Pho bo (Vietnamese beef noodle soup)

Pho bo is the national dish of Vietnam: a clear, aromatic beef soup with rice noodles and fresh herbs. The secret is the long, slow simmer, the charred onion and ginger, and the star anise and cinnamon. In Hanoi it is eaten for breakfast, in Saigon at any time. The long cooking seems daunting at first, but takes little work.

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Method

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1. Blanch the bones in boiling water for 5 minutes, drain and rinse. This keeps the broth clear. ⏱ Timer: 5 min
2. Char the onion and ginger dry in a pan or on the grill until the sides are blackened (this gives the smoky depth). Toast the spices dry.
3. Put the bones and the shin in a large pot, pour in the 2 litres of fresh water and bring to the boil. Skim off the foam. Add the onion, ginger and spices.
4. Simmer, partly covered, on low heat for 2.5 hours (the meat can be removed after 1.5 hours and sliced thinly). Season with fish sauce, sugar and salt, then strain. ⏱ Timer: 2.5 h
5. Soak or cook the rice noodles according to the packet instructions, and rinse.
6. To serve, put the noodles in a bowl, add the sliced cooked meat and the raw beef slices, and pour over the boiling broth (it cooks the raw meat). Serve with fresh herbs, bean sprouts and lime.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Blanching the bones makes the broth clear.
• Char the onion and ginger, this gives the authentic flavour.
• Good beef: fresh, thinly sliced tenderloin or sirloin.
• The broth freezes well; cook the noodles fresh.

Frequently asked questions

A faster version?

With ready-made beef stock and spices it is done in 40 minutes.

Chicken pho?

Pho ga, with chicken thighs and chicken bones, 1.5 hours.

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