Ingredients: (Serve 5)

  1. Beef:
    • 1 – 2 kg Beef Bone (Xương ống)
    • 300 – 500 gram Beef Lion (Bò nạm)
    • 300 – 500 gram Beef Slice (Bò tái)
    • 300 – 500 gram Beef Tendon (Bò gân)
    • 5 – 10 Beef Balls (Bò viên)

  2. Spice Herb and aroma:
    • 2 Ginger peices with finger size, sliced
    • 1 peeled Onion, cut into half
    • 1 peeled Onion, whole
    • 1 Cinnamon stick
    • 3 – 4 Star anise
    • 10 – 15 Whole clover
    • (Optional) 2 – 3 Nutmeg
    • (Optional) ~1 tsp Cumin
    • (Optional) ~1 tsp Cilantro seed
    • (Optional) ~1 tsp White paper seed
  3. Noodle:
    • 2 kg Rice noodle (Bánh phở)
  4. Veggie:
    • 300 – 500 gram Bean sprout, 5 – 10 Thai Basil
    • (Optional) 5 – 10 Rice Patty (Ngò ôm), 5 – 10 leaves Saw tooth (Ngò gai)
    • 2 Lime, chopped Red chili, chopped Spring Onion, 1 sliced Salad (RED) Onion, crushed black paper.
    • Hoisin sauce, Hot Chili sauce.
  5. Seasoning: 2 tsp Salt, 1 big cube Rock sugar.

Method:

Step 1: Make the BROTH:

  • Cook the bone for 5 – 10 minutes in high heat, then dump out the pot and wash the bone under running water.
  • Boil 5 litters of water, and put in the Beef Bone, Beef Lion, Beef Tendon, whole peeled Onion, 2 tsp of Salt.
  • Low the heat to minimum and cook for about 2 to 3 hours, DO NOT cover the lid and frequently skim off the foam on top.
  • Afterwards, take beef lion, tendon out of the broth, put in cool place to let it shrink. Thin slice if needed.

Step 2: Make the AROMA:

  • Grill 2 half Onion, 2 ginger pieces. Toast the spice herb until the aroma come out.
  • Put all aroma into a soup bag, and put the bag into the broth.
  • Let it cook for another 2 to 3 hours, in minimum heat and DO NOT cover the lid.
  • Afterwards, take out the soup bag, put in a cube of Rock candy, and the beef balls.

Step 3: Establish the dish:

  • Cook the noodle follow the package instruction. If it is fresh noodle, dip in boil water for around 10 – 15 seconds.
  • Put noodle into a bowl, follow with Beef Lion, Beef Tendon, Beef Balls on the side.
  • Put Beef Slice in the center, and topping with spring onion, salad onion, crushed black paper.
  • Fill the soup into the bowl on the side but avoid the center to let the sliced Beef still rare, and onion still green.

Step 4: Serve:

  • Serve with fresh Lime, bean sprout, Thai Basil, Rice Patty (Ngò ôm), Saw tooth (Ngò gai).
  • And Hoisin sauce, Hot Chili sauce.

Important: Let the broth boil in minimum heat at all time, otherwise the soup will become brackish and turbid.
Tchvan’s recipes, original from tchvan.wordpress.com