Cooked - Phở Bò Sốt Vang (red Wine Beef Pho)

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Home Pricing Community My Recipes

Phở Bò Sốt Vang (red Wine Beef Pho)

1.0

500g beef brisket or other stewing beef, cut into cubes

6 tablespoons tomato paste

2 onions, peeled and halved

2-3 carrots, peeled and cut into chunks

1 head of garlic, top cut off but unpeeled

2 star anise

1 stick cinnamon

2 bay leaves

1 stalk lemongrass, bruised

300ml (10oz) red wine + a little extra to finish

Water

4-6 tablespoons fish sauce, to taste

Rice noodles

Spring onions, sliced (you can also do some raw sliced white onion)

Plenty of herbs, e.g. Thai basil, dill, coriander

Bird's eye chillies

Lime wedges

Add the beef, tomato paste, onions, carrots, garlic, star anise, cinnamon, bay leaves and lemongrass to a large pot.
Pour in the 300ml of red wine and enough water to cover the ingredients.
Bring to a boil, then reduce heat and simmer for 2-3 hours, until the beef is very tender.
Remove the bay leaves, lemongrass and garlic head.
Taste and adjust seasoning with fish sauce, adding a little more red wine if desired.
Serve the beef and broth over rice noodles, topped with the spring onions, herbs, chillies and lime wedges.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇻🇳Vietnamese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 75 weeks ago

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