Using Herbs and Spices

Vietnamese Recipes & Cuisines (Rice & Noodles)

Beef Noodle Soup Recipe

(Pho Bo)

Ingredients : Serves 6

3 liters

2 kg

500 g

1/2 teaspoon

5 cm

3

3

3

2

1/2 teaspoon

600 g

100 g

200 g

 

Garnishing

1

2-3

3 sprigs

4

3 tablespoons

2 tablespoons

2

5 sprigs

4

50 g

Water

Beef marrow

Beef brisket

Salt

Ginger knob, grilled until skin is burnt

Large onions, grilled until skin is burnt

Shallots, grilled until skin is burnt

Star anise

Cinnamon sticks, each about 5 cm

Ground white pepper

Fresh flat rice noodles, blanched

Bean sprouts, blanched

Sirloin or flank steak, thinly sliced and refrigerated

 

 

Onion, peeled and sliced

Spring onions (scallions), finely sliced

Coriander (cilantro) leaves, finely sliced

Red chilies, chopped

Hoisin sauce

Chili sauce

Limes, cut into wedges

Thai basil leaves

Thai parsley leaves, chopped

Bean sprouts

Mixed fish sauce

Method :
  • Bring water to the boil in a large pot.

  • Add beef marrow and brisket.

  • As stock boils, periodically reduce heat to medium and skim off any scum from surface.

  • Add a pinch of salt, grilled, ginger, onions and shallots, star anise and cinnamon.

  • Boil for 30 minutes more then remove brisket and slice.

  • Leave stock to simmer for another 3 hours.

  • Remove and discard beef marrow.

  • Add salt and pepper to taste.

  • Divide rice vermicelli and bean sprouts equally into 6 serving bowls. Top with raw sirloin or flank beef.

  • Pour stock over and sprinkle with pepper. Top with some garnishing ingredients and serve the rest on the side.

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