Pho is one of the national dishes of Vietnam. Noodle shops sell pho on such a large number of lanes from morning to 12 PM, to individuals of various ages and from differing foundations in Vietnam. Moreover, pho is likewise among the most renowned Vietnamese dishes outside of Vietnam.
In any case, it is fundamentally the customary pho noodle soup form that is notable abroad. A portion of its delectable siblings and sisters have not gotten a lot of consideration yet. One of those is the hamburger stew pho noodle soup (Pho bo drunkard vang).
Vietnamese meat stew pho noodle soup presents a phenomenal method to wed Vietnamese cooking and French food. This dish is essentially a blend of hamburger stew and pho noodle soup. Meat stewed in red wine is one of the French-impacted dishes in Vietnam. Viet cooks at that point gave it the Viet soul by implanting it with fragrant Viet flavors.
The mix makes a magnificent pho dish which is so delightful and soothing. Numerous pho shops sell hamburger stew pho soup alongside the customary pho soup. This pho noodle soup will warm you up from head to toe this fall and winter.
- 2.5 lb beef chuck
- 1/4 cup finely diced yellow onion
- 3 medium tomatoes
- 2 tablespoons finely chopped garlic
- 1/2 cup red wine
- 1 cinnamon stick (about 0.2 oz or 5g)
- 4 star anises
- 5 whole cloves (optional)
- 1 shallot
- 1 small piece of ginger (about 1 inch)
- 6 cups water (or stock for richer flavor)
- 3 tablespoons fish sauce
- olive oil
- rice noodles
- scallion, finely sliced
- Cilantro, roughly chopped
- Marinade ingredients
- 1 1/2 teaspoons five-spice powder
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
- black pepper
Instructions
- Trim off some excess fat if needed and then cut beef chuck into 1.5” to 2” cubes. Marinate for 2-4 hours with all the marinade ingredients if you have time.
- Dice onion. Remove seeds from tomatoes (optional step) and cut into wedges.
- In a small skillet over medium-low heat, toast star anise, cloves and cinnamon for just a few minutes until fragrant. Be careful not to burn the cloves. You can skip this step if short on time. Put all spices in a spice bag.
- Spices for making Vietnamese Beef Stew Pho Noodle Soup: star anise, clove and cinnamon
- Peel shallot and ginger, toast in a small skillet over medium heat for a few minutes until fragrant. You can skip this step if short on time.
- Place a heavy-bottom pot or pan over medium high heat. Add oil, when the pan is nice and hot, add beef cubes in a single layer and sear all sides. Work in small batches if you have a lot of meat to sear. Transfer seared meat to a plate or slow cooker, depending on how you will continue to cook the dish.
- Lower heat to medium. If there’s a lot of drippings in the pot, discard it. Add a little more oil and then add onion. Sauté for 1-2 minutes and then add tomatoes and garlic. Sauté for one more minute to slightly soften the tomatoes and then add red wine. Cook for 2-3 minutes until the alcohol has cooked off.
- Transfer the onion, tomatoes and red wine mixture to the slow cooker with the beef or add the beef back to the pot. Add the spice bag, shallot, ginger and water.
- Vietnamese Beef Stew Pho Noodle Soup (Pho Bo Sot Vang): cooking in a slow cooker or on the stovetop
- If using a slow cooker, cook on high for about 3 hours or to desired tenderness. If using a pot on the stovetop, simmer to desired tenderness. For pressure cooker (Instant Pot), see instructions in the recipe notes. Add fish sauce and adjust seasoning to your liking with more or less fish sauce and salt. If you find the soup too strong and concentrated, add some more water to dilute it.
- Prepare rice noodles according to package instructions. Divide noodles into serving bowls and ladle the beef stew soup over the noodles. Top with scallion and cilantro.
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