Vinnie’s Vietnamese Beef Pho Soup

Beef
Soups
Vietnamese
PREP TIME:
1 hour

SERVES:

6 to 8

TOTAL COOKING TIME:

6 hours
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INGREDIENTS
  • 5 lbs beef bones
  • 1 lb rare tender beef flank
  • 2 tbsp candy rocks
  • 1 tsp kosher salt
  • 1 tsp beef flavor soup mix
  • 2 tbsp fresh ginger slices
  • 1 bunch scallion (heads only)
  • 1 jar Por Kwan) Pho Vietnamese Flavor paste
  • 4 sweet onion, divided
  • 2 tbsp star aniseed (10-15 pieces)
  • 1 tsp black pepper
  • 1 Pho Hoa spices package – pho seasoning
  • Fresh jalapeno pepper, sliced
  • Fresh basil
  • Bean sprouts
  • Beef balls
  • Bay leaves (5 leaves)
  • 2 tbsp fish sauce
  • Rice noodles, banh Pho noodles or vermicelli beans threads noodles, chopped scallion

DIRECTIONS

  1. 1.
    Clean and wash beef bones.
  2. 2.
    Using a large soup pot, fill pot with 24 cups (or 6 quarts) cold water and slowly bring to boil.
  3. 3.
    Add candy rocks, Kosher salt, beef bones to pot.
  4. 4.
    Clean, remove ginger skin. Cut ginger into thin slices.
  5. 5.
    Using a small frying pan, fry ginger and star anise pods until golden brown. Add ginger and star anise to pot of soup.
  6. 6.
    Clean scallion. Cut scallion head into 1 inch in length pieces.
  7. 7.
    Peel sweet onion. Cut onion into thin slices.
  8. 8.
    Fry scallion and sweet onion in a small sauce pan until golden brown but not burned. Add to Pot of Soup.
  9. 9.
    When pot of soup boils, lower heat to medium-low. Add Instant Pho soup paste, beef flavor soup mix, Pho spice package, bay leaves, black pepper, fish sauce.
  10. 10.
    Cook over medium-low heat for 6 hours.
  11. 11.
    Serve Pho soup with egg noodles, banh Pho noodles or vermicelli beans threads noodles, beef soup balls, rare tender beef flank (thinly sliced), ngo gai (Culantro), chopped scallions, sliced jalapeno pepper, bean sprouts, fresh basil, sliced sweet onion, hoisin sauce, sriracha.
NOTE: For a healthier Pho Soup
INGREDIENTS

DIRECTIONS

  1. 1.
    Remove beef bones from soup when finished cooking. When beef bones are cooled off, remove all bones and discard
  2. 2.
    When Pho soup is cooled off, store broth in refrigerator overnight to get the soup fat to congeal. After 24 hours, remove excess fat from broth.
  3. 3.
    Reheat soup over medium heat until boil. Serve Pho soup as described in Step 10