Phở, pronounced “fuh,” is a traditional Vietnamese beef noodle soup. It is probably the most popular and well known Vietnamese dish among foreigners. Originally from northern Vietnam, this noodle soup is eaten for breakfast, lunch or dinner, and as a snack for some of us 😉 (don’t judge, it’s just THAT good). Phở is traditionally made by simmering beef bones, roasted onions and ginger, cinnamon sticks, cloves, and star anise for three to four hours. (Don’t worry, my recipe will only take 30 minutes!) One must also constantly skim the top of the pot to ensure that the broth is completely clear. I used to always watch my mother and grandmother make phở as a little girl. I remember the entire house would be full of its wonderful, fragrant aroma.
There are other variations of this dish, including phở gà (chicken) and phở chay (vegetarian). I, however, like to stick with the traditional beef version, phở bò. There are a few types of beef you could use in phở bò: thinly sliced eye round or flank steak, bò viên (Vietnamese beef meatballs), tendon, and/or tripe. I prefer to use beef eye round because I find it to be tender and lean. The trick is to make sure each slice of beef is very thin because you don’t actually cook the beef in the pot of broth. Rather, you simply top the noodles with the beef and ladle the hot broth over it. The broth’s hot temperature cooks the beef just enough so that it is still soft and tender.
You’re probably wondering how my recipe only takes 30 minutes when the traditional way takes hours? Well, I get a little help from the store :). I use an amazing phở bò soup base that contains all the flavors you would find in traditional phở bò. It also includes little sachets filled with spices. Many brands make a similar soup base, but the one I use, Quốc Việt, is simply the best! Even my mother and grandmother approve. Obviously, it’s not as good as simmering your own broth for hours, but it’s 85% there which is good enough for me after a long day. And to be quite honest, it’s better than a lot of phở restaurants out there that water down their broths to increase revenue. Give my recipe a try the next time you’re craving phở!
Recipe
Yield: 2 servings
4 oz. rice sticks (phở noodles)
3 cups low-sodium beef broth
3 cups water
1 piece of ginger (about 2 in.), peeled and sliced
1 small onion, halved
3 scallions, chopped
1/4 cup cilantro, chopped
3 tbsp. Quốc Việt phở bò soup base and 1 spice sachet*
1/4 lb. beef eye round
freshly ground black pepper
2 lime wedges
2 cups bean sprouts
4 to 5 sprigs fresh Thai basil
2 tbsp. hoisin sauce, divided
Sriracha and/or fresh hot chillies (optional)
DIRECTIONS:
1. Cook rice sticks according to package instructions. Drain in a colander for 15 to 20 minutes before serving.
2. Pour beef broth and water into a pot. Place ginger and one half of onion into broth and bring to a boil.
3. Thinly slice remaining half of onion. Set aside with chopped scallions and cilantro.
4. Once broth comes to a boil, reduce heat to medium-low. Add phở bò soup base and spice sachet. Stir to combine and simmer, partially covered, for 10 minutes.
5. Meanwhile, thinly slice beef and let it come to room temperature. Divide noodles into two bowls. Top with onions, scallions, cilantro, beef, and black pepper.
6. Taste your phở broth. Depending on the brand of your beef broth, you may need to add a little salt or fish sauce. Bring broth to a quick boil right before serving. Remove and discard ginger and onion. Ladle broth over noodles and beef.
7. Serve immediately with lime, bean sprouts, Thai basil, hoisin sauce, Sriracha and/or fresh hot chillies.
*Note: A container of Quốc Việt phở bò soup base only includes two spice sachets. When you run out of the sachets, simply add 1/4 teaspoon star anise powder, 2 whole cloves, and 1 small cinnamon stick to your broth.
