Pho bo soup · Soup recipes· Asian cuisine

Vietnamese Pho Bo soup – a soup with beef, noodles and herbs. In the classic version, rice noodles are added, but I cook not only with it. You can add soba noodles or funchose. In any case, it turns out to be equally tasty. It seems to me that the broth plays the main role in this soup. It should be strong, rich, transparent and spicy.

Ingredients (per 3 l pan):

Beef shank primal (for broth) – 1 pc.
Beef pulp – 500 gr.
Rice noodles – 1 pack
Lime – 2 pcs.
Fish sauce – 100 ml
Ginger root – 2-3 cm.
Carnation – 5 pcs.
Star anise – 2 pcs.
Cilantro greens
Green onions
Mint
Chilli
Black peppercorns – 3 peas
Salt

Cooking process

1 Put the beef shank in a saucepan, fill it with water and put on fire. Bring to a boil, cook for a few minutes. Next, the broth must be drained. Pour water again and cook for 2 hours.

After this time, remove the beef shank from the pan. Put beef, peeled ginger, black allspice, star anise and cloves in the broth. We also add fish sauce now. Cook for another 1 hour. Salt a few minutes before the end of cooking.

Ready broth necessary to drain.

2 Prepare the remaining ingredients for the soup.

Cook the noodles 1 minute less than indicated on the package. In the future, it will come already in a plate when we fill it with hot broth.

Cut the boiled beef into thin slices.Cilantro, mint, green onions are well washed and chopped. Cut the chili into thin rings.

3 Everything is ready and you can proceed to the assembly of the soup. Put the noodles and beef in the broth. Fill everything with hot broth. Sprinkle with chopped herbs and chili rings on top. Serve with a wedge of lime.

Pho Bo soup is conveniently eaten with wooden chopsticks and a spoon.