Hanoi Beef Noodle Soup — Pho Bo Tai
Hanoi-style beef noodle soup with rare eye of round sliced paper-thin and laid raw over flat rice noodles, drowned in a clear broth simmered with charred ginger, shallot, and toasted star anise, cinnamon, and clove.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Place eye of round in freezer to firm. Halve ginger and shallot lengthwise. Slice scallion thin, yellow onion paper-thin, chilli into rings, quarter limes. Pick herb leaves from stems. Measure spices and toast in muslin pouches.
Char
Heat a dry large skillet over high 5 minutes until smoking. Working in batches if needed, lay ginger and shallot cut-side down, char 4 minutes turning until edges blacken. Slide onto a plate to cool.
Toast
Drop star anise, cinnamon, cloves, cardamom, and coriander seed into the hot pan over medium 90 seconds until fragrant and deeply aromatic. Tip into muslin pouches and tie shut.
Boil
Bring marrow bones with 1600ml cold water to a rolling boil over high 5 minutes. Drain, rinse bones under cold water until clean, return to a clean large pot with 1600ml fresh water.
Simmer
Add charred ginger, shallot, and spice pouches over high heat to bring to a boil, then reduce to bare simmer 60 minutes uncovered, skimming surface scum every 15 minutes until broth turns clear and amber.
Build
Slice firmed beef paper-thin against the grain. Drop noodles into a separate boiling pot over high 4 minutes until just tender. Drain, rinse, pile in two deep bowls. Stir fish sauce, sugar, and salt into broth.
Plate
Lay raw beef slices over noodles in each bowl, scatter onion, scallion, and herbs. Ladle ripping-hot broth over to flash-cook beef until edges turn pale pink. Serve with lime quarters, chilli, hoisin, sriracha, and bean sprouts.
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