- 1.5 kg beef shank bone
- 200g beef fillet
- 500g beef balls
- Rice noodle
- Red onion, green onion, onion
- Lemon, ginger
- Cloves, star anise, cardamom, cinnamon or pho seasoning
- Sugar, granulated salt, monosodium glutamate
Step 1: Prepare Ingredients
Buy beef bones and wash them thoroughly. Soak beef bones in water for about 30 minutes, add a little salt mixed with lemon to help reduce the smell of beef. Next, blanch the bones in boiling water then rinse thoroughly again.
After the onion is washed, drain the water. And bring the onion toasted over low heat, when it is fragrant.
Next, wash the beef fillet thoroughly. Cut the beef fillet into thin slices, just eaten to arrange on top of the pho. Onions are finely chopped.
Step 2: Cook the Broth
Then put the bones in the pot, add 1 quart of water, 1 tablespoon salt, and the roasted onion and start stewing, if you have a pressure cooker, using a pressure cooker will cook faster.
After stewing the bones for about 30 minutes, add 1.5 liters of water. Continue adding beef balls and finally add cloves, cardamom, cinnamon and star anise to the pot.
We cook on medium heat and do not cover the lid, often skim the foam to make the broth clear and more delicious.
After 30 minutes of stewing, we take out all the beef bones and aromatic spices.
Next, we will season this broth, add one tablespoon of granulated salt, one tablespoon of rock sugar, one tablespoon of MSG and stir well to dissolve the seasoning.
Step 3: Finished Product
Put some pho noodles in a bowl. Arrange slices of beef fillet on top and sprinkle with onions. Pour in the broth, it’s ready for you to enjoy.
The beef noodle soup is fragrant with herbs, the broth is sweet, and the noodles are soft and chewy. Serve pho with herbs and bean sprouts for extra deliciousness!