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Beef Pho Recipe

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Instructions
  1. If you don’t want to use any bone that is fine. It will decrease the cook time. Skip step 2-6
  2. Wash the beef bones clean to get rid of any small bones.
  3. Add the bones to a large pot and fill with water until bones are cover.
  4. Boil the bones for 5-10 minutes to get rid of the impurities
  5. Pour the water out and rinse the bones. Be careful, it's hot!
  6. Put the bones back into the pot and fill the pot with cold water
  7. Add the beef meat (if you want to cook your meat beforehand) to a pot with water
  8. Let it boil and cook for an hour
  9. Add the charred onion, charred ginger, spice packet, pho broth seasoning
  10. Cook for additional 1-4 hours. Cook longer if you want stronger flavor.
  11. Season to your tasting. Enjoy!
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Beef Pho is one of my favorite comfort food. My husband loves pho so I make it at least once a month. Every time I make it we would have it for lunch and dinner because there’s so much broth for my small family. It is kind of hard to get leg or knuckle bones where I live so I don’t use those when I make mine. Once in awhile I’ll use oxtail bones. They are kind of pricy here.

I remembered my mom making pho with leg bones outside in a large pot. It always took forever for it to be done cooking. It was so delicious that it filled me up every time. Meat balls are always my favorite and one of the best part in pho.

Everyone makes their pho differently so don’t judge. Each pho bowl will taste differently if you add condiments. I like my pho broth to be spicy and sour so my broth will be red instead of brown.

Beef Pho

Broth Ingredients:

  • 1-2 Beef bones with marrow: oxtails, knuckle bones, leg bones
  • 1/2 lb Beef meat: chuck roast, brisket, flank
  • 2 charred onion (rinse and remove black parts before throwing into the pot) or cut in half and throw it in
  • 1 – 4 inch charred ginger (rinse and remove black parts before throwing into the pot – optional)
  • 1 Gia Vi Nau Pho Bac spice packet (small white mesh bag with coriander, cloves, cinnamon, star anise, fennel, cardamom)

Pho spice packet

  • 1-2 gallon water
  • 1-2 tbsp Pho broth soup base

Other Ingredients:

  • Fresh mint
  • Cilantro
  • Green Onions
  • Basil
  • Bean sprouts
  • Limes
  • Jalapeno
  • Meatballs
  • Vietnamese Meat loaf
  • Peanuts (optional)
  • Peanut butter (optional)

Sauces:

  • Sriracha
  • Ground Chili Oil (spicy)
  • Instant Beef paste
  • Hoisin
  • Soy Sauce
  • Fish sauce

Pho condiments

Directions:

  1. If you don’t want to use any bone that is fine. It will decrease the cook time. Skip step 2-6
  2. Wash the beef bones clean to get rid of any small bones.
  3. Add the bones to a large pot and fill with water until bones are cover.
  4. Boil the bones for 5-10 minutes to get rid of the impurities
  5. Pour the water out and rinse the bones. Be careful, it’s hot!
  6. Put the bones back into the pot and fill the pot with cold water
  7. Add the beef meat (if you want to cook your meat beforehand) to a pot with water
  8. Let it boil and cook for an hour
  9. Add the charred onion, charred ginger, spice packet, pho broth seasoning
  10. Cook for additional 1-4 hours. Cook longer if you want stronger flavor.
  11. Season to your tasting. Enjoy!

Pho Broth

Beef Pho

 

Red Curry Noodle Soup (Khaub Poob or Khao Poon)

Print Recipe
Red Curry Noodle Soup (Khaub Poob or Khao Poon) BigOven - Save recipe or add to grocery list
Red Curry Noodle Soup (Khaub Poob or Khao Poon)
Cuisine Asian
Cook Time 2 hours
Servings
Ingredients
Cuisine Asian
Cook Time 2 hours
Servings
Ingredients
Red Curry Noodle Soup (Khaub Poob or Khao Poon)
Instructions
  1. In a medium pot, bring 8-10 cups of water to boil. Put the noodles in and stir occasionally to prevent the noodles from sticking to the bottom.
  2. After the noodles are cook, drain the water and stir in cold water; draining several times until cool to touch.
  3. Grab a bunch of noodles using the thumb and index finger, smoothing out any stray noodles. Put the bunch noodles in a strainer. If you just put the noodles in without making sections, then it will be stuck together when the noodles are dry.
  4. In another medium pot filled with 6 cup of water and bring to boil. While waiting for the water to boil, clean the chicken. Put the chicken into the pot. Scoop out the foams and toss it away.
  5. When the chicken is cook, let it cool and set aside.
  6. Heat 1 tbsp of oil in a medium pot and sauté the garlic. Stir in the curry pastes and curry gravy until mixed.
  7. Once mixed stir in coconut milk, crab paste, and paprika.
  8. Filled a large pot with 12-14 cups of water. Pour the curry mix into a bigger pot and stir in 2 tbsp of chicken bouillon.
  9. Cut the bamboo shoots into thin strips and shred the chicken. Put them into the pot.
  10. Serve warm and top with condiments. Enjoy!
Recipe Notes
Condiments:
  • Green Onions
  • Cilantro
  • Limes
  • Cabbage
  • Lettuce
  • Mint
  • Basil
  • Bean Sprouts
  • Meatballs
  • Asian pork Viet-Hung or Gio-Bi
Share this Recipe
Red Curry Noodle Soup (Khaub Poob or Khao Poon) is a Lao dish. Khaub poob or Khao Poon is pronounced as “Ka Poon.” This dish has spread to Thailand, Malaysia, Indonesia, Cambodia, Singapore, and US. There are various versions of this dish.

This is one of my favorite comfort food. I grew up eating khaub poob and it always taste good. We would make enough to eat for lunch and dinner. I love the spicy and sour flavor of the curry. It looks delicious when the liquid is more red, but orange is alright too. I wouldn’t mind eating this for days.

Red Curry Noodle Soup (Khaub Poob or Khao Poon)

Recent studies have claimed that curry is one of the cures to attack the common cold and flu. Hot spices are a high source of vitamin C. This can help prevent and fight the common cold. I definitely agree. I always feel better after eating this curry soup when I have a cold.

This recipe is spicy so if you don’t like spicy, reduce the amount of Mae Ploy Curry Paste.

Ingredients:
  • 10-12 cups of water
  • 1 whole chicken or 4 thighs
  • 1 can of Coconut Milk
  • ½ cup Mae Ploy Red Curry Paste (determine the spiciness of the curry)
  • 4 oz Maesri Red Curry Paste
  • 1-2 cans (5.6 oz each) Curry Gravy
  • 1/4 cup Garlic, minced
  • 2 cups Bamboo shoots, thinly sliced
  • 2 tbsp Chicken Bouillon
  • Salt, to taste
  • 32 oz Vermicelli Rice Noodles
  • 1 tbsp Olive oil
  • 1 can Quail Eggs
  • 8 Boiled Eggs (Instead of Quail eggs)
  • 2 tbsp Asian Paprika (Make the liquid red, Optional)
  • 1 tbsp Ground Chili Oil (Spicy, make the liquid red, Optional)
  • 1 tsp Crab Paste with bean oil (Make the liquid red, Optional)
  • 2-3 Ginger slices (Optional)
  • Sugar, to taste (Optional)
Condiments:
  • Green Onions
  • Cilantro
  • Limes
  • Cabbage
  • Lettuce
  • Mint
  • Basil
  • Bean Sprouts
  • Meatballs
  • Asian pork Viet-Hung or Gio-Bi



Directions:

In a medium pot, bring 8-10 cups of water to boil. Put the noodles in and stir occasionally to prevent the noodles from sticking to the bottom.

Vermicelli noodles

After the noodles are cook, drain the water and stir in cold water; draining several times until cool to touch.

Vermicelli Noodles

Grab a bunch of noodles using the thumb and index finger, smoothing out any stray noodles. Put the bunch noodles in a strainer. Some people like to put them in circles. My mom taught me how to put the noodles in by starting in the center and laying in a spiral. It is easier to grab the noodles when they are dry. If you just put the noodles in without making sections, then it will be stuck together when the noodles are dry.

Vermicelli Noodles

In another medium pot filled with 6 cup of water and bring to boil. While waiting for the water to boil, clean the chicken. Put the chicken into the pot. Scoop out the foams and toss it away.

Boiled chicken

When the chicken is cook, let it cool and set aside.

Khaub Poob or Khao Poob sauses

These are the curry paste and sauces that I will be using to make the curry sauce.

Heat 1 tbsp of oil in a medium pot and sauté the garlic. Stir in the curry pastes and curry gravy until mixed.

saute garlicCurry sauce

Once mixed stir in coconut milk, crab paste, and paprika.

Curry sauce

Filled a large pot with 12-14 cups of water. Pour the curry mix into a bigger pot and stir in 2 tbsp of chicken bouillon.

Curry Sauce

Cut the bamboo shoots into thin strips and shred the chicken. Put them into the pot.

Chicken and bamboo

bamboos in curry

Serve warm and top with condiments.

condiments lettuce Red Curry Noodle Soup (Khaub Poob or Khao Poon)

You can find these sauces at any Asian grocery stores. If you don’t live near an Asian store (like myself) then you can find here. Use this coupon code to get 5% off.

coupon code: 380q

Or you can buy it on Amazon.