Pho Dac Biet
Follow this nice and easy Pho Recipe to make a really Genuine Vietnamese Dish at home.
Ingredients
Broth
- 20 cups Boiled Water (divided in two containers)
- 2 lbs Beef Brisket (trim off fat)
- 5 lbs Beef Bone Marrow (alternatively Beef Knuckle Bones or Neck Bones)
- 3 Beef Tendons
- 4 tbsp Fish Sauce
- 2 Sweet Onions Sliced
- 4 inch Ginger
- 2 oz Rock Sugar or Palm Sugar
- 2 tbsp Salt
Noodles and Toppings
- 3 lbs Fresh Pho Noodles (can be used dried ones)
- 1.5 lbs Steak (Sirloin, New York Strips, Rib-Eye)
- 1.5 lbs Beef Tripe
- 1 lb Pho Beef Meatballs
- 1 Sweet Onion (Thinly Sliced)
- 1 lb Fresh Bean Sprouts
- 1 bunch Green Onion (Finely Chopped)
- 5 Fresh Thai Basil (Leaves only)
- 3 tbsp Fresh Cilantro
- 2 tbsp Hoisin Sauce
- 3 Lime Sliced
- 2 tsp Sriracha Sauce
- 2 Jalapeno Peppers Sliced
Seasoning
- 4 tbsp Coriander Seeds
- 2 tbsp Fennel Seeds
- 4 Anise Seeds
- 2 Saigon Cinnamon Sticks
- 1 tbsp Whole Cloves
- 1 Black Cardamom
Instructions
Parboil Meat and Bones
- Clean and rinse the bone marrow, tendons, and brisket
- In a large pot, pour in 12 cups of water, bring to a boil, and then add the meats. Let the contents boil for a further 10 minutes. Scoop out and discard the graying floating foam from the water.
- Transfer the bones and meat to a strainer and rinse them under the sink. Ensure you remove all the scum (graying floating foam) from the meat.
Roast and Char
- Heat your pan to medium-high. Add all the seasonings to the pan and toast them until very fragrant. This should take around 5 to 6 minutes.
- Turn off the heat and remove the seasonings. Put the seasonings in a tea bag (or ball infuser) and set them aside.
- Add two onions and ginger into a clean pan. Char each side until blackened – this should take around 4 minutes. Turn off the heat and transfer the ginger to a chopping board. Smash the charred ginger until it splits. Alternatively, you can place the onions and ginger in the oven at 4250F (around 2200C) for 25 minutes (remember to flip halfway).
Pressure Cook
- Place the parboiled marrow followed by the tendons, brisket, charred onions, and smashed ginger into the pressure cooker. Stack them according to the above order
- Add 12 cups of boiling water into the pressure cooker (which will help establish optimal pressure faster). Keep the water under the 2/3 max line (Do not exceed the max line).
- Add the seasoning bag on top of the meat (not in the water), followed by the rock sugar and salt.
- Place the lid in position and pressure cook on high for about an hour and natural release for half an hour. (Always be cautious when releasing pressure from the pressure cooker)
- Once safe, open the cooker and remove the tendons and brisket. Transfer them to a bowl of cold water and let them rest for 15 to 20 minutes or until cool to touch. Remove or discard the bones, ginger, and onion.
- Add 8 cups of hot boiling water to the pressure cooker and remember not to exceed the 2/3 max line.
- Place the lid in position and pressure cook on high for about 3 minutes, followed by a quick release.
- Add the fish sauce to the broth and stir well (season with salt and sugar if necessary). Discard the bag of seasoning.
- Optional, although recommended – place a mesh strainer lined with a cheesecloth or coffee filter over a large pot or bowl and slowly pour the stock via the filter. This will reduce the fat and leave a clear pho soup.
- Transfer the broth back to the pressure cooker (ensure you clean the instant pot cooker before reusing it).
- On the instant pot, press the sauté button and set it to high for 20 minutes.
- Add the meatballs to the broth.
Slice Meat
- Keep the steak in the freezer for half an hour – it helps make thin meat slices. Cut the steak against the grain into thin slices. Set the pieces aside. Slice the brisket, cover, and set aside. Slice the tendons into quarter or half-inch strips and set them aside. An optional step – slice the meatballs in half.
Cook the Noodles
- Add the noodles to a bowl. Add boiling water and blanch for 10 to 12 seconds. Drain the noodles and return them to the bowl. This is the preferred method.
- If on a stovetop, halfway fill a medium-size pot with water and bring to a boil. Blanch fresh pho noodles for 5 to 7 minutes in boiling water. If using dry noodles, follow the instructions and cook time on the packaging. Remove and strain the noodles before transferring to a serving bowl.
Assemble and Arrange
- Add the cooked noodles to the center of the bowl.
- To the bowl, add the sliced steak, brisket, meatballs, tendons, and tripe.
- Add sliced white onions and chopped green onions.
- Gently add boiling broth over the meat and noodles.
- Season with sriracha sauce, hoisin sauce, and lime (to taste). Optionally, you can add more fish sauce if preferred.
- Add the cilantro, bean sprouts, sliced Jalapenos, and Thai basil leave to the serving.
- Serve immediately and enjoy!