Pho bo. Order digital photo prints online at PhotoBox, upload your photos & order digital prints today. Beef pho, or pho bo, is the most popular pho in the West. You can find it in every Vietnamese This will make the ultimate pho bo.
If this wasn't Bets Pho Bo in Hanoi.
We came here twice and love it.
Phở or pho is a Vietnamese soup consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef) (phở bò), sometimes chicken (phở gà).
You can Cook Pho bo using 24 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Pho bo
- What You needis of for the broth.
- What You needis 2 of medium yellow onions (about 450g).
- What You needis 10 cm of piece ginger (about 110g).
- It's 2.5 kg of beef bones (marrow and knuckle bones).
- Lets Go Prepare 5 of whole star anise.
- It's 6 of whole cloves.
- What You needis 7.5 cm of cinnamon stick.
- Lets Go Prepare 450 g of beef chuck, rump, brisket or cross rib roast (cut into chunks).
- What You needis 1 1/2 tbsp of salt.
- It's 4 tbsp of fish sauce.
- Lets Go Prepare 30 g of yellow rock sugar.
- What You needis bowls of for the.
- What You needis 680-900 g of dried or fresh banh pho noodles.
- What You needis 450 g of raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain).
- What You needis 1 of medium yellow onion (thinly sliced).
- It's 3-4 of scallions (cut into thin rings).
- It's 1/3 cup of chopped cilantro.
- Lets Go Prepare of Ground black pepper.
- What You needis of optional garnishes.
- It's Sprigs of hung lui (spearmint) and hung que (Thai basil).
- What You needis Leaves of ngo ga (thorny cilantro).
- What You needis of Bean sprouts (about 450g).
- What You needis of Red hot chilis (Thai bird or dragon), thinly sliced.
- It's of Lime wedges.
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Pho bo instructions
- 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..
To create the PHO aroma, grill the rest of the onion, ginger slices, star anise, cinnamon sticks and black cardamoms directly on an open flame stove until.