Pho Bo (Vietnamese Beef and Rice Noodle Soup)
From "Flavors of Vietnam." Perhaps no Vietnamese dish is better known worldwide than pho — a satisfying soup of spiced broth, noodles and meat, garnished with fresh herbs, chilies and lime. For the best flavor make the beef broth yourself, or shorten the time using good commercial stock (start with 6–8 cups and simmer with the spices at least 15 minutes; if pre-salted, omit the salt and go easy on the nuoc mam). Difficulty: average.
⏱️ Prep: 20 min
Ingredients
| 1 | medium onion | |
| 1 kg (2 1/4 lb) | beef bones | |
| 400 g (14 oz) | stewing beef, in large pieces | |
| 3 liters (12 cups) | water | |
| 2.5 cm (1") piece | ginger, cut into 4 slices | |
| 2.5 cm (1") piece | cinnamon stick | |
| 2 | star anise | |
| 3 | cloves | |
| 6 | black peppercorns | |
| 1 tsp | 5 ml | salt |
| 2 tbsp | 30 ml | nuoc mam (fish sauce) |
| 125 g (4 oz) | beef tenderloin or sirloin steak, very thinly sliced | |
| 175 g (6 oz) | dry rice noodles (banh pho) | |
| — | raw onion, thinly sliced | |
| 3-4 | scallions, thinly sliced | |
| 60 ml (1/4 cup) | fresh cilantro leaves | |
| — | sprigs of fresh mint, Thai basil and cilantro | |
| 125 g (4 oz) | bean sprouts | |
| — | red chilies, thinly sliced | |
| — | lime wedges |
Instructions
Broth:
- Place the quartered unpeeled onion, stewing beef and beef bones in an oiled roasting pan.
- Roast in a 230°C (450°F) oven about 30 minutes, stirring occasionally, until well browned.
- Transfer the onion, beef and bones to a large pot.
- Pour some water into the roasting pan, scraping well to dissolve the browned juices, and add to the pot with the remaining water, ginger, cinnamon, star anise, cloves, peppercorns, salt and fish sauce.
- Bring to a boil, reduce heat and simmer, skimming the surface as needed. After an hour, remove the stewing beef and set aside.
- Continue simmering the broth 1–2 hours longer, adding water if needed. Strain, correct the seasoning and keep hot.
Serving:
- About 15 minutes before serving, soak the rice noodles in hot water about 15 minutes until tender but not mushy; divide among serving bowls.
- Top with sliced cooked stewing beef, thin slices of raw steak, a little raw onion, scallion and cilantro.
- Return the broth to a boil and ladle the boiling broth over the ingredients in each bowl.
- Serve immediately, passing a platter of fresh herbs, bean sprouts, chilies and lime so guests can garnish their bowls.