Phở Bò Vietnamese Beef Noodle Soup

Pho is a delicious Vietnamese noodle soup known for its flavorful broth. While traditional pho recipes don't typically use a five-spice mix, you can create a unique and aromatic twist on the dish by incorporating five-spice powder into your broth. Here's a classic recipe for five-spice pho:

Ingredients (Check on Pantrea Store for availabilities):

For the Broth:

• 4-5 pounds beef bones (marrow bones and oxtail are commonly used)
• 1 pound beef shank
• 1 pound file mignon, sliced
• 1 Bag of Five-Spice Mix (star anise, cinnamon stick, cloves, cardamom pods, and coriander seeds)
• 2-inch piece of fresh ginger, sliced
• 2 onions, halved and charred
• Fish sauce, Salt, Mushroom Seasoning and sugar to taste

For the noodles and toppings:

• 8 oz (about 227g) Rice Pho Noodles
• Thinly sliced cooked beef (for topping)
• Thinly sliced beef (flank, sirloin, or filet mignon)
• Beef Balls (optional)
• Fresh bean sprouts (for topping)
• Fresh herbs like Thai basil, cilantro (optional), Sawtooth Coriander (optional), and green onion (for topping)
• Lime wedges (for garnish)
• Sriracha Sauce and Hoisin Sauce (for serving, optional)

Instructions:

1. Char the Onion:
• Place the halved onion, cut side down, in a dry skillet over medium-high heat.
• Char it until it's blackened and slightly softened. This step adds a smoky flavor to the broth. Set it aside.
2. Toast the Spices:
• In the same skillet or a separate one, toast the five-spice mix over medium heat for a few minutes until fragrant. Be careful not to burn them.
3. Prepare the Broth:

• Start by blanching the beef bones, ox tail, and beef shank in boiling water for about 10 minutes. Drain and rinse them under cold water to remove impurities.
• In a large stockpot, add the blanched bones, ox tail and beef shank, charred onion, and ginger slices to the pot.
• Fill the pot with enough water to cover the ingredients, and then add a pinch of salt and sugar.
• Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any impurities that rise to the surface.

• Simmer the broth for at least 2-3 hours or until the meat is tender and the flavors are well developed. Add 2 teaspoon fish sauce, 2 teaspoons mushroom seasoning, and the pho toasted five-spice bag.  Add more water as needed to maintain the desired liquid level.  You can simmer longer for a more intense flavor.

• Once the broth is ready, strain it to remove the solids, including bones and aromatics. You should have a clear and flavorful broth.

1. Strain the Broth:
• Strain the broth to remove the spices, onion, and ginger. You should have a clear, flavorful broth.
• Thinly slice the beef shank and any other meat you're using, such as filet mignon.
2. Cook the Rice Noodles:
• While the broth is simmering, cook the rice noodles according to the package instructions. Drain and rinse them with cold water to stop the cooking process.
3. Assemble the Pho:
• To serve, place a portion of cooked noodles in a bowl. Top with slices of beef shank, filet mignon, beef ball and ox tail.
• Ladle the hot broth over the noodles and meat. The heat from the broth will cook the beef slices.
4. Add Toppings:
• Serve the pho with basil leaves, bean sprouts, cilantro, coriander, green onion slices, lime wedges, and any additional toppings you like.
5. Optional Condiments:
• Offer hoisin sauce and sriracha at the table for diners to add to their pho, according to their taste.

Enjoy your homemade Phở Bò! The five-spice powder will add a unique and aromatic flavor to the traditional pho broth, making it a delightful fusion dish.