Classic Vietnamese pho bo soup

Step-by-step cooking

1. Step 1:

   

   How to cook Vietnamese Pho Bo soup? Prepare all the necessary products. Which meat is better to use? For the broth, take beef on bones or flesh with fat layers. The broth on the bone will turn out stronger and richer. For the soup itself, it is better to use a piece of fresh tenderloin, it will be added to the plate raw, so it should be of good quality. Prepare all the other ingredients in the same way.

2. Step 2:

   

   Rinse the beef on the bones, put it in a saucepan. Fill it with water and put it on the stove. After boiling, remove the foam, reduce the flame to below average and simmer the broth for 2-2.5 hours.

3. Step 3:

   

   In order for the broth to acquire a dark, beautiful color, you need to carbonize onions and ginger pieces over an open fire. At home, you can do this with a frying pan and a stove. Put a clean, dry frying pan on the stove and heat it over high heat. Wash a large unpeeled onion and a small piece of ginger thoroughly and dry with napkins. Cut the ginger into slices, and the onion in half. Put the vegetables in the pan and leave until they are charred.

4. Step 4:

   

   To make the process happen faster, press the bulbs with your hands, pressing them against the pan. Careful, don't get burned! Put the onion, ginger pieces, cinnamon, cloves, star anise, coriander seeds in a saucepan. Add sugar and salt to taste, the broth should turn out bright, salty-sweet, saturated. Add salt and sugar gradually until you get the desired result. Leave to languish for about half an hour or a little more.

5. Step 5:

   

   At this time, prepare the remaining ingredients. Peel and rinse a small onion. I used red onion, it looks very nice and appetizing in a bowl of soup, you can take a regular onion. Wash the greens, chili peppers and the white part of the young onion and dry it. Chop the greens finely, and the chili pepper into thin rings. I used dried hot pepper pods, for soup I broke several pieces with my hands.

6. Step 6:

   

   Strain the finished broth, discard the bones, and cut the meat into small pieces. Send the pot with the broth to the stove, increase the heat slightly and wait for the moment of boiling. Put the young onions in a saucepan and hold for a few seconds, the bulbs should remain crispy. Take them out and leave them aside for now.

8. Step 7:

   

   Cut the raw beef into very thin plates. To make it easier to cut meat, send it to the freezer for a while. The frozen fillet will be cut without much difficulty.

9. Step 8:

   

   Leave the broth on the stove, it should be boiling before serving. Boil the rice noodles according to the instructions on the package. Flip the finished noodles into a colander and rinse in cold water, so the noodles will not stick together.

10. Step 9:

    

    The most interesting thing left is to collect the soup in a plate. Take a deep plate or bowl. Put rice noodles with a slide, then add boiled beef and a few pieces of raw meat. Add a few rings of onion, chili pepper to taste and herbs. At this stage, you can add a piece of ginger and soy sprouts.

11. Step 10:

    

    Pour boiling broth into a plate, try to pour it on thin slices of raw beef.

12. Step 11:

    

    Under the action of hot broth, the beef will reach readiness and change its color. Choose the amount of broth for yourself. If you like thick soups, then pour in quite a bit of fragrant broth.

13. Step 12:

    

    Serve the soup hot, garnished with a slice of lime. They eat classic Fo Bo with bamboo sticks. Ready!