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PHO BO – Vietnamese Beef Noodle Soup Recipe | Helen's Recipes

Byamazingfoodstv


Ingredients (8 servings)
For the broth:
1-3kg beef marrow/knuckle bones = 2-6 lb, the more the merrier ^^
500g beef (1 lb, outside flank, brisket or cross rib roast)
1 onion
1 tablespoon salt
1 tablespoon sugar
For the PHO aroma:
2 piece ginger (size of your thumb), sliced
3 star anise
2 cinnamon sticks
2-3 black cardamoms
1 medium onion ( or 3 shallots)
Optional: 1 tsp cloves, 1 tsp coriander seeds (or 3 coriander roots)
For the bowls:
1kg dried flat rice noodle “banh pho” (2lb dried or 4lb fresh noodle)
300g fresh beef (eye of round/ fillet mignon), finely sliced
Garnishes
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
4 spring onion, white part separated, green part chopped.
Asian/Thai basil (hung que), Sawtooth herbs (ngo gai)
Lime wedges, blanched bean sprouts, hoisin sauce, siracha etc.

PHO with Chicken:

You might need a soup pot for this recipe

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22 Comments

  2. – " Pho " is a traditional breakfast dish of Vietnam, which has existed for hundreds of years.
    There are three main types of Pho: Beef Pho, Chicken Pho, and Horse Meat Pho. But people who eat horse meat are very few, so only beef noodle soup and chicken noodle soup are more popular.
    In addition, there are 5 Vietnamese medicinal herbs – combined with spices and concoctions to suit your taste, it's perfect.
    A bowl of Pho, the main point is that the soup must be delicious, then it is really good Pho.
    Nov, 18 – 2022.

  10. Helen, thank you for this. I have to add, though, that you need to proofread your book more carefully. I have a copy, which is what led me here. In the book you don't indicate in which step to add the beef, though it's shown in the picture for step 2. These things aren't always obvious. Looking forward to cooking it for the first time soon.

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