Beef and noodle soup (Pho bo)

Posted by adm On September - 18 - 2011

How to cook Beef and noodle soup (Pho bo)


  • 1kg beef castanets
  • 3L (12 cups) cold weewee
  • 2 brown onions, sliced
  • 5cm piece gingerroot, raw, sliced
  • 5 whole star aniseed
  • 2 cinnamon sticks
  • 1 tsp black peppercorns
  • 5 whole cloves
  • 1 tbs coriander seeds
  • 2 tbs fish sauce
  • 2 tbs lime succus
  • 100g thick rice noodles
  • 1 (most 200g) beef fillet steak, thinly sliced
  • 2 cups (110g) bean sprouts
  • 3 green onions, cut, thinly sliced diagonally
  • 2 red birdseye chillies, thinly sliced
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • Lime wedges, to service

How to:

  • Place the beef castanets, weewee, onion, pep, star aniseed, cinnamon, peppercorns, cloves and coriander seeds in a large saucepan over high oestrus. Bring to the furuncle. Reduce heat to very low and ready, skimming surface occasionally of any fat with a metal spoonful, for 3 hours or until liquid reduces by one-half. Remove from heat and set aside to sang-froid. Strain through a fine sieve into a clean saucepan. Remove and reserve any meat from the bones 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 compound. 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 weewee. Set aside for 5 minutes to souse. Drain good. Divide noodles and reserved beef evenly among serving bowls. Top with sliced bellyache. Pour the hot soup evenly among each serving roll. Top with bean sprouts, scallion, chilly, mint and coriander. Serve immediately with lime wedges, if desired.

  • Pronounced as 'fuh', pho is renowned as Vietnam's most popular dish and is aften enjoyed for breakfast and tiffin. Many cooks have their own secret to creating perfect pho. One tip is to char the ginger and onion before adding to the stock for a richer, more complex savour; another is to use bones with heart, and to parboil and rinse the bones for a clearer stock.

  • Comments are closed.