Water Buffalo · Vietnamese
Water Buffalo Pho
Water buffalo is a traditional meat across Vietnam, so it's a natural fit for phở. Starting from our organic, grass-fed water buffalo bone broth, simmered for hours on the farm, you get a deeply savory soup in under an hour. Thin slices of raw top round cook right in the bowl when you pour over the boiling broth.
- Prep25 min
- Cook45 min
- Total70 min
- Servings4
Ingredients
- 2 jars (1.8 L) water buffalo bone broth $495
- 300 g water buffalo top round steak, very thinly sliced $425
- 1 onion and a 7 cm piece of ginger, halved
- 3 star anise, 1 cinnamon stick, 4 cloves, 1 tsp coriander seeds, 1 black cardamom (optional)
- 2 tbsp fish sauce, 1 tbsp sugar, salt
- 400 g flat rice noodles
- Bean sprouts, Thai basil, cilantro, sliced chiles, lime wedges, hoisin and sriracha to serve
Instructions
- Char the onion and ginger directly over a flame or under the broiler until blackened in spots.
- Toast the spices in a dry pot for 1-2 minutes until fragrant.
- Add the bone broth, 2 cups of water, the onion and ginger. Simmer gently, covered, for 40 minutes.
- Meanwhile, freeze the steak for 20 minutes, then slice it paper-thin across the grain.
- Strain the broth and season with fish sauce, sugar and salt. Keep it at a rolling boil.
- Cook the rice noodles according to the package and divide among bowls.
- Lay the raw beef over the noodles and ladle the boiling broth on top; it will cook the meat instantly.
- Serve with the herbs, sprouts, chiles, lime and sauces on the side.
Tips
- The broth must be boiling when poured so the thin slices of buffalo cook through.
- Add a few slices of shredding meat simmered in the broth for a 'tái nạm' style bowl.
