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Vietnamese Pho Bo (Beef Noodle Soup)
Rate this recipeVietnam's famous beef pho comes to your kitchen today.
There's no need to talk about how famous and delicious pho is. The soft, silky noodles and the tender, springy beef make it a joy to eat, especially in the morning or evening when the weather is a little chilly.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
10
Time
60 minutes
Servings
4
Level
Medium
Ingredients
Pho noodles
500 g
Beef bones
1 kg
Beef
500 g
Rock sugar
50 g
White liquor
30 ml
Ginger
1 piece
Onions
1 piece
Shallots
1 piece
Spring onions
2 stalk
Pho spice packet
1 packet
Implementation Steps
01
- Wash the beef bones and put them in a pot with 2 l of water and the white liquor.
- Chop the ginger and add it to the pot. When the water boils, discard it, keep the bones and add 3 l of fresh water (simmer over low heat and skim off the foam often). Simmer for about 120 minutes.
- Chop the ginger and add it to the pot. When the water boils, discard it, keep the bones and add 3 l of fresh water (simmer over low heat and skim off the foam often). Simmer for about 120 minutes.
02
- Toast the spice packet.
- Char the shallots, ginger and onion until fragrant.
- Add everything to the stock pot.
- Char the shallots, ginger and onion until fragrant.
- Add everything to the stock pot.
03
- Season the broth with a little salt, seasoning powder and rock sugar.
04
- Blanch some beef until cooked and add it to a bowl of pho noodles.
- Ladle in the broth and top with spring onions and a little pepper.
Enjoy the fruits of your labour!
- Ladle in the broth and top with spring onions and a little pepper.
Enjoy the fruits of your labour!
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