Beef in Pho How Long to Cook
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10/xiv/2007
i oasis't actually made this according to this recipe yet but my mum'due south been making it for years and it'southward neat to see a recipe that really tells you to brand the broth, cause this recipe is all about the broth! it's not cardinal to use ox-tali or beef knuckle, just as long as yous have enough large beef bones. it'due south all-time to really 'make clean' the bones before you cook- either some vinegar or whisky with lots of hot water-gives a cleaner taste and a clearer broth. i also always grill the onion, anise, cinnamon, ginger and peppercorns outset and place all in cheese cloth pocketbook. finally a tip for preparing, to cook noodles place soaked noodles in a sieve and identify in boiling water(stir if needed) til the noodles are just soft, make one basin at a time and serve steaming hot. enjoy!
02/17/2009
Fantastic authentic pho bo recipe. My husband and I spent a whole month in Vietnam and this tastes perfect. I halved the water amount to 2 gallons. I only used beef cervix bones for a overnice articulate broth. I didn't apply the radish. In cheese material I used Anise seed, ground cinnamon, basis peppercorns, and a lot more cloves. I about doubled all the spices as I'm used to very aromatic pho. I added the tablespoon of fish sauce and sugar and simmered for the half dozen hours. Paper thin sirloin was great! Loaded information technology with only cilantro and greenish onions and noodles just like in Hanoi and this dish was delish! Give thanks you for such a great recipe to play with!
05/18/2011
This was my first time making pho and it was really skillful! BUTTTT I accept some recommendations that I remember volition make a load of difference. My soup didn't really have the "pho" flavor entirely, so I had put some "pho beef flavor" bullions into my pho. I just added one cube at a time to taste. That actually brought out the pho flavor. (and these cubes are super cheap! 79 cents :) !!!) I too took my onions, cutting them in one-half, wrapped them in foil, and put it on the stove to cook them a fleck. Too, I ended up finding a packet of "pho seasoning" that had star anise, cinnamon, cloves, and other ingredients in at that place and so I got that instead. It came with a seasoning bag too that yous tin throw right into the soup base. I besides used an actress slice of ginger. As well, I could not find beef knuckle, so a nice vietnamese lady told me to get beef bones instead and it worked out slap-up. Oh and you MUST go the fresh noodles that come in the regridgerator section, this volition make a HUGE difference in the gustatory modality of your noodles. I originally bought the dried flat pho noodles and I did non like them at all. My boyfriend (who is vietnamese) told me to get the fresh ones from the common cold section and those were like the ones you get from the store. =) Hope my review helps some folks! =)
07/26/2007
I normally don't make pho with 'radish' in them, and then I gave this recipe a endeavour. The radish gave a taste other than pho. This is close to authethic but leave the radish out.
02/09/2006
I loved this Pho recipe! It turned out wonderfully, it actually tasted like pho! I have made pho before (even using the predone cube sachets and beef goop to endeavour to spice it upwardly) and it has turned out miserable and tasteless. But this recipe tasted almost identical to my fave pho restraunt (I am proud of myself!). I ommitted the daikon since I didn't have it on paw and I didn't use the oxtail. I used some large meaty bones from the butcher at the local asian market place and they were perfect for a one-half sized recipe. I followed everything else to a "T" and information technology was well worth the vi ane/two hours it took the broth to cook and information technology smelled wonderful (subsequently I added the spices). Even my picky roommate loved information technology! (and he hates my cooking nearly of the time! :P)
08/31/2008
I'm pretty new to pho and don't pretend to be an expert on the subject, only of the few recipes for pho on allrecipes, this is the most authentic imo. Good pho is all almost the broth - it should be rich but calorie-free, meaty but fragrant; aging a beef burgoo cube into some hot water and tossing in a sliced onion isn't going to cut it! Personally, I omit the oxtail because they're just too expensive, and I use whatever meaty beef bones I tin can become at the store. Like any skilful stock, the key is simmering information technology slowly for every bit long as you can - I aim for 3 or 4 hours. I personally don't arrive with daikon, only I don't think regular radish would be a bad substitute. You can't shell pho from a genuine Vietnamese restaurant, but this is a decent recipe to satisfy a peckish! Thanks!
05/14/2007
I like vietnam pho simply I don't like MSG sense of taste. This is healty and wonderful recipe. I often employ this recipe. I simply substitute beef brisket for beef knuckle and beef oxtail. Brisket is easy to purchase and exellent gustatory modality for soup.
03/nineteen/2009
I've made this recipe twice. 2 ounces of star anise pods is a lot...I'one thousand going to back off on those just a touch. But other than that, this is a bang-up, authentic recipe. Knowing a few basic broth-making tips is key to this traditional soup: 1) exist vigilant about skimming the scum off the superlative of the goop, and ii) always simmer, never boil the broth or the "scum" will be cleaved down and churned back into the goop making it grey instead of clear.
10/27/2006
Pretty good just advise "sweating" a large onion over an open fire and add together to pot
03/17/2011
This had bully flavor, I will definitely arrive again. I fabricated a few changes to the recipe. Per other reviews, I used lemongrass instead of daikon radish. I as well used beef soup bones instead of beefiness knuckle, as I was unable to detect any. I wanted to leave it in the crock pot all day, and so I started the soup basic the nighttime before on low, and so added the oxtail and season ingredients in the morning. I cranked it up to loftier to get it up to the recommended crock pot temperature, and so allow it simmer on low all day. Finally, to remove most of the fatty, I ladled the finish product into a ziplock gallon bag and let the fat float to the surface, then cutting abroad a small slice of the corner to drain out the broth. I pinched off the stream before the fat came through for a nice, lean broth (do this step in batches).
02/17/2008
My daughter dated a man from Vietnam and he introduced me to pho. I loved the pho his mother made and the pho we ordered at restaurants. I tried this recipe and it was dandy but I take to admit that I like it better when someone else makes it. I probably won't make it again but it was fun to try.
02/10/2011
Very good! Just what I needed to effort making pho for the showtime time. I inverse information technology a little later reviewing lots of other recipes & fellow member comments. I used two 3-inch pieces of ginger root, charred, peeled & sliced lenghthwise; revised spices to x whole star anise, 4 whole cloves & toasted them with the cinnamon stick in a dry out skillet to bring out the flavors. Charred the 2 onions, placed them hot in a plastic pocketbook wrapped in a towel,& let sweat for ten minutes earlier peeling. And so quartered & added the now soft and sweet onion to the goop to exist removed with the bones & spices. I needed to add boullion cubes to become more beef flavor. Next time I'll get-go with a gallon of h2o & add as needed. Having the butcher slice a roast thin plenty to run across through was a great idea; placed atop the hot noodles in the heated bowls, it cooked instantly when the boiling goop was poured over. At that place's enough sliced roast left for more pho or stir-chips. My spouse said "delicious, did this take you a long time to brand?" I said "Eight hours". I didn't tell him that included the shopping-&-putting-things-away time & the 6+ hours of slow simmer. So cooks! Don't be afraid try this! It's easier than chili and tin be adjusted to fit your slow cooker-or use your canner to make the whole batch. It delicately scents the air--breathe deep! I served with sprigs of Anise basil & cilantro; sliced jalepeno & greenish onion; & quartered lime. To outset, nosotros had Summer Rolls & dipping sauce(recipes this site).
06/24/2011
Very skillful recipe really close to the places I know and I coudnt get whatsoever knuckle in less than 8 lbs and then i used beef back ribs in place got em for 1.25 a lb lots of flavor excellent guideline for a white guy to figure out pho
05/31/2009
Great Pho. I made it per recipe and it was very good. I will make two changes to conform to my own taste. I would cutting the star anise pods by one-half and just add 1.5 gallons of water. I had to simmer information technology an additional ii-3 hours to reduce the volume to upward the beef flavour. I believe it will be resturant quality with these adjustments. I would serve information technology to dinner invitee any time.
04/04/2011
This pho rivals what I've had in some relatively expensive restaurants. I couldn't get my hands on oxtails or beef knuckle, so I used beef shank. I also had to omit the radish because I couldn't detect information technology. Those changes were very minor, and did not affect the event. I also advise making the goop a 24-hour interval ahead and skimming the fat off the top prior to reheating.
03/03/2011
All-time recipe for pho I've always tried. I omit the daikon, but this broth is Fantabulous! TIP for slicing the beefiness: Put it in the freezer until information technology's partially frozen (or thaw information technology until it'south yet partly frozen). This allows y'all to slice it very thinly because it'southward firmer and sturdier.
06/25/2006
"FANTASTIC"...." Unbelieveable", "Must" endeavour recipe
10/30/2010
I didn't have half dozen hours merely knew I wanted the authentic taste Therefore I followed the recipe ingredients and made a rush broth boiling the fatty side of a leftover roast and a few meat chunks of beefiness for flavour. The roast was actually rare and it is likewise what I cutting up thin for the soup. After humid the meat for xv minutes I added the oher broth ingredients including the onion and ginger, I omited the cinnamon stick and anise pods as I was out and instead sprinkled in a compression or two little golden dragon chinese five spice which consists of fennel, anise seed, ginger, clove, cinnamon. In the end I drained the broth and added thinly slices onion cut in rings the rare roast and noodles. It did the fob and in less and so 40 minutes we were eating very accurate Beef pho. Given the short cut my married man and I both agreed it was a lot like the existent affair.
10/02/2011
This was extremely skilful! I made a whole Pho Platter and my family unit (fifty-fifty less adventurous eaters) loved information technology. I served it with a side of Bok Choy, sauteed in sesame oil and garlic and it was delicious.
04/13/2012
OMG crazy awesome! The whole family swarmed my kitchen for seconds, including my picky 9 twelvemonth quondam son merely there was not enough goop. In that location's only ii things I will alter next time, triple the spices & double the broth so we can take more. Will definately make again!
05/27/2009
Pho is the best! I used shrimp instead of meat, and used mung edible bean noodles for a change. Thin egg noodles are besides really good because they don't get soggy! I didn't have the time to make the broth from scratch, so I used canned beef broth just all the same boiled everything else for an hour. Information technology tasted almost as practiced as the Pho place I utilize to piece of work at :)
01/13/2012
Astonishing recipe. I didn't change annihilation. My husband and I swallow pho often and this was every scrap equally adept equally the restaurant. Highly recommend information technology worth the time it takes to make the broth.
01/23/2011
This recipe was really good but I alternated information technology. Oxtail are too expensive to utilize to brand pho. Believe me, pho restaurants do not utilise oxtails. You don't take to apply oxtail. If you accept access to an Asian store, use pho packets that already have the spices and you don't have to worry well-nigh measuring everything. Another tip, add carrots to ame the soup sweeter and also saccharide to taste. If you want thin cuts of meat, you lot can freeze the who piece first and then slice it.
06/25/2013
This was great soup! I practice think that 2 oz. of star anise is a misprint though because that was a huge amount, like 40 or so of them. I talked to someone from Vietnam who makes Pho all the time and she said that she only adds two star anise. Needless to say, I made information technology with the whole 2 oz and that flavor was a little overwhelming just still great. The next time I fabricated information technology, I made information technology with chicken instead of beef and merely 2 star anise and it was even better! I will make this often.
10/18/2007
This was the best Beef Pho ever!!! I took along time to make but worth every minute. Would make this again.
05/08/2008
Thank you for posting this recipe! I ever told my mother that I was born in the wrong function of the earth (Mexico)...I was meant to be Vietnamese :0) or just Asian for that affair. I bulldoze and drive across town to accept beef pho and merely absolutely love it and wished I knew how to make it. I made this exactly as y'all said...with the exception of the Daikon Radishes (could not observe them and then I threw in some red ones) but anyway...it was FANTASTIC!!! thanks a bunch!
12/26/2011
I just love pho and this is a great recipe with just a few alterations. I actually totally emitted the daikon. I added a whole white onion and I charred both the onion and the ginger root before calculation to the goop. Instead of saccharide I use rock sugar candy that I go from the local asian grocery shop. I usually skim the fatty off at least ii times. My family loves this pho and I make information technology on a regular ground.
07/30/2009
im vietnamese and what nosotros do is we boil water and then add flatteneda lemongrass and tie it and put it in there with galanga.
02/07/2010
I followed this recipe to the T, and I think this recipe is only average. I honestly will non endeavor to cook this once more because its too much work for a noodle soup. Pho is very inexpensive where I live, so I think i will just continue to patronize our favorite pho place.
03/22/2012
WOW! Beloved it! I did use the cinnamon stick I bought from the Asian market place. It was rather large (4-half dozen inches long, 1 inch in bore) but it didn't overpower the goop like I expected. As well, I added ii packs of meatballs considering I love beef and meatball pho. Wonderful for such a cold, wet, and windy day. ***UPDATE*** The second time I made this, I added 3 sliced lemongrass and cooked for x hrs. It tasted slap-up!
12/18/2012
I take never taken the time to make Pho the "real" way, only decided to attempt this i yesterday on a mean solar day off. I have a corking recipe from Women's Health that I make all the time and only takes 30-45 min. My husband and I refer to it as "fake Pho". Nevertheless, this i blew it out of the h2o. It's and then worth the time, and truly non that difficult. The depth of rich flavor that comes from cooking down the bones and spices all day is incredible! I had no problem finding beef knuckle for dirt cheap at my market place, thought eliminated the ox tail, every bit other reviews said its not necessary. Instead of sirloin I used skirt steak, I added soy sauce for salt, and reserved some Daikon and julienned it to use as a garnish. Not sure that I can go dorsum to my quickie version now, may have to come up with some mode of doing this in the crockpot for piece of work nights!
06/01/2013
Almost as good as I've had on the streets in Hanoi and Saigon. I roast my herbs in a dry out wok before adding a abode-made beef stock that cooks for v+ hours, slowly. Gustatory modality at the end to add more fish sauce if needed
10/29/2011
Never heard of putting daikon radish in Pho, other than that OK, someone also suggested lemon grass, never heard of that in Pho also.
10/16/2010
Sub. the salt with five tablespoon of fish sauce, sub oxtail with trimmed brisket, 5 cloves star anise , not 2 ounces.roast the 2 whole onion, 2 ounces of ginger smash with the back of clever ,1 whole lime and last simply not to the lowest degree NO edible bean sprout. I adopt beef tenderloin to sirloin.
02/15/2010
This is a not bad basic recipe for pho; nevertheless, you don't have to get the expensive stuff in terms of bones! I just go to the butcher at the grocery store and they cutting up whatever bones they have. I've made it this way multiple times, and it turns out great! Also, if you lightly toast the spices before putting them in the bag, the soup will be much more than aromatic.
01/ten/2011
I followed the recipe equally instructed, simply I don't retrieve I will make this again because the ingredients cost almost $40 and information technology was too much endeavour. I thought information technology was okay; I would rather get to my favorite restaurant to be fully satisfied. This recipe is definitely not for me.
01/xv/2009
YUM ! I love and eat pho all the fourth dimension. This is alot of work merely so worth information technology and is very very good for homecooked pho broth ! Every ingredient mentioned in the recipe is a must for the authenicity.... the daikon, fish sauce, down to the garnishes of Thai sweet basil ( not the Italian kind ) Sriracha sauce etc... I am telling you. The soup is so fragrant the odor volition menstruum all through your firm... Truely the But pho recipe on this website that is worth your tastebuds. ***No lemongrass or garlic in pho !
08/12/2012
Lots of flavors but I personally thought information technology was style as well watery and needed alot more vegetables.
09/23/2012
I must take done something wrong equally mine came out really bad. I followed the recipe, only our goop had no flavor. I ended upwards calculation some beef soup base, which made it gustation better. Nosotros love pho and I wanted to surprise my kids. This ended up to be a very expensive dinner that no one enjoyed. Next time we volition stick to our local pho sho. Thanks for the recipe-merely did not seem to piece of work for me. I nonetheless tin can non figure out what I did wrong as this recipe has such high ratings.
10/15/2008
I love this recipe! A few added ingredients to make it better: Boil some beef tendons and beef tripes. You want to boil the beef tendons until information technology becomes very soft. It takes at least 6-8 hours simply it is absolutely worth information technology. My married man loves the beefiness tendons and e'er asking extras when I make pho for the states. The beef tripe can exist boil with the soup. Plus, I usually substitute the beef oxtails and sirloin with beef ribs! The beef rib bones gives nifty flavors as well, if not more than! I usually too throw in some peeled shrimps for more flavoring. Equally yous can see, I beloved a lot of meat in my soup!
05/02/2012
This is a dandy, authentic recipe that I will make over again and once more. I merely had most 1/2 oz. of star anise on hand but it nonetheless turned out swell. I did detect that for my taste the goop needed some additional fish sauce and salt added with the other condiments.
03/26/2011
Followed the recipe exactly with amazing results! I'll exist making this oft.
08/29/2012
this recipe turned out pretty well but a few things had to be done unlike. my mother inlaw is from laos and I dearest her pho, but wanted to check if there were variations that sounded yummy. The daikon is not needed and gives it a completely unlike flavor. Pho seasoning packets from any asian store work wonders and is much cheaper! Also putting the fish sauce and sugar in while cooking is not needed and actually the pho will taste much better if saccharide and fish sauce are put in with the sriracha, garlic, edible bean sprouts ect. Another affair that can exist added to pho with beef is tripe, it turns out very adept.
08/23/2007
Takes a while to make, simply the wait is definitely well worth it. This tastes merely like the pho at the Vietnamese place on our street, but much amend! I likewise grated actress white radish for the top of the soup -some went in and i cooked with the noodles, the ones on the meridian were raw-. Definitely making this 1 once more.
02/27/2006
Hit the spot! This pho recipe is soooo good. I couldn't observe beef knuckle or oxtail and so I used meaty shin pieces just everything else was exactly the same as the recipe. It turned out wonderfully. I can't expect to make this again- information technology was a huge sucess in my firm. Thank you!
02/27/2013
YUM! Was so happy with my showtime attempt at making pho... I even daresay that I liked this ameliorate than my favorite local Vietnamese restaurant'south pho. The dainty thing nigh this being from scratch, instead of using the premade spice packets is that you lot can adjust amounts of each spice to your ain tastes. From by experience with recipes for other types of Asian noodle soups, our family personally isn't big on too much star anise, so for this first time I only used a few pods (plus, it was all I had left on hand and I didn't have time to get in to my local grocer that'd accept information technology in stock). Used a little more than ginger than chosen for and only made it for 1 gallon since I didn't want to brand too much this first fourth dimension effectually. I also didn't use daikon because I didn't take it on hand. Used grass-fed, pasture-raised beefiness knuckle from a local farm, no oxtail. Boiled on high for fifteen minutes, and so tuckered and rinsed to get rid of all the impurities (very petty given the type of beef used). Then proceeded to simmer the stock on low for the given corporeality of time. I added some beefiness tendon and beefballs at the very end, since my kids all similar it. For our family unit of five it was perfect and everyone loved it. My 21 thou/o gobbled it all up. Flavor was awesome. But change I'd make is I'd add a *picayune* chip more star anise, but that's it. This recipe'southward a keeper!! Can't wait to brand it over again! And bonus, my dwelling smelled of that wonderful pho aroma for the rest of the evening!
08/14/2012
I'd recommend roasting the onions whole before adding to the broth. I'd use 4 onions. I'd also recommend wrapping spices in a cheese material and so that the spice pocketbook can be taken out subsequently about four.five hours, while the broth should cook on simmer (low heat) for about 7 hours. I'd add ii cloves of raw garlic and 2 pods of cademom every bit spices. After bringing the stock to a boil, you should turn the heat down to simmer and continue skimming fatty and foams off until the broth is clear. Before putting bones and oxtail in, get water to a boiling point first. This should assistance make the broth clearer.
10/xv/2006
What a great recipe! Very authentic. I am glad I came across this equally I can contorl the amount of sodium to my ain needs and yet enjoy a grea Pho whenever I desire. I followed it exactly as descirbed. Took a lot of cooking time but well worth it!
09/24/2011
Excellent, classic pho flavor! Will definitely make it again.
11/08/2003
Good, but it certain takes awhile! Great stuff for a large family gathering...
03/02/2010
Couldn't find beefiness knucles and didnt' have enough anise pods. That existence said, the goop smelled better than it tasted. Defective a little something. This takes a lot of piece of work, but alas, we no longer live nearly whatever Vietnamese restaurants and I require Pho. I will definitely try it again using more anise.
08/31/2007
just like the eating place
09/21/2012
I made this in my tiresome cooker, so I didn't have to sit around all day babysitting my stove! I couldn't discover oxtail, and then I used ii lbs. of beef soup bones instead, cooked the spices and bones and broth for vi hours, then sliced up leftover cooked steak, and added the slices at the end simply to warm them up. Delicious, and bully season, although I did take the cinnamon stick and anise out after 4 hours as I idea it was getting a chip also potent for my gustatory modality. I will make this again and again- cheers for sharing!
06/10/2007
Wow! This is pretty good! I pretty much halved the recipe just just used the beef oxtail. I simmered this for 8 hours and omitted the fish sauce because I'm allergic. Was a little on the bland side, probably because I didn't have enough meat. Still tasted awesome with added table salt though! Thanks Then MUCH for this recipe! Will definitely try this one once more with more meat. :)
08/27/2007
I've never had pho, only my brother'due south girlfriend has and had been wanting to attempt to make her own at home for a while. I plant this recipe and nosotros decided to give it a effort. I loved it and my brother'southward girlfriend was very pleased. I will definitely be making this again.
08/xiii/2009
This is a pretty accurate recipe. The one thing that strikes some as off here is the radish. It'due south dried radish that is used and it has a completely different sense of taste- it will exist packaged and labeled as dried radish or preserved radish and y'all will probably only discover it at an asian market. Other than that neat recipe!
06/xiv/2010
awesome recipe. You'll take to tweak the spices a little to fit your preference. Notwithstanding, this is expensive to make and takes too much effort. Keen for a big political party.
05/17/2006
This is First-class, I had this in a famous Vietnamese eatery, This is the same. SO GOOOD!!!!!!!!!!!!!!!!!!!
03/xi/2009
Very very good! My BIL introduced u.s.a. to Pho in some nice lilliputian restaurants in Houston and I was trying to get rid of some rice noodles I had purchased past accident and I thought of Pho. I substituted craven backs for the beef basic, as we don't eat beef. I didn't put slices of chicken in the bowls because I tin can't cut the chicken breasts sparse enough (yet!). I let the goop simmer all twenty-four hours (starting at 8 AM and dinner at 5). My iv and 6 twelvemonth onetime and the picky neighbor kid who ate dinner with u.s.a. that dark, LOVED this meal. We will brand again.
03/09/2005
i wasnt able to follow the recipe exactly because i didnt accept enough time only i want to express my thanks. i was in a mood for pho and this hit the spot. wonderful!
04/thirteen/2013
Awesome!!! Suggestions to go far easier is to use a pre-made Pho broth paste/mix. Also did not use any beefiness knuckles simply oxtails. Tasted smashing.
01/31/2006
Finally found an authentic recipe! I know it looks long to make the goop but information technology is important! I piece of work with a couple of Vietnamese girls and they e'er brought this in for me! They new I loved information technology soooo much! Im merely glad to find the recipe!!!
03/11/2012
I used oxtails and skipped the radish. It was but similar the restaurant version.
07/24/2010
About to brand - sounds wonderful. Just a annotate nearly the moving picture, which shows some kind of meat balls, which don't appear in the recipe. Just make a note of the inconsistency.
08/12/2007
I use a pho base fron the asian nutrient shop instead of making the broth. That makes this an easy and delicious soup!!
01/26/2014
excellent recipe! i fabricated some changes... For the broth i used beef basic instead of oxtail and beef knuckle (too expensive), added some celeriac root dumped in 2 bouillon cubes too equally all the onions, daikon radish etc. i too had a tea ball and i put the spices in that. this soup tasted just like my mothers! awesome!
02/16/2008
Followed the recipe exactly except I used beefiness soup bones found at my local grocery store. Was a little bland and so I had to add together more table salt, but that could take been a personal taste. Other than that it turned out very close to authentic beef pho.
01/11/2014
Groovy for the first time making this. Family loved information technology. Use one-2 anise just. Accept to utilize beef basic which I forgot this fourth dimension around. Overall pretty impressive for a noobie :D
05/03/2007
This was soooo good. Fabricated information technology for the broth. I'one thousand making more than today. Rut and add vegetables. Oestrus and add together noodles. Estrus and add together . . . Much, much better then store bought.
02/22/2017
I dear this recipe! My favorite side dish is the cooked radish from the soup. So yummy! Nevertheless, I tin can't get the common salt measure correctly. Has anybody played with the salt nevertheless? I feel the measures suggested in the recipe are insufficient only I seldom want to create a mistake. I was besides wondering if folks tried substituting salt for soup soy sauce, and if yep, how the ratios worked out. I love the recipe because after I infuse more soy and fish sauce in my individual basin, it is to dice for me, just I am hoping to do information technology holistically in the pot. Capeesh your comments!
12/04/2008
Wow this was a lot of work simply worth it! My hubby and I were craving some Pho and they don't take any Vietnamese restaurants where we moved to. (Oh man practice I miss the Asian food in Los Angeles!) It was good just the broth was really rich and milky. I think this was from the proffer of using beefiness knucle which usually makes a milky broth. Non like the articulate delicate broth I'k used to getting. I should accept gone with my gut instinct and gotten a boneless cut. I recall part of the problem is that I likewise didn't leave the spice handbag in longer than v min. That was a personal thing.. I was tasting the broth and whatever longer would take been too strong on the spices for my taste. I added a large 'sweated' onion and toasted the spices before making the spice bag per suggestions. Likewise be warned.. you WHOLE house will smell of this broth information technology's pretty stiff. Leave the windows open. :)
01/07/2010
I LOVE this recipe! I lessen the star anise to maybe an ounce instead of two. It's flavorful!!!
07/19/2014
Very authentic and really slap-up tips in the comments too I remember everything has been covered between the two.
07/26/2009
Yummie, I made it almost similar the recipe.. I used dissimilar meat (not by option) and it was even so very expert! Next time I will double the recipe!
05/12/2011
This was pretty expert. I think more broth was needed, merely that'southward my but criticism.
06/08/2010
I am simmering the broth right at present and it smells FANTASTIC. I did not use star anise, or radish because I didn't accept them on manus.. but if it tastes equally good every bit information technology smells, I don't think me or my guys will take anything to worry about! (I am a caretaker of five teenage boys). I did use a pocket-sized handful of dashida (Korean beef soup base) earlier on instead of boiling beefiness knuckle for 2 hours... okay, okay so I cheated a bit, just it's my first time and I can simply improve from here, right? ;) I'll endeavour to upload a photo tomorrow when I serve this dish!
01/08/2016
This is a perfect Pho!!!! I simmered the bones for 24 hours with a splash of apple tree cider vinegar to make a true bone broth stock. So good for you!
05/26/2018
This was an ok recipe but one that according to my chef friend, made a big mistake: telling the cook to bring the water to boil and "cooking" for two hours. It should've been bringing the goop to eddy and so simmering it or at least giving it a lower temperature so it'due south non boiling for 2 hours. The pho ended up cloudy due to over humid.
02/06/2016
i skipped the radish and doubled the spices but at the end of eight hours, really didn't accept a cracking beefiness flavored broth. It smelled groovy, but still had trivial flavor. Had to add a substantial amount of fish and soy sauce to become any flavour. Next time, I volition buy some beefiness and pho bullions to add as needed and roast the bones and onion before humid equally I've seen in another recipes.
07/29/2018
This recipe is incredible!!! It tastes just equally amazing equally my favorite restaurants! It'due south well worth the time and coin. I recommend doing the broth the night earlier, the spices and flavors taste fifty-fifty better the next day!
09/27/2017
I added twice as much ginger and 1 tablespoon of minced garlic to the broth and I also left out the radish. I strained the broth through cheesecloth in a strainer for a more clear goop. Delicious.... as good equally whatsoever eatery pho noodle soup I have had!!!!
10/10/2015
information technology came out tasting similar water. i fixed it though with a lot of table salt. that worked out nicely.
04/21/2017
Piece of cake soup to autumn in love with the tender slices of beef and all those crunchy, spicy, herby garnishes we become to toss on top. I didn't make the goop and used sliced sirloin steak. I used those chewy Japanese Noodles. I like to ready all the garnishes out so you can individually add together what y'all like.
01/31/2021
love it and it's really easy
11/06/2015
Perfect! My youngest loves this recipe!
x/xx/2018
Neat, nice flavour. in that location are better pho recipes on here though.
02/02/2016
This beef Pho recipe was amazing! I was a little lazy and decided instead of making my own beef goop, I'd just apply beef bouillon with all the other ingredients: the star anise, cloves, cinnamon and onions. I also added carrots as well. I took everybody's communication to sweat the onions (and carrots) before calculation them to the soup base, which was a great idea! But makes all the aromatic smells and flavors come together. Even so, even though the beefiness goop did piece of work in a pinch, because I did not have plenty fourth dimension to start making it from scratch, using the beefiness knuckle an ox tail; I would definitely go ahead next time and endeavour to make the beef broth from scratch, if I take enough time. I am pretty much a novice in the kitchen, only this recipe was pretty like shooting fish in a barrel and came out tasting pretty authentic. Well I approximate every bit authentic as I tin can imagine since the only Pho I have had has been from Vietnamese restaurants in usa. Anywho I garnished my Pho adding: udon noodles, cilantro, green onions, hard boiled eggs, sriracha, edible bean sprouts and limes.
04/20/2020
Added a few cloves of garlic but the residual was magical! Honey it
12/09/2007
I haven't tried this yet, but information technology looks fantastic...wondering if I tin substitute red radish for daikon...anybody know?
02/22/2010
excellent recipe, i added tripe to with the ox tail and they were very tender and yummy!
05/07/2009
Fabulous! Wonderfully accurate. Gives all the right garnishes as well. As practiced as the Pho shops in Seattle.
09/12/2009
I made this today with great anticipation. The firm smelled wonderful while the goop was cooking...unfortunately information technology did not take enough flavor when nosotros were eating it. I followed the recipe exactly simply nosotros were disappointed.
02/01/2021
i recommend adding a tbsp coriander seeds and toasting all the dry spices in a dry hot pan for a infinitesimal. likewise add more than fish sauce. a LOT more. half a cup wouldn't exist too much and it'south a critical component.
xi/26/2019
Very good. My only change was to boring simmer the beef beforehand (I'm non into raw). I didn't use anise equally it interacts with a medication i take. Otherwise, SO good and i make information technology regularly as I get a peckish for it.
06/03/2020
Actually i don't really like pho, because I've eaten in a land, it doesn't conform me. So my daughter convinced me, that it was very adept. So, from a few days agone, she planned to melt for both of the states, and yesterday we tasted this recipe, it really proved to be very tasty and suitable for me. Indeed at that place is something we modified from this recipe, we adapted the ingredients available to u.s.a., but it was withal good for united states. Peculiarly afterwards I know that seasoning is only dipped in broth, not using oil for sautéing, making me even more happy. I apologize if my English is not good, thanks for the recipe
12/fourteen/2016
Worked out great. I made the mistake of non putting plenty water because I was making a smaller batch since I knew it'd merely be me and my married man eating a bulk of this dish, but the water worked down much more than I expected it to. Oops! Fortunately, I did a quick boil with some extra water while I waited for the fat to settle on the broth in a measuring cup. Thankfully it worked well and we ended up with enough broth for everyone. I did not use the radish and I'yard fine with that equally I'm non a fan anyway. I also had a premade bag of Pho seasonings from an international grocery store and added some carrots, celery, and garlic to the broth every bit instructed past a Thai friend who fabricated some for me last year--I think I prefer that to adding radishes. By the way, I probably put as well much salt, and then be enlightened that information technology really doesn't need much more this recipe calls for (I didn't measure, just pretty certain I put 1T worth in my one-half batch and I had to add h2o to my soup later). My husband is not a huge soup person and he really enjoyed this, so it's a win. And he's given me permission to make it every now and again. ;)
09/10/2018
Will definitely go far over again - I didn't apply the beefiness knuckle with meat - just some regular steak strips and beef broth for simplicity, and it's less time consuming. Played around with the ingredients a flake, and you can add anything to it to make information technology your own.
02/05/2013
I quartered this recipe and it saved me from having to go to a restaurant every fourth dimension I have a craving. I used chicken broth and a beef bullion cube instead of starting from scratch with beef knuckles (since it'due south what I had on mitt) and I only simmered the spice bag for i 60 minutes instead of 4. It was still amazing. At present that I have all of the spices on hand I volition definitely make this again. Thank y'all very much!
04/04/2015
When I lived in Portland, OR, I ate at Vietnamese restaurants frequently. At present that I'thousand in eye of nowhere upstate NY, there are no such options and I really miss Pho. The broth took a whole day to prepare - I wanted a potent, slowly cooked os broth - only well worth it. Before serving I added additional fish sauce to taste. I also left out the radish based on other reviews.
Source: https://www.allrecipes.com/recipe/57354/beef-pho/
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