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Vietnamese Beef Noodle Soup or Pho Bo
The beef broth, pickle and the sliced beef should be prepared the day before. Any broth not used may be frozen for later use. The pickle will last happily in the refrigerator for a week. Be flexible with the quantities and go with the flow. The quantities are determined by the size of your bowl. This should be enough soup for 4 large bowls or 8 small bowls.
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| Servings | Prep Time |
| 4people | 30minutes |
| Cook Time | Passive Time |
| 6hours | 12hours |
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- 2quarts water
- 2lb beef bones
- 1knob gingercut into small chunks #
- 2quills cinnamon, sticks (quills)#
- 2stems lemongrasscut into large pieces #
- 2 star anise#
- 1 onion, brown
- 3pods cardamombruised #
- 2tsp salt, ground sea
- 2tsp palm sugar#
- 1cup white vinegar
- 3 shallots# *
- 1 green chili, long Asian style#
- 3cloves garlic#
- 1 red chili, long Asian style#
- 1/2tsp salt, ground sea
- 1tsp palm sugarpaleo-compliant (substitute with white sugar)# *
- onions, green (spring)cut into 1″ (2.5cm) pieces, use all of it #
- saw leaf corianderleaves only #
- 1 limequartered #
- basil, Vietnameseleaves only#
- Chinese celerystems and leaves #
- bean sprouts (shoots)#
- 10ozs beef, tenderloin (eye fillet)sliced thinly, see instructions below*
- rice noodlesfresh*
- shallotsthinly sliced, slowly fried until crisp # *
- Pre-heat oven to 350 f (180 c). Place the water in a stockpot and bring to the boil. Roast the beef bones for about 15 minutes, turning once half way through. Add to the stockpot. Skim off the surface to remove any impurities.
- In the same pan used for the bones, add the ginger, cinnamon, lemongrass, star anise, onion and cardamom. Roast for 5 minutes, stirring once. Add to the stock. Add the salt and sugar. Bring to the boil. Simmer for a minimum of five and a half hours.
- Place the white vinegar in a bowl. Cut ingredients into similar size pieces (e.g. a garlic clove should be cut into 4, base everything else off that). Add the vegetables and salt and sugar into the vinegar. Stir for 30 seconds and allow to sit.
- Use any combination of the ingredients listed ready to serve with the soup. The quantity shown here is enough for 2 people.
- Make sure the beef fillet is sliced and ready to go, having followed the instructions below. Do this the day before required. Heat the beef broth and leave at a simmer. Once the broth is simmering, cook the rice noodles as per the packet instructions.
- Place some cooked noodle and beef fillet slices in a bowl. Ladle in the simmering stock and allow to sit for 2 minutes. This cooks the beef. Bring filled bowls, pickles and garnish to the table.
- Each person tops the soup with pickles and the fresh garnish. Serve immediately.
# Our free, Asian cooking guide includes a detailed catalog of typical Asian herbs, vegetables and ingredients, including close-up pictures to help you identify them.
You can buy palm sugar from Asian grocers and better supermarkets.
Shallots are not to be confused with green (spring) onions. See our guide for details.
You can shorten the time taken for the beef broth by using store-bought beef stock, adding the remaining ingredients (except water) and then cooking for 1 hour.
Buy fresh rice noodles from the refrigerated section of your favorite Asian grocer or supermarket.
In this dish, the boiling beef broth cooks the the sliced beef in the bowl. It is therefore important to make sure you slice the beef thinly. To ensure this, place the beef in the freezer for 45 minutes to an hour, until the beef is hardened but still yielding. The beef is now much easier to slice thinly, as shown below. It is best to do this the day you prepare the beef broth and pickles. Refrigerate the sliced beef and remove about 30 minutes before serving the soup so that it is at room temperature, when cooked by the beef broth.
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https://compassandfork.com/recipe/mai-chau-confessions-and-blissful-beef-noodle-pho/ |