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Vietnamese Pho Bo Soup Recipe

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Vietnamese Pho Bo Soup Recipe

Description

Vietnamese Pho Bo Soup is a popular noodle soup that originates from Vietnam. Made from beef broth, rice noodles, and various herbs and spices, this soup is a perfect comfort food for any time of the year. The soup is served with fresh bean sprouts, sliced chilies, fresh herbs, and lime wedges to add an extra flavor to the dish.

Prep Time

30 minutes

Cook Time

4 hours

Ingredients

  • 2 pounds beef bones
  • 1 onion, sliced
  • 3-inch piece of ginger, sliced
  • 1 cinnamon stick
  • 3 cloves
  • 1 star anise
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon salt
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 pound rice noodles
  • 1 pound beef sirloin, sliced thinly
  • 1 lime, cut into wedges
  • 1 bunch fresh mint leaves, chopped
  • 1 bunch fresh cilantro leaves, chopped
  • 1 bunch fresh basil leaves, chopped
  • 1 cup fresh bean sprouts
  • 2-3 fresh red chilies, sliced

Equipment

  • Dutch oven or large pot
  • Strainer or cheesecloth
  • Bowls for serving

Method

  1. Preheat oven to 400°F. Place beef bones on a baking sheet and roast for 30 minutes.
  2. In a large pot, add 16 cups of water, onion, and ginger. Add in the roasted beef bones and bring to a boil. Reduce heat to low and let it simmer for 4 hours.
  3. Skim off any impurities that rise to the surface. Add in cinnamon stick, cloves, star anise, coriander seeds, fennel seeds, salt, fish sauce, and sugar. Simmer for another hour.
  4. Use a strainer or cheesecloth to remove the solids from the broth.
  5. Cook the rice noodles according to the package directions.
  6. Divide the cooked noodles among the serving bowls.
  7. Add beef slices on top of the noodles.
  8. Ladle hot broth on top of the beef slices.
  9. Top with fresh herbs, bean sprouts, and sliced chilies.
  10. Serve with lime wedges on the side.

Notes

If you want a more flavorful broth, you can add more spices such as cardamom, black pepper, or cloves. You can also add beef tendons or oxtail to the broth for a more gelatinous texture.

Nutrition Info

Calories: 500 | Fat: 10g | Carbohydrates: 66g | Protein: 38g | Fiber: 4g | Sodium: 1200mg

Recipes FAQ

What kind of beef should I use for the soup?

You can use any cut of beef that is suitable for slow cooking such as beef sirloin, brisket, or shank.

Can I make the broth ahead of time?

Yes, you can make the broth ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Can I use chicken instead of beef?

Yes, you can use chicken broth and chicken meat instead of beef. The soup will have a different flavor profile, but it will still be delicious.

Recipe Tips

  • For a clearer broth, blanch the beef bones before roasting them in the oven.
  • Don't overcook the rice noodles or they will become mushy.
  • For a spicier soup, add more sliced chilies or chili oil.

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