Pho-bo soup
8 servings
120 minutes
Pho bo is a gem of Vietnamese cuisine, embodying cozy family meals and street cafes in Hanoi. Its history dates back to the early 20th century when French and Chinese culinary traditions intertwined with local cuisine. This aromatic broth with hints of cinnamon, star anise, and cloves captivates with its rich flavor. Fish sauce adds a distinctive spiciness to the soup, while fresh herbs and lemon juice refresh its presentation. Thinly sliced beef, tender pho noodles, and crunchy bean sprouts make the dish harmonious and balanced. Pho bo is enjoyed hot, with lime, chili, and additional herbs to taste. It’s not just food — it’s a tradition that connects generations and cultures over a bowl of fragrant soup.
1
Rinse the beef bones well under running water and place them in a deep pot.
- Beef: 1 kg
2
Peel the ginger root and cut it in half.
- Ginger root: 1 piece
3
Burn the ginger halves with a torch.
4
Peel the red onion and cut it in half.
- Red onion: 1 head
5
Slightly scorch with fire.
6
Add ginger to the pot.
- Ginger root: 1 piece
7
Also remove the red onion there.
- Red onion: 1 head
8
Pour the necessary amount of water depending on your container and boil until the meat is ready.
9
Divide the garlic head into cloves and cut them in half.
- Garlic: 1 head
10
Pour with 9% vinegar and leave for 30 minutes.
- Vinegar: 50 ml
11
Place the pho noodles in a deep container, pour boiling water over them, and soak for 15-20 minutes.
- Noodles: 300 g
12
Turn off the broth, remove the cooked meat, onion, and ginger. Then add cinnamon, star anise, and cloves and put it back on the heat.
- Cinnamon sticks: 2 pieces
- Anise (star anise): 2 pieces
- Carnation: 6 pieces
13
The main ingredient of pho soup is fish sauce, which gives the broth a special flavor. Therefore, it can be added more or less depending on taste preferences. At this stage, also add salt, 1 teaspoon of sugar, and a pinch of monosodium glutamate.
- Fish sauce: 4 tablespoons
- Salt: to taste
- Sugar: 1 teaspoon
- Monosodium glutamate: pinch
14
Carefully slice the boiled meat.
- Beef: 1 kg
15
Thoroughly wash all the greens.
- Mint: 1 bunch
- Green onions: 1 bunch
- Basil: 1 bunch
16
Slice the white onion into thin feathers.
- White onion: 1 head
17
Put noodles, meat, onion, soybean sprouts, and greens in a plate, pour broth over it and drizzle with lemon juice on top.
- Noodles: 300 g
- Beef: 1 kg
- White onion: 1 head
- Soybean sprouts: 100 g
- Mint: 1 bunch
- Green onions: 1 bunch
- Basil: 1 bunch
- Freshly squeezed lemon juice: to taste
18
Garnish the finished dish with pickled garlic and a slice of lemon.
- Pickled garlic: 5 g
- Lemon: to taste