Pho Bo (Vietnamese Beef Soup)
4 servings
30 minutes
Pho Bo is the soul of Vietnamese cuisine, a symbol of Hanoi's street gastronomy and the warmth of home. This aromatic beef soup is a harmonious blend of spicy spices, rich broth, and tender meat. Pho Bo's origins trace back to the early 20th century when French influence in the region led to the creation of this beef-based dish. Its unique flavor comes from star anise, cinnamon, and fish sauce that create a delicate balance of sweetness and depth. Noodles add texture to the soup while fresh herbs and chili provide spiciness and brightness. Pho Bo is perfect as a refreshing morning dish or a comforting dinner.
1
Put the meat in a plastic bag and send it to the freezer for 40 minutes.
- Beef: 400 g
2
Meanwhile, place a head of onion, fish sauce, anise, cinnamon, pepper in a large pot, pour in the broth and 500 ml of water. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Remove the onion, anise, and cinnamon stick.
- Onion: 0.5 head
- Fish sauce: 1.5 tablespoon
- Star anise: 1 piece
- Cinnamon sticks: 1 piece
- Ground white pepper: pinch
- Beef stock: 1.5 l
3
Put the rice noodles in boiling water, stir, and drain. Rinse with cold water.
- Rice noodles: 300 g
4
Take the meat out of the freezer and slice it very thinly against the grain.
5
Place the noodles and chopped green onions in 4 small bowls. Add the meat, mint, sprouts, sliced white onion, and minced chili. Ladle very hot broth over and serve with lemon wedges.
- Spring onion: 3 pieces
- Beef: 400 g
- Mint leaves: 15 g
- Bean sprouts: 90 g
- White onion: 1 head
- Red chili pepper: 1 piece
- Lemon: 1 piece
