Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pho bo. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Pho bo is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Pho bo is something that I have loved my entire life. They’re fine and they look wonderful.
In fact, it's practically the national dish of Vietnam. Below is my family's recipe for the quintessential Vietnamese food – pho noodle soup. Pho Bo Tai (Beef filet): This version is described in recipe above, and is made with rare, thinly sliced beef filet. Pho Bo Chin (Lean brisket): Tender, thinly sliced lean brisket.
To get started with this particular recipe, we must first prepare a few ingredients. You can have pho bo using 24 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Pho bo:
- Take for the broth
- Make ready 2 medium yellow onions (about 450g)
- Make ready 10 cm piece ginger (about 110g)
- Prepare 2.5 kg beef bones (marrow and knuckle bones)
- Get 5 whole star anise
- Take 6 whole cloves
- Take 7.5 cm cinnamon stick
- Make ready 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
- Get 1 1/2 tbsp salt
- Get 4 tbsp fish sauce
- Make ready 30 g yellow rock sugar
- Get bowls for the
- Take 680-900 g dried or fresh banh pho noodles
- Make ready 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
- Prepare 1 medium yellow onion (thinly sliced)
- Prepare 3-4 scallions (cut into thin rings)
- Take 1/3 cup chopped cilantro
- Get Ground black pepper
- Get optional garnishes
- Get Sprigs hung lui (spearmint) and hung que (Thai basil)
- Make ready Leaves ngo ga (thorny cilantro)
- Take Bean sprouts (about 450g)
- Make ready Red hot chilis (Thai bird or dragon), thinly sliced
- Take Lime wedges
Usually Pho Bo is a dish you could make on the weekend. It's a pretty easy to make if you have all the ingredients, but it's very time consuming. It takes hours to cook over the stove, and this allows the bones and the aromatics to do their magic and create a rich, savory broth. This beef-based version of pho is prepared with assorted cuts and parts of beef - the stock is made from beef bones, shank, ox tail, and neck, while the toppings include thinly sliced fatty brisket (gầu), flank, eye-round steak, tripe, cooked and raw beef (tái nạm), tendon (gân), or beef balls (phở bò viên), but the latter version is not that popular in Vietnam.
Instructions to make Pho bo:
- Prepare the pho broth: Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife.
- Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones.
- Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs.
- Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs.
- Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar.
- Prepare the noodles and garnishing: Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls.
- Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
- Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
- Ladle in broth and serve.
It takes hours to cook over the stove, and this allows the bones and the aromatics to do their magic and create a rich, savory broth. This beef-based version of pho is prepared with assorted cuts and parts of beef - the stock is made from beef bones, shank, ox tail, and neck, while the toppings include thinly sliced fatty brisket (gầu), flank, eye-round steak, tripe, cooked and raw beef (tái nạm), tendon (gân), or beef balls (phở bò viên), but the latter version is not that popular in Vietnam. Pho bo A staple Vietnamese dish, pho bo (pronounced "far ba"), is widely available on the streets of Vietnam from Hanoi to Hue and further south to Ho Chi Minh City. This recipe was taught by Han from the Gioan Restaurant in Hoi An. Pho is comfort food for chef Luke Nguyen, who demonstrates how to make pho in Hanoi.
So that’s going to wrap it up with this exceptional food pho bo recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
