Beef Pho Recipe

Beef Pho is one of my favorite comfort food. My husband loves pho so I make it at least once a month. Every time I make it we would have it for lunch and dinner because there’s so much broth for my small family. It is kind of hard to get leg or knuckle bones where I live so I don’t use those when I make mine. Once in awhile I’ll use oxtail bones. They are kind of pricy here.

I remembered my mom making pho with leg bones outside in a large pot. It always took forever for it to be done cooking. It was so delicious that it filled me up every time. Meat balls are always my favorite and one of the best part in pho.

Everyone makes their pho differently so don’t judge. Each pho bowl will taste differently if you add condiments. I like my pho broth to be spicy and sour so my broth will be red instead of brown.

Beef Pho

Broth Ingredients:

  • 1-2 Beef bones with marrow: oxtails, knuckle bones, leg bones
  • 1/2 lb Beef meat: chuck roast, brisket, flank
  • 2 charred onion (rinse and remove black parts before throwing into the pot) or cut in half and throw it in
  • 1 – 4 inch charred ginger (rinse and remove black parts before throwing into the pot – optional)
  • 1 Gia Vi Nau Pho Bac spice packet (small white mesh bag with coriander, cloves, cinnamon, star anise, fennel, cardamom)

Pho spice packet

  • 1-2 gallon water
  • 1-2 tbsp Pho broth soup base

Other Ingredients:

  • Fresh mint
  • Cilantro
  • Green Onions
  • Basil
  • Bean sprouts
  • Limes
  • Jalapeno
  • Meatballs
  • Vietnamese Ham
  • Peanuts (optional)
  • Peanut butter (optional)

Sauces:

  • Sriracha
  • Ground Chili Oil (spicy)
  • Instant Beef paste
  • Hoisin
  • Soy Sauce
  • Fish sauce

Pho condiments

Directions:

  1. If you don’t want to use any bone that is fine. It will decrease the cook time. Skip step 2-6
  2. Wash the beef bones clean to get rid of any small bones.
  3. Add the bones to a large pot and fill with water until bones are cover.
  4. Boil the bones for 5-10 minutes to get rid of the impurities
  5. Pour the water out and rinse the bones. Be careful, it’s hot!
  6. Put the bones back into the pot and fill the pot with cold water
  7. Add the beef meat (if you want to cook your meat beforehand) to a pot with water
  8. Let it boil and cook for an hour
  9. Add the charred onion, charred ginger, spice packet, pho broth seasoning
  10. Cook for additional 1-4 hours. Cook longer if you want stronger flavor.
  11. Season to your tasting. Enjoy!

Pho Broth

Beef Pho

Beef Pho Recipe

Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Dish
Servings: 10

Ingredients

  • 1-2 Beef bones with marrow: oxtails, knuckle bones, leg bones
  • 1/2 lb Beef meat: chuck roast, brisket, flank
  • 2 Charred onion (rinse and remove black parts before throwing into the pot) or cut in half and throw it in
  • 1 4 inch charred ginger (rinse and remove black parts before throwing into the pot – optional)
  • 1 Gia Vi Nau Pho Bac spice packet (small white mesh bag with coriander, cloves, cinnamon, star anise, fennel, cardamom)
  • 1-2 Gallon Water
  • 1-2 tbsp Pho Broth Soup Base

Toppings

  • Fresh Mint
  • Cilantro
  • Green onions
  • Basil
  • Bean sprouts
  • Jalapenos
  • Meatballs
  • Vietnamese Ham
  • Peanuts (Optional)
  • Peanut Butter (Optional)

Condiments

  • Sriracha
  • Ground Chili Oil (Spicy)
  • Instant Beef Paste
  • Hoisin
  • Soy Sauce
  • Fish Sauce

Instructions

  • If you don’t want to use any bone that is fine. It will decrease the cook time. Skip step 2-6
  • Wash the beef bones clean to get rid of any small bones.
  • Add the bones to a large pot and fill with water until bones are cover.
  • Boil the bones for 5-10 minutes to get rid of the impurities
  • Pour the water out and rinse the bones. Be careful, it's hot!
  • Put the bones back into the pot and fill the pot with cold water
  • Add the beef meat (if you want to cook your meat beforehand) to a pot with water
  • Let it boil and cook for an hour
  • Add the charred onion, charred ginger, spice packet, pho broth seasoning
  • Cook for additional 1-4 hours. Cook longer if you want stronger flavor.
  • Season to your tasting. Enjoy!

Stuffed Chicken Wings

Stuffed Chicken Wings

Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Servings: 8

Ingredients

  • 15-20 Chicken Wings
  • 4 Bundles of Bean Thread Noodles
  • 2 Carrots, shredded
  • 1/2 Cabbage, shredded
  • 2 Stalk Green Onions, cut
  • 1 tsp Garlic Powder
  • 1/2 cup Oyster Sauce
  • 2 tbsp Hoisin Sauce
  • Salt
  • Black pepper

Instructions

  • First, debone the chicken wings. Be careful not to cut the skin and yourself.
  • Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor. Peel the carrots and shred them. Then cut them smaller. Shred the cabbage.
  • In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.
  • Preheat the oven to 350 Degrees. Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.
  • Bake until golden brown, flipping every 15-20 minutes. Enjoy!

Stuffed chicken wings are delicious, but it is hard work. By hard work I mean the labor part of deboning the wings. It takes a lot of patience and skill to debone it perfectly. My first time deboning the wings were really bad. I didn’t have the patience at all so it had holes in every wings that I deboned. Throughout the years I have become better at deboning them. It is hard work, but worth it. Super yummy!

Ingredients:
  • 15-20 Chicken Wings
  • 4 Bundles of Bean Thread Noodles
  • 2 Carrots, shredded
  • 1/2 Cabbage, shredded
  • 2 stalk Green Onions, cut
  • 1 tsp Garlic Powder
  • 1/2 cup Oyster Sauce
  • 2 tbsp Hoisin Sauce
  • Salt
  • Black Pepper
Directions:

First, debone the chicken wings. Be careful not to cut the skin and yourself.

debone chicken wingsdebone chicken wings debone chicken wings debone chicken wings debone chicken wings debone chicken wings

Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor. Peel the carrots and shred them. Then cut them smaller. Shred the cabbage. In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.

asian stuffing

Preheat the oven to 350 Degrees.

Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.

stuffed chicken wings

Bake until golden brown, flipping every 15-20 minutes.

stuffed chicken wings

stuffed chicken wings

stuffed chicken wings

Enjoy!