Vietnamese Pho with Beef Stew
- Preparation time: 10 minutes
- Cook time: 45 minutes
A mixture of pho and beef cooked with brine builds a newly dish “Phở in beef stew soup” (Phở sốt vang). It attract people by softly and wine-smelly taste. This recipe yields 4 servings.
Photo: @noi_nay_co_an
Ingredients
- 1 pound beef-leg bone or 1 large container of beef stock
- ¾ pound stewing beef
- 1 pack of dried pho - rice noodle
- 1 cup red wine
- 2 tbsp ginger and scallion
- 1 pack of cooking pho spice (bought at Asian grocery store)
- 1 bunch Green Onion
- 1 cup tomato sauce
- Thai basil, red chilli paste to serve.
Preparation
- Cut the stewing beef into small cubes. Lightly roast the beef leg bone, then boil it to make stock, or you can use pre-made beef stock.
- Toast ginger, scallions, and pho spices in a dry pan until fragrant. Smash them and add them to the stock.
- Combine the beef with garlic, black pepper, salt, sugar, and tomato sauce. Marinate for about 10 minutes. Boil the beef bone for 45 minutes and strain the broth.
- Heat oil over medium heat, and sauté the garlic until it turns a light golden color and becomes aromatic. Add the marinated beef and stir-fry until it appears cooked through.
- Add the sautéed beef mixture to the stock. Cook until the beef becomes tender, then taste and adjust seasoning by adding red wine.
- Cook dried rice noodles in boiling water until they are fully softened, then divide them into 4 bowls and ladle the beef stew over them. Garnish with fresh Thai basil and sprinkle pepper to taste.
- Serve with chili paste on the side.
Note: Feel free to add carrots and daikon radish for additional vegetables in your dish.
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