Pho bo – Vietnamese beef noodle soup Recipe
Aromatic pho bo is the hallmark of Vietnamese streets – people eat it from dawn, sitting on small plastic stools and sipping iced tea. The broth is light but very intense, scented with cinnamon, star anise and fresh herbs. At home you can prepare a simpler, “home-style” version that still gives the same soothing effect of a steaming bowl of broth with noodles.
Prep Time
25 min
Cook Time
150 min
Total Time
175 min
Servings
4
Ingredients
- beef bones - 1 kg
- beef thinly sliced, e.g. sirloin or rib-eye - 300 g
- rice noodles flat, for pho - 300 g
- onion - 2 piece
- ginger piece about 6–7 cm - 40 g
- star anise - 3 piece
- cinnamon stick - 1 piece
- cloves - 4 piece
- fish sauce - 4 tablespoon
- sugar preferably brown - 1 teaspoon
- salt to taste
- lime for serving in wedges - 1 piece
- spring onion - 3 piece
- fresh coriander - 1 handful
- Thai basil or regular basil - 1 handful
- mung bean sprouts - 100 g
- chili pepper optional, for serving in slices - 1 piece
Main Ingredient:
beef
Preparation
- Rinse the beef bones, put them in a large pot, cover with cold water, bring to a boil and cook for 5 minutes. Discard the water, rinse the bones under running water and rinse the pot as well – this will make the broth clearer.
- Cut the onions in half, slice the ginger into thick slices. Place the onion and ginger on a dry pan or baking tray and roast for 5–8 minutes over high heat until they are well browned and slightly charred in places – this will add flavor to the broth.
- Put the cleaned bones, roasted onion and ginger, star anise, cinnamon and cloves into the pot. Pour in about 2.5–3 l of cold water. Bring to a boil, reduce the heat to low and simmer very gently for 2–2.5 hours, without a strong boil. From time to time skim off the scum from the surface with a spoon.
- After cooking, strain the broth through a sieve into a clean pot. Add fish sauce, sugar and salt to taste. Heat over low heat so it is very hot, but do not let it boil vigorously.
- Pour very hot water over the rice noodles and leave for 10–15 minutes until they soften but are still springy. Drain and briefly rinse with cold water so they don’t stick together.
- Cut the beef into very thin slices, preferably against the grain. If the meat is tender, you can put it in the freezer for 20 minutes – it will be easier to slice thinly.
- Slice the spring onion thinly, tear the coriander and basil leaves with your fingers. Slice the chili thinly and cut the lime into wedges.
- Put a portion of noodles into bowls and arrange thin slices of raw beef on top. Pour over very hot broth – the meat should cook in a few moments in the bowl.
- Sprinkle the soup with spring onion, coriander, basil and sprouts. Serve immediately with lime wedges and chili slices so everyone can season the soup to their liking.
Storage
In fridge:
3 days
Freezing:
Yes
Store the broth separately from the noodles and meat. Always reheat the broth to boiling before pouring it over fresh noodles and meat so the dish tastes fresh and the meat cooks properly.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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