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Pho Soup
This traditional Vietnamese noodle dish is full of flavor and can be easily customized.
Servings
1
1
Cuisine Type
- asian
Menu Part
- Soup
Main Ingredient
- Beef
- Pasta
- Vegetables
Source: University of Texas (Austin)
This traditional Vietnamese noodle dish is full of flavor and can be easily customized.
Ingredients
3 oz. medium rice stick noodles, cooked, cooled, proportioned, held cold
6 oz. broth, simmering (recipe follows)
2 oz. vegetables (bean sprouts, sliced green onion, Napa cabbage shreds or your choice of vegetables), proportioned, held cold
2 oz. cooked beef brisket, sliced very thin, proportioned, held cold (recipe follows)
1 or 2 basil leaves
1 sprig cilantro
Lime wedges
Fresh jalapeño slices
Fish sauce
Sriracha sauce
Pho Beef Broth
Yield: Two gallons
1 lb. yellow onion chunks
1 ½ oz. unpeeled ginger in 1-in. slices
2 gal. good beef stock
1 tbsp. salt (water and beef base may be substituted for stock and salt)
1/3 cup brown sugar
2 tbsp. fish sauce
1 packet Pho Hoa Pasteur Chinese Special Spice
Beef Brisket
Yield: Six pounds
2 gal. Pho Beef Broth
10 lb. beef brisket
Steps
Place noodles in pasta basket and dip into simmering broth to reheat; place into serving bowl.
Add vegetables to bowl.
Place sliced beef on top of vegetables.
Add 1 or 2 torn basil leaves and 1 spring of cilantro.
Top with simmering broth.
Serve with lime wedges, jalapeño slices, fish sauce and sriracha sauce for customization.
Pho Beef Broth
Roast onion and ginger in 375°F convection oven until onion chars.
Bring stock to a simmer and add charred onion and ginger, salt, brown sugar, fish sauce and spice packet; return to simmer and cook on very low heat—do not boil—for 1 to 1 ½ hours, skimming occasionally to remove impurities.
Strain and hold hot for service.
Beef Brisket
Bring broth to a simmer in a 4-inch hotel pan; add beef and cover tightly (do not boil).
Place pan in 325°F oven and cook for 6 to 7 hours, or until beef is tender but still holding together.
Remove cover and leave beef in broth to cool to 70°F within 2 hours and to 40°F within 4 more hours.
Remove beef and slice thinly; hold cold for service.
Reserve cold broth for service; reheat as needed.
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