Luke Nguyen’s Beef Pho Recipe
Dive into Authentic Flavor: Angus Beef Sirloin & Brisket Fat Pho
Pho (pronounced ‘fuh’) isn’t just a soup; it’s a culinary journey, a comforting tradition, and a vibrant expression of Vietnamese cuisine. Today, we’re taking that experience to the next level with our incredibly rich and flavorful Angus Beef Sirloin & Brisket Fat Pho. This isn’t your average pho – the combination of tender Angus beef sirloin, incredibly tender brisket, and a deeply flavorful broth created with oxtail and beef bones will redefine your pho expectations.
For generations, pho has been a staple in Vietnamese households and street food culture. The key to a truly exceptional pho lies in the broth. We’ve taken the traditional method and elevated it by using a combination of oxtail and beef bones, simmered for hours to extract maximum flavor. The addition of brisket fat adds an incredible depth and richness that you won’t find in many recipes.
This recipe takes time, yes, but the reward is so worth it. The slow simmering process is where the magic happens, creating a broth that’s complex, aromatic, and unbelievably satisfying. Don’t be afraid to skim frequently – a clear broth is a sign of a well-crafted pho.
What makes this pho special?
- Dual Beef Power: The combination of oxtail, beef bones, brisket and sirloin delivers a depth of beef flavor that’s unparalleled.
- Rich, Flavorful Broth: Hours of simmering unlock the full potential of the bones and oxtail, creating a broth that’s both comforting and complex.
- Authentic Vietnamese Flavors: We’ve stayed true to the traditional pho flavor profile, ensuring an authentic and satisfying experience.
Serving Suggestions:
Pho is best enjoyed immediately after cooking. Garnish generously with fresh coriander and Thai basil, a squeeze of lime, and a touch of chili for a little heat. Don’t forget the fish sauce and sugar – these allow each diner to customize the flavor to their liking.
Beyond the Bowl:
Pho is a versatile dish. Feel free to experiment with different toppings and garnishes. Bean sprouts, sliced onions, and a sprinkle of chili oil are all excellent additions.
Ready to embark on your pho-making adventure? Let’s get cooking!
Angus Beef Sirloin & Brisket Fat Pho
Ingredients
- 1 kg oxtail chopped into 3cm pieces
- 1 kg beef bones
- 4 tablespoons salt
- 1 unpeeled garlic bulb
- 4 large onions unpeeled
- 150 g ginger unpeeled
- 2 liters water
- 2 kg beef brisket
- 400 g rice noodles
- 200 g beef sirloin thinly sliced
- 1 bunch coriander chopped
- 1 bunch Thai basil chopped
- 1 lime cut into wedges
- 1 red chilli chilli sliced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
Instructions
- Blanch the oxtail and beef bones in boiling water for 5 minutes. Drain and rinse.
- Place the blanched bones in a large pot and cover with 2 liters of water. Bring to a boil, then reduce heat and simmer for at least 6 hours, skimming off any scum that rises to the surface.
- Add the ginger and onion to the broth and continue to simmer for another hour.
- Remove the bones and vegetables from the broth. Strain the broth through a fine-mesh sieve and discard the solids.
- Place the brisket in the broth and simmer for 2-3 hours, or until tender.
- Cook the rice noodles according to package directions. Drain and rinse.
- Thinly slice the beef sirloin.
- Divide the noodles among bowls. Top with sliced beef, brisket, and garnish with coriander, Thai basil, lime wedges, and chilli.
- Season with fish sauce and sugar to taste.
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