Pho Tai: Beef Noodle Soup Recipe
Pho tai recipe features flat and soft rice noodles, a rich and flavorful broth, thinly sliced beef, fresh herbs, vegetables and sauces.
Ingredients
For the broth:
- 1.5 kg beef
- 1 onion halved
- 1 knob ginger sliced
- 3 star anise
- 2 cloves garlic
- 1 cinnamon stick
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp fish sauce
- 1 tbsp brown sugar
- 10 cups water
For noodles and toppings:
- 400 g flat rice noodles dried
- 300 g beef thinly sliced
- ½ onion thinly sliced
- 1 cup bean sprouts
- ½ cup thai basil leaves
- ¼ cup cilantro leaves
- lime wedges for serving
- chili sauce for serving
- hoisin sauce for serving
Instructions
Prepare the broth:
- First, boil the bones briefly in a pot of water for 5 minutes, then drain and rinse. This removes impurities and ensures a clearer broth.
- Simply grill or fry the onion and ginger halves until they are slightly burned. Trust me this would add a smoky flavor.
- Now place the blanched bones, charred onion and ginger, spices, fish sauce, brown sugar, and water in a large stockpot. Bring to a boil, then reduce heat and simmer for at least 1 hour.
- As the broth simmers, use a spoon to remove any fat that accumulates on the surface. This will result in a clear broth.
- Now after six hours strain the broth through a fine-mesh sieve into a clean pot. Discard the solids.
- You can adjust the taste and seasoning with additional fish sauce or salt if needed.
Prepare noodles and toppings:
- Soak the rice noodles in warm water for 30 minutes. Drain and set aside.
- Freeze the beef for 30 minutes. Now cut this beef into thin slices. Freezing the beef makes it easier to achieve thin, even slices.
- Thinly slice the onion. Wash the bean sprouts and herbs, and cut lime wedges.
Assemble and serve:
- Bring the broth to a simmer.
- Divide the softened rice noodles into serving bowls.
- Add the sliced beef to the bowls.
- Pour the hot broth over the noodles and beef.
- Briefly blanch the beef in the hot broth. This ensures the beef is cooked through while remaining tender.
- Top with sliced onions, bean sprouts, basil, and cilantro.
- Serve with lime wedges, chili sauce, and hoisin sauce on the side.