I have name this soup Hangover soup as my son after a night of drinking wants this soup .
But then again my daughter wants it all the time.

To be honest I don't eat this soup but my son and daughter and their friends say it's the best Pho soup ever

It looks like a long recipe but it's not.
Prep time 20 min
Cooking time 3 hours
Serves 6.

Recipe by RecipeTineats

Ingredients​

AROMATICS:​

• 2 large onions , halved
• 150g ginger , sliced down the centre

SPICES​

• 10 star anise
• 4 cinnamon quills
• 4 cardamon pods
• 3 cloves (the spice cloves!)
• 1.5 tbsp coriander seeds

BEEF BONES (NOTE 1):​

• 1.5kg beef brisket
• 1kg meaty beef bones
• 1kg marrow bones (leg, knuckle), cut to reveal marrow
• 3.5 litres water (15 cups)

SEASONING:​

• 2 tbsp white sugar
• 1 tbsp salt
• 40 ml / 3 tbsp fish sauce (Note 2)

NOODLE SOUP - PER BOWL:​

• 50g dried rice sticks 120g fresh (Note 3)
• 30g beef tenderloin, raw, very thinly sliced (Note 4)
• 3 - 5 brisket slices (used for broth)

TOPPINGS:​

• Beansprouts, handful
• basil, 3 - 5 sprigs
• Coriander 3 - 5 sprigs (or more basil)
• Lime wedges*
• Finely sliced red chilli*
• Hoisin sauce*
• Sriracha* (for spiciness)

1. 
   Prep: 20minutes mins
   
   Cook: 3hours hrs
   
   Total: 3hours hrs 20minutes mins
   
   Instructions

AROMATICS​

• Heat a heavy based skillet over high heat (no oil) until smoking.
• Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.
• Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.

REMOVE IMPURITIES:​

• Rinse bones & brisket then cover with water in large stock pot.
• Boil for 5 minutes, then drain.
• Rinse each bone and brisket under tap water.

BROTH:​

• Wipe pot clean, bring 3.5 litres water to boil.
• Add bones and brisket
• Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.
• Cover with lid, simmer 3 hours.
• Remove brisket (should be fall-apart tender), cool then refrigerate for later.
• Simmer remaining soup UNCOVERED for 40 minutes.
• Strain broth into another pot, discard bones and spices. Should be about 2.5 litres (10 cups), if its more, reduce.
• Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.

ASSEMBLE:​

• Prepare rice noodles per packet, just prior to serving.
• Place noodles in bowl. Top with raw beef and brisket.
• Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.
• Serve with Toppings on the side!

Recipe Notes:​

* Optional (the other Toppings are essential, at least 1 herb)

1. Bones & brisket for broth

• Brisket - don't skip this, adds way more flavour into broth than any bones and other beef cuts like chuck (brisket has intense beef flavour). If omitted, broth is weak. Leftovers not wasted - see in post for easy, really terrific ways to use up. Also FREEZES for months.
• Brisket sub - boneless beef short ribs
• Marrow bones add richness to the broth but not as much flavour. Use leg bones, knuckle, anything that is cut in a way so you can SEE some of the marrow
• Marrow bones can be subbed with more soup beef bones but soup may lack richness.
• You can buy "soup bones" at supermarkets. Brisket and marrow bones from butcher.

2. Fish Sauce- can sub with light soy but flavour will be a tiny bit different. Still VERY tasty.

3. Noodles- any flat rice noodles fine here. Use medium size - not super thin like vermicelli or really wide like Pad See Ew.

4. Finely sliced beef- Partially freeze (about 30 minutes), then slice as thinly as possible. Could also buy thinly sliced frozen beef from Asian butchers.

Other tender beef also ok. PS If raw beef is off putting for you, just dunk in soup broth before adding into bowls.

5. Serving - Traditionally, the soup is served with just noodles, broth and beef with all the Toppings listed above on the side. The idea is to help yourself to Toppings as you eat the Pho

 

[Littleboy8]

I have name this soup Hangover soup as my son after a night of drinking wants this soup .
But then again my daughter wants it all the time.

To be honest I don't eat this soup but my son and daughter and their friends say it's the best Pho soup ever

It looks like a long recipe but it's not.
Prep time 20 min
Cooking time 3 hours
Serves 6.

Recipe by RecipeTineats

View attachment 30312

Ingredients​

AROMATICS:​

• 2 large onions , halved
• 150g ginger , sliced down the centre

SPICES​

• 10 star anise
• 4 cinnamon quills
• 4 cardamon pods
• 3 cloves (the spice cloves!)
• 1.5 tbsp coriander seeds

BEEF BONES (NOTE 1):​

• 1.5kg beef brisket
• 1kg meaty beef bones
• 1kg marrow bones (leg, knuckle), cut to reveal marrow
• 3.5 litres water (15 cups)

SEASONING:​

• 2 tbsp white sugar
• 1 tbsp salt
• 40 ml / 3 tbsp fish sauce (Note 2)

NOODLE SOUP - PER BOWL:​

• 50g dried rice sticks 120g fresh (Note 3)
• 30g beef tenderloin, raw, very thinly sliced (Note 4)
• 3 - 5 brisket slices (used for broth)

TOPPINGS:​

• Beansprouts, handful
• basil, 3 - 5 sprigs
• Coriander 3 - 5 sprigs (or more basil)
• Lime wedges*
• Finely sliced red chilli*
• Hoisin sauce*
• Sriracha* (for spiciness)

1. 
   Prep: 20minutes mins
   
   Cook: 3hours hrs
   
   Total: 3hours hrs 20minutes mins
   
   Instructions

AROMATICS​

• Heat a heavy based skillet over high heat (no oil) until smoking.
• Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.
• Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.

REMOVE IMPURITIES:​

• Rinse bones & brisket then cover with water in large stock pot.
• Boil for 5 minutes, then drain.
• Rinse each bone and brisket under tap water.

BROTH:​

• Wipe pot clean, bring 3.5 litres water to boil.
• Add bones and brisket
• Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.
• Cover with lid, simmer 3 hours.
• Remove brisket (should be fall-apart tender), cool then refrigerate for later.
• Simmer remaining soup UNCOVERED for 40 minutes.
• Strain broth into another pot, discard bones and spices. Should be about 2.5 litres (10 cups), if its more, reduce.
• Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.

ASSEMBLE:​

• Prepare rice noodles per packet, just prior to serving.
• Place noodles in bowl. Top with raw beef and brisket.
• Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.
• Serve with Toppings on the side!

Recipe Notes:​

* Optional (the other Toppings are essential, at least 1 herb)

1. Bones & brisket for broth

• Brisket - don't skip this, adds way more flavour into broth than any bones and other beef cuts like chuck (brisket has intense beef flavour). If omitted, broth is weak. Leftovers not wasted - see in post for easy, really terrific ways to use up. Also FREEZES for months.
• Brisket sub - boneless beef short ribs
• Marrow bones add richness to the broth but not as much flavour. Use leg bones, knuckle, anything that is cut in a way so you can SEE some of the marrow
• Marrow bones can be subbed with more soup beef bones but soup may lack richness.
• You can buy "soup bones" at supermarkets. Brisket and marrow bones from butcher.

2. Fish Sauce- can sub with light soy but flavour will be a tiny bit different. Still VERY tasty.

3. Noodles- any flat rice noodles fine here. Use medium size - not super thin like vermicelli or really wide like Pad See Ew.

4. Finely sliced beef- Partially freeze (about 30 minutes), then slice as thinly as possible. Could also buy thinly sliced frozen beef from Asian butchers.

Other tender beef also ok. PS If raw beef is off putting for you, just dunk in soup broth before adding into bowls.

5. Serving - Traditionally, the soup is served with just noodles, broth and beef with all the Toppings listed above on the side. The idea is to help yourself to Toppings as you eat the Pho

Omg too long for me I’m falling asleep just reading ittime for a nanna nap

 

[Suzanne rose]

Omg too long for me I’m falling asleep just reading ittime for a nanna nap

It's not really that long

 

[Littleboy8]

It's not really that long

5 fingers long is too long for my old I measured it

 

[The winner is]

y

I have name this soup Hangover soup as my son after a night of drinking wants this soup .
But then again my daughter wants it all the time.

To be honest I don't eat this soup but my son and daughter and their friends say it's the best Pho soup ever

It looks like a long recipe but it's not.
Prep time 20 min
Cooking time 3 hours
Serves 6.

Recipe by RecipeTineats

View attachment 30312

Ingredients​

AROMATICS:​

• 2 large onions , halved
• 150g ginger , sliced down the centre

SPICES​

• 10 star anise
• 4 cinnamon quills
• 4 cardamon pods
• 3 cloves (the spice cloves!)
• 1.5 tbsp coriander seeds

BEEF BONES (NOTE 1):​

• 1.5kg beef brisket
• 1kg meaty beef bones
• 1kg marrow bones (leg, knuckle), cut to reveal marrow
• 3.5 litres water (15 cups)

SEASONING:​

• 2 tbsp white sugar
• 1 tbsp salt
• 40 ml / 3 tbsp fish sauce (Note 2)

NOODLE SOUP - PER BOWL:​

• 50g dried rice sticks 120g fresh (Note 3)
• 30g beef tenderloin, raw, very thinly sliced (Note 4)
• 3 - 5 brisket slices (used for broth)

TOPPINGS:​

• Beansprouts, handful
• basil, 3 - 5 sprigs
• Coriander 3 - 5 sprigs (or more basil)
• Lime wedges*
• Finely sliced red chilli*
• Hoisin sauce*
• Sriracha* (for spiciness)

1. 
   Prep: 20minutes mins
   
   Cook: 3hours hrs
   
   Total: 3hours hrs 20minutes mins
   
   Instructions

AROMATICS​

• Heat a heavy based skillet over high heat (no oil) until smoking.
• Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.
• Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.

REMOVE IMPURITIES:​

• Rinse bones & brisket then cover with water in large stock pot.
• Boil for 5 minutes, then drain.
• Rinse each bone and brisket under tap water.

BROTH:​

• Wipe pot clean, bring 3.5 litres water to boil.
• Add bones and brisket
• Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.
• Cover with lid, simmer 3 hours.
• Remove brisket (should be fall-apart tender), cool then refrigerate for later.
• Simmer remaining soup UNCOVERED for 40 minutes.
• Strain broth into another pot, discard bones and spices. Should be about 2.5 litres (10 cups), if its more, reduce.
• Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.

ASSEMBLE:​

• Prepare rice noodles per packet, just prior to serving.
• Place noodles in bowl. Top with raw beef and brisket.
• Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.
• Serve with Toppings on the side!

Recipe Notes:​

* Optional (the other Toppings are essential, at least 1 herb)

1. Bones & brisket for broth

• Brisket - don't skip this, adds way more flavour into broth than any bones and other beef cuts like chuck (brisket has intense beef flavour). If omitted, broth is weak. Leftovers not wasted - see in post for easy, really terrific ways to use up. Also FREEZES for months.
• Brisket sub - boneless beef short ribs
• Marrow bones add richness to the broth but not as much flavour. Use leg bones, knuckle, anything that is cut in a way so you can SEE some of the marrow
• Marrow bones can be subbed with more soup beef bones but soup may lack richness.
• You can buy "soup bones" at supermarkets. Brisket and marrow bones from butcher.

2. Fish Sauce- can sub with light soy but flavour will be a tiny bit different. Still VERY tasty.

3. Noodles- any flat rice noodles fine here. Use medium size - not super thin like vermicelli or really wide like Pad See Ew.

4. Finely sliced beef- Partially freeze (about 30 minutes), then slice as thinly as possible. Could also buy thinly sliced frozen beef from Asian butchers.

Other tender beef also ok. PS If raw beef is off putting for you, just dunk in soup broth before adding into bowls.

5. Serving - Traditionally, the soup is served with just noodles, broth and beef with all the Toppings listed above on the side. The idea is to help yourself to Toppings as you eat the Pho

Yep, too much work and several things I would have to buy in and not use again.

 

[Da Freddo]

SUZANNE ROSE'S PHO SOUP..

Best PHO I had was at ASIAN CENTRAL in Gawler.
Chef "HUNG" cooks to perfection.
My wife will try Suzanne's recipe, it sounds terrific.
Please keep em coming

 

[Littleboy8]

y

Yep, too much work and several things I would have to buy in and not use again.

You have lovely recipes anyway

 

[Ezzy]

It's not really that long

The photo shows a very hearty meal. Just this on its own would be enough for an evening meal for me. Thankyou Suzanne rose.

 

[Suzanne rose]

The photo shows a very hearty meal. Just this on its own would be enough for an evening meal for me. Thankyou Suzanne rose.

It is a meal in its self.