Pho Bò (Beef Noodle Soup)
With Summer over and Autumn back in our sights, it’s time to bring back those tasty soup options!
Why not try to make our tasty Pho Bò soup at home this Autumn?
Pho Bò (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.
