PHO BO - Vietnamese Beef Noodle Soup Recipe

Ingredients

• 1-3 kg beef marrow/knuckle bones — The more bones, the richer the broth.
• 500 g beef — Outside flank, brisket or cross rib roast.
• 1 piece onion — Peeled for broth.
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 pieces ginger — Size of your thumb, sliced.
• 3 pieces star anise
• 2 sticks cinnamon
• 2-3 pieces black cardamom
• 1 medium onion — Or 3 shallots.
• 1 teaspoon cloves — Optional.
• 1 teaspoon coriander seeds — Optional, or use 3 coriander roots.
• 1 kg dried flat rice noodle "banh pho" — 2 lb dried or 4 lb fresh noodle.
• 300 g fresh beef — Eye of round/fillet mignon, finely sliced.
• 1 medium yellow onion — Sliced paper-thin, soaked in cold water.
• 4 pieces spring onion — White part separated, green part chopped.
• 1 bunch Asian/Thai basil (hung que)
• 1 bunch Sawtooth herbs (ngo gai)
• 1 lime wedges
• 300 g blanched bean sprouts
• to taste none hoisin sauce
• to taste none sriracha

Steps

1. 1

   Place the beef bones in a pot filled with water and bring to a boil over high heat.

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2. 2

   After boiling for about 5 to 10 minutes, dump out the pot and rinse the bones well under running water.

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3. 3

   Place the bones into a large pot filled with 5 liters of water.

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4. 4

   Add a tablespoon of salt, a tablespoon of sugar, and one peeled onion to the pot.

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5. 5

   Add the beef and bring to a boil, then lower the heat to medium and cook for about 1 to 2 hours without covering the pot, skimming the scum occasionally.

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6. 6

   Prepare the spices: cut the ginger into slices and the onion into halves.

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7. 7

   Grill the ginger and onion directly on the stove until charred to bring out their aroma.

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8. 8

   Stack the grilled spices into a large tea bag or wrap them in a cheesecloth to prevent them from falling out, then add to the pot.

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9. 9

   After cooking for 1 to 2 hours, soak the beef in a bowl of cold water for about 10 minutes to prevent it from turning dark and drying out.

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10. 10

    Remove the onions from the pot to keep the broth clear, then add seasoning powder, salt, sugar, and fish sauce to taste.

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11. 11

    Drain the beef and slice it thinly into bite-sized pieces.

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12. 12

    Continue to cook the broth for a few more hours; traditional pho can be cooked overnight, but 2 to 3 hours is sufficient if you're short on time.

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13. 13

    Slice some fresh raw beef thinly for garnishing if desired.

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14. 14

    Slice the onion into paper-thin slices and soak in a bowl of ice-cold water to reduce the strong smell and add crunch.

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15. 15

    Detach the white and green parts of the spring onion and chop the green part.

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16. 16

    Prepare garnishes: blanch bean sprouts in hot water for about 10 seconds, then wash the vegetables.

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17. 17

    If using dry noodles, soak them in cold water to soften, then blanch in boiling water.

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18. 18

    Wash the noodles under cold water and then hot water to keep them separated and prevent clumping.

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19. 19

    To assemble the dish, fill a bowl with a tablespoon of noodles, then add the beef slices, onions, and some black pepper.

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20. 20

    Pour hot broth over the noodles and serve with lime wedges, bean sprouts, and your favorite herbs, along with hoisin sauce or sriracha.

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