Vietnamese Pho Soup

About

Using beef brisket in this pho recipe means you will have beautifully tender meat to carry the myriad of spices, with the fish sauce resolutely bringing up the rear. Geoffrey Smeddle’s interpretation of Vietnamese pho is absolutely brilliant, and the flavoursome soup is not only a fantastic winter warmer – it’s an easy recipe for any time of the year, created originally for the Sunday Herald.

Type: Starter

Serves: 6

Ingredients

  • 750g of beef brisket
  • 500g of chicken bones
  • 2l water
  • 2 red onions, peeled and sliced
  • 5 spring onions
  • 3 garlic cloves, roughly sliced
  • 2 cinnamon sticks
  • 2 tbsp of ginger, finely sliced
  • 5 star anise
  • 3 tsp coriander seeds
  • 1 tbsp of fish sauce
  • 1/2 tbsp of sugar
  • 300g of rice noodles
  • 1 lime, juiced
  • 250ml of vegetable oil
  • 1 tsp salt

Method

Step 1.

Rinse the brisket and chicken bones in cold water, then put them in a large pot and cover with two litres of cold water

Requires

  • 750g of beef brisket
  • 500g of chicken bones
  • 2l water
Step 2.

Bring to the boil, skim the scum that rises to the surface and reduce the heat to a steady simmer

Step 3

Place the oil and red onions in a wok and cook over a medium heat, stirring often, for 10 minutes until golden brown

Requires

  • 250ml of vegetable oil
  • 2 red onions

Step 4

Drain the onions, discarding the oil, and spread them out on kitchen paper to absorb any excess oil

Step 5

Now add to the stock the onions, along with the salt, the dark green ends of the spring onions (reserve the white parts for later), garlic, ginger, cinnamon, star anise and coriander seeds

Requires

  • 5 spring onions
  • 1 tsp salt
  • 2 tbsp of ginger
  • 3 garlic cloves
  • 2 cinnamon sticks
  • 5 star anise
  • 3 tsp coriander seeds

Step 6

Simmer for around two hours or until the brisket is very tender, at which point transfer the brisket to a bowl and allow to cool slightly

Step 7

Strain the soup into a clean saucepan and discard the remaining ingredients

Step 8
Flake the brisket back into the pot of broth, discarding any fatty pieces, then season the pho soup to your liking with the fish sauce and sugar
Requires
  • 1 tbsp of fish sauce
  • 1/2 tbsp of sugar
Step 9

Flake the brisket back into the pot of broth, discarding any fatty pieces, then season the pho soup to your liking with the fish sauce and sugar

Requires

  • 300g of rice noodles
  • 1 tsp salt
Step 10

Divide the noodles into individual bowls

Step 11
Pour over the soup, slice the remaining white parts of the spring onions and sprinkle them over the soup. Finish with a squeeze of lime or lemon juice
Requires
  • 1 lime
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