Pho Bo (Vietnamese Beef Noodle Soup)

5 hrs 33 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place onions and ginger on a baking sheet and cook under the broiler for 10-15 minutes turning once halfway through cooking time. Onion and ginger will be charred, but they don’t need to be completely blackened.
2. Set aside to cool.
3. Fill a large stock pot with water and add beef bones.
4. Bring the pot to a rolling boil and cook about five minutes to remove all of the impurities. This will not detract from the flavor, but rather will give you a nice clear beef broth.
5. Drain the bones and rinse with cool water.
6. Return them to the stock pot and add the indicated amount of water listed in the ingredients.
7. Return to a boil and skim off any impurities that rise to the top.
8. Reduce heat to a simmer and add onions, ginger, pho spices, boneless beef pieces, salt, fish sauce, and yellow rock sugar.
9. Simmer for 1.5 hours uncovered.
10. Remove boneless beef pieces and place in a bowl of cool water (this will keep the meat tender as it cools).
11. Continue simmering bones for another 1.5 hours.
12. Skim off any scum that has risen to the top (and fat according to taste) and taste the broth. Adjust the flavor using fish sauce, salt, and rock sugar. The broth should taste just slightly too strong since when you add in the other ingredients they will soak up the flavor.
13. Strain all of the bones, solids, and spices from the broth.
14. When the broth is almost finished place flank steak in the freezer for 15-30 minutes.
15. Then remove and slice very thinly against the grain. Allow flank steak to thaw out.
16. Meanwhile, prepare rice noodles according to package directions and divide among bowls.
17. Top with cooked boneless meat and thawed, uncooked flank steak (it will cook in the boiling broth), divided evenly among the bowls.
18. Divide onion slices among bowls.
19. Bring strained broth back to a boil, ladle steaming broth over each bowl.

4 hrs 56 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Place onions and ginger on a baking sheet and cook under the broiler for 10-15 minutes turning once halfway through cooking time. Onion and ginger will be charred, but they don’t need to be completely blackened.
2. Set aside to cool.
3. Fill a large stock pot with water and add beef bones.
4. Bring the pot to a rolling boil and cook about five minutes to remove all of the impurities. This will not detract from the flavor, but rather will give you a nice clear beef broth.
5. Drain the bones and rinse with cool water.
6. Return them to the stock pot and add 6 quarts of fresh water.
7. Return to a boil and skim off any impurities that rise to the top.
8. Reduce heat to a simmer and add onions, ginger, pho spices, boneless beef pieces, salt, fish sauce, and yellow rock sugar.
9. Simmer for 1.5 hours uncovered.
10. Remove boneless beef pieces and place in a bowl of cool water (this will keep the meat tender as it cools).
11. Continue simmering bones for another 1.5 hours.
12. Skim off any scum that has risen to the top (and fat according to taste) and taste the broth. Adjust the flavor using fish sauce, salt, and rock sugar. The broth should taste just slightly too strong since when you add in the other ingredients they will soak up the flavor.
13. Strain all of the bones, solids, and spices from the broth.
14. When the broth is almost finished place flank steak in the freezer for 15-30 minutes.
15. Then remove and slice very thinly against the grain. Divide into indicated number of quart freezer bags.
16. Once the broth is done, return cooked boneless chuck to broth. Divide into indicated number of gallon freezer bags.
17. Label both bags and freeze.

41 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Bring broth to a boil in a large pot.
3. Meanwhile, prepare rice noodles according to package directions and divide among bowls.
4. Top with thawed, uncooked flank steak (it will cook in the boiling broth), divided evenly among the bowls.
5. Divide onion slices among bowls.
6. Ladle boiling, steaming broth over each bowl.