Pho Bo

A typical Vietnamese noodle soup

Vietnam

Main course
4 persons
180
Mild

The most commonly eaten dish in Vietnam is Pho. For dinner, lunch or breakfast: in Vietnam you can eat this noodle soup at any time of the day. The streets of Ho Chi Minh smell of 'Pho' all day long. A luxurious noodle soup with fish or meat and lots of vegetables. The broth used is often very flavorful, though not spicy. Behind Pho is placed the base of the broth. The two best known are Pho Bo (Beef) and Pho Ga (Chicken).

Ingredients

400 g Beef shank

250 g Soup meat

3 L Water

2 Large brown onion (unpeeled, halved)

Salt to taste

60 g Ginger (unpeeled, sliced)

4 Garlic cloves (medium size)

4 Carrots (unpeeled, washed, sliced)

160 g Steak

2 Spring onion stalks

2 Red Onions (thinly sliced)

150 g Bean sprouts

2 Sprigs fresh coriander

2 Sprigs fresh mint leaves

2 Small red chili peppers

2 Lime (cut into 6 wedges)

Preparation method for Pho Bo

Wash the beef shank and soup meat with lukewarm water and place in a saucepan. Add onion, star anise, cloves, ginger, carrots, coriander seeds, cinnamon stick, salt and peppercorns. Then 1.5 liters Add water and bring to the boil. Simmer the broth for 180 minutes, then remove the pot from the heat. Strain the broth.
Soak the rice noodles in lukewarm water for 20 minutes and drain.
Bring the broth to a boil again and add the fish sauce.
Bring a large pot with three liters of water to a boil and add the rice noodles. Cook the rice noodles al dente, but make sure they don't get too mushy!
Cut the steak into wafer-thin slices against the grain and set aside.
Divide the noodles, bean sprouts, raw onion rings, chopped spring onions and thinly sliced steak among the soup bowls.
Pour the boiling broth over it and garnish with coriander and mint.
Place a bowl of lime wedges and chili peppers separately on the table.