Tips To Prepare Pho Recipe Noriega Easy

Posted on

Pho (pronounced fuh) is a fragrant and flavorful Vietnamese noodle soup that has taken the world by storm. Its rich broth, tender meat, and silky rice noodles create a symphony of textures and tastes that’s both comforting and satisfying. There are countless variations on pho, each reflecting regional preferences and family traditions. Today, we’ll delve into a Noriega-style pho recipe, known for its focus on deep, complex flavors.

This recipe takes approximately 3 hours to complete, but most of that time is spent simmering the broth, allowing the aromatics and spices to infuse their magic. So, grab a pot, gather your ingredients, and prepare to embark on a delicious pho journey!

Pho Recipe
Pho Recipe

Ingredients:

Broth

2 pounds beef bones (marrow bones, knuckle bones, or a combination)

  • 1 pound beef chuck roast, cut into 2-inch pieces
  • 1 whole yellow onion, charred
  • 2 whole cloves garlic, charred
  • 1 inch ginger, peeled and roughly chopped
  • 2 star anise
  • 1 cinnamon stick
  • 3 cloves
  • 1 whole black cardamom pod (optional)
  • 1 teaspoon whole coriander seeds
  • Rock sugar (to taste)
  • Fish sauce (to taste)
  • Salt (to taste)

  • Noodles & Toppings

    1 pound dried rice noodles (banh pho)

  • 1/2 pound thinly sliced flank steak
  • 1/4 cup bean sprouts
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh Thai basil
  • 1 lime, cut into wedges
  • Sriracha (optional)
  • Hoisin sauce (optional)
  • Jalapenos, sliced (optional)

  • Directions:

    1. Roast the bones and aromatics: Preheat your oven to 450°F (230°C). In a large roasting pan, toss the beef bones with a drizzle of oil. Roast for 45 minutes to 1 hour, or until browned and fragrant. Meanwhile, char the onion and garlic directly over a gas stove burner or under the broiler until blackened.

    2. Simmer the broth: In a large pot, combine the roasted bones, charred onion and garlic, ginger, star anise, cinnamon stick, cloves, cardamom pod (if using), and coriander seeds. Cover with cold water, ensuring all the ingredients are submerged. Bring to a boil, then reduce heat to low and simmer for at least 2 hours, skimming off any scum that rises to the surface.

    3. Add the beef: After 2 hours, add the beef chuck roast to the pot. Continue simmering for another hour, or until the beef is very tender.

    4. Season the broth: Strain the broth into a clean pot, discarding the solids. Season with rock sugar to taste, allowing it to dissolve completely. Add fish sauce and salt gradually, tasting the broth as you go until it reaches a balanced flavor profile. Aim for a savory, slightly sweet, and deeply flavorful broth.

    5. Prepare the noodles: Soak the dried rice noodles in warm water for about 30 minutes, or according to package instructions, until softened.

    6. Cook the steak: Heat a separate pan over medium-high heat with a drizzle of oil. Sear the thinly sliced flank steak for 1-2 minutes per side, or until desired doneness.

    7. Assemble the pho: In individual serving bowls, place a portion of the softened noodles. Top with thinly sliced cooked steak. Ladle the hot broth over the noodles and steak.

    8. Garnish and enjoy: Garnish each bowl with bean sprouts, red onion, fresh cilantro, and Thai basil. Serve with lime wedges, sriracha, hoisin sauce, and jalapenos (optional) for individual customization.

    Nutrition Facts (per serving)

    This is an approximate estimation and will vary depending on the specific ingredients used.

    Calories: 500-600

  • Fat: 20-30g
  • Protein: 40-50g
  • Carbohydrates: 50-60g
  • Sodium: 800-1000mg (depending on fish sauce amount)

  • Conclusion