Overview
A bowl of pho combines color, aroma and taste with red-brown beef, soft and sweet, with a bit of crunch. The red-brown broth is slightly thick, with the aroma of cinnamon, star anise, and cardamom. This dish is suitable for the cool weather of early autumn.
Ingredients
- 800 gr beef ribs
- 1 kg beef bones to cook the broth (optional)
- 5 bay leaves
- 4 ripe red tomatoes
- 1 cup red wine
- 1 cardamom pod
- 1 cinnamon stick
- 3 star anise petals
- Ginger, garlic
- Spices: Fish sauce, salt, seasoning powder, pepper, paprika (optional)
- Annatto oil, unsalted butter
- Coriander, green onions, coriander
- Fresh pho noodles
Instructions
Preparation
The best beef to cook with red wine sauce is the ribs with tendons, which are soft, fatty, crunchy and not dry. Buy beef, squeeze a little white wine and crushed ginger, then wash, cut into large matchbox-shaped pieces.
Typical spices include cinnamon, star anise, cardamom and indispensable bay leaves. Red wine not only helps soften the meat but also enhances the characteristic aroma. Crush or mince ginger and garlic. To create an attractive reddish-brown color for the dish, use annatto oil or paprika powder.
Wash tomatoes, make cross-shaped incisions on the fruit, put in boiling water for 1-2 minutes to peel off the skin, remove and soak in cold water, peel, and mince.
Marinate
Put beef in a large bowl and marinate with 1/2 crushed ginger and garlic, add 3 tablespoons of annatto oil, 2 tablespoons of fish sauce, 1 teaspoon of salt (broth powder), 1 teaspoon of seasoning powder, 1 teaspoon of pepper, 1/2 cup of red wine with cinnamon, star anise, and roasted cardamom. Mix everything well and marinate for at least 1 hour. If you have time, wrap it in plastic wrap and leave it overnight in the refrigerator.
Cook Red Wine Sauce
Saute 1/2 garlic with butter, add marinated beef and stir-fry until fragrant. Season to taste.
Continue to saute butter and garlic, add tomatoes, add a little salt.
If possible, cook broth to give the dish a natural sweetness. Soak beef bones in diluted salt water, add a little white wine, then grill, blanch and wash again. Simmer the bones over low heat, add onions, shallots, grilled ginger, a little salt and rock sugar to soften the flavor. Occasionally skim off the foam. It is better to simmer the bones first so that it is easier to cook. The finished broth is golden brown with a shimmering beef fat color, clear, and has a characteristic aroma. Some shops often scoop in the red wine sauce cooked separately when selling, and finally scoop in the pho broth.
Pour the stir-fried beef, stir-fried tomatoes into the pot, add water, beef broth (adjust enough for the number of people), and the remaining 1/2 cup of red wine. Season to taste. When the water boils, reduce the heat and simmer for at least 1 hour or until the meat is tender and the broth thickens. Remove the cinnamon, star anise, cardamom, and the red wine sauce is done. Blanch the fresh pho noodles in boiling water and divide them into bowls, sprinkle with herbs (onions, coriander, Vietnamese coriander), pick up 5-6 pieces of red wine sauce in each bowl, pour in the red wine sauce, add broth (if desired) and enjoy.
Final Product
A bowl of red wine sauce pho combines color, aroma, and taste with red-brown beef, soft and sweet, with a bit of crunch from the tendons but not dry and mushy. The red-brown broth, slightly thick, has the aroma of cinnamon, star anise, and cardamom. A little green onion and fresh coriander add to the eye-catching look. This dish is very suitable for eating in cool weather.
Tips
Beef cooked in red wine sauce should use ribs or flank with a little tendon, it will be more delicious and when simmered for a long time, it will not shrink but will keep its size, looking more attractive.
Indispensable spices for red wine sauce include cinnamon, star anise, cardamom, bay leaves, red wine and butter.
Hanoi red wine beef does not have potatoes or carrots like Southern beef stew.
Some restaurants use gac fruit to create a reddish-brown color for the dish, but it loses the full old flavor.
Here are 5 common FAQs about making Hanoi beef pho with red wine sauce:
What Kind of Beef is Best for Hanoi Beef Pho?
The best beef cuts to use are those with both meat and tendons, like beef ribs or flank steak. The tendons keep the meat tender and add texture without becoming dry after long cooking.
Do You Really Need to Add Red Wine?
Yes, the red wine is essential. It helps tenderize the beef as well as gives the dish its signature red wine aroma and flavor. Don't skip this ingredient.
Can I Make it Without Beef Bones for the Broth?
It's highly recommended to use beef bones to make the pho broth for maximum flavor. However, you can omit them if you don't have access to bones. The dish won't have as much body and richness.
What Spices Should be Used?
Key spices are cinnamon stick, star anise, cardamom pods, and bay leaves. They provide the warming notes. Don't forget fresh ginger too. Fish sauce, black pepper, and salt also season it.
Can I Add Vegetables Like Carrots or Potatoes?
Traditional Hanoi-style beef pho is made without vegetables. The southern Vietnam versions include veggies. Keep it authentic by omitting them.