Delicious Pho Bac Recipe: Satisfy Your Cravings Today
Welcome, my dear food lovers! Today, I bring to you one of the most flavorful and delicious dishes you’ll ever taste. Get ready to experience a mouth-watering explosion of flavors with “Pho Bac”. This Northern Vietnamese Style Beef and Rice Noodle Soup will transport you to the vibrant streets of Hanoi with every single bite.
Are you tired of the monotonous staple dishes that have been dominating your dinner table? Do you crave something new and flavorful? Then look no further because Pho Bac is here to spruce up your mealtime. The secret ingredient that makes this dish stand out is none other than its rich beef broth. The broth derives its much richness from beef bones, creating a deep and savory flavor that’s hard to resist.
But Pho Bac isn’t just about the broth. It’s also about the tender beef sirloin, the chewy rice noodles, the aromatic cilantro leaf, and the fiery serrano chilies. Trust me; each ingredient in this recipe plays an essential role in making it an unforgettable dish.
So whether you’re a noodle dish enthusiast or looking for something bold and new to try, grab a bowl of this Northern Pho, sit back, and savor every bite. Let’s get cooking!
Why You’ll Love This Recipe
Welcome, my lovely foodies! Today, I’m excited to present to you the recipe that will satisfy your taste buds and warm your heart. Introducing Pho Bac, a Northern Vietnamese Style Beef and Rice Noodle Soup that will take you on a culinary journey to Vietnam!
Now let me tell you why you’ll love this recipe.
Firstly, Pho is the quintessential Vietnamese dish that has taken the world by storm. The unique blend of flavors, the aroma of spices and herbs, and the comforting warmth of the soup make it irresistible. And this recipe is no exception!
Secondly, this Pho Bac recipe is the perfect balance of tender and juicy beef combined with fragrant herbs and spices that will tantalize your senses. The secret ingredient in this soup is black cardamom, which adds an earthy sweetness to the broth that creates unparalleled richness.
Thirdly, this noodle soup recipe is versatile and customizable. You can adjust or substitute any ingredients according to your preferences, making it a perfect choice for all food lovers.
Lastly but certainly not least, Pho Bac is a dish that brings people together. Whether sharing with family or friends, this noodle dish inspires meals that become memories that last a lifetime.
In conclusion, This Pho Bac recipe is more than just a bowl of soup; it’s a cultural experience. From its rich history to its hearty ingredients and delicious flavors, this dish is one that will leave you satisfied and craving more. So what are you waiting for? Grab your apron and join me in preparing this authentic Northern Vietnamese Style Beef and Rice Noodle Soup!
Ingredient List
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Beef broth: This is the base of the soup, and it should pack a lot of flavor. For this recipe, I recommend using homemade beef broth or high-quality store-bought broth. Remember that the quality of your broth will affect the taste and richness of your Pho Bac.
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Boneless beef chuck: This is the perfect cut for simmering! It will release a great amount of flavor and make the soup deliciously succulent. Another option is sirloin steak, which is also tender and flavorful.
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Yellow onions: You’ll need two yellow onions to give the soup its aromatic sweetness.
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Ginger: The ginger gives a subtle spiciness to the broth, while providing its signature depth. Be sure to slice it thinly before adding it to your pot.
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Serrano chilies: Add 1-2 serrano chilies for a mild heat that won’t overpower the delicate broth.
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Star anise: This spice is crucial to pho’s iconic flavor profile, imparting a distinct licorice undertone. Use whole pods instead of powdered star anise for better control over the intensity.
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Fennel seed: Fennel seeds add both sweet and savory notes to the Pho Broth. The flavor profile you get from them is best described as slightly sweet with associated notes of anise, which pairs perfectly with star anise and cinnamon.
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Black cardamom pod: Unlike green cardamom – which tastes sweet – Black cardamom has more earthy tone with a smoky flavor. Use 2-3 pods to give your Pho Bac its deep rich flavour.
Flavor enhancers
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Fish sauce: This condiment provides umami depth and saltiness to balance out sweetness in onion and sugar combination. Use Red boat Fish Sauce No. 40N, the gold standard fish sauce.
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Rice vinegar: Balance out the fishiness of the fish sauce with a splash of rice vinegar. It will brighten up the broth and make it more refreshing.
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Kosher salt: Add salt according to your taste preference. Take care here, you don’t want to over-season your broth!
Pho “toppings”
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Rice noodles: For that signature Pho experience, you’ll need rice noodles! There are many different types of rice noodles: broken (for quicker cooking), Banh Pho (wide noodles), or Banh Hoi (thin like vermicelli). Choose your preferred type, and then adjust the soaking time and cooking time accordingly.
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Fresh herbs & vegetables: The garnishes set pho apart from other noodle dishes. Bean sprouts, mint leaves, Thai basil leaves, cilantro leaf/coriander are some common toppings.
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Scallions: Give a finishing touch to the pho by finely chopping scallions and sprinkling them over your bowl!
With all these ingredients ready to go, we can move on to crafting this delicious soup.
The Recipe How-To
Now that you have all the ingredients ready, let’s move on to the recipe. This Pho Bac recipe will yield 4-6 servings.
Step 1: Prepare The Broth
The broth is the soul of your Pho Bac soup. In a large pot, toast 3 black cardamom pods, 2 cinnamon sticks, 3 star anise, and 1 teaspoon of fennel seeds over low heat for a few minutes until fragrant. Add 2 tablespoons of ginger, cut into 1/4-inch slices, and 2 shallots, halved with skin on. Stir and roast everything for another 5 minutes.
Next, pour in a total of 12 cups of cold water in the pot and stir well. Place the pot on high heat to bring the water to boil.
Step 2: Cook The Meat
While waiting for the broth to boil, cook the meat in a separate pot. Add beef sirloin and boneless beef chuck into a medium pot with enough water to cover them. Set over medium-high heat, bring it to a boil, and boil for 5 minutes.
After that, remove the meat from the pot and rinse it well with cold water. This step helps to keep your pho broth clear and free from impurities.
Once your broth has come to boil, lower heat to maintain a simmer while removing any scum that rises to the surface.
Add rinsed beef bones and beef sirloin into the simmering pot of broth. Season with a pinch of kosher salt and 1 tablespoon fish sauce. Leave mildly boiling/simmering for about 2 hours until the bone marrow starts coming out into the broth.
Step 3: Add The Aromatics And Spices
Prepare aromatic elements by first thinly slicing 1 yellow onion against the grain and rinsing in cold water. Then, thinly slice 1 serrano chili and pick fresh cilantro leaves to garnish serving bowls.
Now that the beef broth is ready, using a spider strainer, remove the bones and discard them. Strain the broth through a fine-mesh sieve or cheesecloth to remove any solid elements. Adjust the soup’s flavor by adding 1 tablespoon of rice vinegar, 1 tablespoon of fish sauce, and a pinch of fresh ground black pepper.
Step 4: Prepare The Rice Noodles
Meanwhile, prepare your rice noodles according to the package instructions. After cooking, rinse with cold water to stop the cooking process.
To serve Pho Bac, add a portion of cooked rice noodles in a serving bowl. Arrange some raw sliced beef sirloin over the noodles. Add some hot broth over everything which will cook the meat.
Add thinly sliced onions and chilies to your preference. Finally, garnish with fresh cilantro leaves on top.
That’s it – your authentic Pho Bac soup is
Substitutions and Variations
My darlings, let’s talk about substitutions and variations. There’s always room for a little creativity in any recipe! If you’re feeling spicy, toss in some serrano chilies for an added kick. If you’re not the biggest fan of beef sirloin, try using boneless beef chuck instead. Don’t have rice vinegar on hand? No problem – substitute with apple cider vinegar or white wine vinegar.
For a vegetarian twist, swap out beef for tofu or mushrooms. To make it gluten-free, swap regular soy sauce with tamari or coconut aminos. And if you’re feeling extra fancy, add in some shrimp or egg to mix things up.
Now, let’s talk about the noodles. I know some of my babies may not be the biggest fan of rice noodles – shame on them! – but fear not, because substitutions are possible. Try using glass or sweet potato noodles for a slightly different flavor and texture.
If you’re feeling adventurous, why not take a trip to Taiwan with their beloved Taiwanese beef noodle soup? The only difference is swapping the pho noodles with thicker wheat noodles for a heartier meal.
Remember my loves, anything goes as long as it tastes delicious to you. Experiment and add your own twist to this classic dish.
Serving and Pairing
When it comes to serving and pairing this Northern Vietnamese Style beef and rice noodle soup, there are a few things to keep in mind. First off, make sure you have plenty of fresh herbs and lime wedges on hand. These bright and zesty ingredients add a burst of flavor to the soup and help balance out the rich broth.
For an authentic experience, serve the soup with traditional Vietnamese accompaniments like bean sprouts, Thai basil, and cilantro. You can also set out some hoisin sauce and Sriracha for guests who prefer a bit of spice.
In terms of beverages, I recommend serving cold beer or iced green tea with your pho. The crispness of the beer pairs well with the savory beef broth, while the refreshing green tea helps cleanse the palate between bites.
If you’re looking for a more substantial meal, you can serve your pho alongside a simple vegetable side dish like stir-fried bok choy or garlic-y green beans. Alternatively, if you’re feeling adventurous, you can try pairing your pho with other noodle dishes, like ramen or Taiwanese beef noodle soup.
No matter how you serve it up, this Northern Vietnamese Style beef and rice noodle soup is sure to be a crowd-pleaser. So why not gather some friends and family around for a cozy and delicious meal?
Make-Ahead, Storing and Reheating
My dear foodies, now that you have successfully created a heavenly pot of Pho Bac, let me assure you that you can keep it for later indulgence. In fact, this noodle soup recipe is perfect for preparing in advance as it can be stored and reheated easily without losing its flavors.
If you plan to make the beef rice noodle in advance, allow it to cool completely before covering and refrigerating or freezing. The broth, noodles, sliced beef and accompaniments should be separated as it makes them easier to store and reheat separately. The soup is best consumed within 2-3 days when refrigerated, but if you want to store it longer, then place the soup in an airtight container and freeze up to three months.
When reheating the soup after refrigeration or defrosting the frozen soup, reheat the broth first over medium-low heat until warmed through. Then gently warm the noodles by dipping them in hot water in a separate pot. Just ensure that they don’t sit in boiling water for too long, as they will become mushy.
You can also reheat the sliced beef by blanching each slice briefly in boiling water before distributing them over your reheated bowls of Pho Bac. I recommend adding toppings like chopped scallions and cilantro leaf just before serving for maximum freshness.
Remember, any leftover pho broth can be used as a base for many other dishes like soups and stews or use it as a cooking liquid to simmer vegetables or poach eggs with Vietnamese flavors. Don’t let any of this magical soup go to waste!
Tips for Perfect Results
Creating the perfect bowl of Pho Bac is no easy task, but with a few helpful tips and tricks, your dish will be nothing short of mouthwatering. If you’re looking to take your culinary game up a notch, here are some essential tips for achieving the perfect results with this Vietnamese-style beef and rice noodle soup.
Firstly, it’s important to use fresh ingredients, particularly when it comes to the spice blend. I recommend using whole spices such as black cardamom pods and star anise that can be toasted in a dry skillet for maximum flavor. Freshly ground black pepper should also be used for a robust kick.
Next, it’s crucial to achieve the perfect balance of saltiness and umami in the broth. To achieve this balance, Andrea Nguyen, author of several Vietnamese cookbooks including The Pho Cookbook, suggests using both beef bones and beef chuck in the broth. Additionally, using a high-quality fish sauce and rice vinegar can help bring out the flavors in the soup.
Another tip is managing the heat as you cook the soup. Avoid boiling the soup rapidly as it can cause the broth to become cloudy; instead, simmer it slowly over low heat for a clearer and tastier result. When cooking the beef slices or balls, blanch them separately in hot water to ensure that they retain their tender texture.
It’s also easy to let rice noodles become mushy if not prepared correctly. Begin cooking them in cold water instead of boiling water so they don’t stick together or overcook. Rinse them with cold water after boiling to halt any continued softening that could occur.
Finally, don’t be afraid to get creative with your toppings- cilantro leaves, sliced serrano chilies, chopped scallions can add an extra punch of flavor and color to your finished dish. Whether you’re making Northern Pho Bac or Taiwanese beef noodle soup using these tips will ensure excellent results with every delicious bite.
FAQ
Now that you’ve learned about this mouthwatering Vietnamese specialty, you may have some questions about making Pho Bac (Northern Vietnamese Style Beef and Rice Noodle Soup). Don’t worry; I’ve got you covered. In this section, I’ll answer some of the most common questions and offer helpful tips. So, let’s get started and clear up any doubts you may have!
What is the secret ingredient in pho broth?
There is a well-known ingredient in pho that many consider to be a secret, and it goes by the name of sa sung or dried peanut worms.
What is the difference between northern and southern Vietnamese soup?
When it comes to Pho, there are noticeable variations between the Northern and Southern styles. In Northern Pho, the rice noodles used are wider and the emphasis is on the clear and straightforward broth. However, Southern Pho has a slightly bolder and sweeter flavor. Additionally, the meat choices differ as Northern people tend to opt for chicken or minced rare beef in their Pho dishes.
What is pho bac in Vietnamese?
In this recipe, I will guide you on how to make Pho Bac, a hearty and delicious beef and rice noodle soup that is commonly found in Northern Vietnamese cuisine.
What is the difference between pho and rice noodle soup?
Two popular noodles soups in Asian cuisine are pho and ramen. Pho comprises of rice noodles and light herbal broth, while ramen is made with wheat noodles and hearty broth. The texture of the noodles in pho is soft and clear, while in ramen, they are chewy and firm.
Bottom Line
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In conclusion, Pho Bac (Northern Vietnamese Style Beef and Rice Noodle Soup) is a dish that is perfect for any time of day or season. With its rich and flavorful broth, tender and juicy beef, and delicate rice noodles, it’s easy to see why this dish has become so popular worldwide.
Whether you’re a fan of Asian cuisine or simply looking to try something new, this recipe is sure to hit the spot. With its wide range of ingredients and variations, you can make this soup your own by adding or removing certain elements based on your preferences.
So the next time you’re in the mood for a warm and hearty meal, give Pho Bac a try. You won’t regret it! Just follow the steps carefully, and don’t hesitate to experiment with different substitutions and variations until you find your perfect bowl of Pho.
Pho Bac (Northern Vietnamese Style Beef and Rice Noodle Soup) Recipe
Ingredients
- 4 large shallots, unpeeled
- 1 piece ginger, unpeeled (4 inches)
- 1 teaspoon fennel seed
- 5 star anise
- 1 stick cinnamon (3 inches)
- 1 pod black cardamom pod, crushed
- 5 lbs beef, leg bones cut into 3 inch pieces (grass-fed beef bones preferred)
- 1 1/2 lbs boneless beef chuck, trimmed cut into 4 inch x 2 inch x 1 1/2 inch thick pieces
- 6 quarts cold water
- 1/2 ounce dried scallops
- 2 tablespoons kosher salt, plus more
- 1/4 cup fish sauce
- 8 scallions, green parts thinly sliced white parts left whole
- 1 1/2 tablespoons unseasoned rice vinegar
- 2 serrano chilies, stemmed thinly sliced crosswise
- 2 lbs small flat rice noodles
- 8 ounces beef sirloin, cut across grain into 1/2 inch thick slices
- 1 medium yellow onion, thinly sliced soaked in cold water for 30 minutes
- 1/3 cup cilantro leaf
- fresh ground black pepper, to taste
Instructions
- Arrange a rack 4 inches from broiler and heat. Put shallots and ginger on an aluminum foil-lined baking sheet and broil, turning often, until blackened (15–20 minutes) and let cool.
- Scrape peels off shallots and ginger. Halve ginger lengthwise, press each piece with the side of a knife to flatten, and set aside with shallots.
- Heat fennel seeds, star anise, cinnamon, and cardamom in a small skillet over medium heat and toast, swirling pan, until fragrant (3 minutes). Transfer spices to a small bowl and set aside.
- Place bones in a 12 qt pot and cover with cold water by 1 inch. Bring to a boil and cook for 3 minutes. Drain and rinse bones. Clean pot and return bones to pot along with reserved shallots and ginger, beef and cold water.
- Bring to a boil. Reduce heat to medium-low and add reserved toasted spices, scallops and 2 tbsp salt. Cook, skimming surface, until beef is tender (1 1/2 hours).
- Using tongs, transfer beef to a bowl of ice water and cool for 10 minutes. Drain beef and thinly slice crosswise. Transfer to a plate, cover and refrigerate.
- Continue cooking broth for 1 1/2 hours more. Remove from heat and pour through a cheesecloth-lined fine strainer set over a clean 6 qt pot. Discard solids and skim fat from surface. Stir in fish sauce and scallion whites and keep hot.
- Combine vinegar and chiles in a small bowl and set aside.
- Pour boiling water over noodles in a medium bowl and let soak until al dente (10 minutes). Rinse noodles in cold water, drain and divide between 8 serving bowls.
- Top each with chilled, cooked beef and raw sirloin. Top beef with onions, then scallion greens and cilantro. Season with pepper and then ladle broth over each serving, placing one white scallion piece in each bowl.
- Serve with chiles on the side.