What You Need to Prepare Phở Nạm and Bò Viên
Before you dive into the cooking process, it’s essential to gather all the necessary ingredients and tools. Here’s what you’ll need to prepare phở nạm and bò viên at home.
Ingredients for Phở Nạm (Well-Done Beef)
- Beef Flank or Brisket: This cut of beef is perfect for phở nạm because it becomes tender when cooked slowly in broth. You’ll need around 500 grams (1 lb) of beef, depending on how many servings you're preparing.
- Spices for Broth: The key to an aromatic phở broth includes:
- 1 star anise
- 1 cinnamon stick
- 2-3 cloves
- 1 tablespoon of coriander seeds
- 1 onion, halved and charred
- A few slices of ginger, charred
- 1-2 teaspoons of salt
- 1 tablespoon of sugar
- Fish sauce (about 3 tablespoons)
- Beef Bones: For a rich broth, you’ll need beef bones. You can find them at most butcher shops. About 2-3 pounds of bones will do.
- Herbs and Vegetables: Fresh basil, cilantro, bean sprouts, and lime wedges are commonly served with phở.
- Rice Noodles: Fresh bánh phở (rice noodles) are best, but you can use dry noodles if that’s what you have available.
Ingredients for Bò Viên (Beef Balls)
- Ground Beef: You’ll need 500 grams (about 1 lb) of beef, preferably lean. You can use chuck or sirloin for better flavor.
- Tapioca Starch: This helps bind the beef together and gives the beef balls a bouncy, chewy texture. Use about 2 tablespoons.
- Garlic and Ginger: Minced garlic and ginger add depth to the flavor. You’ll need 2 cloves of garlic and a teaspoon of grated ginger.
- Fish Sauce: Adds saltiness and umami. About 1-2 teaspoons will suffice.
- Sugar: A pinch of sugar balances the savory flavors.
- Water or Ice: A small amount of water or ice is essential to help mix and form the beef mixture.
- Pepper: Freshly ground pepper adds a touch of spiciness to the beef balls.
- Salt: Season the mixture with salt to taste.
Step-by-Step Instructions to Prepare Phở Nạm
Preparing the perfect phở nạm involves creating a flavorful beef broth and cooking the beef to a tender perfection. Here's how to go about it.
Step 1: Preparing the Broth
The broth is the soul of phở, and it requires patience and attention to detail. The goal is to extract the deep flavors of the beef bones and spices to create a rich, aromatic base.
- Char the Onion and Ginger: Begin by charring the onion and ginger. You can do this by placing them directly on the flame of a gas burner or under a broiler. The charred exterior adds depth and smokiness to the broth.
- Boil the Bones: Rinse the beef bones under cold water to remove any impurities. Then, place them in a large pot and cover them with cold water. Bring the water to a boil, then reduce the heat and let it simmer for about 10-15 minutes. This initial boiling step helps remove any impurities that can cloud the broth.
- Prepare the Spices: While the bones are boiling, toast the spices in a dry pan for a minute or two until they become aromatic. Add the star anise, cinnamon, cloves, and coriander seeds to the pot with the bones.
- Add the Charred Ingredients: Once the bones have been boiled and the impurities discarded, add the charred onion and ginger to the pot.
- Simmer the Broth: Add 2-3 tablespoons of fish sauce, 1 tablespoon of sugar, and salt to taste. Let the broth simmer for about 2-3 hours, occasionally skimming off any foam or impurities. The longer the broth simmers, the richer the flavor will be.
- Strain the Broth: After simmering, strain the broth to remove the bones and spices, leaving behind a clear, flavorful liquid.
Step 2: Cooking the Well-Done Beef
While the broth is simmering, it’s time to prepare the beef for phở nạm.
- Slice the Beef: Once the beef is tender from simmering in the broth, remove it and set it aside to cool slightly. When cool enough to handle, slice the beef against the grain into thin, bite-sized pieces. The flank or brisket should be perfectly tender and juicy, adding a rich texture to the soup.
- Add the Beef to the Broth: Once the broth is ready, bring it to a gentle simmer. Add the sliced beef and allow it to cook for 1-2 minutes, just enough to heat through. This ensures the beef retains its tenderness and doesn’t overcook.
Step-by-Step Instructions to Prepare Bò Viên (Beef Balls)
Beef balls, or bò viên, are a delightful addition to phở and add both texture and flavor to the soup. Making them from scratch ensures they are fresh and tender. Here's how to prepare them.
Step 1: Preparing the Beef Mixture
- Grind the Beef: Begin by grinding the beef. If you don’t have a meat grinder, you can also ask your butcher to grind the beef for you. The goal is to have finely ground beef that will bind well together.
- Mix the Ingredients: In a large bowl, combine the ground beef with tapioca starch, minced garlic, grated ginger, fish sauce, sugar, pepper, and a pinch of salt. Gradually add a little bit of cold water or ice to help the mixture come together and become slightly sticky. The tapioca starch helps the beef balls achieve their signature chewy texture, so don’t skip this step.
- Knead the Mixture: Knead the mixture with your hands for 5-10 minutes until it becomes smooth and sticky. This step helps develop the texture of the beef balls, making them more tender and bouncier once cooked.
Step 2: Shaping the Beef Balls
- Shape the Balls: With wet hands, take small amounts of the beef mixture and roll them into smooth, round balls about 1-2 inches in diameter. You should aim for even-sized balls to ensure they cook uniformly.
- Prepare the Water for Boiling: In a separate pot, bring a large amount of water to a boil. Once boiling, reduce the heat to a gentle simmer. Drop the shaped beef balls into the simmering water. They should float to the surface once cooked, which typically takes 5-8 minutes.
- Remove and Cool: Once the beef balls are cooked through, use a slotted spoon to remove them from the water and set them aside.
Assembling the Phở Nạm and Bò Viên
With the broth, well-done beef, and beef balls ready, it’s time to assemble your bowl of phở.
- Prepare the Noodles: Cook the rice noodles according to the package instructions. Fresh noodles only need a quick soak in boiling water to soften, usually around 30 seconds.
- Assemble the Bowl: In each serving bowl, place a handful of cooked noodles. Pour the hot broth over the noodles until they are submerged. Add slices of well-done beef (nạm) and a few beef balls (bò viên).
- Garnish: Top your bowl with fresh herbs like cilantro, basil, and bean sprouts. Add a squeeze of lime and a few slices of chili for extra freshness and heat. You can also add hoisin sauce and sriracha for additional flavor.
Conclusion
Phở nạm and bò viên are two essential components of this beloved Vietnamese dish. By carefully preparing the broth, cooking the beef to a perfect tenderness, and crafting chewy beef balls, you can create a delicious and authentic bowl of phở. Whether you're serving it to family, friends, or simply enjoying it yourself, this dish is a comforting and flavorful experience that brings the true taste of Vietnam to your table. So, gather your ingredients, take your time, and enjoy making this classic Vietnamese dish!
Here are some delicious food and drinks to try when ordering from PHO restaurants in Toronto:
House Special Beef Noodle Soup (Phở Đặc Biệt)
Well Done Beef and Tripe (Phở Nạm Sách)
Chicken Noodle Soup (Phờ Gà CHAY)
Spicy Hue Vermicelli Noodle in Soup (Bún Bò Huế)
