VIETNAMESE BEEF STEW PHO NOODLE SOUP (PHO BO SOT VANG) RECIPE

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Ingredients

• 2.5 lb beef chuck
• 1/4 cup finely diced yellow onion
• 3 medium tomatoes
• 2 tablespoons finely chopped garlic
• 1/2 cup red wine
• 1 cinnamon stick (about 0.2 oz or 5g)
• 4 star anises
• 5 whole cloves (optional)
• 1 shallot
• 1 small piece of ginger (about 1 inch)
• 6 cups water
• 3 tablespoons fish sauce
• olive oil
• rice noodles
• scallion, finely sliced
• Cilantro, roughly chopped

Marinade ingredients

• 1 1/2 teaspoons five-spice powder
• 1 1/2 teaspoons salt
• 2 tablespoons red wine
• 1 tablespoon olive oil
• black pepper

Instructions

1. Trim off some excess fat if needed and then cut beef chuck into 1.5'' to 2'' cubes. Marinate overnight or 2-4 hours with all the marinade ingredients.
2. Dice onion. Remove seeds from tomatoes (optional step) and cut into wedges.
3. In a small skillet over medium-low heat, toast star anise, cloves and cinnamon for just a few minutes until fragrant. Be careful not to burn the cloves. You can skip this step if short on time. Put all spices in a spice bag.
4. Peel shallot and ginger, toast in a small skillet over medium heat for a few minutes until fragrant. You can skip this step if short on time.
5. Place a heavy-bottom pot or pan over medium high heat. Add oil, when the pan is nice and hot, add beef cubes in a single layer and sear all sides. Work in small batches if you have a lot of meat to sear. Transfer seared meat to a plate or slow cooker, depending on how you will continue to cook the dish.
6. Lower heat to medium. If there's a lot of drippings in the pot, discard it. Add a little more oil and then add onion. Sauté for 1-2 minutes and then add tomatoes and garlic. Sauté for one more minute to slightly soften the tomatoes and then add red wine. Cook for 2-3 minutes until the alcohol has cooked off.
7. Transfer the onion, tomatoes and red wine mixture to the slow cooker with the beef or add the beef back to the pot. Add the spice bag, shallot, ginger, water and fish sauce.
8. If using a slow cooker, cook on high for about 3 hours or to desired tenderness. If using a pot on the stovetop, simmer to desired tenderness. For pressure cooker (Instant Pot), see instructions in the recipe notes. Adjust seasoning to your liking with more or less fish sauce. If you find the soup too strong and concentrated, add some more water to dilute it.
9. Prepare rice noodles according to package instructions. Divide noodles into serving bowls and ladle the beef stew soup over the noodles. Top with scallion and cilantro.

Recipe source: delightfulplate

source https://www.abellkitchen.com/2019/02/vietnamese-beef-stew-pho-noodle-soup.html

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