Phở Tái Bò (Beef Pho) | SpiceTribe
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Phở Tái Bò (Beef Pho)

    Chef Tu David Phu

    Chef Tu David Phu

    Chef Notes

    Ingredients

    Steps

    Phở Tái Bò (Beef Pho)

    Chef notes

    I’m Tu David Phu, Top Chef Alumnus, Vietnamese-American, and SF Chronicle Rising Star Chef from Oakland. I’ve cut my culinary teeth in the kitchens of some of the nation’s top restaurants. But it was my “memory of taste” that pulled me back to my Vietnamese roots: the practices, ingredients, techniques, and flavors of Vietnamese cuisines. These recipes are my stories. And I hope it will inspire you (as much as it inspired me) to discover and eat thoughtfully.

    Check out my recipe using the Mekong Delta Spice Collection

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    Ingredients

      • Broth

      • 2 lbs. beef chuck
      • 1 each yellow onion
      • 1 each garlic head
      • 2 oz. Hawaiian ginger, fresh and unpeeled
      • 5 pods Spice Tribe Sun Dried Star Anise
      • 1 stick Spice Tribe True Ceylon Cinnamon Stick
      • ½ tsp. Spice Tribe Aegean Fennel Seeds
      • ¼ tsp. Spice Tribe Highland Cloves
      • 2 tbsp. Organic sugar
      • 2 tbsp. Kosher salt
      • 4 tbsp. Son Fish Sauce
      • Fill to cover, Water [do not overfill beyond max capacity, reference Instapot manual]
      • 2 quarts Beef Bone Broth
      • Pho Noodles

      • 14 oz. Pack Three Ladies Dried Pho Noodles
      • Garnishes

      • 12 oz. Top Round Bush-Gyu “Samurai” Wagyu
      • 16 oz. Bean Sprouts 2 bunches Scallions, sliced
      • ½ each Yellow Onion, sliced
      • 1 each Jalapeño, sliced
      • 1 bunch Thai basil
      • as needed, Hoisin & Sriracha
      • Tiger Satế optional [this is my favorite pho condiment]
      Sun Dried Star Anise

      Sun Dried Star Anise

      $10
      True Ceylon Cinnamon Sticks

      True Ceylon Cinnamon Sticks

      $10

      Mekong Delta Spice Collection

      $36.99
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      Steps

      Step 1 - Prepare the Beef Chuck

      Step 2 -

      Brine Beef Chuck to clean and remove any impurities that seep into the pho broth.

      Step 3 -

      In a large pot, fill it with 2 quarts of cold water.

      Step 4 -

      Add 2 tablespoons of kosher salt, mix until salt is dissolved.

      Step 5 -

      Submerge the beef for 15-20 minutes.

      Step 6 -

      Drain water and rinse beef under cold water, until water runs clear.

      Step 7 - Make The Broth

      Step 8 -

      Roast aromatics.

      Step 9 -

      Set oven on broil (low) preheat for 5 minutes [or fire roast on gas stove].

      Step 10 -

      Slice ginger into 1” chunks, do not peel.

      Step 11 -

      Slice onion into 1 “ chunks do not peel.

      Step 12 -

      Break apart garlic cloves, do not peel.

      Step 13 -

      Place all aromatics in the oven to broil for 10 minutes.

      Step 14 -

      Place all roasted aromatics into Instapot.

      Step 15 -

      Toast spices.

      Step 16 -

      In a small saucepan, place in the cinnamon stick, star anise, clove, and fennel seeds.

      Step 17 -

      Heat saucepan over low heat for 3-4 minutes, continually moving the pan to prevent the spices from burning.

      Step 18 -

      Add spices into the Instapot with Beef chuck.

      Step 19 -

      Fill the Instapot with 2 quarts of bone broth.

      Step 20 -

      Season the Instapot.

      Step 21 -

      1 tsp Kosher Salt.

      Step 22 -

      4 tbsp. Son Fish Sauce

      Step 23 -

      Fill the Instapot with water up to max line

      Step 24 -

      Set Instapot on “High Pressure” for 1 hour.

      Step 25 -

      After the Instapot timer goes off, release the pressure [reference manual].

      Step 26 -

      Remove Beef Chuck from broth to cool at ambient temperature.

      Step 27 -

      Strain the broth through a fine mesh strainer.

      Step 28 -

      Once the pot comes to a simmer, bring the heat down to a low-medium.

      Step 29 -

      While the broth is cooking, it’s a good time to prepare the noodles, and also the herbs for the table so you have everything ready.

      Step 30 -

      Continue to skim the broth to remove impurities.

      Step 31 -

      Continue to simmer the broth for an additional 30 minutes.

      Step 32 -

      Turn the heat to low, to keep the soup hot.

      Step 33 - Cook the Noodles

      Step 34 -

      Soak the dried rice noodles in hot tap water for 10 minutes. They will soften just a bit, and become more opaque. Drain the noodles.

      Step 35 -

      Simultaneously, bring a separate pot of water to a boil.

      Step 36 -

      Bring 2 quarts of water to boil.

      Step 37 -

      Add noodles, stir occasionally to prevent sticking and burning.

      Step 38 -

      Cook until the noodles are done (2-3 minutes).

      Step 39 -

      Once the noodles are done, drain the noodles into a food colander and rinse them thoroughly with cold water until the water runs clear.

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