phở bòPho

The beef bones, the toasted spice, and the caramelized onion, simmered three hours into a stock that carries the coriander and the anise. The rice noodle goes in the bowl first; the raw beef lies on top and rides the steam of the broth to its pull. The dip, the lime, the basil and the bean sprout come at the table, and the bowl is finished with the hand, not the pot.

The page is the stock article, on the beef end, with the meat temperature article's carry-over doing the work on the raw slices. The noodle article's rice strand is half the bowl, and the sauces 101 article's fish-sauce–lime–sugar spine is the dip on the side. The miso soup and the boat noodles are the two bowls the stock article already does, and the pho is the one the section is named for.

Origin

Hanoi — the noodle soup, as the name is

Difficulty

3 / 5

Servings

4

Prep

30 min

Cook

3 hr

Total

~3.5 hr

Equipment

• A pot, 6 L, heavy-bottomed, with a lid — the stock article's own pot, in this dish the pho instead of the stock, and the lid is the half that keeps the 2 L of the water from going off the pot
• A heavy pan, for the caramel, the onion soup article's own pan, in this dish the onion, and the lemongrass, and the spice, all of it, on the pan heat article's own pull
• Four bowls, the wide, the 20 cm across, the plate article's own bowl, in this dish the bowl instead of the plate

Ingredients

• The stock
• 1.5 kg of the beef bones, the marrow and the short rib, cut the 5 cm thick, the stock article's own bone, in this dish the pho instead of the stock
• 2 L of the water, plus the 6 L the pot takes, the stock article's own water, in this dish the pho
• 1 onion, cut in quarters, the skin on, the onion soup article's onion, in this dish the caramel on the pan heat article's own pull
• 2 coriander roots, or 1 tbsp of the dried ground, the curry paste article's own root, in this dish the stock instead of the paste
• 2 star anise, and 2 cm of the cinnamon, and 2 cloves, and ½ tsp of the fennel seed, the ragu article's own spice, in this dish the stock
• 2 tbsp of the fish sauce, the sauces 101 article's own salt, in this dish the stock instead of the dip
• 1 lemongrass, bruised, cut the 3 cm long, the green curry article's own lemongrass, in this dish the stock instead of the curry
• The beef
• 400 g of the beef, the flank or the brisket, sliced the 3 mm thick, the meat temperature article's raw slices, in this dish the pull on the bowl instead of the bone
• The table
• 250 g of the rice noodle, the 5 mm strand, the noodle article's own rice strand, in this dish the Vietnam section's half
• 4 leaves of the basil, the Thai if you have it
• 2 limes, cut in four, the sauces 101 article's own sour, at the table instead of the pot
• 200 g of the bean sprout, the khao man gai article's cucumber, in this dish the sprout instead of the cucumber
• 2 chilies, sliced the 2 mm thin, the massaman article's own chili, at the table
• 2 shallots, sliced the 2 mm thin, and the outer skin on, the satay article's shallot, at the table

Method

1. The spice. The spice, and the lemongrass, and the coriander root, on the board, and the mortar, and the fine side, and the curry paste article's own register, in this dish the stock instead of the paste. The spice, broken, and set, waits until the bones, and the onion, and the pan, are at their window.
2. The caramel. The onion, in quarters, and the spice, and the heavy pan, and the medium heat, and the 4–5 min, until the onion, the outside, the faintest brown, and the spice, the one the pan heat article is about, is the one that does the half the bones do not do on their own. The caramel, the one the onion soup article does on the onion, in this dish the stock, and the 2 L of the water, off the pan, is the sauces 101 article's own deglaze, in this dish the pot instead of the sauce.
3. The stock. The bones, into the pot, and the caramel, and the onion, and the lemongrass, and the coriander root, and the 6 L of the water, the stock article's own water, and the pot, brought to a boil, skinned, and the heat down to the braising article's own hold, and the 3 hr until the 2 L of the water is taken in, and the stock, the one the stock article is about, is the one that reads as pho. The fish sauce, the 2 tbsp, into the stock, the sauces 101 article's own salt, and the stock, off the heat, and the colander, and the bones, and the spice, and the pot, set, wait until the noodle, and the beef, and the bowl, are at their window.
4. The noodle, and the bowl. The rice noodle, the 250 g, into the hot water, the noodle article's own soak, and the 5–10 min, until the strand, the outside just set, and the center, the faintest give, and the colander, and the cold water, and the noodle, out of the water, and the bowl, the wide, the 20 cm, and the noodle, into the bowl first, the plate article's own register, in this dish the bowl instead of the plate.
5. The beef, on top. The beef, the 400 g, sliced the 3 mm thin, over the noodle, the meat temperature article's raw slices, in this dish the pull on the bowl, and the stock, the 2 L, into the bowl, the stock article's own stock, in this dish the pho. The raw beef, the 3 mm slice, rides the steam of the broth to its pull, the meat temperature article's carry-over, in this dish the bowl instead of the bone, and the outside, just set, and the center, the faintest give, is the one that does the half the bone does not do on its own. The basil, the lime, the bean sprout, the chili, the shallot, on the side, the sauces 101 article's own register, at the table, and the bowl, down, waits until the hand does its work on the side.

Common failures

• The stock, cloudy, with the pho not read as pho. The pot, the skin, not taken off, or the water, the 6 L, too much, and the stock, the one the stock article is about, is the one that missed the pull. The skin, off, in the first 10 min, and the heat, the braising article's own hold, and the 2 L of the water, taken in, are the three marks that keep the stock on the correct side of the line.
• The spice, raw, with the stock read as weak. The spice, and the lemongrass, and the coriander root, not broken fine enough, or the 3 hr, too short, and the one that reads as stock, not as pho, is the one that missed the curry paste article's register on the stock. The mortar, the fine side, and the 3 hr of the gentler hold, are the two that do the half the pot does not do on its own.
• The beef, over, with the pull missed at the bowl. The 3 mm slice, left on the bowl too long, or the stock, the 2 L, too hot, and the meat temperature article's raw slice is the one that missed the pull. The slice, the 3 mm, and the bowl, the wide, the 20 cm, and the hand, the lime, the basil, the bean sprout, on the side, are the three that do the half the bone does not do on its own.
• The noodle, broken, with the bowl read as paste. The 5–10 min soak, too long, or the 5 mm strand, cut too short, and the one that is broken is the one that missed the noodle article's own register. The soak, the 5–10 min, and the colander, and the cold water, are the two that keep the strand on the correct side of the line.

Variations

• The chicken ( phở gà): the bones, the chicken instead of the beef, and the stock, the stock article's own chicken stock, in this dish the pho, with the spice, and the lemongrass, and the coriander root, on the same curry paste article's register.
• The beef, the bone one: the braised short rib, the 5 cm cut, over the noodle, and the meat temperature article's slow world, in this dish the bowl instead of the bone.
• The spice, the hot one: the chili, the 2, and the massaman article's own register, at the table, with the lime, and the basil, and the bean sprout, on the same sauces 101 article's own register.

What to serve with it

The bun bo Hue, as the half of the Vietnam section that does the spice, and the cao lau, as the half that does the noodle, on the same register of the stock article. The miso soup, as the neighbor on the dashi, and the boat noodles, as the neighbor on the water, are the two that the pho sits beside on the table. The lime, the basil, the bean sprout, the chili, the shallot, on the side, are the half the sauces 101 article does at the table, and the bowl, with the raw slice on top, is the dish as it is.

Stock · Meat temperature · Bun bo Hue