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Preparation
3 hours
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Cooking
1 hour 30 minutes
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Difficulty
Medium
The S-shaped land is famous for its delicious dishes that have made a name for themselves all over the world, captivating not only the locals but also the tourists. One of these, of course, is the dish pho! Today, let’s cook with TasteVN to showcase our cooking skills with this soup! Let’s make Nam Dinh beef pho!
Ingredients for Nam Dinh Beef Pho Serves 10 people
Beef brisket 800 gr Beef flank 1.5 kg Beef 500 gr Bone marrow 3 kg Onion 1 bulb Shallots 7 bulbs Green onions 5 stalks Ginger 1 bulb Cloves 8 cloves Licorice 2 sticks Cardamom 2 pods Star anise 3 gr (3 flowers) Coriander seeds 15 gr (1 tablespoon) Fennel seeds 23 gr (1.5 tablespoons) Dried tangerine peel 4 gr (orange peel) Cinnamon 2 sticks White wine 4 tablespoons Vinegar 4 tablespoons Rock sugar 80 gr Fish sauce 3 tablespoons Salt/seasoning powder a little
How to choose fresh ingredients
How to choose fresh beef
- Fresh beef has bright red colors, without any unusual color changes, and the fat is bright yellow, with white streaks interspersed.
- When pressed gently with your hand, the beef should feel tender and elastic, not too dry, and especially not have any unusual sliminess on the surface.
- You should avoid buying beef that is pale green or has unusual tiny spots, and if it has a strange fishy smell, that means the beef is spoiled and will not taste good.
How to choose and where to buy rice noodles
- Depending on your preference, you can use either fresh or dried rice noodles for today’s pho dish!
- For fresh noodles, you should choose those that are white, without discoloration, and when pressed gently, they should have a moderate softness, not too dry or easily crumbling.
- For dried noodles, pay attention to whether the packaging is torn and especially check the expiration date of the product.
- You can easily find rice noodles at supermarkets, markets, grocery stores, or the TasteVN supermarket near your home. For more convenience, you can also visit the e-commerce site or go directly to the website bachhoaxanh.com to place an order!
- To ensure the health of your family, you can also make rice noodles at home with the extremely simple recipe below from TasteVN!
Where to buy Chinese medicinal spices
- You can find Chinese medicinal spices at traditional medicine pharmacies or stores specializing in Chinese medicine!
- Additionally, you can also go to e-commerce sites to place orders for home delivery!
Preparation tools
Pot, Grill rack, Pan, Knife, Cutting board, Basin,…
How to prepare Nam Dinh Beef Pho
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Prepare ingredients
First, the beef brisket and beef shank you bought should be placed in a bowl and washed with 2 teaspoons of salt, 2 tablespoons of white wine, 2 tablespoons of vinegar, and a little water for about 3 – 5 minutes. Use your hands to rub the entire surface of the meat, then rinse several times with water until clean.
Next, continue soaking the beef brisket and beef shank in clean water for about 2 – 3 hours, then rinse again and let it drain.
For the beef, rinse it directly under running water until clean, then let it drain or use a clean dry cloth to wipe the surface, and slice it into thin pieces suitable for eating.
Finally, trim the roots off the green onions, wash them clean, let them drain, then divide them into 2 parts: cut the white parts into sections and finely chop the green tops.
How to remove the smell from beef
- Method 1: Wash the beef with white wine for about 15 minutes.
- Method 2: The simplest and quickest way, you can take a little salt and rub it on the surface of the meat for 3 – 5 minutes.
- Method 3: Additionally, you can use mashed ginger that has been roasted until cooked, then rub it on the surface of the meat for 3 – 5 minutes.
See details: How to remove the smell from beef
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Grill the ingredients
You place the grill on the stove along with all the shallots, half of a onion cut in half lengthwise, and a piece of ginger, then grill over low heat for about 5 – 7 minutes.
Once the ingredients have released their aroma, you turn off the stove, let it cool for 5 minutes, and simultaneously peel off the charred outer layer.
Finally, you place all the grilled ingredients into a drawstring cloth bag.
Tip: If you don’t have a grill, you can use a non-stick pan to grill the ingredients as well!
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Preparing the bone marrow
For 3kg of bone marrow, you should wash it in a basin with 2 tablespoons of vinegar and 2 tablespoons of diluted white wine for 3 – 5 minutes, then rinse 2 – 3 times with clean water.
After that, soak the bone marrow in clean water for about 2 – 3 hours, rinse again, and let it drain.
At the same time, place a pot on the stove with 1 liter of water and bring it to a boil on high heat. Once the water is boiling, add all the drained bone marrow and blanch it for 3 – 5 minutes.
When you see foam rising to the surface of the water, turn off the heat, rinse the bone marrow several times with clean water, and let it drain.
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Roasting the ingredients
Place a pan on the stove with all the cinnamon, cardamom, star anise, licorice, and dried tangerine peel, and roast them on low heat for about 3 minutes.
Next, add 1 tablespoon of coriander seeds, 1.5 tablespoons of fennel seeds, and 8 cloves to the pan, and use chopsticks to stir continuously for 3 minutes.
When the ingredients start to release their fragrant aroma, turn off the heat and place everything into a specialized filter bag or a cloth bag with a drawstring.
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Cooking the broth
After preparing the ingredients, you place another pot on the stove with 10 liters of water and boil it over high heat. When the water boils, add 3kg of pre-blanched bone marrow, reduce to medium heat, and cook for about 10 – 15 minutes.
When foam rises to the surface, use a ladle to skim it off, then add the bag containing shallots, onions, and ginger, reduce to low heat, and cook for 8 – 12 hours.
After that, season with 80g of rock sugar, 4 tablespoons of salt, 2 tablespoons of seasoning powder, and 3 tablespoons of fish sauce, stir well with a ladle, and remove the filter bag.
At the same time, if you notice that the broth has evaporated a bit, add a little boiling water to make it back to 10 liters as initially, then add the bag of roasted medicinal herbs and the whole brisket and beef shank, cooking for an additional 30 – 40 minutes.
Once the brisket and beef shank are cooked, transfer them to a bowl of ice water for about 7 – 10 minutes, then use a knife to slice them thinly for serving.
Finally, remove the filter bag of medicinal herbs and adjust the seasoning to taste.
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Blanching the pho and finishing
You put a new pot on the stove with 500ml of water and bring it to a boil over high heat. When the water boils, add a little pho noodles and blanch for about 3 minutes. When the pho noodles are soft, turn off the heat and transfer to a bowl.
Using the same bowl, you add a little beef brisket, beef shank, sliced beef, green onions, and the broth you just cooked to complete it!
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The final product
Indeed, it lives up to its reputation as a famous specialty dish of Nam Dinh!
The broth is delicious and sweet, with a fragrant aroma that is truly enticing. Moreover, the pho noodles are soft and blend perfectly with the tender beef, chewy but not too dry, which is really “thrilling”.
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Finally, you have added to your collection the dish Nam Dinh beef pho with an irresistible delicious flavor. Don’t hesitate to try it out right away!
