Pho with Raw Beef Tenderloin: A Vietnamese Culinary Treasure
Story and Background: Pho, a traditional Vietnamese soup, is a cultural icon known for its rich, aromatic broth and delicate balance of flavors. Pho with raw beef tenderloin, known as “Pho Tai,” is a variant of this beloved dish. It features silky, thin slices of raw beef tenderloin that gently cook in the steaming hot broth. The dish is a harmony of textures: tender noodles, vibrant herbs, and the melt-in-your-mouth beef. Originating in Northern Vietnam in the early 20th century, Pho has evolved over the decades, reflecting regional variations and influences. Traditionally served as a breakfast dish, Pho Tai has become a favorite comfort food worldwide, enjoyed at any time of day.
The raw beef tenderloin is the star of this version. By using premium cuts of beef, sliced paper-thin, the heat of the broth transforms the raw meat into tender perfection right in the bowl. This method preserves the beef’s natural flavor and delicate texture while infusing it with the savory broth.
Key Points to Consider:
- Beef Quality: Since the beef is added raw and lightly cooked by the broth, it’s crucial to use fresh, high-quality beef tenderloin.
- Broth Simmering Time: The depth of flavor in Pho comes from slow-simmering bones and spices for several hours. Don’t rush this step.
- Noodle Preparation: Rice noodles should be cooked just before serving to maintain their firm, chewy texture.
- Herb Garnishes: Fresh herbs, such as cilantro, basil, and mint, are essential for the aromatic finish of Pho.
Tips and Tricks:
- Slicing the Beef: To achieve the signature thin slices, place the beef tenderloin in the freezer for 15-20 minutes before slicing. This firms the meat, making it easier to slice thinly.
- Broth Clarity: To get a clear, pristine broth, parboil the bones before starting the soup to remove impurities. Skim the foam that rises to the top during the simmering process.
- Seasoning Balance: Pho broth should have a balance of salty, sweet, and umami flavors. Fish sauce, rock sugar, and a splash of soy sauce can help achieve this balance.
- Serving Fresh: Pho is best served immediately after preparation. Cook the noodles and assemble the bowls just before eating to preserve the textures of the ingredients.
Ingredients:
For the Broth:
- 2 lbs (900g) beef bones (marrow and knuckle bones)
- 1 lb (450g) beef brisket or shank
- 1 large onion, halved
- 4-inch piece of ginger, halved
- 5 star anise
- 3 cloves
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce
- 1 tablespoon rock sugar or regular sugar
- 12 cups water
- Salt to taste
For the Soup:
- 1/2 lb (225g) beef tenderloin, very thinly sliced
- 1 package (14 oz) rice noodles (banh pho)
- 2-3 green onions, finely chopped
- Fresh cilantro, Thai basil, and mint (for garnish)
- Bean sprouts
- 2-3 limes, cut into wedges
- Fresh chili peppers, thinly sliced
- Hoisin sauce and Sriracha (optional)
