Pho Bo Soup
From rodeogirl73 16 years ago
- 30 minutes to make
- Serves 4
This is one of my fave soup from a Vietnamese restaurant, it's not exactly to theirs, but pretty close to it. And it's the best comfort soup when you're sick!!!
Ingredients
- Beef Broth: shopping list
- 1 small onion, chopped shopping list
- 1 2-inch stick ginger shopping list
- 2 pounds beef bones shopping list
- 12 cups water shopping list
- 6 star anise shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon sugar shopping list
- 1 pound lean, tender beef shopping list
- Noodles: shopping list
- 1 16-ounce package dry, flat rice noodles (pho) shopping list
- Garnish: shopping list
- 3 scallions, thinly sliced shopping list
- 1 large onion, thinly sliced shopping list
- 10 cilantro sprigs, finely chopped shopping list
- 1 cup bean sprouts shopping list
- 10 sprigs basil shopping list
- 10 sprigs fresh culantro (ngo gai) shopping list
- fresh green chile pepper or jalenpeno, thinly sliced shopping list
- Accompaniments shopping list
- lime or lemon quarters shopping list
- fish sauce shopping list
- hoisin sauce shopping list
- hot chile sauce shopping list
How to make it
- Broil onion and ginger until they look burned. Using back of cleaver, smash the ginger and set aside.
- Wash beef bones, place in a large soup pot and add water to cover. Bring to a boil and immediately pour off this "first boiling" water and discard.
- Add another 12 cups of fresh water and again bring to a boil. Skim off foam. Add the broiled onion and ginger, star anise, salt and sugar. Over medium-low heat, simmer for 30 minutes. Slice raw beef into thin strips and set aside.
- Remove bones from broth and strain out vegetables and seasonings. Soak noodles in cold water for 10 minutes. Drain. In a soup pot bring two quarts fresh water to a boil. Add drained noodles and cook seven minutes at a rolling boil, stirring occasionally until noodles are tender.
- Rinse noodles under cold running water and set aside.
- Return the broth to a boil over high heat.
- To serve: Divide noodles among 4 to 6 large individual serving bowls. Arrange thinly sliced raw beef, scallions, onion, and cilantro on top. Pour boiling hot broth to cover noodles and serve immediately. The boiling broth will cook the thin slices of beef. Pho is always accompanied by bean sprouts, basil leaves, culantro and chile pepper. Serve with lime and lemon quarters, fish sauce, hoisin sauce and hot chile sauce. Serves 4 to 6.
- *Culantro is a leafy herb with a similar aroma to cilantro, although more pungent. If unavailable, increase the amount of cilantro or simply leave out.
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" It was excellent "