Phở Saigon Southern Vietnamese Beef Noodle Soup
Ingredients
- For the Broth:
- One medium yellow/white onion (8 ounces; 227g), peeled and halved
- 2 ounces (60g) peel-on fresh ginger, lightly smashed under the side of a knife
- 10 cloves
- 5 star anise pods
- 2 black cardamom pods, slightly crushed to reveal seeds
- 2 cinnamon sticks
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 4 pounds (1.8kg) beef leg bones with marrow, cut crosswise or lengthwise
- 2 pounds (900g) beef neck bones
- 1 1/2 pounds (680g) boneless beef shank
- 8 ounces (228g) beef tendon
- 8 ounces (228g) book tripe
- 3 tablespoons (27g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight
- 3 ounces (84g) yellow rock sugar, or more to taste
- 6 tablespoons (90ml) fish sauce, or more to taste
- For Assembling and Serving:
- Thai basil, for serving
- Sawtooth herb (culantro), for serving
- Mung bean sprouts, raw or blanched (see notes), for serving
- 1 jalapeño or bird’s eye chile, thinly sliced
- 2 limes, cut into wedges
- 1/2 cup (26g) thinly sliced red onion
- 1/2 cup (22g) sliced scallion, green parts only
- 1/2 cup (16g) roughly chopped cilantro leaves and tender stems
- 2 pounds (908g) semi-fresh pho noodles
- 11 ounces (312g) Vietnamese beef meatballs (see notes), halved
- 1 pound (455g) beef round, very thinly sliced (at least 1/8-inch thick; see notes)
- Freshly ground black pepper, for serving
- Hoisin sauce, for serving
- Sriracha, for serving
Instructions
Phở Saigon (Southern Vietnamese Beef Noodle Soup) serves 8 original recipe by Serious Eats.
Details
- Servings: 8
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: soup
Cuisine
- south east asian
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