For those who prefer their beef fully cooked and bursting with flavor, Pho Nam is the perfect choice. Learning how to use flank steak in your pho allows you to create a bowl of noodle soup with incredibly tender and savory slices of well-done beef. Unlike the rare beef in Pho Tai, the flank steak in Pho Nam is simmered until it is perfectly tender, absorbing all the aromatic spices of the broth along the way.
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🥩 Why Flank Steak is Perfect for Pho Nam
Flank steak is an excellent cut for this style of pho. It is a lean cut of beef with a rich, beefy flavor and long muscle fibers. When it is cooked slowly in the pho broth, these fibers break down, resulting in meat that is incredibly tender. The flank steak’s ability to absorb the flavors of the surrounding liquid makes it a perfect match for the complex and aromatic pho broth.
Simmering the Flank Steak
The preparation of the flank steak is simple but requires patience. The whole piece of flank steak is typically added to the pot of pho broth after the bones have been simmering for some time. The steak is then gently simmered in the broth for one to two hours, or until it is completely tender and cooked through. This process serves two purposes: it cooks the beef perfectly, and the beef, in turn, adds its own rich flavor back into the broth.
🥣 How to Slice and Serve Your Pho Nam
Once the flank steak is tender, you should remove it from the pot and let it cool slightly on a cutting board. This will make it much easier to slice. It is crucial to slice the steak very thinly against the grain. Slicing against the grain ensures that each piece of beef is tender and easy to chew. To serve, you simply arrange these flavorful, well-done slices over a bed of rice noodles and then ladle the hot broth over the top before adding your favorite garnishes.
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