Spicy Beef Brisket Pho
Exotic Flavors at Home: Beef Brisket Pho (Enhanced with Yangji Pho Sauce for a Deeper, Richer Taste)
On days when a biting wind blows, we recommend a warm, comforting bowl of noodle soup to start your morning. This recipe for pho, made with rice noodles, is easy on the stomach and aids digestion. We’re introducing a delightful pho dish featuring tender beef brisket for an even more satisfying flavor experience.
Main Ingredients- Beef Brisket 80g: Prepare thinly sliced fresh beef brisket.
- Pho Sauce 90g: Using a store-bought Yangji (beef shank) pho sauce is convenient. (Adjust to taste)
- Rice Noodles 80g: Have dried or fresh noodles ready, depending on your preference.
- Water 480ml: The base for your flavorful broth.
- Cilantro 1 bunch: Fresh cilantro adds a wonderful aroma to the pho. (Omit if you dislike it)
- Cheongyang Pepper 1 pc: Adds a sharp spiciness to cut through the richness and keep the broth clean. (Adjust spiciness)
- Red Chili Pepper 1/2 pc: For color and a subtle sweetness.
- Onion 1/4 pc: Adds sweetness and a refreshing quality, making the broth deeper and richer.
- Scallions 2 stalks: Sliced thinly to garnish, adding fragrance and a crisp texture.
Cooking Instructions
Step 1
Prepare the pho sauce and noodles. Measure out the pho sauce and check the package instructions for the rice noodles, as preparation methods can vary.
Step 2
Prepare the vegetables. Thinly slice the onion to add sweetness and a refreshing element. Finely chop the scallions for garnish. Deseed the Cheongyang and red chili peppers and mince them finely for a spicy kick and vibrant color. Cut the cilantro to a similar length as the onions to add a fresh aroma.
Step 3
In a pot, combine the pho sauce (90g), water (480ml), and the sliced onion. Bring to a boil over high heat. Let it simmer until the onions become translucent and the flavors meld beautifully into the broth.
Step 4
While the broth is simmering, bring another pot of water to a rolling boil. Add the rice noodles and cook for approximately 5 minutes, or according to package directions. Be careful not to overcook them to maintain a pleasant chewiness.
Step 5
Once the broth with onions is simmering vigorously, add the fresh beef brisket, minced red chili pepper, and minced Cheongyang pepper. Continue to simmer for a short while until the beef brisket is cooked through. Gently separate the brisket slices as they cook to prevent clumping.
Step 6
Drain the cooked rice noodles and rinse them quickly under cold running water. This step removes excess starch and helps the noodles retain a firm, springy texture, preventing them from becoming mushy.
Step 7
Arrange the drained rice noodles attractively in a serving bowl.
Step 8
Pour the hot, simmering beef brisket broth over the noodles in the bowl. Garnish generously with the chopped scallions and cilantro. Your delicious homemade Beef Brisket Pho, rivaling restaurant quality, is now ready to be enjoyed!
