How to make Rare Beef (Phở Tái) at home

How to make Rare Beef (Phở Tái) at home

Ingredients

 

For the Broth:

  • 2 lbs beef bones (marrow bones, knuckle bones, or oxtail)
  • 1 lb beef brisket (optional, for extra richness)
  • 1 large yellow onion, halved
  • 1 large piece of ginger (about 3 inches), halved lengthwise
  • 5-star anise pods
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 cardamom pod (optional)
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 2 tbsp fish sauce
  • 1 tbsp salt
  • 1 tbsp rock sugar (or white sugar)
  • 10 cups water

 

For the Noodles and Toppings:

  • 1 lb fresh or dried rice noodles (bánh phở)
  • 1/2 lb high-quality beef (sirloin, eye of round, or ribeye), thinly sliced
  • 1/2 cup chopped scallions
  • 1/2 cup chopped cilantro
  • 1/2 cup thinly sliced onions
  • Fresh Thai basil leaves
  • Fresh bean sprouts
  • Fresh lime wedges
  • Sliced chili peppers (optional)
  • Hoisin sauce (optional, for serving)
  • Sriracha sauce (optional, for serving)

 

 

Step 1: Preparing the Broth

 

The heart of any great phở is the broth. A rich, clear, and flavorful broth requires patience and the right ingredients.

1.1 Blanching the Bones

To ensure a clean, clear broth, blanching the bones is a crucial step:

  1. Place the beef bones and brisket (if using) in a large pot.
  2. Fill the pot with enough water to cover the bones completely.
  3. Bring to a boil and let it simmer for about 10 minutes.
  4. Drain the bones and brisket, discarding the murky water.
  5. Rinse the bones under cold running water to remove any impurities.

1.2 Charring the Onion and Ginger

Charring the onion and ginger adds a smoky depth to the broth.

  1. Using a gas stove, grill, or oven broiler, char the onion and ginger until the skins are blackened.
  2. Peel away the burnt skin and set them aside.

1.3 Toasting the Spices

Dry-toasting the spices enhances their aroma and flavor.

  1. In a dry pan over medium heat, toast the star anise, cloves, cinnamon stick, cardamom, coriander seeds, and fennel seeds for about 2 minutes until fragrant.
  2. Place the toasted spices in a spice bag or wrap them in cheesecloth for easy removal later.

1.4 Simmering the Broth

  1. In a clean pot, add the blanched bones, brisket (if using), charred onion, ginger, and the spice bag.
  2. Pour in 10 cups of water and bring to a gentle boil.
  3. Reduce the heat and let the broth simmer for at least 3-4 hours (longer for a richer broth, up to 8 hours).
  4. Add fish sauce, salt, and rock sugar to taste.
  5. Occasionally skim off any impurities or excess fat from the surface.

After simmering, strain the broth through a fine-mesh sieve to remove solids, leaving you with a clear, aromatic broth.

 

 Making Phở Tái at home

 

 

Step 2: Preparing the Noodles

 

While the broth is simmering, prepare the rice noodles.

  1. If using dried rice noodles, soak them in warm water for about 30 minutes until they become soft.
  2. Bring a pot of water to a boil and cook the noodles for about 30-45 seconds (or per package instructions).
  3. Drain the noodles and rinse them with cold water to prevent sticking.
  4. Divide the noodles evenly among serving bowls.

 

 

Step 3: Preparing the Rare Beef (Tái)

 

Since the beef is served rare, selecting high-quality meat is essential.

  1. Choose a tender cut like sirloin, eye of round, or ribeye.
  2. Place the beef in the freezer for about 15 minutes to firm up, making it easier to slice.
  3. Using a sharp knife, slice the beef as thinly as possible against the grain.
  4. Arrange the raw beef slices over the noodles in each bowl.

 

 

Step 4: Assembling and Serving

 

Now it's time to put everything together:

  1. Bring the broth to a rolling boil.
  2. Pour the hot broth directly over the raw beef in each bowl. The heat will gently cook the beef slices.
  3. Garnish with chopped scallions, cilantro, and thinly sliced onions.
  4. Serve with fresh Thai basil, bean sprouts, lime wedges, and sliced chili peppers on the side.
  5. Add hoisin sauce and sriracha if desired.

 

 

Tips for the Perfect Phở Tái

 

 

  1. Choose Quality Ingredients
  • Use fresh, high-quality beef for the best flavor and texture.
  • Fresh rice noodles work best, but dried ones can also be delicious when properly prepared.
  1. Skim the Broth Regularly
  • To keep the broth clear and free of excess fat, skim it frequently as it simmers.
  1. Balance the Flavors
  • Adjust the fish sauce, salt, and sugar according to your preference.
  • Taste as you go to ensure the right balance of sweetness, saltiness, and umami.
  1. Serve Immediately
  • Phở is best enjoyed fresh, as the noodles can absorb the broth and become soggy over time.

 

 

Conclusion

Making Phở Tái at home might take time, but the result is a deeply satisfying and authentic bowl of Vietnamese soup. With a fragrant broth, tender rare beef, and fresh herbs, you can enjoy restaurant-quality phở in the comfort of your home.

Whether you're cooking for yourself or impressing guests, this homemade phở recipe will bring the flavors of Vietnam straight to your kitchen. Enjoy your bowl of Phở Tái!

Here are some delicious food and drinks to try when ordering from PHO restaurants in Toronto:

Well Done Beef (Phở Nạm)

House Special Beef Noodle Soup (Phở Đặc Biệt)

Udon Noodle Soup with Shrimp (Bánh Canh Tôm)

Pork Blood Jelly Congee (Cháo Huyết)

House Special Rice Noodle in Soup (Hủ Tíu Đặc Biệt)

Shrimp Wonton with Egg Noodle in Soup (Mì Hoành Thánh)

Seafood Egg Noodle in Soup (Mì Đồ Biển)

 

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