Phở Bò (Traditional Beef Pho)
Традиционно ястие · Vietnamese
A classic and deeply aromatic Vietnamese beef noodle soup, featuring a rich, clear broth simmered with beef bones, spices, and tender slices of beef, served with rice noodles and fresh herbs.
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Съставки
- Beef bones (marrow bones, knuckle bones)2 kg
- Beef brisket or chuck roast500 g
- Yellow onions2 large
- Ginger1 large piece (about 10 cm)
- Star anise5-6 pods
- Cinnamon sticks2
- Cloves1 tsp
- Cardamom pods2-3
- Coriander seeds1 tbsp
- Fish sauce4 tbsp
- Rock sugar or granulated sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Dried rice noodles (bánh phở)400 g
- Fresh cilantro1 bunch
- Green onions1 bunch
- Thai basil1 bunch
- Bean sprouts1 cup
- Lime wedges4
- Chili peppers (optional)to taste
Стъпки
- 1
Rinse beef bones and brisket. Blanch bones in boiling water for 10 minutes, then drain and rinse thoroughly to remove impurities. Blanch brisket briefly.
- 2
Char the onions and ginger by roasting them in the oven or over an open flame until blackened and fragrant. Peel off the charred skin.
- 3
Toast star anise, cinnamon sticks, cloves, cardamom pods, and coriander seeds in a dry pan until fragrant.
- 4
Combine blanched bones, brisket, charred onions, ginger, toasted spices, and 4-5 liters of water in a large stockpot. Bring to a boil, then reduce heat to a simmer.
- 5
Skim off any scum that rises to the surface during the first hour of simmering. Simmer gently for at least 3-4 hours, or up to 6-8 hours for a richer broth.
- 6
Remove brisket from the pot when tender (about 1.5-2 hours). Let it cool, then slice thinly against the grain. The broth should be simmered for longer.
- 7
Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard solids. Season the broth with fish sauce, rock sugar, salt, and black pepper to taste.
- 8
Cook rice noodles according to package directions. Drain and rinse.
- 9
To serve, place a portion of cooked noodles in each bowl. Arrange slices of cooked brisket and thinly sliced raw beef (if using) over the noodles. Ladle the hot broth over the beef and noodles.
- 10
Garnish with chopped cilantro and green onions. Serve immediately with a side of Thai basil, bean sprouts, lime wedges, and chili peppers.
