Beef Noodle Soup (Pho Bo) – Print This Recipe
Yield: 10 servings
- 10
lb/4.54 kg beef marrow bones
- 2
lb/907 g beef shoulder clod
- 3
gal/11.52 L water
- 10
oz/284 g ginger, cut in half lengthwise, dry roasted
- 10
shallots, peeled, dry roasted
- 8 fl
oz/240 mL fish sauce
- 7
oz/198 g sugar
- 6
cinnamon sticks
- 12
star anise pods, lightly toasted
- 6
cloves, lightly toasted
- salt,
as needed
- ground
black pepper, as needed
- 1
lb/454 g rice noodles, 1/8 in/3 mm wide
- 6
oz/170 g bean sprouts
- 1
onion, sliced paper thin
- 8
oz/227 g beef strip loin, slightly frozen, sliced paper thin
- 4
green onions, sliced thin
- 30
Thai basil leaves
- 30
cilantro leaves
- 30 mint
leaves
- 30 rau ram leaves
- 5
Thai chiles, sliced paper thin
- 10
lime wedges
- 5 fl
oz/150 mL Vietnamese chili sauce
- Blanch the bones and shoulder. In a large
pot, cover the bones and shoulder with the water. Add the roasted ginger and
shallots, fish sauce, and sugar. Bring to a boil.
- Simmer until the shoulder is tender,
about 1-1/2 hours, skimming the surface throughout the cooking time, as needed.
- Remove the shoulder from the liquid and
submerge it in a bowl of cool water for 15 minutes.
- Add the cinnamon, star anise, and cloves
to the broth and continue to simmer until their flavor is apparent, about 30
minutes. Strain the broth and season with salt and pepper. Reserve.
- Remove the beef shoulder from the water, slice it into thin pieces, and reserve.
- Bring a large pot of salted water to a
boil. Add the noodles and cook until just tender. Serve immediately or rinse
until cool, drain well, and reheat at service.
- For each portion, place noodles in a
bowl. Place some bean sprouts and onion slices over the noodles, followed by a
few slices of the beef shoulder. Over the shoulder lay 2 to 3 slices of the raw beef. Ladle the
boiling broth into the bowl. The broth should cover the meat by 1 in/3 cm.
- Serve immediately garnished with the
green onions, herbs, and chiles. Serve a lime wedge
and chili sauce on the side.
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