Pho bo. Order digital photo prints online at PhotoBox, upload your photos & order digital prints today. Free online photo storage and send free ecards to your friends and family, buy personalised gifts such as. Pho Bo was absolutely delicious, the broth like no other, beef was moth melting.
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.
It will be so delicious that you will be thinking of making more the next.
You can cook Pho bo using 24 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Pho bo
- It's of for the broth.
- You need 2 of medium yellow onions (about 450g).
- Prepare 10 cm of piece ginger (about 110g).
- It's 2.5 kg of beef bones (marrow and knuckle bones).
- You need 5 of whole star anise.
- You need 6 of whole cloves.
- You need 7.5 cm of cinnamon stick.
- Prepare 450 g of beef chuck, rump, brisket or cross rib roast (cut into chunks).
- It's 1 1/2 tbsp of salt.
- It's 4 tbsp of fish sauce.
- It's 30 g of yellow rock sugar.
- It's bowls of for the.
- It's 680-900 g of dried or fresh banh pho noodles.
- You need 450 g of raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain).
- You need 1 of medium yellow onion (thinly sliced).
- You need 3-4 of scallions (cut into thin rings).
- Prepare 1/3 cup of chopped cilantro.
- It's of Ground black pepper.
- Prepare of optional garnishes.
- You need Sprigs of hung lui (spearmint) and hung que (Thai basil).
- Prepare Leaves of ngo ga (thorny cilantro).
- You need of Bean sprouts (about 450g).
- You need of Red hot chilis (Thai bird or dragon), thinly sliced.
- Prepare of Lime wedges.
Pho is eating all over Vietnam but people in Hue love their bun bo Hue. See more ideas about Asian recipes, Soup recipes, Asian soup.
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..
