Pho Bo, a beloved Vietnamese dish, is a fragrant and flavorful beef noodle soup that captures the essence of Vietnamese cuisine. At Vị Hanoi, we pride ourselves on delivering an authentic experience, and today, we’re sharing our traditional Pho Bo recipe so you can bring the magic of Vietnamese cooking into your own kitchen.
Introduction
1. For the Broth:
- Place a portion of cooked noodles into each bowl. Top with slices of raw sirloin and cooked brisket.
- Ladle the hot broth over the top, ensuring the raw beef cooks in the heat of the broth.
- Garnish with scallions, cilantro, Thai basil, mint leaves, and bean sprouts. Serve with lime wedges, hoisin sauce, and Sriracha on the side.
- - 4 lbs beef bones (preferably marrow and knuckle bones)
- - 1 lb beef brisket
- - 1 large onion, halved
- - 1 piece of ginger (4 inches), halved
- - 5 star anise pods
- - 4 cloves
- - 2 cinnamon sticks
- - 1 cardamom pod
- - 1 tsp coriander seeds
- - 1 tbsp salt
- - 1 tbsp sugar
- - 1 tbsp fish sauce
- - 5 quarts of water
2. For the Soup:
Ingredients:
Instructions:
Tips for Perfect Pho Bo:
- - 1 lb rice noodles (Banh Pho)
- - 1 lb beef sirloin, thinly sliced
- - 2-3 scallions, chopped
- - Fresh cilantro, chopped
- - Fresh Thai basil
- - Fresh mint leaves
- - Bean sprouts
- - 1-2 limes, cut into wedges
- - Hoisin sauce
- - Sriracha sauce
1. Prepare the Broth:
- - Begin by charring the onion and ginger. This can be done directly over a gas flame or under the broiler until the outsides are slightly blackened. Rinse and set aside.
- - In a large stockpot, bring the beef bones and brisket to a boil with enough water to cover. Boil for 5 minutes, then drain and rinse the bones and brisket to remove impurities. This step ensures a clear broth.
- - Return the bones and brisket to the clean pot and add 5 quarts of water. Bring to a boil, then reduce to a simmer.
- - Add the charred onion and ginger, star anise, cloves, cinnamon sticks, cardamom, and coriander seeds. Simmer gently for 3 hours, skimming any foam or impurities that rise to the surface.
- - After 3 hours, remove the brisket and set aside (you can slice this later for serving). Continue to simmer the bones for another 3 hours, making it a total of 6 hours for the broth.
- - Strain the broth through a fine mesh sieve into another pot. Discard the solids and season the broth with salt, sugar, and fish sauce to taste.
2. Prepare the Noodles and Beef:
- - Soak the rice noodles in warm water for about 30 minutes or until pliable. Then cook them in boiling water for about 1-2 minutes until tender. Drain and set aside.
- - Thinly slice the sirloin. To make slicing easier, you can freeze the beef for about 15-20 minutes before slicing.
3. Assemble the Pho:
- - Quality of Bones and Meat: Using high-quality beef bones and brisket is crucial for a rich and flavorful broth. Ask your butcher for the best cuts.
- - Char the Aromatics: Charring the onion and ginger adds a depth of flavor that is essential for authentic Pho.
- - Skim Regularly: To achieve a clear broth, regularly skim off any foam or impurities that rise to the surface during simmering.
- - Seasoning: Adjust the seasoning of the broth towards the end of the cooking process to suit your taste. The balance of salt, sugar, and fish sauce is key to achieving that perfect Pho flavor.
- By following this traditional Pho Bo recipe, you'll be able to enjoy a bowl of Vietnam’s most iconic dish right at home. Whether you're a seasoned cook or a culinary enthusiast, this recipe brings the authentic taste of Vietnamese cuisine to your table.
- At Vị Hanoi, we are dedicated to preserving the authentic flavors of Vietnam. Visit us to experience the true essence of Pho Bo and other traditional Vietnamese dishes.