Recipe Tip: Vietnamese Pho Bo
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Star anise and cinnamon give this beef and rice noodle soup its unforgettable taste. It is accompanied by fresh coriander and basil, limes and bean sprouts.
- 1 tablespoongroundnut oil
- 3onions, sliced
- 1 kgbeef soup bones
- 160 gfresh ginger, peeled and chopped
- 2cinnamon sticks
- 1 teaspoon(s)freshly grated nutmeg
- 4star anise
- 3 tablespoonfish sauce, or to taste, plus extra to serve
- 200 grice noodles
- 2 handfulbean sprouts
- 4spring onions, finely sliced
- 1 bunch(es)Thai basil leaves
- 1 bunch(es)coriander leaves
- 200 grump steak, frozen and cut into thin slices
- 1lime, cut into wedges
- Thai chillies, chopped
- sriracha chilli sauce, to serve
Step 1Heat the oil in a large, heavy-based stock pot. Add the onions and fry until they start to colour. Add the beef bones and 3 litres cold water.
Step 2Bring to the boil, then turn down the heat, add half the ginger and simmer over a very low heat for at least 8 (and up to 12) hours, semi-covered.
Step 3For the last 2 hours, add the spices and the remaining ginger and simmer. At the end of cooking time, pour the soup through a fine sieve into a clean pan, then season with fish sauce. You will need 400ml for beef stock for this recipe (freeze the rest). Keep the 400ml stock hot.
Step 4Cook the noodles according to the instructions on the packet. Divide between four wide soup bowls and garnish with sprouts, spring onions and basil and coriander leaves. Place the beef slices on top, then pour over the hot stock.
Step 5Serve with lime the wedges, chopped chillies, more herbs and bean sprouts and additional fish sauce separately.
Step 6Serve with the sriracha chilli sauce in small dipping bowls so you can dip the beef slices in these before eating.
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