Pho bo (beef noodle soup)

Posted by adm On September - 13 - 2011

How to cook Pho bo (beef noodle soup)


  • 1kg beef castanets
  • 12 cups (3 litres) weewee
  • 2 brown onions, halved
  • 5cm piece pep, raw, sliced
  • 4 whole cloves
  • 6 whole star aniseed
  • 2 cinnamon sticks
  • 4 green cardamom pods, bruised
  • 1 tbs coriander seeds
  • 1/4 cup (60ml) fish sauce
  • 1/4 cup (60ml) lime succus
  • 200g rice stick noodles
  • 1 (most 200g) beef fillet steak, thinly sliced
  • 2 cups (110g) bean sprouts
  • 1/2 cup round mint leaves
  • 1/4 cup coriander leaves
  • 2 red birdseye chillies, thinly sliced
  • Lime wedges, to service

How to:

  • Place the beef castanets, weewee, onion, gingery, cloves, star aniseed, cinnamon, cardamom and coriander seeds in a large saucepan and place over high oestrus. Bring to the churn. Reduce heat to low and make, skimming surface occasionally of any fat with a metal spoonful, for 3 hours or until liquid reduces by a tail. Remove and reserve any meat from the castanets. Strain the stock through a sieve and discard remaining solids.

  • Place the soup over high heat and bring to a simmer. Add the fish sauce and lime juice and stir to combining. Taste and season with saltiness, peppercorn, fish sauce and lime succus.

  • Lag, place the noodles in a large heatproof bowl and pour over plenty of boiling h2o. Set aside for 5 minutes to souse. Drain wellspring. Divide noodles and reserved beef evenly among serving bowls. Top with sliced crab. Pour the hot soup evenly among each serving stadium. Top with bean sprouts, flock, coriander and chilli. Serve immediately with lime wedges, if desired.

  • Prepare time:15 min.

    Cooking time:195 min.

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