Pho Bò
Pho Bò is our Recipe Of The Month, a delicious Vietnamese Beef Noodle Soup
Serves 4
Ingredients
- 240g beef fillet, thinly sliced
- 200g rice stick noodles
- 200g bean sprouts
- 1l water
For the stock:
- 1kg beef bones
- 4l water
- 1 onion, quartered
- 2 sticks celery
- 30g galangal, sliced
- 1tsp white peppercorns
- 4 star anise
- 2 sticks cinnamon
- 8dsp soy sauce
- 4dsp black soy sauce
- 2dsp sugar
- 30g coriander root
Serve with:
- 4dsp hot chilli sauce
- 1 lime, quartered
- 50g bean sprouts
- 6 bird’s eye chillies, finely sliced
- 10g sweet basil
- Fish sauce
- 30g spring onion, sliced
- 10g Vietnamese parsley, chopped
Cooking method
To make the stock:
- Put all the ingredients into a big saucepan, bring it to the boil and simmer gently for 2-3 hours or until the stock has reduced by half.
- Pass it through a sieve and keep to one side.
- Soak the rice noodles in cold water for about 30 minutes until soft, drain and keep to one side.
- Bring a pot of water to the boil, cook the noodles and bean sprouts for 20 seconds, drain and put in a soup bowl.
- Bring the stock to the boil, add the sliced beef and cook for 30 seconds.
- Pour it over the noodles, top with spring onions, Vietnamese parsley and sweet basil.
To serve:
- Serve accompanied with any combination or all of the following: hot chilli sauce, lime wedges, bean sprouts, sweet basil, bird’s eye chillies and fish sauce.
- Garnish with parsley and spring onion.
