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Brisket Pho

Brisket Pho Recipe


Description

Brisket pho is a nutritional recipe with a special beef flavor. It’s a perfect winter light supper. It’s rich in flavors; too many herbs and dried spices make it a fragrant beef broth. it has great nutritional value and is great to ward off seasonal colds and flu.


Ingredients

Scale

For the Pho broth

  • 45 lb beef bones of choice
  • 1 inch piece of ginger, peeled and slightly bruised
  • 46 cloves of garlic, gently pressed
  • 4 medium yellow onion, quartered
  • 8 sticks cinnamon
  • ¼ cup whole black peppercorn
  • 34 pods of star anise
  • 2 lb beef brisket
  • kosher salt
  • ¼ cup fish sauce(or to taste)

For Serving

  • 1 lb flat rice noodles(You can use Zucchini or any other Noodles)
  • 1 cups bean sprouts(200 g)
  • 1 small red onion, very thinly sliced lengthwise
  • 1 jalapeño sliced(optional)
  • 1 large bunch of fresh Thai basil
  • 1 lime, cut into wedges
  • hoisin sauce
  • siracha

Instructions

Step One: Blanching

  1. Place beef bones and brisket in a pot, fill it with water for blanching.
  2. The water level in the pot should be 2 inches higher than the bones.
  3. Bring it to a boil and simmer for 10 minutes. Discard water completely. Gently rinse the bones and brisket.

Step Two: Make the Broth

  1. Saute all dried spices(clove, cinnamon sticks, cardamom pods, and star anise) until aromatic, about 30 seconds to 1 minute (no oil!)
  2. Add ginger and onions and saute for an additional 3 minutes.
  3. Add the bones and brisket back in, and an additional 7 cups of water. If using stovetop bring to a boil and let simmer for 4-5 hours. If using slow cooker (affiliate link), turn on high for 4-5 hours. If using instant pot set to 20 minutes of high pressure (around 12 psi) and let release naturally.

Step Three: After the Broth is Done

  1. Take out the brisket and immediately submerge in ice bath for 10 minutes. This keeps it from overcooking. Once cooled, slice at a 45-degree angle.
  2. Remove all remaining solids from the broth and discard
  3. Add fish sauce to taste – I start with 3 tablespoons and go from there.
  4. Meanwhile, cook your noodles according to package instructions. Once it is el dente, rinse immediately under cold water and optionally add 1/2 teaspoon of olive oil (this prevents “clumping” of the noodles)

Step Three: Serving

  1. Divide the noodles into the serving bowls.
  2. Add briskets and bean sprouts to the noodles.
  3. Ladle hot broth generously over the noodles and meat.
  4. Serve immediately with chopped onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.