Spicy Vietnamese Beef Noodle Soup
Description
Chef John's spicy pho recipe for the famous Vietnamese beef noodle soup is sure to impress and will be a new family favorite at your dinner table.
Ingredients
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1 tablespoon vegetable oil
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2 thick slices beef shank
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2 pounds beef oxtail, cut into pieces
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1 (6 inch) piece fresh ginger, sliced
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6 whole star anise
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1 cinnamon stick
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1 teaspoon fennel seed
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1 teaspoon whole coriander seeds
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2 whole cloves
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1 cardamom pod
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3 quarts water
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1 onion, halved
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6 cloves garlic
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2 tablespoons white sugar
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1 bay leaf
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2 tablespoons fish sauce
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1 tablespoon soy sauce
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1 (16 ounce) package fresh rice noodles
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1 cup fresh bean sprouts, or to taste
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1 fresh jalapeno pepper, sliced into rings, or to taste
Directions
1
Heat oil in a large pot over medium-high heat. Add beef shanks, oxtail pieces, and ginger; cook, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, cinnamon stick, fennel seeds, coriander seeds, cloves, and cardamom pod; sauté until fragrant, about 30 seconds.
2
Add water, onion, garlic, white sugar, and bay leaf to beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
3
Chop beef shank and oxtail meat; add to broth. Stir in fish sauce and soy sauce; bring to a simmer. Reduce heat to low; keep warm.
4
Place noodles in a large bowl; cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
5
Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful rice noodles and a few jalapeño slices. Ladle broth into bowl to cover noodles.