Vietnamese Pho Bo Soup
6 servings
120 minutes
Pho bo is a fragrant and refined Vietnamese soup that embodies the spirit of Hanoi street food. Its history dates back to the early 20th century when French influence brought the concept of meat broths to the country. The combination of spicy beef broth, thin slices of beef, and rice noodles creates a rich and harmonious flavor: the sweetness of the meat, the spiciness of the spices, and the freshness of the herbs complement each other. The uniqueness of pho bo lies in its versatility. This soup is eaten for breakfast, lunch, and dinner, with tables typically adorned with lime, chili pepper, and herbs allowing each guest to customize their dish. Pho bo warms you up, comforts you, and fills you with energy, turning each spoonful into a small journey through Vietnamese cuisine.
1
Cook a spicy beef broth. I added lemongrass, a whole onion, chili pepper (a few pods), black peppercorns, salt, and bay leaves.
- Lemon grass: 1 stem
- Onion: 2 pieces
- Garlic: 2 cloves
2
Soak the noodles in cold water for 30 minutes.
3
Place salad leaves (I used sea asparagus, purslane, corn, and chard) in a deep bowl, then add sprouts (I had mung bean sprouts), mint, thinly sliced onion rings, and noodles. Slice the cooked beef into thin slices and add it to the ingredients in the bowl.
- Green salad: 30 g
- Bean sprouts: 200 g
- Fresh mint: 20 g
- Onion: 2 pieces
- Rice noodles: 400 g
- Beef: 300 g
4
Season the noodles and greens with soy sauce and pour hot broth over them.
- Soy sauce: 30 ml
5
Serve with a slice of lemon and sprinkle with parsley (or cilantro).
- Lemon: 1 piece
- Parsley: 20 g