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Pho Bo (Vietnamese Beef Noodle Soup)
Since the broth for this soup takes so long to make, you can make it the night before. Another benefit of doing this is that you can easily skim off the fat when you pull it out of the fridge the next day.
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Course Soups & Stews
Cuisine Asian
Servings
Ingredients
Course Soups & Stews
Cuisine Asian
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the bones in a large stock pot and bring to a rolling boil for a few minutes.
  2. Drain the water, rinse the bones and the pot, and fill with clean water.
  3. Add the beef, onion, ginger, star anise, cloves, cinnamon, peppercorns, fish sauce, and sugar, and simmer for 2 hours. Remove the beef and continue to simmer for another 2 hours.
  4. Strain the solids from the broth and season the broth to taste with fish sauce and sugar.
  5. Shred the beef that was simmered in the broth and divide between 4 large bowls.
  6. Divide the noodles between the bowls along with the bean sprouts, and place a few slices of the raw steak on top.
  7. Bring the broth back to a rolling bowl and ladle into the bowls (this will cook the raw steak).
  8. Garnish with the basil, cilantro, jalapeno peppers, lime slices, hoisin sauce, and chili sauce.
Recipe Notes

Recipe from http://www.closetcooking.com/2009/02/pho-bo-vietnamese-beef-noodle-soup.html, retrieved May 2011.


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