NutritionSortLoading...
Loading...

3.3 lb (1.5 kg) beef marrow bones (xương ống)

2.2 lb (1 kg) beef muscle (bắp bò)

1.75 lb (800 g) beef brisket (nạm bò)

1.1 lb (500 g) boneless beef steak (bò tái)

6 g cinnamon

3 whole star anise

7 whole cloves

5 g dried tangerine peel

5 g coriander seeds

10 g white peppercorns

3 black cardamom pods

3 g cumin seeds

2 oz (60 g) fresh ginger

1 large onion, about 14 oz (400 g)

3 tablespoons (45 g) rock sugar

1.5 tablespoons (22 g) salt

4 tablespoons (48 g) seasoning powder

1 tablespoon (13 g) MSG, optional

1 gallon (4 L) water

1 to 2 tablespoons fish sauce, to taste (CHIN-SU recommended)

1.5 lb (700 g) flat rice noodles (bánh phở)

Bean sprouts

Thai basil

Sawtooth herb (ngò gai)

Green onions

Lime wedges

Fresh chili slices

Thinly sliced onion soaked in ice water

Hoisin sauce and chili sauce, for serving

Select allAdd

1. Put the beef marrow bones in 2 quarts (2 L) of water mixed with 2 tablespoons of salt and 2 tablespoons of white vinegar. Soak for 2 hours, then rinse a few times under cold water until the water runs clear.

2. Put the brisket and beef muscle into 1 quart (1 L) of water with 2 tablespoons of salt, 4 tablespoons of rice wine, and a small piece of crushed ginger. Rub the meat well for 1 minute, then rinse completely under cold water.

3. Drop the bones into a big pot, cover with cold water, and add ½ tablespoon salt, a little ginger, and 2 sliced shallots. Bring to a rolling boil over high heat and cook for 5 minutes. Discard the water, then wash each bone to clean off any foam.

4. Put the clean pot back on the stove with fresh water. Add the brisket and beef muscle, bring to a boil, and cook for 2 minutes. Pour the water out and wash the meat until clean.

5. Put the cleaned bones into a large soup pot that holds at least 8 quarts. Pour in 1 gallon (4 L) of water, then add ½ tablespoon of salt and about 10 g of rock sugar. Bring to a boil over high heat.

6. Scoop off all the foam until the broth looks clear, then turn the heat to the lowest setting so the surface barely moves. Cook for 6 to 8 hours, skimming the foam every 30 minutes during the first 2 hours. Top up with boiling water whenever the level gets low.

7. In a separate pot, bring 2 quarts (2 L) of water to a boil. Add the clean brisket and beef muscle, ½ tablespoon salt, ½ tablespoon sugar, 1 oz (30 g) crushed ginger, and 4 roasted shallots. Simmer gently for 2 hours or more, turning halfway, until a chopstick pokes through easily.

8. Put the cooked beef into a big bowl of ice water for 10 minutes to stop the cooking and keep it from darkening. Dry with a paper towel and refrigerate until ready to slice. Pour the cooking liquid into the bone broth for extra flavor.

9. Warm a dry frying pan on medium heat. Toast the large spices first, such as cinnamon, star anise, black cardamom, and tangerine peel, for 30 seconds while moving them around. Add the smaller spices and toast for 1 more minute until fragrant, then transfer to a mesh bag or cloth pouch.

10. Drop the spice bag into a bowl of boiling water and leave it for 15 minutes. This pulls out dark colors and bitter flavors so the spices give the soup a cleaner, nicer smell.

11. Wrap the whole onion and ginger in foil and bake at 375°F (190°C) for 15 minutes until soft and fragrant. Unwrap, peel, and wash them, then lightly smash the ginger and halve the onion. For a richer taste, char them cut side down in a dry pan or under the broiler for 5 to 8 minutes.

12. After the broth has simmered gently for at least 4 hours, add the roasted onion and smashed ginger. Keep on low heat for another 1 hour and 30 minutes with the aromatics inside.

13. After 1.5 hours with the onion and ginger, drop the soaked spice bag into the broth. Let it steep for 40 minutes, then remove it.

14. Scoop out the onion, ginger, and all the bones. For a super clear soup, pour it through a fine strainer. Add boiling water to bring the broth back up to the original 1 gallon (4 L).

15. Melt 1.5 tbsp (22 g) salt, 4 tbsp (48 g) seasoning powder, 3 tbsp (45 g) rock sugar, and 1 tbsp (13 g) MSG in a little hot soup, then stir back into the pot. Add 1 to 2 tablespoons of fish sauce to taste, then adjust until the broth is savory, slightly sweet, and clean-finishing.

16. Take the cold beef from the fridge. Cut the brisket across the grain into thin slices about ⅛ inch (3 mm) thick, and slice the beef muscle the same way. Chilled beef slices more evenly with less effort.

17. Put the boneless steak in the freezer for 15 to 20 minutes until the edges firm up while the middle stays soft. Cut across the grain as thin as you can, staying under ⅛ inch (about 2 mm).

18. Cut the onion into thin rings and soak in ice water for 10 minutes to reduce the bite and add crunch. Chop the green onion whites into 2-inch (5 cm) pieces for boiling and cut the green tops small. Cut the lime into wedges, slice the chili, wash the bean sprouts, and pick the fresh basil and sawtooth herb.

19. Bring a big pot of water to a hard boil. Add the rice noodles and cook for 30 seconds if fresh, or 5 to 7 minutes if dried. Drain and shake off any extra water.

20. Warm each serving bowl with boiling water and pour it out. Add the boiled noodles, lay the sliced brisket and muscle on one side and the raw beef (tái) on the other, then top with sliced onion and chopped green onion. Pour boiling-hot broth over the raw beef so it turns pink in seconds, and serve with the herb plate.

See more: