Go Back

Pho Bo

5 from 1 vote
Print Recipe Pin Recipe
Course Dinner, Breakfast, Lunch, Soup
Cuisine Asian, Vietnamese
Servings 4 very big portions

Ingredients
  

For the broth

  • 1 kg beef bones
  • 1 pieces ginger (approx. 7 cm)
  • 120 g small red shallots from the Asian market
  • 800 g beef brisket
  • 5 star anise
  • 2 cinnamon sticks
  • 2 cardamom pods
  • 2 tsp.  peppercorns
  • 1 tsp. sugar
  • 4 tbsp. Fish sauce
  • 1 tbsp. salt

For the soup

  • 400 g flat rice noodles
  • 300 g rump or sirloin steak

For serving:

  • 4 Spring onions (the green: cut into small rolls, the white: cut lengthwise into fine strips)
  • 1/2 bunch coriander (fresh)
  • 1/2 bunch Vietnamese mint
  • 2 Limes (quartered)
  • 1 - 2 red chili peppers (deseeded and cut into rings)
  • Fish sauce
  • pepper

Instructions
 

For the broth

  • Cover the bones with water in a soup pot. Bring to a boil. Simmer for about 5 minutes. Pour off the water. Clean pot.
  • Knochen abspülen und wieder in den Topf geben. Mit 4 l Wasser bedecken. Aufkochen.
  • Cover and simmer gently over low heat for 2 hours. Occasionally skim off the foam.
  • Fry the ginger and shallots in a grill pan until brown (alternatively: roast under the grill). Remove black spots.
  • Add the ginger and shallots to the broth with the remaining spices and the brisket.
  • Cover and simmer for about 2.5 hours until the meat is tender but not falling apart.
  • Occasionally skim off the foam.
  • Remove from the heat, let cool and skim off the fat.
  • Remove the brisket and place in a bowl filled with ice water (this will prevent the meat from discoloring).
  • Once the meat has cooled, wrap in cling film and place in the fridge.
  • Strain the broth through a fine sieve or strainer.
  • Strain the broth through a fine sieve or strainer.
  • Boil the broth in a saucepan. Season with salt and pepper. Season with fish sauce and sugar if necessary.
  • Thinly slice the beef brisket.

For the soup

  • Freeze the steak for about 30 minutes.
  • Preheat four soup bowls.
  • Put the noodles in a bowl, cover with lukewarm water and let stand for about 20 minutes.
  • Cut the lightly frozen steak into wafer-thin slices.
  • Let the steak strips simmer in the hot broth for about 10 seconds while stirring. As soon as the strips start to color, take them out.
  • Bring plenty of water to a boil in a saucepan. Drain the rice noodles and cook in portions in the boiling water for about 30 seconds.
  • Drain the pasta and divide between the four preheated bowls.
  • 3 – 4 Scheiben Rinderbrust und 2 Steakscheiben auf die Nudeln geben.
  • In a separate pot, bring 375 ml of broth to the boil.
  • Divide the broth among the 4 bowls.

For serving:

  • Garnish with spring onions, coriander, mint and some chili rings.
  • Flavor with lime juice and fish sauce.