Pho bo (beef noodle soup)

Recipes / Soups

The Japanese have no qualms about slurping noodles loudly. So follow their lead - we think this is worth making noise about.

Recipe «Pho bo (beef noodle soup)» presented in category Recipes / Soups, to prepare this dish you will need no more 3:15 minutes. To make this dish at home by prescription from the author sheff would need: 1kg beef bones, 12 cups water, 2 brown onions, halved, 5cm piece ginger, peeled, sliced, 4 whole cloves , 6 whole star anise, 2 cinnamon sticks, 4 green cardamom pods, bruised , 1 tbsp coriander seeds, 1/4 cup fish sauce, 1/4 cup lime juice, 200g rice stick noodles, 1 beef fillet steak, thinly sliced, 2 cups bean sprouts, 1/2 cup round mint leaves, 1/4 cup coriander leaves.

Ingredients:

  • 1kg beef bones 
  • 12 cups water 
  • 2 brown onions, halved 
  • 5cm piece ginger, peeled, sliced 
  • 4 whole cloves 
  • 6 whole star anise 
  • 2 cinnamon sticks 
  • 4 green cardamom pods, bruised 
  • 1 tbsp coriander seeds 
  • 1/4 cup fish sauce 
  • 1/4 cup lime juice 
  • 200g rice stick noodles 
  • 1 beef fillet steak, thinly sliced 
  • 2 cups bean sprouts 
  • 1/2 cup round mint leaves 
  • 1/4 cup coriander leaves 
  • 2 red birdseye chillies, thinly sliced 
  • Lime wedges, to serve 

Instructions

  1. Place the beef bones, water, onion, ginger, cloves, star anise, cinnamon, cardamom and coriander seeds in a large saucepan and place over high heat. Bring to the boil. Reduce heat to low and cook, skimming surface occasionally of any fat with a metal spoon, for 3 hours or until liquid reduces by a quarter. Remove and reserve any meat from the bones. Strain the stock through a sieve and discard remaining solids.
  2. Place the soup over high heat and bring to a simmer. Add the fish sauce and lime juice and stir to combine. Taste and season with salt, pepper, fish sauce and lime juice.
  3. Meanwhile, place the noodles in a large heatproof bowl and pour over plenty of boiling water. Set aside for 5 minutes to soak. Drain well. Divide noodles and reserved beef evenly among serving bowls. Top with sliced beef. Pour the hot soup evenly among each serving bowl. Top with bean sprouts, mint, coriander and chilli. Serve immediately with lime wedges, if desired.