Pho Bo
The deeply aromatic Vietnamese beef noodle soup, featuring a clarity-refined spiced broth and fresh herbs.
- 180 min
- 643 kcal / serving
- hard
- Protein
- 45.1 g
- Fat
- 12.7 g
- Carbs
- 84.4 g
Contains: fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 kg beef bones (marrow or knuckle bones)
- 300 g beef fillet or sirloin (shaved paper-thin)
- 1 slice ginger & 1 pc onion (halved and charred)
- 2 pc star anise & 1 pc cinnamon stick (toasted)
- 200 g Pho rice noodles (flat)
- 3 tbsp fish sauce
- 1 bunch fresh cilantro & Thai basil
- 1 handful fresh bean sprouts
- 1 pinch salt
Method
- Parboil the beef bones in a large pot for 10 minutes, then discard the water completely and rinse the bones to ensure a clear broth.
- Refill the pot with fresh water (approx. 2.5 liters), add the bones, charred onion, charred ginger, toasted star anise, and cinnamon.
- Simmer over very low heat for at least 3 hours, skim off any scum and fat frequently to maintain clarity.
- Strain the broth through a fine sieve or cheesecloth, then season generously with fish sauce and salt.
- Cook the rice noodles according to package instructions and divide them into deep serving bowls.
- Arrange the raw, paper-thin beef slices directly on top of the noodles, ladle the boiling hot broth over them to flash-cook the beef, and top with herbs.
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