Vietnamese Beef and Noodle Soup (Pho Bo)
My days in Vietnam started all the same. Get up, bathroom, clothes and out on the street to get some Pho bo. This is my absolutely favorite breakfast so far! This is a dish eaten in the north and south of Vietnam. Food brings people together. Here we show you how to cook this traditional Vietnamese soup.
1 kg beef bones
200 g beef filet steak, thinly sliced
100 g bean sprouts
100 g rice noodles
3 l water
2 onions, chopped
5 cm ginger, peeled & sliced
5 star anise
2 cinnamon sticks
5 garlic gloves
1 tbs black peppercorns
1 tbs coriander seeds
2 tbs lime juice
2 tbs fish sauce
3-4 red chilis, chopped
1/2 bunch mint leaves
1/2 bunch fresh coriander leaves
Lime wedges, chilis, garlic and fish sauce, to serve
Place water, beef bones, onions, ginger, cinnamon, star anise, peppercorns, garlic and coriander seeds in a large bowl over bigh heat. Bring to the boil. Reduce heat to very low and simmer for 3 hours or until liquid reduces by half. Remove from heat and set aside to cool.
When the soup is cool remove the fat from the top with a spoon. Get the bones out of the liquid and remove any meat from the bones and discard the rest. Place soup over high heat and bring to a simmer. Add the lime juice and the fish sauce and stir to combine.
Meanwhile place the noodles in a bowl and pour over plenty of boiling water. Set aside for 5-6 minutes to soak. Drain noodles well and put them in a soup bowl.
Add filet beef slices, bean sprouts and chilis and cover with the hot soup.Garnish Pho Bo with mint, coriander leaves and round the flavor with fish sauce, chili sauce or fresh lime juice.