Beef Noodle Soup

Beef Noodle Soup (Pho Bo)

No need to stroll in the streets of Vietnam, here’s a snippet on how you can make Beef Noodle Soup (Pho Bo)


Ingredients:

  • 3 beef shin bones

  • 75 g(¼ cup) rock salt

  • 1garlic bulb,

  • 2 onions,

  • 100 g ginger,

  • 500 g piece beef brisket, trimmed

  • 2 cinnamon quills

  • 6 star anise

  • 80 ml(⅓ cup) fish sauce

  • 90 g(⅓ cup) finely grated light palm sugar

  • 1 kg fresh rice noodles

  • 200 g beef fillet, thinly sliced

  • 1 white onion, thinly sliced

  • 2 spring onions, thinly sliced

  • 100 g(1¼ cups) bean sprouts

  • 1 bunch coriander

  • 1 bunch hot (Vietnamese) mint

  • 1 bunch Thai basil

  • 2 long red chillies, thinly sliced

  • lime wedge

 

 

 

Here's how you make Beef Noodle Soup (Pho Bo)

  1. In a large stock pot, soak the beef shin bones with salt and water for an hour.

  2. In a pre-heated oven tray, place the onions, garlic and ginger turn over every 20 mins or until it's done.

  3. In a cold water rinse the drained beef shin bones, and then put it back on the same pan together with the brisket and 5 L of water. Boil and cook for 10 minutes, occasionally skim the scum of resurfacing on the top. Reduce to low heat while adding the grilled garlic, onions, cinnamon, star anise, fish sauce, ginger, palm sugar and ½ tbsp of rock salt. Let it simmer for 3 hours or until the brisket is soft and tender. Remove the brisket and strain the broth with a fine smooth cloth into a bowl. Then slice the brisket thinly and set aside. Put the broth in a pan to keep it warm.

  4. In a boiling water, blanch the noodles for about 30 seconds and drain. Serve the noodles and top the briskets, beef fillet and onions. Add in the beef broth, bean sprouts together with the herbs, and a pinch of black pepper to taste. Serve it while it's warm.

 

Pho Bo

 

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