Phở Bò Vietnamita Clásico
Main3 h 30 min4 porcionesMediaSobre esta receta
Un caldo de res profundamente aromático y cristalino servido sobre fideos de arroz sedosos y cubierto con tiernas lonchas de carne — este es el phở vietnamita en su forma más reconfortante y auténtica. El secreto está en el caldo: cebolla y jengibre carbonizados, especias cálidas como el anís estrellado y la canela, y una larga y lenta cocción que extrae capas de sabor rico y sabroso. Esta versión apta para el hogar es accesible sin cortar caminos, y el resultado es un plato que rivaliza con tu restaurante favorito.
Instrucciones
- 1
Parboil the beef bones and beef brisket: Place the beef bones and beef brisket in the pot and cover with ^[cold water]. Bring to a boil ^[over high heat] and cook for 10 minutes — you'll see a lot of grey foam rise to the surface. Drain and rinse the beef bones and beef brisket thoroughly under cold running water, then clean the pot. This step is key to a clear, clean-tasting broth.
- 2
Char the large yellow onion and ginger: Set your oven broiler to ^[high]. Place the halved large yellow onion (cut-side up) and ginger on a baking sheet. Broil 4–6 inches from the heat for 8–10 minutes, turning once, until both are deeply charred and fragrant. This caramelization is the backbone of pho's signature smoky-sweet depth.
- 3
Toast the spices: In the clean dry pot ^[over medium heat], add the star anise, cinnamon stick, coriander, and fennel seeds (if using). Toast, stirring, for 1–2 minutes until fragrant. Watch closely — they should smell wonderful but not burn.
- 4
Build the broth: Add the parboiled beef bones, beef brisket, charred large yellow onion, and charred ginger to the pot with the toasted spices. Pour in 10 cups of water. Bring to a boil ^[over high heat], then immediately reduce to a gentle simmer. Skim off any remaining foam during the first 10 minutes.
- 5
Simmer low and slow: Simmer uncovered for 1.5 to 2 hours, until the beef brisket is just tender when pierced with a chopstick or fork. Remove the beef brisket and set aside to cool. Continue simmering the beef bones for another 30–60 minutes to deepen the broth.
- 6
Season the broth: Stir in the fish sauce, salt. Taste and adjust — the broth should be savory, lightly sweet, and deeply fragrant. Strain the broth through a sieve into a clean pot, discarding the solids. You should have about 8 cups of clear, golden broth. Keep it at a gentle simmer until ready to serve.
- 7
Cook the noodles: Soak the dried flat rice noodles in ^[cold water] for 20–30 minutes to soften. Bring a separate pot of water to a boil. Drain the flat rice noodles and cook in the boiling water for 1–2 minutes until just tender but still slightly chewy (al dente). Drain and divide evenly among 4 large bowls.
- 8
Slice the beef brisket and raw beef: Thinly slice the cooled beef brisket against the grain. For the raw sirloin, slice it paper-thin (freezing it for 20 minutes beforehand makes this much easier). Arrange both on top of the flat rice noodles in each bowl.
- 9
Ladle and serve: Make sure your broth is at a rolling boil. Ladle the piping-hot broth directly over the raw beef slices — the heat of the broth will cook them instantly to a tender, silky finish. Top with sliced scallions and cilantro.
- 10
Set out the garnish tray: Arrange the bean sprouts, Thai basil, limes wedges, sliced chilies, hoisin sauce, and Sriracha on a plate or tray at the table. Let everyone customize their own bowl — squeeze in limes, tear in Thai basil, add bean sprouts, and swirl in sauces to taste.
