Vietnamese Beef Noodle Soup first captivated me on the vibrant streets of Vietnam. This country left me in awe for two distinct reasons: the chaotic traffic and the heavenly cuisine.
I didn’t even know where to begin after that first bowl. There were so many dishes I wanted to try. But I kept coming back to this signature dish – one of the world’s best noodle soups.
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Vietnamese beef noodle soup recipe
Vietnamese Beef Noodle Soup, known asĀ Pho Bo, is a steaming bowl filled with rice noodles, green onions, and thin slices of succulent beef submerged in a rich, flavorful broth. It is considered Vietnam’s national dish and is enjoyed throughout the country, from street stalls to high-end restaurants.
I stopped by Pho Thin in Hanoi, the city’s most famous pho spot. There are too many options, so I opted for Pho Nam – pho with flank steak. For the first sip, I understand why this Vietnamese beef noodle soup has taken the world by storm.
The broth is the heart and soul of this dish. It is typically made by slow-cooking bones (usually beef or chicken) with a blend of onions, fish sauce, ginger, and spices like star anise and cloves.
Vietnamese beef noodle soup is often served with lime juice and vegetables like fresh bean sprouts, and aromatic basil leaves. You can add chili slices, chili, or tomato sauce.
Unlike the Thai Noodle or Japanese Soba, the authentic pho recipe is quite complex for me. So I find an easier recipe for pho noodles. Here is how to make Vietnamese Pho with flank steak:
Simple Vietnamese beef noodle soup with flank steak
Ingredients
- 200 g flat rice noodles
- 500 g flank steak thinly sliced
- 1 large onion thinly sliced
- 5 shallot small chopped
- 2 slices of ginger about 2 inches, sliced
- 2 cinnamon sticks
- 3 star anise
- 4-5 cups water
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- Salt, monosodium glutamate (MSG), and pepper to taste you can use sugar instead of MSG
- Green onions thinly sliced
- Fresh herbs, cilantro, basil, mint for garnish
- Bean sprouts and lime wedges for serving
Instructions
- Season the flank steak with 1 teaspoon of salt and half a teaspoon of pepper. Add 1 teaspoon of chopped shallot. All are mixed well and left for about 20 minutes.
- In a pan, fry cinnamon sticks and star anise until fragrant.
- Place the onion slices on a baking sheet. Broil in the oven until charred. This adds depth of flavor to the broth.
- In a large pot, add vegetable oil and the remaining shallots, saute it for a few minutes. Add flank steaks and stir continuously for about 5 minutes or until the meat is firm.
- Add water, 2 slices of crushed ginger, the charred onion, cinnamon sticks, and star anise to the pot. Bring to a boil and then let it simmer for at least 30 minutes to allow the flavors to meld.
- Add fish sauce, soy sauce, 1 tbsp of MSG, salt, and pepper to the broth. Adjust the seasoning according to your taste.
- While making the broth, cook the rice noodles according to package instructions. Rinse with cold water and set aside.
- Divide the cooked rice noodles among serving bowls. Top with green onions and bean sprouts. Ladle the hot broth over the noodles.
- Top the bowls with fresh herbs like cilantro, basil, and mint. Serve lime wedges, chili or tomato sauce on the side.
If you want to make Pho with Rare Beef and Flank Steak, dip thin slices of rare beef into a pot of broth until cooked and put into the bowl.
Pairing suggestions
1. Essential Garnishes
- Fresh Herbs: Key to flavor. Include:
- Thai Basil: Sweet and aromatic.
- Cilantro: Adds a fresh, citrusy touch.
- Culantro: Stronger than cilantro.
- Bean Sprouts: Adds crunch and freshness.
- Lime Wedges: A squeeze adds brightness and acidity.
- Chilies: Fresh bird’s eye or jalapeƱos for heat.
- Green Onions: Chopped for mild onion flavor and color.
2. Condiments
- Hoisin Sauce: Sweet and savory; drizzle on top or dip meat.
- Sriracha Sauce: Adds spice, great for extra heat.
3. Side Dishes
- Fried Dough Sticks: Crispy outside, soft inside. Dip into the broth or add for texture.
- Poached Eggs: Adds richness, with the runny yolk enhancing the brothās flavor.
4. Beverage Pairings
- Vietnamese Iced Coffee: Sweet, rich coffee complements Vietnamese Phoās savory notes.
- Herbal Tea: Light tea to cleanse the palate between bites.
Types of Vietnamese Pho
There are different types of Vietnamese pho. Each type boasts its unique combination of ingredients, transforming a simple pho bowl into a gastronomic adventure.
- Pho with Meatballs (Pho Bo Vien) with savory beef or pork meatballs that add a flavorful twist to the broth.
- Pho with Medium to Medium-rare Eye of Round (Pho Tai) with thin slices of raw eye round steak.
- Vietnamese beef noodle soup with Flank Steak (Pho Nam) with tender slices of flank steak, known for its hearty flavor and satisfying chew.
- Vietnamese Pho with Brisket (Pho Gau) with slow-cooked brisket.
- Pho with Tendon (Pho Gan) with gelatinous tendon slices
- Pho with Tripe (Pho Sach) with thin strips of tripe.
- Vietnamese Pho with Red Wine (Pho Sot Vang): This version includes red wine in the broth. And the broth is thicker than the original pho recipe.
- Chicken Pho (Pho Ga): A variation featuring tender chicken slices and a fragrant broth, perfect for those who prefer poultry over beef.
Sometimes, they combine 2 – 3 types of meat in a bowl, like rare beef and tendon, rare beef and flank steak, or tendon and flank steak.
Regional variations
The character of pho varies significantly between regions, with distinct differences in the broth and flavor profiles. Here are the differences between Northern and Southern Pho:
1. Noodle Type
- Northern Pho: The noodles are typically wider and flatter.
- Southern Pho: The noodles are smaller and thinner, resembling rice vermicelli.
2. Broth
- Northern Broth: The broth is clear and light, with a delicate flavor that emphasizes the natural sweetness of the beef bones.
- Southern Broth: The broth is richer and slightly cloudy due to the addition of beef fat during cooking, giving it a heartier taste.
3. Toppings
- Northern Toppings: Generally includes various cuts of beef such as brisket or rare beef, with fewer options for meatballs.
- Southern Toppings: Offers a wider variety of toppings including beef meatballs, which add a different texture and flavor.
4. Condiments
- Northern Condiments: Commonly served with lime, chili vinegar, and chili sauce to enhance the broth’s flavor without overpowering it.
- Southern Condiments: Often includes fish sauce, soy sauce, and additional chili sauce, allowing for a more personalized flavor profile.
5. Accompanying Herbs
- Northern Herbs: Typically includes only blanched green onions and fried dough sticks.
- Southern Herbs: Served with a larger selection of fresh herbs such as sliced onions, cilantro, Thai basil, and bean sprouts.