How to cook 1-Hour Beef Pho

 Incredibly aromatic beef broth served steaming hot in a bowl with rice noodles and sliced ​​meat,  pho  is Vietnam's most iconic dish. From the north to the south of the country, this comforting soup appears in many versions .

This one uses beef broth, beef brisket and fresh herbs. The recipe is from chef Dani Borges,  from Bia Hoi . + Learn how to make Vietnamese soups, which go far beyond pho

Ingredients

Pho broth:

• 1 kg of beef bones (500 g of beef rib bones and 500 g of beef shin bones)
• 3.5 liters of water
• 20g ginger
• 2 whole medium onions
• 3 star anise
• 2 cloves of garlic
• 1 piece of cinnamon (5 cm)
• 1 black cardamom
• 5g yellow Chinese sugar
• 1 Fuji apple
• 5 g of coriander seeds

2 cloves Meat:

• 500g pieces of beef breast
• 10 ml fish sauce
• 5g ground coriander
• 2 star anise

½ onion To serve:

• 500g cooked rice noodles
• Sliced ​​meat
• 10 ml fish sauce
• 30g bean sprouts
• 30g fresh coriander
• 30g chopped chives
• 30g Thai basil
• 30g mint
• 1 chopped chili pepper
• 1 red onion chopped very fine
• Heated pho broth

Preparation

Pho broth:

• 1 .The first step is to clean the bones: to do this, place the bones in a pan and cover with water. Bring to a boil, drain the water and wash the bones, removing impurities. Reserve the bones.
• two .Place the anise, cardamom, cinnamon, cloves and coriander seeds in a frying pan and heat to toast, until the spices release their essential oils (this will add more flavor and aroma to the broth). 
• 3 .Place the unpeeled onion on the stove top and let it toast. Remove the burnt skin and reserve the onion.
• 4 .Transfer the bones to a large pan, cover them with water and add all the ingredients. Let it boil over low heat for 6 hours – during the process, remove any impurities that rise to the top of the broth. Strain (through cheesecloth, at least 3 times after the broth has cooled) and set aside. Makes 1.8 liters of broth.

Meat:

• 1 .​Clean the meat, removing excess fat. Season with ground coriander.
• two .Bring to a boil with 1 liter of water, the fish sauce, onion and star anise. Leave until it boils (remove the meat when it becomes firm). Let cool and set aside.
• 3 .Slice the meat very thinly. 

To serve:

• 1 .​Divide the cooked pasta among four large bowls. Distribute the meat and onion over the noodles.
• two .Cover the noodles and meat with the hot broth.
• 3 .In smaller bowls, place the herbs. Herbs should be added to the Pho by each diner, at the time, providing flavor and freshness to the dish.