Pho Bo (Vietnamese Beef Noodle Soup)
Pho Bo, Vietnam's national dish, originated in the early 20th century when beef became popular in the country during French colonization. This soup perfectly combines the rich flavors of Asian spices and the basics of French cuisine. Pho Bo has become an iconic street food and is now a worldwide symbol of Vietnamese cuisine. The fragrant soup is based on broth cooked for hours and special spices, which makes every meal special.
Ingredients for this recipe
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Preparation Steps
1
Rinse the beef bones and beef under cold water. Bring a large pot of water to a boil and blanch the bones for 5 minutes, then rinse them under cold water. This removes impurities and scum.
2
In a dry pan, char the onions and ginger with their skins on until they are browned. Then peel them and set aside.
3
In a large pot, bring 3 liters of water to a boil. Add the bones, beef, charred onions and ginger, cinnamon stick, star anise, and cloves. Simmer over low heat for at least 2-3 hours, allowing the flavors to fully develop.
4
Meanwhile, soak the rice noodles in cold water for 20 minutes. Bring water to a boil and cook the noodles for 3-4 minutes, or until tender. Rinse under cold water to prevent sticking.
5
Remove the bones and beef from the broth. Slice the beef into thin strips. Strain the broth through a fine-mesh sieve to obtain a clear broth. Season with fish sauce, salt, and sugar to taste.
6
In a deep bowl, place a portion of rice noodles, then top with thinly sliced beef. Ladle the hot broth over the beef to warm it through.
7
Serve with fresh green onions, cilantro, and lime wedges. For extra flavor, add chili or soy sauce.
