Fullblood Wagyu Beef Pho

Double8Cattle
August 25, 2020
27

Pho is a traditional Vietnamese soup that is made with a bone-beef broth and rice noodles. This recipe features Fullblood Wagyu bottom round steak from Double 8 Cattle Company. The broth contains hints of ginger and is simmered for eight to twelve hours, creating a delicious taste that is sure to please your palette. This dish is definitely worth the wait.

8
2 lbs. Double 8 Cattle Company Fullblood Wagyu Beef Bottom Round Steak
2 tbsp. Grapeseed Oil
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
1 PACKAGE Rice Noodles ( small and thin, cooked per package instructions )
Stock:
2 lbs. Double 8 Cattle Company Fullblood Wagyu Beef Soup Bone
1 HEAD Garlic
1 Yellow Onion ( peeled, large diced )
1 Red Onion ( keep peel on, large diced )
2 Carrots ( large diced )
2 STALK Celery ( large diced )
2 STALK Lemongrass ( cut in half widthwise )
7 pieces Fresh Ginger ( three inch pieces, sliced lengthwise )
6 pieces Whole Star Anise
2 Whole Cinnamon Sticks
2 Whole Clove
6 Cardamom Pods ( optional ingredient )
2 tsp. Coriander Seeds ( optional ingredient )
10 Whole Peppercorns
1 tbsp. Fish Sauce
Fixings:
Jalapeno Pepper ( optional ingredient, sliced )
5 Thai Chiles ( optional ingredient, cut into small pieces )
1 cup Cilantro ( leaves and stems )
1 cup Thai Basil
2 cups Bean Sprouts

FIRST STEP

Pull the Fullblood Wagyu bottom round steak and Fullblood Wagyu beef soup bones from the freezer, and place them in the refrigerator 24 hours before starting this...


See the full directions on my site
Nutritions

Calories
686

Sodium
869mg
36% DV

Fat
51g
79% DV

Protein
10g
21% DV

Carbs
46g
15% DV

Fiber
14g
56% DV