Making phở is easy with purchased pre-made phở bone broth. Just cook it with the tripe and prepare the goodies to add at the table.
Phở is what you make it. And speaking of making it, the broth is critical. To traditional Vietnamese, it is lovingly made over many hours. I have once made a traditional broth with my friend and now I’ve done it. Wow. Time to buy it from the freezer section for the rest of my life.
Enjoy phở on a cool or rainy day, a hot day, or when you don’t feel well. It’s great comfort food.
I’ll cover cà phê sữa đá another time. I love it with phở.
Phở sách bò tái
Cuisine: VietnameseDifficulty: Easy2
servings30
minutes15
minutesIngredients
2 10 oz pho beef bone broth, store bought
fish sauce (optional)
chili-garlic sauce (optional)
1 lb grass-fed steak (bò tái)
1 lb tripe (sách), sliced very thinly
1 jalapeño pepper
1/2 red onion
2 green onions
9 oz bean sprouts
4 sprigs mint
4 sprigs cilantro
Thai or regular basil
4 lime wedges
Siracha sauce
hoisin sauce
Directions
- Bring water to a boil in a medium-sized saucepan. Add the tripe to the boiling water and bring it to another boil for 25 minutes. Drain the tripe and run under cold water. Slice thinly and set aside.
- Heat the broth in a large pot and add the thinly sliced tripe. Add optional fish sauce and chili garlic sauce to taste. Keep very hot on the stove.
- Meanwhile slice the steak very thinly .It helps a lot if the steak is slightly frozen.
- Cut jalapeños crosswise into thin slices. Slice the red onion in half and then cut thin slices. Cut green onions on the diagonal into 1 inch pieces.
- Arrange on a platter with bean sprouts, mint, cilantro, basil, and lime wedges.
- Cook the rice noodles according to the package directions.
- Divide broth with tripe among bowls and add rice noodles to each.
- Serve with the platter of goodies and the sauces. The beef is added by each person and cooks to rare in their bowls of hot broth.
