What is Pho Tai Bo Vien Recipe & How to Make It? Easy Way
When I first moved to Chicago, I was lucky to have roommates who had already spent a year in the city. One of them introduced me to Phở Tái Bò Viên or Pho Tai Bo Vien Recipe, where I quickly became a regular. The first thing that struck me was how consistent their pho was. It tasted just as good every time and had a flavor profile that wasn’t too different from what I get at home, despite the fact that my parents’ recipe is never the same twice.
I’ve since learned why this is possible. There are so many variables in the broth that you could endlessly tweak it and never have the same recipe twice. But they also have very specific tricks they use, like using beef marrow bones or getting one of their trusted suppliers to grind up the old ginger root into a fine powder for them.
The most important tip I can give you is to make sure you’re using high-quality meat. Many people will say you should get everything fresh from your local Asian market or butcher, but if you don’t live near one (or want to buy everything at once), you can still get good beef for your pho by going online and ordering from Ranch99 or VietGrocer.
What is Pho Tai Bo Vien or Phở Tái Bò Viên?
is an English form which is come from the Vietnamese language. It is written in the Vietnamese language as phở tái bò viên. However, Pho Tai means the Vietnamese rare beef and noodle soup. The dish for Eye-Round Steak with Beef Meatballs is known as Pho Tai Bo Vien.
How to Make Pho Tai Bo Vien Recipe?
You should be followed in an orderly direction. And if you can do that, you will be able to enjoy the taste of this delicious Vietnamese recipe.
4. Large Bowl
Preparation Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Yield: 4 Servings
Calories: 583 kcal
Ingredients for Recipe
To make the broth
- 450 grams of beef bones
- 1.5 kg (3 or 12 pounds) (1 pound) onions, yellow (about 1 large, or 2 small onions)
- 15 milliliters (1 tablespoon) of oil made from vegetables
- 115 g (4 oz) ginger, or around a 6-inch stem
- 1 or 3-inch cinnamon stick (7.5 cm in length)
- 15 milliliters (1 tablespoon) of fennel seeds
- 1 tablespoon seeds of coriander
- 6 garlic cloves
- 3-star anise (whole)
- 15 milliliters (1 tablespoon) 15 mL kosher salt
- 10 mL (1 tablespoon) granulated sugar (2 teaspoons) a note (optional but highly recommended)
To put together
- 225 grams (8 ounces) finely sliced flank steak or beef eye round
- A package of rice stick noodles (banh pho) weighing 455 grams (16 ounces)
- 225-gram weight (8 ounces) bo vien (Vietnamese meatballs, sold in Asian supermarkets’ refrigerated section), sliced in half
- 4 scallions, thinly sliced green portions only
- 120 ml (12 cups) thinly sliced half a small yellow onion cilantro, coarsely sliced
Pho accessories that have been around for a while
- Lime wedges with Sriracha
- Mint, cilantro, perilla, and Thai basil are some of the herbs used in Vietnam.
- Hoisin-sauced bean sprouts
- Jalapeno slices, thin
Directions for Recipe
- Place the beef bones in a stockpot and cover with cold water to make the broth. When the water comes to a boil, increase the heat to high and blanch for another 10 minutes, or until the bones have a clean, neutral odor when removed from the boiling water. Drain the bones and set them aside to cool.
- Preheat the broiler to its highest setting. Both the onion and the ginger should be cut in half, skins on, and rubbed with vegetable oil on all sides. Place them both on a sheet pan and broil on the second-highest oven rack for 15-20 minutes, rotating occasionally until both sides are severely browned. Because onions tend to sit closer to the heating element and are more prone to burning, you may need to remove them earlier.
- At this stage of making the Phở Tái Bò Viên or Pho Tai Bo Vien Recipe, rinse the bones under cold water once they’ve cooled enough to handle, scrubbing away to ensure a clear broth, and remove any contaminants or blood clots. Wrap the cinnamon, star anise, fennel, coriander, and cloves in cheesecloth and tie with butcher’s twine into a bundle. Place the bones, the spice bag, and charred onion and ginger pieces in a clean pot. Add the salt, sugar, and msg to taste. (If you don’t use the msg, you may need to add extra salt or compensate with a few dashes of fish sauce.) Bring to a boil, covered, with 3.5 liters (1 gallon) of water. Reduce the heat to low and cook for six hours, uncovered. Before filtering the stock, taste it and add extra salt or sugar if necessary. You can keep it refrigerated until ready to be served.
- To make the rice noodles, place them in a large mixing basin and cover them with boiling tap water. Allow soaking for fifteen minutes, or until malleable, before draining. They can now be stored in the fridge until ready to do using.
- A kettle of water should be brought to a boil. Meanwhile, combine the sliced white onion, sliced green scallions, and chopped cilantro in a large mixing bowl.
- Blanch the wet rice noodles for 30 to 45 seconds, but no more. Divide the noodles, thinly sliced steak, half meatballs, and onion and herb mixture among the bowls. Return the stock to a rolling boil before pouring it over the noodles and steak. Serve with a buffet of traditional side dishes.
Pho Tai Bo Vien Steak & Meatballs is a Vietnamese noodle soup with 583 kcal calories, 46 grams of total carbs, 43.8 grams of net carbs, 24 grams of fat, and 0 grams of protein, per serving.
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