a hard boil for 30 to 45 minutes
- Then remove meat, rinse and clean for any foam or impurities
- Also wash and clean pot
- Now add pre-boiled beef and 5 liters of water to cleaned pot
- Bring water to a boil and then lower to keep at a constant low boil
- For the aromatics, slice onion in half and slice ginger in big pieces
- Place onion, ginger, whole nutmeg, coriander, black peppercorn, star anise, cardamom and cinnamon stick on a small baking sheet
- Place baking sheet in a broiler and cook until onion and ginger char and spices are toasted. *broil time will vary*
- Place and bundle charred onion, ginger and spices in a cheese or tea cloth and add to pot of boiling beef
- Next add yellow rock sugar, salt and fish sauce to the pot
- Give the pot a stir, to mix seasonings and spices and continue to boil for 2 1/2 to 3 hours or until meat is tender *cook time will vary*
- Be sure to skim out any foam or fat that floats to the surface
NOTE: Keep the pot boiling at a low to medium boil and clean broth frequently through out cooking process, this will yield a cleaner and clear broth
- Once beef is tender, remove from broth
- After beef is removed from pot, remove tender beef from bones and set aside.
- Strain beef broth through a strainer lined with a tea cloth to catch any thing floating in the broth
- Place broth back in the pot and gently simmering to keep broth hot until ready to use. Broth should yield 4 to 4 1/2 liters of liquid.
- Add single portions of rice noodles or entire package if feeding more to a pot of boiling water
- Cook rice noodles for 1 to 2 minutes, remove from boiling water and rinse in cold water.
- Place a single serving portion of cooked noodles to a bowl, along with cooked beef, onion, scallions, and optional thinly sliced raw beef.
- Ladle hot broth over noodles and meat
- Garnish with desired fresh condiments and enjoy!
- This recipe easily serves 4 to 6 small to medium bowls of pho.
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
0 Comments