Pho-bo
8 servings
270 minutes
The Vietnamese cook the broth for pho-bo for at least a night, believing that this is the only way the bones will give up all their useful substances. An hour and a half is enough for the broth to be tasty and rich. Pho-bo must be eaten from a bowl of at least half a liter, adding mint, cilantro, chili pepper and soybean sprouts.
1
Cut unpeeled onions in half.
- Onion: 2 heads
2
Cut the ginger in half lengthwise.
- Ginger: 70 g
3
Grease them with vegetable oil on the cuts and send to an oven preheated to 200 degrees for 10 minutes.
- Ginger: 70 g
4
In a large pot, bring water to a boil, add beef bones and cook for 3 minutes until dirty-gray foam appears on the surface. Remove the bones from the pot and drain the water.
- Beef bones: 2 kg
5
Pour 6 liters of clean water into a pot, return the bones to it, add browned onion and ginger, beef ribeye, star anise, cloves, cinnamon, cardamom, fish sauce and sugar. Bring to a boil and then reduce the heat to maintain a gentle simmer. Cook uncovered for one and a half hours, skimming off any foam and fat from the surface.
- Beef bones: 2 kg
- Onion: 2 heads
- Ginger: 70 g
- Anise (star anise): 5 piece
- Carnation: 5 piece
- Cinnamon sticks: 1 piece
- Cardamom: 1 piece
- Fish sauce: 60 ml
- Sugar: 1 tablespoon
- Beef Ribeye: 500 g
6
After one and a half hours, remove the meat from the broth and transfer it to a clean container. Continue to boil the broth for another hour and a half. Strain the broth through a fine sieve or cheesecloth. Taste and adjust seasoning with salt, fish sauce, and sugar.
- Beef Ribeye: 500 g
7
Pour hot water over rice noodles and let sit for 15 minutes, then drain the water.
- Rice noodles: 500 g
8
Freeze the fillet in the freezer for 15 minutes and slice it thinly. Also slice the boiled beef.
- Beef tenderloin: 250 g
- Beef Ribeye: 500 g
9
Place noodles in a serving bowl, top with slices of raw or cooked meat, pour hot broth over it, and sprinkle with chopped green onions.
- Rice noodles: 500 g
- Beef Ribeye: 500 g
- Beef tenderloin: 250 g
- Green onions: 15 g
10
Serve with fresh mint leaves, cilantro, chopped chili, and soybean sprouts.
- Coriander: to taste
- Fresh mint: to taste
- Thai hot pepper bird's eye: 4 pieces
- Bean sprouts: 200 g