Recipes - Vietnamese

Pho Bo (Vietnamese Beef Noodle Soup)
R00670_Pho-Bo


Pho is an extremely popular dish in Australia, and it’s no wonder why- the meltingly tender beef cooked in light yet aromatic stock, balanced by a healthy amount of fresh Asian herbs, makes for a hearty meal. Recreate authentic Vietnamese pho within the comforts of your home today!
    Tip: Prepare stock in advance to save time.
Cooking Time: > 120mins
Serves:5 to 8
Total time: > 120mins
Course: Main
Cook Method: Boil
Cuisine: Vietnamese









Ingredients:

For the broth

2 medium yellow onions (about 450g)
10 cm piece ginger (about 110g)
2.5 kg beef bones (marrow and knuckle bones)
5 whole star anise
6 whole cloves
7.5 cm cinnamon stick
450g beef chuck, rump, brisket or cross rib roast (cut into chunks)
1½ tbsp salt
4 tbsp fish sauce
30g yellow rock sugar

For the bowls

680-900g dried or fresh banh pho noodles
450g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
1 medium yellow onion (thinly sliced)
3 or 4 scallions (cut into thin rings)
1/3 cup chopped cilantro
Ground black pepper

Optional garnishes

Sprigs of hung lui (spearmint) and hung que (Thai basil)
Leaves of ngo ga (thorny cilantro)
Bean sprouts (about 450g)
Red hot chilis (Thai bird or dragon), thinly sliced
Lime wedges




Steps:

Prepare the pho broth

  1. Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife.
  2. Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones.
  3. Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs.
    Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs.
  4. Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar.

Prepare the noodles and garnishing

  1. Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls.
  2. Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
  3. Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
  4. Ladle in broth and serve.

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Pho Bo (Vietnamese Beef Noodle Soup)

Pho Bo (Vietnamese Beef Noodle Soup)

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Pho is an extremely popular dish in Australia, and it’s no wonder why- the meltingly tender beef cooked in light yet aromatic stock, balanced by a healthy amount of fresh Asian herbs, makes for a hearty meal. Recreate authentic Vietnamese pho within the comforts of your home today!

    Tip: Prepare stock in advance to save time.

Cooking Time: > 120mins
Serves: 5 to 8
Total time: > 120mins
Course: Main
Cook Method: Boil
Cuisine: Vietnamese
Ingredients

For the broth

2 medium yellow onions (about 450g)
10 cm piece ginger (about 110g)
2.5 kg beef bones (marrow and knuckle bones)
5 whole star anise
6 whole cloves
7.5 cm cinnamon stick
450g beef chuck, rump, brisket or cross rib roast (cut into chunks)
1½ tbsp salt
4 tbsp fish sauce
30g yellow rock sugar

For the bowls

680-900g dried or fresh banh pho noodles
450g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
1 medium yellow onion (thinly sliced)
3 or 4 scallions (cut into thin rings)
1/3 cup chopped cilantro
Ground black pepper

Optional garnishes

Sprigs of hung lui (spearmint) and hung que (Thai basil)
Leaves of ngo ga (thorny cilantro)
Bean sprouts (about 450g)
Red hot chilis (Thai bird or dragon), thinly sliced
Lime wedges

Instructions

Prepare the pho broth

  1. Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife.
  2. Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones.
  3. Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs.
    Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs.
  4. Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar.

Prepare the noodles and garnishing

  1. Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls.
  2. Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
  3. Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
  4. Ladle in broth and serve.

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