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Pho-bo

8 servings

270 minutes

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The Vietnamese cook the broth for pho-bo for at least a night, believing that this is the only way the bones will give up all their useful substances. An hour and a half is enough for the broth to be tasty and rich. Pho-bo must be eaten from a bowl of at least half a liter, adding mint, cilantro, chili pepper and soybean sprouts.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

8servings

Beef bones

2 kg

Onion

2 heads

Ginger

70 g

Anise (star anise)

5 piece

Carnation

5 piece

Cinnamon sticks

1 piece

Cardamom

1 piece

Fish sauce

60 ml

Sugar

1 tablespoon

Beef Ribeye

500 g

Beef tenderloin

250 g

Green onions

15 g

Coriander

to taste

Fresh mint

to taste

Thai hot pepper bird's eye

4 pieces

Bean sprouts

200 g

Lime

2 pieces

Rice noodles

500 g

Cooking steps

1
Cut unpeeled onions in half.
Required ingredients:
1. Onion: 2 heads

2
Cut the ginger in half lengthwise.
Required ingredients:
1. Ginger: 70 g

3
Grease them with vegetable oil on the cuts and send to an oven preheated to 200 degrees for 10 minutes.
Required ingredients:
1. Ginger: 70 g

4
In a large pot, bring water to a boil, add beef bones and cook for 3 minutes until dirty-gray foam appears on the surface. Remove the bones from the pot and drain the water.
Required ingredients:
1. Beef bones: 2 kg

5
Pour 6 liters of clean water into a pot, return the bones to it, add browned onion and ginger, beef ribeye, star anise, cloves, cinnamon, cardamom, fish sauce and sugar. Bring to a boil and then reduce the heat to maintain a gentle simmer. Cook uncovered for one and a half hours, skimming off any foam and fat from the surface.
Required ingredients:
1. Beef bones: 2 kg
2. Onion: 2 heads
3. Ginger: 70 g
4. Anise (star anise): 5 piece
5. Carnation: 5 piece
6. Cinnamon sticks: 1 piece
7. Cardamom: 1 piece
8. Fish sauce: 60 ml
9. Sugar: 1 tablespoon
10. Beef Ribeye: 500 g

6
After one and a half hours, remove the meat from the broth and transfer it to a clean container. Continue to boil the broth for another hour and a half. Strain the broth through a fine sieve or cheesecloth. Taste and adjust seasoning with salt, fish sauce, and sugar.
Required ingredients:
1. Beef Ribeye: 500 g

7
Pour hot water over rice noodles and let sit for 15 minutes, then drain the water.
Required ingredients:
1. Rice noodles: 500 g

8
Freeze the fillet in the freezer for 15 minutes and slice it thinly. Also slice the boiled beef.
Required ingredients:
1. Beef tenderloin: 250 g
2. Beef Ribeye: 500 g

9
Place noodles in a serving bowl, top with slices of raw or cooked meat, pour hot broth over it, and sprinkle with chopped green onions.
Required ingredients:
1. Rice noodles: 500 g
2. Beef Ribeye: 500 g
3. Beef tenderloin: 250 g
4. Green onions: 15 g

10
Serve with fresh mint leaves, cilantro, chopped chili, and soybean sprouts.
Required ingredients:
1. Coriander: to taste
2. Fresh mint: to taste
3. Thai hot pepper bird's eye: 4 pieces
4. Bean sprouts: 200 g