Beef Noodle Soup (Phở Bò)
If you couldn’t already tell, I’m a creature of simplicity. I also like short cuts and saving time so I haven’t made Phở without an Instant Pot in years! I’ve had so many of you ask me to make this on the stovetop, so this one’s for you. Get ready to baby a pot of goodness for 5 hours 😛
Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients (8-10 Servings)
—Broth
5 LB ASSORTED BEEF BONES*
6 L WATER
2 LARGE YELLOW ONIONS
4 THUMB SIZED PIECES OF GINGER
1 PHO SPICE PACK
1/4 CUP OF ROCK SUGAR
1/3 CUP FISH SAUCE
2 TBSP MUSHROOM POWDER
SALT
—Other
3 LB PHO NOODLES
—Toppings
1 LB UNCOOKED EYE-ROUND BEEF STEAK, SLICED THINLY
PACK OF MEATBALLS (Optional)
1-2 WHITE ONION, SLICED
1 BUNCH CILANTRO, CHOPPED
1 BUNCH GREEN ONIONS, SLICED
JALAPEÑOS, SLICED
THAI BASIL
LIME WEDGES
BEANSPROUTS
HOISIN SAUCE
SRIRACHA
*I like to use a mix of oxtail, bone marrow, and stock bones.
Instructions
In an oven, roast onions and ginger skin on at 400 degrees for 20 minutes, then broil on high for 5 minutes. When it’s done, wash the onion skin and slice the ginger skin on.
Soak beef bones in water for 1 hour and drain. Parboil beef bones in boiling salted water for 10 minutes. When ready, remove the bones and wash them well.
Add the bones back into a clean stock pot along with onion, ginger and water. Bring to a boil then simmer on medium low partially covered for 4 hours. Skim of scum occasionally as needed.
While waiting, toast spices and place them in the bag, cook noodles according to instructions, and prep toppings.
After 4 hours, add spices in pouch into the broth and cook for 1 hour. Remove any remaining scum. Remove spice pouch and add 1 tsp. salt, fish sauce, rock sugar and mushroom power, mix well. Adjust to your liking.
Assemble bowls and serve with desired toppings.