Pho Bo (Traditional Beef Noodle Soup)
Tradicionalno jelo · Vietnamese
A deeply aromatic and flavorful Vietnamese beef noodle soup, featuring a rich, spiced broth, tender slices of beef, and rice noodles, garnished with fresh herbs.
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Sastojci
- Beef bones (marrow bones, knuckle bones)2 lbs
- Beef brisket or chuck1 lb
- Yellow onion1 large
- Ginger4-inch piece
- Star anise5 pods
- Cinnamon stick1
- Cloves4
- Cardamom pods2
- Coriander seeds1 tbsp
- Fish sauce4 tbsp
- Rock sugar1 tbsp
- Saltto taste
- Water4 quarts
- Dried rice noodles (banh pho)1 lb
- Fresh cilantro1 bunch
- Thai basil1 bunch
- Bean sprouts1 cup
- Lime2
- Jalapeno or other chili1
Koraci
- 1
Rinse beef bones and brisket. Blanch bones in boiling water for 10 minutes, then drain and rinse. Blanch brisket for 5 minutes, drain and rinse.
- 2
Char the onion and ginger: grill or broil until blackened in spots. Peel and rinse.
- 3
Toast star anise, cinnamon stick, cloves, cardamom pods, and coriander seeds in a dry pan until fragrant.
- 4
Combine blanched bones, brisket, charred onion, ginger, toasted spices, and 4 quarts of water in a large stockpot. Bring to a boil, then reduce heat to a simmer. Skim off any scum that rises to the surface.
- 5
Simmer for at least 3 hours, or up to 6 hours, for maximum flavor. Remove brisket after 1.5-2 hours, let cool, then slice thinly against the grain. Keep broth simmering.
- 6
Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard solids. Return broth to pot. Season with fish sauce, rock sugar, and salt to taste.
- 7
Cook rice noodles according to package directions. Drain and rinse.
- 8
To serve, place cooked noodles in individual bowls. Arrange slices of cooked brisket and thinly sliced raw beef (if using) over the noodles. Ladle hot broth over the beef and noodles.
- 9
Garnish with fresh cilantro, Thai basil, bean sprouts, lime wedges, and sliced chilies. Serve immediately.
