Vietnamese beef soup pho-bo
4 servings
35 minutes
Pho bo is the heart of Vietnamese cuisine and a symbol of street food in Hanoi and Ho Chi Minh City. This aromatic soup combines rich beef broth with tender slices of meat, fresh herbs, and spices that envelop the taste buds with warmth and depth. The origins of pho date back to the early 20th century when French culinary traditions blended with Asian ones to create this masterpiece. The classic version uses rice noodles, but this recipe offers a new interpretation by replacing them with spaghetti for a heartier dish. Cherry tomatoes add a slight tanginess while chili pepper adds a spicy note. Pho bo is served hot, generously garnished with herbs to create a harmony of flavors. This soup not only nourishes but also tells the story of Vietnam's tastes and traditions.
1
Put a pot of water on the stove, and while it boils, slice the beef thinly. Once the water is boiling, add the sliced beef to the pot and cook for 5-7 minutes, skimming off the foam.
- Beef: 400 g
2
Cut the potato and carrot into small cubes, add them to the pot with meat, and boil for 15 minutes until the potato is soft.
- Potato: 1 piece
- Carrot: 1 piece
3
We cook spaghetti in another pot simultaneously. Without adding oil. We undercook them a bit (for example, if the package says to cook for 10 minutes, we cook for 7 minutes). Rinse with water in a colander and leave in the pot, bowl, or food container.
- Spaghetti: 200 g
4
We chop cherry tomatoes, garlic (finely), and chili pepper. We place everything in a pot for another 5-7 minutes. Add salt and black pepper to taste. Remove from heat and let the soup steep.
- Cherry tomatoes: 200 g
- Garlic: 2 cloves
- Chili pepper: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
5
While the soup cools, finely chop the parsley and onion, and place the chopped in a bowl.
- Parsley: 20 g
- Spring onion: 20 g
6
We place the spaghetti on plates, pour soup over it, and sprinkle with greens.
- Spaghetti: 200 g
