Member recipe

Beef Noodle soup - Pho Bo

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Cooking time

Prep: 3 hours Cook: 1 hour and 15 minutes

Skill level

More effort

Servings

Serves 4

Needless to say, this noodle soup is the heart of Vietnamese cuisine. It is loved by people around the world for the clear yet amazingly aromatic broth.

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Ingredients

  • 1 whole fresh ginger (“gừng”)
  • 4 whole fresh spices: 2 Anise stars (“hoa hồi”), 2 Cloves (“đinh hương”)
  • 2 Cinnamon stick (“quế cây”), 2 Cardamom (“thảo quả”)
  • 100g shallots (“hành tím”)
  • 1kg beef bone
  • 500g beef brisket and 25g beef fat
  • 250g raw beef filet thinly sliced
  • 1 tablespoon fish sauce (“nước mắm”)
  • 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon sugar
  • 750g rice noodle (bánh phở)

Accompaniments

  • 1 onion, peeled and sliced (“hành tây”)
  • 2 red long red chilies, sliced and 2 limes cut into wedges​
  • Fresh Vietnamese mint leaf (“húng cây”)
  • Fresh Erygium or Sawtooth coriander (“ngò gai”)
  • 100g bean sprouts (“giá”)
  • 1 spring onion, sliced to garnish (“hành lá”)
  • Chili sauce and Hoisin sauce (black bean sauce)

Method

  1. In a big pot place the beef bone with water over the bone, bring to a boil during 3mn, and then rinse the bone with fresh water. Roast in an oven the ginger cut in half, the shallot, anis star, cloves, cinnamon, cardamom during 5mn and then put in a small fabric bag (like a tea bag). Place the rinsed bone, the beef brisket and the small fabric bag into a big pot. Cover with fresh water (about 2,5L) and simmer for at least 3 hours.

  2. Strain the stock with a fine strainer to obtain a clear beef stock. Place the clear beef stock and the beef brisket in a new clean pot. Bring to a boil add seasoning with fish sauce, sugar and salt. Beef brisket should be simmer for the last hour only and then sliced. Taste and adjust at your convenience.

  3. In a sauce pan with low heating, stir in beef fat small cut gradually stirring until it becomes liquid then put beef fat liquid into the pot of stock.

  4. Place fresh rice noodle into a bowl, top with slices of raw beef filet and onion and then pour hot stock until cover all ingredients. Serve with above accompaniments

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