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Before you jump to Pho bo recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater
Can Fast Food Be Healthy?
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We hope you got benefit from reading it, now let’s go back to pho bo recipe. You can have pho bo using 24 ingredients and 9 steps. Here is how you do it.
The ingredients needed to prepare Pho bo:
- Provide for the broth
- Prepare 2 medium yellow onions (about 450g)
- Prepare 10 cm piece ginger (about 110g)
- Get 2.5 kg beef bones (marrow and knuckle bones)
- Prepare 5 whole star anise
- Prepare 6 whole cloves
- Get 7.5 cm cinnamon stick
- Provide 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
- Prepare 1 1/2 tbsp salt
- Use 4 tbsp fish sauce
- Provide 30 g yellow rock sugar
- You need bowls for the
- Take 680-900 g dried or fresh banh pho noodles
- You need 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
- You need 1 medium yellow onion (thinly sliced)
- You need 3-4 scallions (cut into thin rings)
- Get 1/3 cup chopped cilantro
- Use Ground black pepper
- Get optional garnishes
- Use Sprigs hung lui (spearmint) and hung que (Thai basil)
- Provide Leaves ngo ga (thorny cilantro)
- Take Bean sprouts (about 450g)
- Provide Red hot chilis (Thai bird or dragon), thinly sliced
- Prepare Lime wedges
Steps to make Pho bo:
- Prepare the pho broth: Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife.
- Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones.
- Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs.
- Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs.
- Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar.
- Prepare the noodles and garnishing: Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls.
- Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
- Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
- Ladle in broth and serve.
Place bones in a stockpot, add water and bring to boil for a few mins. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Place onions, stock, fish sauce, ginger and star anise in a large pan and bring to the boil over a high heat. All you need is a large stockpot, beef bones for pho bo (beef), or a whole free-range chicken and carcasses for pho ga, and fresh ginger, onions, star anise, cinnamon, cardamom, cloves, coriander seeds and flat rice noodles, fresh or dried. You can even make the noodles yourself using a combination of rice and tapioca flours.
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