This spicy pho recipe is my attempt at the famous Vietnamese spicy beef noodle soup. Garnish with thinly sliced raw beef tenderloin, basil, mint, cilantro, chili sambal, and fresh lime wedges.
Ingredients
Broth
- 1 tablespoon vegetable oil
- 2 thick slices beef shank
- 2 pounds beef oxtail, cut into pieces
- 1 (6-inch) piece fresh ginger, sliced
- 6 whole star anise
- 1 teaspoon fennel seed
- 1 teaspoon whole coriander seeds
- 2 whole cloves
- 1 cinnamon stick
- 1 cardamom pod
- 3 quarts water
- 1 onion, halved
- 6 cloves garlic
- 2 tablespoons white sugar
- 1 bay leaf
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 (16 ounce) package fresh rice noodles
- 1 cup fresh bean sprouts, or to taste
- 1 fresh jalape?o pepper, sliced into rings, or to taste
Directions
Step 1
Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saut? until fragrant, about 30 seconds.
Step 2
Stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
Step 3
Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.
Step 4
Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
Step 5
Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalape?o slices over noodles. Ladle beef broth into bowl to cover noodles.
Editor’s Note:
The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 390 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat5g | 27% |
Cholesterol89mg | 30% |
Sodium528mg | 23% |
Total Carbohydrate34g | 12% |
Dietary Fiber1g | 5% |
Total Sugars4g | |
Protein30g | |
Vitamin C4mg | 21% |
Calcium59mg | 5% |
Iron5mg | 30% |
Potassium330mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this