Pho bo vien soup with beef meatballs
10 servings
60 minutes
Recipe from Alexander Rappoport's restaurant "Phobia". A version of the main Vietnamese soup, where instead of meat there are beef meatballs.
1
First, you need to boil the basic broth, which 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.
- Beef bones: 3 kg
2
Place the onion on a baking sheet and roast in the oven until caramelized. Toast the spices in a pan to release their aroma.
- Onion: 100 g
3
Add peeled ginger (100 g), coarsely chopped onion, sugar, regular and Vietnamese salt, throw in cinnamon, star anise, and cardamom to the pot. Cook for another 30 minutes.
- Ginger: 100 g
- Onion: 100 g
- 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 soup (5 liters of broth will yield 5 servings). Grind the beef, add salt, pepper, and fish sauce to taste. Roll small meatballs from the minced meat. Boil them in the broth.
- Beef ham: 450 g
- Salt: 20 g
- Fish sauce: 150 ml
- Salt: 20 g
5
Cut the white part of the green onion and the remaining ginger into thin strips.
- Green onions: 60 g
- Fresh ginger: 10 g
6
Slice red onion and long pepper into thin rings, chop cilantro and Vietnamese mint leaves.
- Red onion: 20 g
- Chili pepper: 35 g
- Coriander: 50 g
- Mint: 30 g
7
Boil the rice noodles, drain in a colander, and let the water drain.
- Rice noodles: 200 g
8
Arrange the ingredients in the soup bowls as follows: first noodles, then meatballs on top, followed by greens, a bit of red onion, and pepper.
- Rice noodles: 200 g
- Beef ham: 450 g
- Coriander: 50 g
- Red onion: 20 g
- Chili pepper: 35 g
9
Pour everything with hot broth and add both sauces.
- Beef bones: 3 kg
- Sriracha: 50 ml
- Laoganma Chicken Chili Sauce: 50 g
10
Top the soup with ginger strips.
- Fresh ginger: 10 g
11
Serve the soybean sprouts, lime wedges, mint sprigs, and thinly sliced chili pepper separately.
- Soybean sprouts: 50 g
- Lime: 2 pieces
- Mint: 30 g
- Chili pepper: 35 g