daring cooks: vietnamese pho (beef)
Recipe: vietnamese beef pho
NaBloWriMo day 14. I’m blogging daily and trying not to lose it.
Eat on $30 day 4. I’ll cover what we ate on day 4 tomorrow since the Daring Cooks challenge usually goes live at midnight. This posting date was set in stone millennia ago, but I made it (and we ate it) last week, so it isn’t part of the Eat on $30 challenge.
It’s my Dad’s birthday! Happy Birthday, Baba! I hope you have an awesome day. Love, JenJen.
Did you see the giveaway for 2 $25 Macy’s gift cards? Go! Go enter! Then come back because this recipe RAWKS!
daring cooks – we slice, we dice, we sizzle, baby!
It’s time for the Daring Cooks again after last month’s hiatus. Let’s pay proper homage to the ladies of the kitchen… the DARING KITCHEN, that is: lovable Lis of La Mia Cucina and irresistable Ivonne of Cream Puffs in Venice. Our hostess this month is one of my favorite chicas of the food blogging world, Jaden from Steamy Kitchen. I had the pleasure of meeting her in person last month at the BlogHer Food conference in San Francisco – such a sweetheart.
Here’s the official line: The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.
The challenge for October was Vietnamese pho. Jaden gave us a lot of options to choose from, but I went straight for the long version of the Vietnamese beef pho recipe. I have been wanting to make beef pho for years and this was the kick in the patootie I needed. I only made a half recipe since we had to empty our fridge of perishables before starting the Eat on $30 challenge. The first step was to roast the ginger and onion in the oven. While that was roasting, I parboiled the beef bones ten minutes for the precious broth then drained them and cleared the pot of scum.
halved onion and ginger
beef bones
I’ve never made broth with this combination of spices before and I was so excited! The parboiled bones went into a fresh pot of water and were brought back to a boil. I placed the spices in a little mesh pouch and chucked those in with the ginger, onion, fish sauce, sugar, and salt.
spices
my favorite brand of fish sauce (oddly enough, three crabs)
into the pot the onion goes
Jaden said for maximum flavor, simmer the broth for THREE hours. Yes, ma’am! It smelled like heaven. My house smelled like heaven. I wanted to swim in that aromatic broth, except it was scalding hot. Just before the broth was ready, I prepped the rest of the ingredients for the pho.
slicing half-thawed flank steak
the rice noodles i bought
Every time I have fresh basil, fresh mint, and fresh cilantro together, I think of my good friends, Todd and Diane over at White on Rice Couple because they introduced me to real Viet food. The dinner they served us last year puts a smile on my face whenever I think back to it. So Jaden’s recipe gave me the warm fuzzies.
fresh produce ready to serve
ladling the piping hot broth
I blanched my rice noodles in boiling water for a minute and then drained them. The hot broth is supposed to cook the beef, but Jeremy and I like our beef rare – REALLY rare, so I don’t let it cook too much. I added a little hoisin sauce and a generous squeeze of hot chili sauce and the soup was PERFECT. I am so very very happy to finally know how to make pho. Thank you, Jaden! Be sure to check out the rest of the Daring Cooks challenges.
out of this world amazing beef pho
Vietnamese Pho: Beef Noodle Soup
for the recipe, please visit Steamy Kitchen
October 14th, 2009 at 12:33 am
Mmmmm…That looks really tasty!
October 14th, 2009 at 12:39 am
Looks great and it’s the perfect time to make pho now that fall is fast approaching!
October 14th, 2009 at 12:54 am
That looks really tasty! I opted for the long chicken version (which I was disappointed with) but I need to give the beef version a go! Lovely photos!
October 14th, 2009 at 1:41 am
I am already droolingggggggg
October 14th, 2009 at 1:46 am
Your soup looks beautiful, it’s jumping off the screen at me! I made the long chicken version, it was interesting to see the differences and similarities to the beef version you made.
October 14th, 2009 at 1:52 am
The spices look beautiful! I love all of the bright vibrant colours in all of your photos, I also made the beef version and was also very happy with the results.
October 14th, 2009 at 2:26 am
I love, love, LOVE pho! I made a quick version awhile ago and the house smelled pretty good. I can only imagine how awesome it smelled after three whole hours! Yum!
October 14th, 2009 at 4:48 am
Oh, wow! I have ALWAYS wanted to make pho. We have spent time in Vietnam on several occasions and this is my favorite thing for breakfast. We are actually planning on spending a year there beginning next fall and whenever we talk about it with our kids, my 7 year-old son says, “Oh, goody! I am going to eat pho for breakfast every single day!”
I’ve been intimidated by the recipes I’ve seen before. Most seem to say things like, “Start with a half a cow…” This looks very do-able.
I’m curious about the parboiling of the beef. What is the reason for that?
Can’t wait to try this one! Thanks!
October 14th, 2009 at 5:38 am
This was a fun challenge. Your pho turned out beautifully! We went the beef route too- although Oscar was very disappointed the bones I brought home were not for him!
October 14th, 2009 at 5:55 am
So beautiful!
October 14th, 2009 at 6:09 am
Great photos! Gorgeous as always :)
October 14th, 2009 at 7:34 am
Beautiful photos Jen! Stunning!
October 14th, 2009 at 7:54 am
Great job! That Pho looks marvelous and so flavorful!
Cheers,
Rosa
October 14th, 2009 at 8:16 am
Gorgeous! After making and loving the chicken pho, I’m anxious to try the beef pho. That looks perfectly delicious.
October 14th, 2009 at 8:27 am
Your pho looks incredible!
October 14th, 2009 at 8:40 am
Ha, this is really incredible. I have to make it soon b/c last week we made one and it was nowhere near what you have in this one. We will try it next week b/c the rest of this week is booked.
October 14th, 2009 at 9:05 am
I already wanted pho today and now I’m craving it like an addict… sheesh.
October 14th, 2009 at 9:17 am
I seriously loved the chicken pho and now seeing your beef pho, that has got the best next thing we’re gonna make. It looks delicious!
October 14th, 2009 at 9:32 am
My comfort food! Yummy!
October 14th, 2009 at 9:48 am
My family and I love pho, but we’ve never tried making it!
October 14th, 2009 at 10:01 am
Lovely pics!!
October 14th, 2009 at 10:05 am
I have made Jaden’s crock pot pho several times and if you think your house smells good after three hours of simmering, try all night.
October 14th, 2009 at 10:09 am
love your photos
October 14th, 2009 at 10:10 am
I really wanna do the beef version too since that’s my fave! Once life gives me some more time… Beautifully done as usual, Jen! And thanks again for “reminding” me! :P
October 14th, 2009 at 11:06 am
I love the beef pho! We did the long version as well. I am so excited that we had this challenge :D Your photographs look gorgeous, as always!
October 14th, 2009 at 11:16 am
Love the photo sequence. This recipe is a keeper!
October 14th, 2009 at 11:44 am
This actually looks pretty simple once you deal with the broth step, and it sounds delicious and warm and tasty. The spice picture is awesome!
October 14th, 2009 at 12:02 pm
Mmmm, this looks so good! Yum. :)
October 14th, 2009 at 12:07 pm
wow wow wow!! stunning pictures!!
October 14th, 2009 at 12:47 pm
How amazing does that look. Your photos are incredible.
October 14th, 2009 at 12:59 pm
oh wow, your soup looks great! Lovely pictures.
October 14th, 2009 at 4:17 pm
I wish I could have had your pho rather than mine. The pictures looks absolutely beautiful and it seems like your flavors really shone. Great job.
October 14th, 2009 at 4:35 pm
oh how I love pho. I love your knives too. Ceramic right? I heard many a good thing about them. Do they need sharpening?
October 14th, 2009 at 6:31 pm
HELL YEAH!!!! Thank you for making the pho look so beautiful!
October 14th, 2009 at 7:08 pm
These photos are AMAZING! You made the most pulchritudinous pho in the world in my opinion. The colors are so vibrant and everything looks so fresh. You make me want to make this at home now :).
October 14th, 2009 at 7:34 pm
Great pictures! How do you make onions & ginger & spices look so pretty?
October 14th, 2009 at 7:53 pm
I could totally bathe in that myself! You can bet I’ll be making it soon :)
October 14th, 2009 at 8:22 pm
It did smell lovely and yours looks lovely too. Swimmable indeed.
October 14th, 2009 at 9:09 pm
Pho is so good… it is the gift of the gods… and agreed – rare beef is better. This coming from a girl who wouldn’t touch anything that wasn’t fully grey and well done for 16 years. Oh how things have changed. Overcooked meat is just dry and pointless.
October 14th, 2009 at 9:28 pm
I just wanted to say that your photographs of the beef Pho looked so good that I had Pho on my mind all night. So, at lunch today, I went to the Vietnamese cafe near my work and deviated from my standard “Lemon Grass Chicken” and ordered “Beef Pho” instead. It’s just what I needed on a wet and rainy day!
Thanks for sharing the recipe from Jaden’s book; I will definitely have to give this recipe a try on the weekend! By the way, do you have any pointers when making this recipe?
October 14th, 2009 at 9:36 pm
OMG That looks so good!!
October 14th, 2009 at 11:25 pm
you know whats the best meat to go into pho? BEEF TENDONS… MMMMMMMMM its so rich, its my grandma’s fave too
October 15th, 2009 at 2:24 am
Beautifull photos! I loved each and every one of them. I guess I’ll be making the beef version next time!
October 15th, 2009 at 5:28 am
Gorgeous photos..that pho looks so delicious!
October 15th, 2009 at 8:18 am
This is one of my favorite soups. But I’ve never had any idea how to make it. Thanks for sharing this one! I cannot wait to be making this soon!
October 15th, 2009 at 8:50 am
Beautiful pictures! Your pho looks fantastic. I’m glad you enjoyed the beef version as much as I did.
October 15th, 2009 at 7:13 pm
Beautiful job! I agree: the long beef version was the way to go!
October 15th, 2009 at 7:52 pm
Wow, that looks delicious! I love rice noodles and the beef just looks so tasty. It seems like it would be a nice comforting dinner on a cold night, so satisfying!
October 16th, 2009 at 6:58 am
Now I want Pho, and it’s not even 9am.
October 16th, 2009 at 4:15 pm
This looks sooo good! Happy birthday to your dad =D.
October 17th, 2009 at 7:53 pm
Jen,
You should really try the fresh pho noodles. Most of the asian markets in Denver carry the fresh pho noodles and the dry ones. Just wanted to let you know =) Cuz the fresh ones just need about a minute in the boiling water and your ready to go .
October 17th, 2009 at 11:35 pm
Loan beat me to it. As soon as I saw the dried noodle packet I shrieked, you have to use the fresh pho noodles/hydrated-vacuum packed pho noodles, you can taste the difference.
October 18th, 2009 at 12:03 am
I am in Vietnam now with my husband and we eat this everyday for breakfast, which is traditionally the way to go. I am excited to have a recipe to try when we get home.
October 18th, 2009 at 2:25 am
Jen, as always I spent several minutes just staring at each photo. I am drooling and I cannot wait to try Jaden’s beef version. Beautifully done in every way, shape and form. I could eat your beef raw! Wait, did that sound weird? lol
October 20th, 2009 at 12:41 pm
Thanks for all of your sweet comments! I absolutely love this recipe. (Jaden, you rawk!)
Bekah Jones – it’s to remove the scum from the bones. It reduces the final amount in the broth.
Lisa is Bossy – what are friends for? :)
Dawn – yes, that one is ceramic (kyocera) and it does require sharpening, but you have to send it to the company to do it. I’ve had mine for over 2 years and it’s still very sharp, but I baby the heck out of it :)
Jaden – thank you for making the pho so delicious!! xxoo
Asianmommy – it’s not me, babe – they make themselves pretty :)
Shoshanna – I think if you just follow Jaden’s instructions, you’ll find yourself smiling with a steaming bowl of pho in your hands. It is soooo good.
Elaine – I’ve had beef tendon soups before and they are REALLY good!
Lauren – thank you, hon!
Loan – yeah, I don’t shop in Denver often – it’s a long haul from the mountains. I’ve had fresh pho before, very good stuff.
October 27th, 2009 at 12:03 pm
Hi Jen (and Jaden): I tried this recipe for dinner last night. It was AWESOME. That broth was so delicious. I couldn’t find star anise in our local grocery stores, but I used about a tablespoon of anise seed and that seemed about right. We had guests and everyone raved about it. I will be making this again, I’m sure.
January 23rd, 2010 at 5:54 am
Thank you for all your hard work, and I was just looking for a recipe in my daring attempt to do rare beef pho at home…..now I am looking forward to it, plan to follow your posting!
April 14th, 2010 at 1:31 pm
Damn girl!
This looks delicious… Idk if I want to slave over broth… *Siiigh*
But for the spices for the broth, could you use five spice powder? if you don’t have all those individual spices?
April 15th, 2010 at 2:05 pm
Chrystani – I’ve never used five spice powder. I’m not sure you’d get the same effect.
March 18th, 2011 at 12:41 am
[…] I’m just gonna redirect you to either Jen’s or Jaden’s blog for the recipe; I followed it step by step and I’m totally satisfied […]
July 28th, 2018 at 2:49 am
Rambutans are best eaten fresh out of hand. You can also slice up the flesh and turn it into jams, ice creams, and sorbets. Doused in heavy syrup, they also make great toppings for cakes and pastries.