Pho-bo soup "Hanoi"
7 servings
60 minutes
Recipe from Alexander Rappoport's restaurant "Phobia". Vietnamese soup in northern style with boiled beef ham.
1
First, you need to boil the basic broth — this will take about 9 hours. Place beef bones in a five-liter pot with water. Bring to a boil and cook covered on low heat for 8 hours, occasionally skimming off the foam. Strain the finished broth and return it to the pot.
- Beef bones: 3 kg
2
Toast the spices in a pan to release their aroma. Roast the onion in the oven until the skin darkens.
- Anise (star anise): 30 g
- Cinnamon sticks: 30 g
- Onion: 100 g
3
Add peeled ginger (100 g), chopped onion, fish sauce, sugar, regular 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): 30 g
- Cardamom: 10 g
4
Make soup (5 liters of broth will yield 5 servings). Slice the chilled ham thinly across the grain.
- Beef ham: 200 g
5
Cut the white part of the green onion and the remaining ginger into thin strips.
- Green onions: 50 g
- Ginger: 120 g
6
Boil the rice noodles, drain them in a colander, and let the water drain.
- Rice noodles: 750 g
7
Arrange the ingredients in the soup bowls as follows: first the noodles, then slices of ham on top, followed by onions, and add sriracha.
- Rice noodles: 750 g
- Beef ham: 200 g
- Green onions: 50 g
- Sriracha: 50 ml
8
Pour everything with hot broth and add both sauces.
- Beef bones: 3 kg
- Laoganma Chicken Chili Sauce: 50 g
9
Place ginger strips on top of the soup.
- Ginger: 120 g
10
Serve the soybean sprouts, lime wedges, mint sprigs, and thinly sliced chili pepper separately.
- Soybean sprouts: 50 g
- Lime: 2 pieces
- Mint: 20 g
- Chili pepper: 15 g