Pho Bo

Name: Pho Bo
Total time: 2 h 30 min
Yield: Serves 6
Ingredients: 5 pounds beef marrow or knuckle bones; 2 pounds beef chuck, cut into 2 pieces; 2 3-inch pieces ginger, halved lengthwise and lightly bruised with the flat side of a knife; 2 yellow onions, peeled; 1/4 cup fish sauce, plus more to taste; 3 ounces rock sugar or 3 tablespoons sugar; 10 whole star anise, lightly toasted in a dry pan; 6 whole cloves, lightly toasted in a dry pan; 1 tablespoon sea salt; 1 pound dried rice sticks, 1/16 inch wide; 1/3 pound beef sirloin, slightly frozen, then sliced paper thin across the grain; 1/2 yellow onion, thinly sliced; 3 scallions, thinly sliced; 1/3 cup chopped cilantro; 1 pound bean sprouts; 10 sprigs Thai basil; 1 dozen saw-leaf herb leaves (optional); 6 Thai bird chiles or 1 Serrano chili, very thinly sliced; 1 lime, cut into 6 wedges; Freshly ground black pepper

Recipe from Mai Pham

Adapted by R. W. Apple Jr.

Total Time: 2 hours 30 minutes
Rating: 4(30)
Comments: Read comments

During the Vietnam War, the Vietcong's unsporting habit of cutting the roads that connected Saigon with the countryside meant that only a pathetic trickle of first-class produce reached the capital, and that, in turn, meant that the sophisticated Vietnamese dishes that you eat today, there or elsewhere in the world, were out of reach. Somehow, though, there was always plenty of pho, the restorative, anise-scented beef or chicken noodle soup, delivered to your door for breakfast by frail-looking vendors, and that was ample compensation. —R. W. Apple Jr.

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Ingredients

Yield:Serves 6

For the Broth

5pounds beef marrow or knuckle bones
2pounds beef chuck, cut into 2 pieces
23-inch pieces ginger, halved lengthwise and lightly bruised with the flat side of a knife
2yellow onions, peeled
¼cup fish sauce, plus more to taste
3ounces rock sugar or 3 tablespoons sugar
10whole star anise, lightly toasted in a dry pan
6whole cloves, lightly toasted in a dry pan
1tablespoon sea salt

For the Soup

1pound dried rice sticks, 1/16 inch wide
⅓pound beef sirloin, slightly frozen, then sliced paper thin across the grain

For the Garnish

½yellow onion, thinly sliced
3scallions, thinly sliced
⅓cup chopped cilantro
1pound bean sprouts
10sprigs Thai basil
1dozen saw-leaf herb leaves (optional)
6Thai bird chiles or 1 Serrano chili, very thinly sliced
1lime, cut into 6 wedges
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Prepare the Broth
1. Step 1
  In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef in a second large pot, and cover with water. Bring to a boil. Char the ginger by holding each piece with tongs directly over the stove burner on high heat. Char until lightly blackened and fragrant, 3 to 4 minutes. Char the onions in the same way. Peel and discard the blackened skins of the ginger and onions, then rinse and set aside.
2. Step 2
  Vigorously boil the meat for 5 minutes, then transfer the bones and beef to the other pot of boiling water. Discard the water in which the meat first cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.) When the water returns to a boil, reduce the heat to a simmer. Add the ginger, onions, fish sauce and sugar. Simmer until the beef is tender, about 40 minutes; occasionally skim the surface of any foam and fat.
3. Step 3
  Remove one piece of beef and submerge in cool water for 10 minutes (to prevent the meat from darkening and drying out). Drain, then cut into thin slices and set aside. Simmer the broth for another 50 minutes, then place the star anise and cloves in a spice bag, add to the broth and simmer for 30 minutes more. Remove and discard the spice bag and onions. Add the salt, and continue to simmer, skimming from time to time.
Prepare the Soup
1. Step 4
  Soak the noodles in cold water for 30 minutes. Bring a large pot of water to a boil and, working in batches, dip the noodles into the boiling water for 10 to 20 seconds, stirring to keep them from tangling. Drain.
2. Step 5
  To serve, season the broth to taste with fish sauce, then bring to a rolling boil. Place about 2 cups of cooked noodles in each of six large preheated bowls. (If the noodles are not hot, dip them briefly in the simmering broth.) Place a few slices of the cooked and raw beef on the noodles, then ladle 2 to 3 cups broth into each bowl. The broth will cook the raw beef instantly.
3. Step 6
  At the table, garnish with onions, scallions and cilantro. Invite guests to top the soup with bean sprouts, herbs, chilies, lime juice and black pepper.

Ratings

4 out of 5

30 user ratings

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Comments

Johanna7 years ago

Delicious, but the recipe could use some polishing. What do you do with the other half of the meat in step 2? I suppose you strain the broth between steps 2 and 3? And just out of curiosity, why do you char the ginger and onion, then remove the charred part and rinse?

Ohiofem7 years ago

This is actually closer to the real deal than many other recipes on this web, except for the lack of a cinnamon stick and the short cooking time. For true Vietnamese bone broth, you need to simmer for at least 5-6 hours. The other half of the chuck stays in the stock for the full ride, and is discarded along with the bone. I also add 1 lb. shank, fennel, coriander and cardamom. When I made this, I ended up with about 6 cups of wonderful bone broth/stock, or about enough for 2-3 people.

Khai6 years ago

I cooked the guided recipe. It tasted good, but time consuming and water wasting for initial meat clean.

Ohiofem7 years ago

Johanna7 years ago

seoul cooker7 years ago

The charred part is not removed. Charred scallions are a basic ingredient in both Mexican and Vietnamese food.

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