Phở Bò Nạm (Hanoi Beef Noodle Soup with Braised Brisket)
Món truyền thống · Vietnamese
A comforting variation of Hanoi Phở Bò featuring tender, slow-braised beef brisket that has absorbed the rich flavors of the aromatic broth, served with rice noodles.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef bones (marrow and knuckle)1.5 kg
- Beef brisket700 g
- Onions2 medium
- Ginger1 piece (about 7 cm)
- Star anise4 pods
- Cinnamon stick1
- Cloves3
- Fish sauce4 tbsp
- Rock sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Water4 liters
- Dried rice noodles (bánh phở)500 g
- Fresh cilantro1 bunch
- Green onions1 bunch
Các bước
- 1
Rinse beef bones and brisket. Blanch bones and brisket in boiling water for 5 minutes, then drain and rinse. Char onions and ginger until blackened, then peel.
- 2
Toast star anise, cinnamon, and cloves until fragrant.
- 3
Combine bones, charred aromatics, toasted spices, and 4 liters of water in a stockpot. Bring to a boil, then simmer gently for at least 3 hours, skimming impurities.
- 4
Add the brisket to the simmering broth and continue to cook for 1.5-2 hours, or until very tender. Remove brisket, let cool slightly, then slice into bite-sized pieces.
- 5
Strain the broth. Season with fish sauce, rock sugar, salt, and pepper to taste. Keep hot.
- 6
Prepare rice noodles according to package directions. Drain well.
- 7
Place noodles in serving bowls. Top with slices of tender braised brisket. Ladle the hot broth over the noodles and beef.
- 8
Garnish with chopped cilantro and green onions. Serve immediately.
