28 Sep Fancy Friday Soup: Vietnamese Phở
Nothing prepares the body for a weekend of fun better than a warm, refreshing bowl of phở on any given Friday. My sister taught me this recipe when we were living together a few years ago. She still makes it for me now when I go to visit her.
- 2kg beef bones
- 1 brown onion, peeled
- 2 pods star anise
- whole peppercorns
- coriander seeds
- salt & pepper, fresh lime juice and sliced, fresh ginger to season
- flat rice noodles (I usually have 1 x 8oz pack for 4 serves)
- bean sprouts
- spring onions
- fresh chilli
- fresh mint
- fresh coriander
- hoisin sauce
- siracha sauce (for dipping beef)
- Soak beef bones in cold water for 10-15 mins and then clean them.
- Place beef bones in 4L water with onion, star anise, cinnamon, peppercorns, cloves and coriander seeds in a large saucepan over high heat.
- Bring to the boil and then reduce heat to very low.
- Skim off any fat from the surface (Some people like to keep the fat to pour on top at the final step).
- Cook for 3-4 hours. (tip: after 2 hours, I usually put the soup in a slow cooker overnight to get the most out of beef bones)
- Remove saucepan from heat and set aside to cool.
- Strain through a fine sieve into a clean saucepan.
- Remove bones and remaining solids.
- Place soup over high heat and bring to a simmer.
- Season with salt, pepper, ginger and lime juice.
- Meanwhile, place the noodles in a large, heatproof bowl and pour boiling water over the top, so that they noodles are immersed. Set aside for 5 minutes to soak. Drain well.
- Thinly slice cooked beef with a shape blade.
- Divide noodles and reserved beef evenly among serving bowls.
- Top with sliced beef. Pour the hot soup evenly among each serving bowl.
- Top with bean sprouts, spring onions, chilli, mint and coriander.