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Classic Vietnamese pho bo soup

Classic Vietnamese Pho Bo

Spicy, vibrant, and loaded with aromatic spices. Give it a try! Classic pho bo is a Vietnamese soup made of rice noodles, beef, a rich broth, and fresh herbs. The longer the broth simmers, the better the finished soup is considered to be.

Pearl

Recipe author

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Composition / ingredients

Servings:

Beef (on the bone)

700

Onion (large)

Ginger (about 3/4 inch)

Cloves

Star anise

Ground coriander

Water (1.5–2 l)

Salt

Sugar (to taste)

1.5

Green onion (small bunch)

Beef fillet

200

Ginger

Salt

Chili pepper

Rice noodles

300

Onion (small)

Green onion (small bunch)

Lime

Cilantro (or parsley)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 6 g

Fats 18 % 2 g

Carbohydrates 27 % 3 g

56 kcal

GI: 33 / 67 / 0

Cooking method

Step 1:

How do you make Vietnamese pho bo? Gather all the ingredients. Which meat is best? For the broth, use bone-in beef or a fatty cut — bone-in broth comes out stronger and richer. For the soup itself, it's best to use a piece of fresh tenderloin, since it goes into the bowl raw and so should be good quality. Get the rest of the ingredients ready too.
Step 2:

Rinse the bone-in beef and put it in a pot. Cover with water and set it on the stove. Once it boils, skim off the foam, lower the heat to below medium, and let the broth simmer for 2–2.5 hours.
Step 3:

To give the broth a beautiful dark color, you need to char the onion and ginger pieces over an open flame. At home, you can do this with a skillet and your stove. Set a clean, dry skillet over high heat. Wash a large unpeeled onion and a small piece of ginger well and pat them dry with paper towels. Slice the ginger and halve the onion. Put them in the skillet and leave them until they char.
Step 4:

To speed things up, press the onion halves against the pan with your hands. Careful — don't burn yourself! Add the onion, ginger pieces, cinnamon, cloves, star anise, and coriander seeds to the pot. Add sugar and salt to taste; the broth should come out bold, salty-sweet, and rich. Add the salt and sugar gradually until you get the result you want. Let it simmer for another half hour or so.
Step 5:

Meanwhile, prepare the rest of the ingredients. Peel and rinse a small onion. I used red onion — it looks beautiful and appetizing in a bowl of soup — but a regular onion works too. Wash and dry the herbs, chili pepper, and the white part of the green onions. Chop the herbs finely and slice the chili into thin rings. I used dried hot pepper pods, breaking a few up by hand for the soup.
Step 6:

Strain the finished broth, discard the bones, and cut the meat into small pieces. Return the broth to the stove, raise the heat a little, and bring it to a boil. Dip the green onions into the pot for a few seconds — they should stay crisp. Take them out and set them aside for now.
Step 7:

Cut the raw beef into very thin slices. To make it easier, put the meat in the freezer for a while — slightly frozen, the tenderloin slices easily.
Step 8:

Keep the broth on the stove — it should be boiling when you serve. Cook the rice noodles according to the package directions. Drain them in a colander and rinse with cold water so they don't stick together.
Step 9:

Now for the best part — assembling the soup in the bowl. Take a deep plate or bowl. Pile in a generous mound of rice noodles, then add the boiled beef and a few pieces of raw meat. Add a few onion rings, chili to taste, and herbs. At this point you can also add a piece of ginger and some bean sprouts.
Step 10:

Pour the boiling broth into the bowl, aiming it over the thin slices of raw beef.
Step 11:

The hot broth cooks the beef through and changes its color. Use as much broth as you like — if you prefer thicker soups, add just a little of the fragrant broth.
Step 12:

Serve the soup hot, garnished with a lime wedge. Classic pho bo is eaten with bamboo chopsticks. Done!

Pho bo is an everyday dish that the Vietnamese like to eat above all for breakfast. I'll note that the soup is thick, which may seem unusual to some. The most delicious broth is one that simmers for at least 12 hours, which is why — no exaggeration — huge pots boil for days on the streets of Vietnam. There are many regional recipes for pho bo. The classic is always made with beef. The very best is made with two kinds of beef: boiled, and half-raw (sliced very thin and scalded with the rich boiling broth). Knowing a few tricks of making Vietnamese pho bo, you can cook a delicious Asian dish right at home! Enjoy!
Since everyone's preference for saltiness, sweetness, bitterness, spiciness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially important not to overdo (chili pepper, for example).