Beef Brisket Pho Guksu (Charred Ginger Beef Rice Noodle Soup)
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Halved onion and ginger, charred black in a dry pan, lose their raw bite and lend a caramel sweetness to an otherwise clear broth.
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Thin slices of Korean chadolbaegi brisket go into the bowl raw and cook only from the boiling broth poured over them, staying soft and juicy. The thinner the slices, the better that brief heat reaches the middle. The marbled brisket fat adds more body than standard pho, landing somewhere between Korean gomtang and Vietnamese pho. Bean sprouts, cilantro, and lime on the side let each person tune aroma and acidity, with the cilantro added just before eating so its scent stays fresh.
Ingredients
Instructions
- 1
Halve 120g onion and 20g ginger and char them in a dry pan or directly over a flame until the cut sides are well blackened to add smokiness to the broth.
- 2
Add 1200ml water to the pot with the charred onion and ginger, bring to a boil over high heat, then reduce to a low simmer and steep for 15 minutes.
- 3
Season the broth with 1.5 tbsp fish sauce and sugar, then strain through a fine mesh sieve to remove solids and leave a clear broth.
- 4
Soak 200g rice noodles in lukewarm water for 10 minutes, then blanch in boiling water for 1 minute until tender, and drain in a colander.
- 5
Place the drained noodles and 180g beef brisket slices in serving bowls, pour boiling broth generously over them, and let the brisket cook in the heat for 30 seconds.
- 6
Top with bean sprouts and cilantro and serve with 1 lime.
Squeeze in the lime just before eating to adjust the broth's acidity.
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