Recipe of Speedy Pho bo

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, pho bo. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

With this dish, everything's about the. In the Vietnamese repertoire, beef pho noodle soup is a classic. Soak rice noodles in hot water to cover. Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high.

Pho bo is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Pho bo is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have pho bo using 24 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pho bo:

1. Take for the broth
2. Make ready 2 medium yellow onions (about 450g)
3. Make ready 10 cm piece ginger (about 110g)
4. Make ready 2.5 kg beef bones (marrow and knuckle bones)
5. Prepare 5 whole star anise
6. Take 6 whole cloves
7. Take 7.5 cm cinnamon stick
8. Prepare 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
9. Get 1 1/2 tbsp salt
10. Make ready 4 tbsp fish sauce
11. Get 30 g yellow rock sugar
12. Take bowls for the
13. Prepare 680-900 g dried or fresh banh pho noodles
14. Take 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
15. Take 1 medium yellow onion (thinly sliced)
16. Prepare 3-4 scallions (cut into thin rings)
17. Get 1/3 cup chopped cilantro
18. Prepare Ground black pepper
19. Make ready optional garnishes
20. Take Sprigs hung lui (spearmint) and hung que (Thai basil)
21. Take Leaves ngo ga (thorny cilantro)
22. Prepare Bean sprouts (about 450g)
23. Make ready Red hot chilis (Thai bird or dragon), thinly sliced
24. Make ready Lime wedges

If you are a fan of pho, you have probably noticed how the taste and quality varies from place to place. What makes or breaks pho is the broth. The terms like "PHO BO" or "PHO GA" etc…are merely generic/descriptive terms of what the flavor of the soup base is. The registration symbol "R" appears at the end because the entire name of each soup base product was registered (i.e.

Instructions to make Pho bo:

1. Prepare the pho broth: Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife.
2. Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones.
3. Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs.
4. Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs.
5. Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar.
6. Prepare the noodles and garnishing: Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls.
7. Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
8. Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
9. Ladle in broth and serve.

The terms like "PHO BO" or "PHO GA" etc…are merely generic/descriptive terms of what the flavor of the soup base is. The registration symbol "R" appears at the end because the entire name of each soup base product was registered (i.e. COT PHO BO etc…) so QV is using the registration symbol properly. Pho is considered Vietnam's national dish. Pho Bo Tai (Beef filet): This version is described in recipe above, and is made with rare, thinly sliced beef filet.

So that is going to wrap it up for this special food pho bo recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!