Pho-bo soup
8 servings
60 minutes
Recipe from Alexander Rappoport's restaurant "Phobia".
1
First, you need to boil the basic broth, which will take about 9 hours. Clean the beef bones completely of meat and place them in a 7-liter pot with water. Bring to a boil and cook covered on low heat for 8 hours, carefully skimming off the foam. Then strain and pour back into the pot.
- Beef bones: 3 kg
2
Toast the spices in a pan. Place the onion with its skin in a preheated pan at 200 degrees until the skin darkens and the onion turns golden.
- Onion: 100 g
3
Add peeled ginger (100 g), charred onions, fish sauce, sugar, table salt and Vietnamese salt, cinnamon, star anise, and cardamom to the pot. Cook for another 30 minutes.
- Ginger: 120 g
- Onion: 100 g
- Fish sauce: 150 ml
- Sugar: 20 g
- Salt: 20 g
- Vietnamese salt with spices: 20 g
- Cinnamon sticks: 30 g
- Anise (star anise): 10 g
- Cardamom: 10 g
4
Prepare the soup (5 liters of broth will yield 5 servings). Boil the beef shank in salted water for about 5 hours until done. Cool completely and slice thinly across.
- Beef ham: 200 g
5
Boil the rice noodles and drain them in a colander.
- Rice noodles: 400 g
6
Slice the beef tenderloin thinly across the grain.
- Veal tenderloin: 200 g
7
Cut the white part of the green onion into thin strips 5–6 cm long.
- Green onions: 60 g
8
Cut the remaining ginger into thin strips 1.5–2 cm long.
- Ginger: 120 g
9
Place noodles in a soup bowl, top with slices of meat, then add herbs and sliced green onions. Pour hot broth over everything and add both sauces.
- Rice noodles: 400 g
- Beef ham: 200 g
- Veal tenderloin: 200 g
- Green onions: 60 g
- Sriracha: 50 ml
- Laoganma Chicken Chili Sauce: 50 g
10
Place ginger straw on top and sprinkle with pepper.
- Ginger: 120 g
- Chili pepper: 10 g
11
Serve the soybean sprouts, lime wedges, mint sprigs, and thinly sliced chili pepper separately.
- Soybean sprouts: 10 g
- Lime: 5 g
- Mint: 10 g
- Red chili pepper: 3 g