Vietnamese beef soup
4 servings
40 minutes
Vietnamese beef soup known as Pho Bo is an iconic dish of Vietnamese cuisine. Its history dates back to the early 20th century when French influence led to the emergence of broth-based soups. The deep, aromatic broth rich in spices like star anise, cinnamon, and white pepper creates a unique flavor. Thinly sliced beef tenderloin adds tenderness to the soup while fresh herbs, spicy chili, and lemon juice add brightness and freshness. Pho Bo is not just a dish but a whole tradition: it is eaten for breakfast, lunch or dinner while enjoying its warming and hunger-satisfying effect. The combination of rich broth, spices and fresh ingredients makes this soup an ideal choice for connoisseurs of depth of flavor and Vietnam's gastronomic culture.
1
Clean the cut, wrap it in plastic wrap, and place it in the freezer for 40 minutes.
- Beef tenderloin: 400 g
2
Take onion, fish sauce, anise, cinnamon, pepper and pour with broth and 500 ml of water. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove onion, anise and cinnamon from the broth.
- Onion: 0.5 head
- Fish sauce: 1.5 tablespoon
- Anise (star anise): 1 piece
- Cinnamon sticks: 1 piece
- Ground white pepper: pinch
- Beef broth: 1.5 l
3
Pour boiling water over rice noodles and gently separate into strands. Drain the boiling water and rinse with cold water.
- Thin rice noodles: 300 g
4
Take the meat out of the freezer and slice it thinly against the grain.
- Beef tenderloin: 400 g
5
Thinly slice half of a white onion. Chop the chili finely and slice the shallots into half rings. Arrange the noodles and onion on plates. Then add the meat, mint, sliced bean sprouts, and chili. Pour hot broth on top, garnish with lemon wedges, and serve.
- Shallots: 3 heads
- Mint: 15 g
- Bean sprouts: 90 g
- Red chili pepper: 1 piece
- Lemon: 1 piece
- White onion: 1 head