Hanoi beef pho with the flavor of herbs mixed in the broth will leave a deep impression on anyone who has ever tried it. To be able to make a delicious bowl of beef pho that you eat, the chef has to go through many stages from preliminary processing of ingredients to making spice dolls, bones…

In this article, Cuisinevietnams will guide you how to cook delicious Pho Ha Noi no less than the restaurant. Cook it and taste it to see how it tastes.

Material
Beef ribs: 0.5kg
Beef (or replace with encrusted meat, bucket if you like) 0.5kg
Rare beef: depending on your serving size
Large onion: ¼ bulb
Ginger: 1 piece
Dried onions: 5-6 bulbs
Coriander seeds: 1 teaspoon
Scent: 5-6 plants (even the roots)
Cardamom: 1 fruit
Anise: 2 fruits
Small cinnamon: 1 stick
Sugarcane: 2 slugs
Pho dried
Onion, finely chopped, chili sauce, lemon

Implement
Process materials

Wash the beef ribs and tail, cut into small pieces, leave the whole piece of beef alone. Then soak the ribs, tail and beef in diluted brine for 2 hours. This will help clean the meat and make it more tender when eaten.

Roast the onion, dried onion, sugarcane (with the skin on) and ginger until fragrant. Note, you should only bake on medium heat so that the ingredients are cooked from the inside out without burning the skin. After baking, proceed to scrape the ginger and onion skins, wash all ingredients to clean. Particularly ginger is smashed, and onions are halved or quartered.

Put the pan on the stove, roast the coriander seeds, star anise, cardamom and cinnamon until fragrant, then put it in a cloth bag, tie the bag tightly.

Wash coriander and onions. Chop the onion into small pieces, split the tubers, and finely chop the coriander.

Complete seasoning for Hanoi Beef Pho here.

How to cook 

After the ribs, tail and beef are soaked, pour out all the soaking water and put it in the pot. Next, pour cold water over the meat and cook over high heat until it comes to a boil.

When the water boils, lower the heat to low, cook for another 2 minutes, then remove the boiling water, rinse to remove the meat crumbs and dirty foam. Then put the tail, ribs and beef into the pot, add 5 large bowls of cold water, bring to a boil and skim.

Put the bag of star anise, coriander seeds, cardamom, cinnamon, ginger, cilantro, coriander root, sugarcane into the pot of broth and season with a little seasoning or salt.

Stew the ribs, tail and beef for about 2 hours over low heat. If you use a pressure cooker, the cooking time can be shortened. When the corned beef is cooked, take it out, soak it in boiled water to cool it, then slice it thinly, avoid stewing for too long in the pot because the meat will be soft and crushed.

When the ribs and oxtail are tender, season to taste. Should be slightly seasoned to add fish sauce when eating.

Steamed rice noodles and rice noodles in boiling water to make the dish more delicious. Finally, arrange noodles, meat and vegetables in a bowl, bring the broth to a boil, then pour it into the bowl and enjoy.

Finished product request

The broth will be clear, light yellow, and slightly fat, with a natural sweetness from the bones and sugarcane, and a rich flavor. This Hanoi Beef Pho is most delicious when used hot, add a little lemon and chili, the taste will be delicious, unforgettable.

Some note

– Do not put fish sauce in the stew because the water will be sour.

–  During the stewing process, the broth needs to be skimmed continuously to keep the water clear.

– If you want to add water when stewing, add boiling water, do not use cold water.

With this Hanoi Beef Pho recipe, you will get a delicious bowl of pho that is both authentic and unforgettable. I wish you success!