Phở Bò Hà Nội (Classic Hanoi Beef Noodle Soup)

Nguyên liệu

• Beef bones (marrow and knuckle)2 kg
• Beef brisket or flank steak500 g
• Onions2 large
• Ginger1 large piece (about 10 cm)
• Star anise5-6 pods
• Cinnamon stick1
• Cloves4-5
• Cardamom pods (black)2
• Coriander seeds1 tbsp
• Fish sauce4 tbsp
• Rock sugar1 tbsp
• Saltto taste
• Black pepperto taste
• Water4-5 liters
• Dried rice noodles (bánh phở)500 g
• Fresh cilantro1 bunch
• Green onions1 bunch
• Lime wedges4

Các bước

1. 1

   Rinse beef bones and brisket. Blanch bones in boiling water for 5 minutes, then drain and rinse to remove impurities. Blanch brisket briefly.

2. 2

   Char the onions and ginger: grill or roast until blackened and fragrant. Peel off the charred skin.

3. 3

   Toast star anise, cinnamon, cloves, cardamom, and coriander seeds in a dry pan until fragrant.

4. 4

   Combine blanched bones, charred aromatics, toasted spices, and 4-5 liters of water in a large stockpot. Bring to a boil, then reduce heat to a gentle simmer. Skim off any scum that rises to the surface.

5. 5

   Simmer the broth for at least 3-4 hours, or until deeply flavorful. Add the brisket during the last 1-1.5 hours of simmering. Remove brisket when cooked through, let cool, then slice thinly.

6. 6

   Strain the broth through a fine-mesh sieve. Season with fish sauce, rock sugar, salt, and black pepper to taste. Keep the broth hot.

7. 7

   Prepare rice noodles according to package directions. Drain well.

8. 8

   To serve, place a portion of cooked rice noodles in each bowl. Arrange slices of cooked brisket and thinly sliced raw beef (if using) over the noodles. Ladle the hot, clear broth over the beef and noodles.

9. 9

   Garnish with chopped cilantro and green onions. Serve immediately with lime wedges on the side.