Pho bò (beef pho)
This aromatic beef noodle soup has captured the hearts and taste buds of food lovers worldwide.
Ingredients
Instructions
To blanch the bones and meat, place beef bones and oxtail in a large pot. Cover with water and bring to a boil for about 5 minutes. This step removes impurities. Drain and rinse the bones and oxtail.
Preheat your oven to 400°F. To roast the aromatics, place the onion and ginger on a baking sheet and roast for about 30 minutes until charred. Toast the star anise, cloves, cinnamon stick, coriander seeds, and fennel seeds in a dry pan over medium heat until fragrant.
In a large pot, add the bones, oxtail, roasted onion, ginger, and toasted spices. Add 5 quarts of water, fish sauce, salt, and sugar. Bring to a boil, then reduce to a simmer. Skim any foam from the surface. Simmer for at least 6 hours, preferably overnight, for a deeply flavored broth.
Cook the rice noodles according to package instructions. Drain and set aside.
Remove bones, oxtail, onion, ginger, and spices from the broth. Strain the broth through a fine-mesh sieve into another pot to ensure a clear broth.
Bring the strained broth to a quick boil. Lower the heat to a gentle simmer.
Divide the cooked noodles into bowls. Top with thinly sliced raw beef. Ladle the hot broth directly over the beef to cook it.
Add bean sprouts, fresh herbs, green onions, and chilies as desired. Serve with lime wedges, hoisin sauce, and Sriracha on the side.
Notes
Freeze the beef sirloin or brisket for about 30 minutes to make slicing easier. Thinly slice the beef against the grain.
Enjoying pho bò is as much about the experience as it is about the flavor. Feel free to add more herbs, a squeeze of lime, a splash of hoisin sauce or sriracha to suit your taste. In many Asian cultures, slurping is a sign of appreciation. This beef pho is best enjoyed with family and friends. It’s a communal dish that brings people together.
If the pho broth is already made, the soup is ready in less than 30 minutes.
Variations
If you don´t like raw beef, just before serving, you can briefly cook the beef slices in the boiling broth. Use a ladle or a small strainer to dip the beef slices into the broth for about 30 seconds to a minute, or until they reach your desired level of doneness.
Add other vegetables to the soup.
Source
Pho Bo, or Vietnamese beef noodle soup, originated in the early 20th century in northern Vietnam. It quickly became a staple, thanks to its rich, flavorful broth and thinly sliced beef. Over time, it has evolved, with regions adding their unique twists.
Food in the Asia