Homemade Phở Tai: Healthy, Cheap, and Delicious | America Cooks With Chefs | Demonstrating the Benefits of Healthy Cooking

Homemade Phở Tai: Healthy, Cheap, and Delicious

Published on: April 8, 2015

Filled Under: Healthy, Slider

Views: 1846

Phở Tai
Serves 8
Pho broth takes a few hours to prepare, but once it's ready, you can freeze it for months without losing quality. Keep dried rice noodles in your pantry and anytime you're ready for a bowl, you can pick up the trimmings the day of.
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Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
311 calories
60 g
21 g
2 g
14 g
1 g
468 g
735 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 311
Calories from Fat 15
% Daily Value *
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 21mg
Sodium 735mg
Total Carbohydrates 60g
Dietary Fiber 4g
Sugars 7g
Protein 14g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Broth
  1. 4 pounds beef bones, ideally marrow-rich (leg or neck)
  2. 1 thumb-sized piece ginger
  3. 2 large onions
  4. 1/8 cup fish sauce
  5. 2 tsp sugar
  6. 1 stick cinnamon
  7. 3 cloves
  8. 1 tsp whole black peppercorns
  9. 3 star anise
  10. 2 tbsp soy sauce
  11. Salt to taste
For the Dish
  1. 1 lb. rehydrated rice noodles (follow package instructions)
  2. 1/2 lb. eye of round beef, thinly sliced (ask your butcher for 1/16" slices)
  3. Cilantro, chopped
  4. 2 scallions, chopped
  5. 1 onion, thinly sliced
  6. Basil
  7. 2 jalapeno peppers, sliced
  8. 1 lime, sliced into thin wedges
  9. 4 cups bean sprouts
  10. Sriracha chili sauce (optional)
  11. Hoisin sauce (optional)
  1. Turn your oven broiler on.
  2. Place beef bones in a large stock pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Dump the bones out into a clean sink, allowing the water to drain off. Rinse the stock pot, then rinse the bones under cold water to remove scum. Place bones back in stock pot and cover with cold water by two inches. Return pot to stovetop and bring back to a boil, then reduce to a simmer. Remove scum every once in a while as it rises to the surface.
  3. Slice the ginger in half lengthwise so the yellow flesh is exposed. Half two onions through the root. Place ginger and onions on an oven sheet and place directly under the boiler. Allow ginger and onions to char and turn black, turning as needed to char evenly all around.
  4. Once charred, put the onions and ginger into the stockpot with the bones and add fish sauce, sugar, cinnamon, cloves, peppercorns, anise, and soy sauce. Simmer for 3 hours, stirring occasionally and removing scum as needed.
  5. After 3 hours, strain the broth through a sieve (lined with cheesecloth if available) into a second pot (can be smaller as it will only contain the liquid from the original.) Season the broth with salt to taste. If you're not using it right away, allow it to cool before transferring it to a tupperware container.
  6. If using right away, turn the heat to high and bring the broth to a rolling boil. Divide noodles into 4 oz. portions in large bowls. Top with slices of raw beef, cilantro, scallions, and onion slices. Ladle hot broth into bowls until all ingredients are covered. Serve immediately with basil, jalapenos, limes, bean sprouts, and Sriracha and hoisin if using.
  7. If serving fewer than 8, simply reserve the remaining broth either frozen or refrigerated.
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