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Vietnamese beef noodle soup (Pho Bo)




Source of Recipe


Vietnam


List of Ingredients




* Beef Broth:
* 1 small yellow onion, chopped
* 1 2-inch stick ginger
* 2 pounds beef bones
* 12 cups water
* 6 star anise
6 whole cloves
1/4 C fish sauce
* 1 teaspoon salt
* 1 teaspoon sugar
* 1 pound beef chuck
* Noodles:
* 1 16-ounce package dry, flat rice noodles (pho)

* Garnish:
* 3 scallions, thinly sliced
* 1 large onion, sliced paper thin
* 1/2 bunch cilantro sprigs, finely chopped
* 1 pound bean sprouts
* 10 sprigs thai basil
* 10 sprigs fresh culantro (ngo gai)

* fresh red or green chile pepper, thinly sliced

* Accompaniments
* 2 limes cut into wedges
* fish sauce
* hoisin sauce
* hot chile sauce



Recipe



Dry roast onion and ginger until they look charred.
Wash beef bones, place in a large soup pot and add water to cover. Bring to a boil and immediately pour off the water and discard. Add another 12 cups of fresh water and again bring to a boil. Skim off foam as it rises. Add the broiled onion and ginger, star anise, cloves, salt and sugar. Over medium-low heat, simmer for 1 1/2 hours. 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 to have one quarter noodles and three quarters broth. 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, Thai basil leaves, culantro and chile pepper. Serve with lime or lemon quarters, fish sauce, hoisin sauce and hot chile sauce. Serves 4 to 6.