Authentic Vietnamese Pho Sot Vang Recipe

Ingredients

1.5 kg of beef bones
1 kg of beef brisket
500 g of beef tendon
2 onions, peeled and halved
4 pieces of ginger, about 5 cm each
4 star anise
1 cinnamon stick
2 black cardamom pods
2 tsp of fennel seeds
2 tsp of coriander seeds
1/2 cup of fish sauce
1 tbsp of salt
1 tbsp of sugar
1 bottle of red wine (750 ml)
2 baguettes, sliced and toasted
Fresh herbs to garnish (cilantro, basil, green onions, etc)
Lime wedges, for serving
Sriracha and hoisin sauce, for serving

Steps and instructions

Preheat your oven to 220°C (430°F). Place the beef bones, brisket, tendon, onions, and ginger on a baking sheet and roast for about 30 minutes, or until the ingredients are browned.
Transfer the roasted ingredients to a large stock pot. Add the star anise, cinnamon stick, black cardamom pods, fennel seeds, and coriander seeds to the pot. Cover with water and bring to a boil over high heat.
Once the broth starts boiling, reduce the heat to low and let it simmer for about 2 hours. During this time, skim off any scum that rises to the surface.
Remove the brisket and tendon from the pot and set them aside to cool. Continue simmering the broth for another 2 hours.
After the meat has cooled, cut the brisket and tendon into thin slices. Set them aside for serving later.
Strain the broth through a fine mesh sieve into a clean pot. Discard the solids.
Add the fish sauce, salt, sugar, and red wine to the broth. Bring it back to a simmer over medium heat.
While the broth is warming up, prepare your serving bowls. Place a few slices of brisket and tendon in each bowl. Pour the hot broth over the meat. The heat from the broth will cook the meat further.
Garnish each bowl with fresh herbs. Serve the pho with baguette slices, lime wedges, Sriracha and hoisin sauce on the side.

Tools for making

Stock pot - A large pot used for simmering the broth.
Baking sheet - A flat pan used for roasting the beef bones, brisket, tendon, onions, and ginger.
Fine mesh sieve - A sieve with small holes used for straining the broth.
Sharp knife - Used for slicing the brisket and tendon.
Serving bowls - Bowls used for serving the pho.
Soup ladle - A spoon-like utensil with a deep bowl used for serving the broth.
Chopping board - A sturdy board used for cutting and preparing ingredients.
Tongs - Used for handling the roasted ingredients and cooked meat.
Sauce dishes - Small dishes used for serving condiments like Sriracha and hoisin sauce.
Soup spoons - Deep spoons used for eating the pho.

Recipe variations

Use chicken or pork bones instead of beef bones for a different flavor profile.
Substitute beef brisket with thinly sliced beef sirloin or flank steak.
Add different spices such as cloves, cardamom, or nutmeg to the broth for a unique twist.
Include vegetables like carrots, daikon radish, or mushrooms in the broth for added depth of flavor.
For a vegetarian or vegan version, use vegetable broth instead of beef broth and replace the meat with tofu, mushrooms, or seitan.
Experiment with different types of noodles such as rice noodles, udon noodles, or soba noodles.
Add bean sprouts, Thai basil, or mint leaves as additional garnishes.
For a spicier version, add sliced jalapenos or Thai bird's eye chilies to the broth.
Try using white wine or rice wine instead of red wine for a lighter flavor.
Include a spoonful of peanut butter or a dash of sesame oil for a nutty undertone.

Recipe overview

This recipe will guide you through the steps of making Pho Sot Vang, a rich and flavorful Vietnamese dish that combines the comfort of pho with the depth of red wine. Pho Sot Vang is a unique variation of traditional pho, with the addition of red wine to the broth for an extra layer of flavor. Traditionally, the beef bones, brisket, and tendon are roasted along with onions and ginger to create a deeply savory base for the broth. Aromatic spices such as star anise, cinnamon, black cardamom, fennel seeds, and coriander seeds are then added to the broth, infusing it with a warm, spicy flavor. The broth is then strained and combined with fish sauce, salt, sugar, and red wine, resulting in a complex and delicious soup. Thin slices of brisket and tendon are served in the broth, which is garnished with fresh herbs, and served with baguette slices on the side for dipping. This recipe involves several steps and requires a bit of time, but the resulting dish is well worth the effort. Whether you're a fan of traditional pho or looking to try something new, Pho Sot Vang is a satisfying and tasty dish to add to your cooking repertoire.

Common questions

Can I use chicken instead of beef?
No, this recipe specifically calls for beef bones, brisket, and tendon for the authentic flavor of Pho sot vang. Using chicken would result in a different taste.
Can I use a slow cooker instead of simmering on the stovetop?
Yes, you can use a slow cooker to make this recipe. Follow the initial steps of roasting the ingredients, then transfer everything to the slow cooker. Cook on low for approximately 8 hours or on high for 4-6 hours.
Can I omit the red wine?
While the red wine adds a unique flavor to the broth, you can omit it if desired. Simply substitute it with an equal amount of beef broth or water.
How can I store the leftover pho?
Let the leftover pho cool down to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days or freeze for longer storage. Reheat gently on the stovetop before serving.
What are some common variations or additions to this recipe?
Some common variations include adding beef meatballs, thinly sliced rare beef, tripe, or beef tendon balls to the pho. You can also customize the toppings with bean sprouts, Thai basil, sliced chili peppers, and hoisin sauce.

Serving dishes and utensils

Stock pot - A large pot for simmering the broth.
Baking sheet - Used for roasting the beef bones, brisket, tendon, onions, and ginger.
Fine mesh sieve - Used to strain the broth and remove any solids.
Knife - Essential for slicing the cooked brisket and tendon into thin slices.
Serving bowls - Bowls to hold the pho and ingredients.
Soup ladle - For transferring the hot broth into the serving bowls.
Chopsticks - Traditional utensils for eating pho.
Spoon - For enjoying the broth and picking up noodles.
Plate - To hold baguette slices or lime wedges.
Serving tray - Useful for carrying bowls and utensils to the dining table.

Origin stories

Pho Sot Vang, a Vietnamese dish, is not as common as its counterpart, Pho Bo, but holds a unique and rich history. Its roots can be traced back to the French colonization of Vietnam, which greatly influenced the country's cuisine. The French are known for their love of red wine, which they introduced to the Vietnamese during their occupation. The Vietnamese, masters of adaptation, incorporated this foreign ingredient into their traditional pho, giving birth to Pho Sot Vang. This fusion dish perfectly encapsulates the merging of two cultures, creating a unique dining experience that is both comforting and invigorating. So, when you take a sip of the aromatic broth, remember that you are tasting a piece of history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.