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Preparation
20 minutes
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Cooking
3 hours 20 minutes
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Difficulty
Medium
Each piece of beef tendon is chewy and flavorful, combined with sweet broth and a hint of wine aroma, along with rice noodles creating a delicious soup dish that makes you want to try it right away. Let’s get cooking to try making it now!
Ingredients for Braised Beef Noodle Soup Serves 4 people
Rice noodles 1 kg Beef 300 gr (beef tendon) Beef bones 800 gr Cinnamon 1/2 stick Star anise 3 pieces Cardamom 1 piece Ginger 1.5 pieces Minced ginger 1 teaspoon Minced garlic 1 teaspoon Garlic 4 cloves Green onion/Cilantro A little Turmeric powder 1 teaspoon Cornstarch 1 tablespoon (can be replaced with tapioca flour) Five-spice powder 1 teaspoon Red wine 50 ml Vinegar 1.5 tablespoons Cooking oil 2 tablespoons Salt 1 teaspoon
How to choose beef for cooking red wine sauce
- To make delicious red wine beef, you should use beef tendons, brisket, or shank for better flavor.
- Fresh beef tendons usually have a pinkish-red color, with a shiny white layer of fat on the outside and a bit of firm, crispy tendon inside. When touched, the meat feels firm and has a certain elasticity.
- Absolutely avoid buying and using tendons that are dry, discolored such as yellow, pale white, or turning green, have an unusual strange smell, or exude yellow liquid as these tendons may be old and in the process of decomposition.
Where to buy various Chinese medicinal spices
- You can buy Chinese medicinal spices such as star anise, cinnamon, cardamom at markets, supermarkets, food stores, or reputable stores specializing in Chinese medicinal ingredients.
- When buying, make sure the ingredients have a strong aroma of Chinese herbs, are not moldy, damp, leaking, or have strange smells.
-800x450.jpg "Delicious and flavorful beef pho with red wine sauce for a unique meal experience 2")
Tools needed
Grill rack, pot, knife, bowl, spoon,…
How to make Beef Pho with Red Sauce
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Prepare the spices
Prepare a grilling rack on the stove, adjust the temperature to medium, and place 3 star anise, 1 piece of ginger, 1/2 stick of cinnamon, 4 cloves of garlic, and 1 cardamom pod on it.
Lightly grill these spices for about 1 – 2 minutes until the outer skin is slightly charred and fragrant.
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Simmer the bones
Wash the beef bones thoroughly and then blanch them in boiling water to remove all dirt.
Place about 800ml of water in a pot on the stove, then add the beef bones along with the star anise, cinnamon, garlic, cardamom, and grilled ginger, then cover and simmer the bones for about 2 hours.
Note: To make the broth clearer and tastier, remember to skim off the foam that rises to the top while simmering the bones!
After 2 hours, take out a large bowl with about 7 large ladles of the simmered broth to use for the next steps.
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Prepare and Marinate Beef
Wash the beef tendons you bought with water mixed with 1.5 tablespoons of vinegar and half a piece of ginger to eliminate any fishy smell, then rinse with clean water and let them drain.
Next, cut the beef tendons into square pieces about the size of a finger joint.
Marinate the beef with 1 teaspoon of minced garlic, 1 teaspoon of minced ginger, 1 teaspoon of turmeric powder, 1 teaspoon of five-spice powder, 1 teaspoon of salt, and 50 ml of red wine. Mix well and marinate for about 30 minutes for the flavors to infuse.
Tip: For red meats, when cooking, you should use red wine for a more appealing and suitable flavor!
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Cook the Broth
Place a pot on the stove with 2 tablespoons of cooking oil, add the marinated beef and stir-fry for about 3 – 4 minutes over medium heat.
Then, add the broth from the bone you scooped out earlier into the pot with the beef. Cover and simmer over low heat for about 1 hour.
After simmering, add 1 tablespoon of cornstarch (mixed with water in a 1:2 ratio) and stir well, simmer for another 1 – 2 minutes until the broth thickens, then turn off the heat.
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Completing
Place a little rice noodle in a bowl, sprinkle some chopped green onion on top, then ladle the broth and arrange the beef stew on top, adding a sprig of cilantro in the middle of the bowl to finish.
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Final Product
The finished beef stew pho looks very attractive, with a fragrant aroma, the beef is tender and rich in flavor, the broth is sweet and refreshing, all blending together with the chewy rice noodles, creating an incredibly special appeal.
If you have never tried this pho dish, you should give it a taste once; surely you will fall in love with it right away!
See more:
The above is a detailed guide on how to cook beef stew pho that TasteVN shares with you. Try making it to treat your whole family, wishing you success!
*Refer to images and recipes from the YouTube channel: Ngon Plus
