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Florida Orange Pho Vietnamese
Beef Broth and Noodle Soup

Florida Orange Pho Vietnames Beef Soup recipe

Ingredients

Spice Sachet

Beef Broth*

Instructions

  1. Prepare Spice Sachet: Combine spices in medium skillet; toast gently over medium heat, stirring constantly; remove from heat.
  2. Cut a square of cheesecloth. Place spices in center; fold into sachet and secure with butcher twine; reserve.
  3. Prepare Beef Broth: Place beef bones in large stockpot; cover with cold water. Bring to a simmer over medium heat.
  4. Remove from heat; drain and discard water; return bones to stockpot. Cover bones with 1 gallon of fresh cold water; bring to a low simmer. Skim surface of water with ladle to remove fat; discard. Continue to simmer for 1 1/2 hours.
  5. After 1 hour, season beef stew meat with salt and pepper.
  6. Brown stew meat in large skillet over high heat; remove stew meat and reserve.
  7. Brown onions, carrots, celery, apple and ginger in skillet until medium brown; remove from heat and reserve.
  8. Add browned stew meat to stockpot; simmer for 1/2 hour.
  9. Add browned vegetables and Spice Sachet. Simmer for an additional hour.
  10. Strain broth into a medium saucepot; remove and reserve stew meat; discard bones, vegetables and Spice Sachet.
  11. Add orange juice, lime juice, fish sauce, soy sauce, sugar and bean paste to beef broth.
  12. Season with salt and pepper; keep hot.
  13. Shred cooked, reserved stew meat into small pieces; set aside.
  14. Cook rice noodles in boiling water for 1 minute or until tender; drain and run under cold water until cool; reserve.
  15. Bring large pot of salted water to a boil; cook carrot strips for about 1 minute, or until tender.
  16. Plunge into bowl of cold water filled with ice cubes; remove carrots and drain; reserve.
  17. Repeat process with cabbage; reserve.
  18. To assemble, divide rice noodles, carrots, cabbage, mushrooms, sliced flank steak, shredded stew meat, cilantro, basil, mint and orange slices among 6 soup bowls.
  19. Ladle hot broth into bowls; serve immediately.

Makes 6 servings.

* Can substitute 4 cups prepared beef broth.

** Available at Asian market or specialty store.

Recipe and photograph courtesy of Florida Department of Citrus.


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