Mention Vietnamese cuisine to anyone and we’re pretty sure the first dish they’ll think of is Beef Pho (Pho Bo)! Satisfying and delicious like Chicken Soup due to the amount of fresh vegetables and spices used, making pho is a fun job. It involves stewing soft bones, roasted onions and other aromas for hours to get a broth that is clear and will be rich in flavor (and worth the effort). Pho Bo are best served hot, with fresh herbs and chopped chilies on each side.
Vietnamese pho noodles consisting of meat broth or chicken stock. Of course this food is very popular in Vietnam, even in the world though this food is very easy to get at a special Vietnamese food restaurant.
Common garnishes include sauces, hot pastes, lime juice or lemon juice. Besides that, you can also use hoisin sauce.
For those of you who are curious about making Pho Bo noodle soup, here are the recipes and the steps, good luck.
Pho Bo – Vietnamese Beef Noodle Soup Recipe
Yields: 6 servings
Calories: 367 calories
Prep: 45 minutes
Cook: 8 hours 30 minutes
Total: 9 hours 15 minutes
Keywords: noodle, beef
- 1 kg of oxtail (rinsed and boiled) You can also add other ingredients such as beef tendons and fish cakes
- 1 kg of beef knee (rinsed and boiled)
- 15 cm ginger (sliced in half)
- 1 pcs onion (sliced in half)
- 4 pcs of cloves
- 2 pcs of anise / deaf flower
- 1 tsp Cumin / anise
- 1 tsp coriander seeds
- 1 stick of cinnamon
- 800 gr pho noodles (rinsed), pho noodles can be replaced with local yellow noodles, kwetiau or vermicelli.
- 300 gr thin slices of beef (sukiyaki)
- 1 cup cilantro
- 1 cup mint
- 1 cup basil / basil
- 1 cup bean sprouts
- 2 pcs lime (cut into 4 pieces)
- 2 pcs cayenne pepper
- 1 tbsp Sugar
- 4 L of Water
- ½ teaspoon salt, according to taste
- 2 tablespoons fish sauce, according to taste
How to Cook
- First, in a skillet over medium heat toast cinnamon, cloves, cumin / fennel, and coriander seeds. Set aside.
- Place the halved onion and ginger on a metal tray. With a small gas cylinder with a fire atomizer at the end. Grill the onions and ginger until they are black on all sides.
- (Baking the spices brings out a spicy flavor. If you don’t have a blowtorch, place the halved onion and ginger on a metal wire rack and place directly on the gas stove. Turn the wire rack occasionally until charred and black on all sides).
- In a saucepan over high heat, boil 4L of water and add the onion, ginger and roasted spices with ½ teaspoon salt, 1 tbsp sugar and 2 tbsp fish sauce.
- Stir vigorously to the broth mixture until it boils. Before reducing the heat for 10 minutes.
- Add the boiled oxtail and beef knee to the soup stock and simmer for 3 hours. Occasionally strain the fat and foam using a spoon to remove foam on the surface.
- After 3 hours, use a colander to remove the onions, ginger and spices. Let it boil again for up to 3 hours.
- About 6 hours later, the broth should be reduced to half. Then, transfer the meat to a bowl and remove the meat from the bones. Place the bones back into the broth.
- (Boil the oxtail & beef bones in boiling water for 15 minutes, until the surface is bubbly. Remove the oxtail and beef bones from the pan and rinse with cold water. To reduce cooking time, you can replace 4 L of water, oxtail and beef bones with 4 L. beef broth)
Finally, in a serving bowl, place the boiled noodles, beef, raw sukiyaki and spoon with hot broth. Serve hot with mint leaves, coriander, basil, lime wedges, bean sprouts and chopped chilies on the side.