Recipe

Tonkinese Pho Soup Recipe

Add Step-by-Step Photos	Barbiemensher / All my dishes 10 months, 1 week ago This is a traditional Vietnamese soup. The recipe I found online was rather badly translated so here's what I managed to decipher. I tried it over the weekend and was thrilled with the results. Prep:10m Cook:90m Servings:8	Barbiemensh
	vietnamese soup

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Ingredients

Broth:

1 lb pot au feu beef or any cut requiring long, slow cooking - not too fatty

4 beef bones with marrow

2 yellow onions - peeled and halved

3 inch piece of ginger - peeled and smashed

1 tsp 5 spice powder

5 star anise

12 cilantro stems (reserve the leaves)

1/2 cup fish sauce

3 Tbsp beef bouillon concentrate (or 3 cubes dissolved in 3 Tbsp of boiling water)

white pepper

Service:

1 package of fondue steak (or very lean round steak thinly sliced)

1 white onion - peeled, halved and thinly sliced

3 Tbsp cilantro - finely chopped

1 package Vietnamese rice fettuccine or Thai rice stick for Phad Thai

Directions

Turn on your broiler and when hot, char (blacken) your yellow onions on both sides.

In a large stock pot, add the beef (NOT the lean steak), marrow, charred onions, 5 spice powder, star anise, cilantro stems, bouillon and fish sauce. Add enough water to cover everything plus 1 inch. Bring to a boil, lower heat and simmer for 1 hour 30 minutes or until beef is super tender.

When there is only 30 minutes of cooking left, soak the rice noodles in water (this will make them a bit more pliable).

When the beef is done, remove it from the pot. Strain the soup and discard the remaining ingredients from the pot. Adjust the seasoning by using fish sauce instead of salt. Bring the soup back up the boil, lower heat and keep it hot while you prepare the remaining ingredients.

Arrange a mound of noodles at the base of a LARGE soup bowl. Tear several pieces of the lean fondue steak and place over noodles. Cut small pieces of the braised beef and place in the bowl, as well. Pour the scalding hot broth in the bowl. (This will cook the noodles and the steak) Add a large pinch of finely sliced white onion and a tsp of chopped cilantro and serve immediately.

***You can let the soup sit overnight in the fridge and skim off the fat for a leaner version, in which case you need not soak the noodles until 30 minutes before you wish to eat. The broth must be boiling hot when you are ready to serve.

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