Phở Bò (Vietnamese Beef Noodle Soup)
Along with phở gà, phở bò (Vietnamese beef noodle soup) could easily be called Vietnam's national dish. Most often served in the early morning, it is available on any street corner, everywhere in Vietnam, all day, and is a staple of most Vietnamese restaurants outside of the country. The broth is the star of this meal and can vary from North to South and is in some cases a closely guarded family secret. Experimenting with the ingredients is a must as long as they are traditionally South-East Asian in origin.
Source and licence
"Phở Bò (Vietnamese Beef Noodle Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ph%E1%BB%9F_B%C3%B2_(Vietnamese_Beef_Noodle_Soup), revision 4518483), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ph%E1%BB%9F_B%C3%B2_(Vietnamese_Beef_Noodle_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518483
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 large white onions, cut into quarters
- 1 tablespoon vegetable or peanut oil
- 5 lbs beef bones (choose ones with a bit of meat on them)
- 1 small knob of ginger, chopped
- 1 small cinnamon stick
- 2 whole cardamom pods
- 4 whole cloves
- 1 star anise pod
- 1 tablespoon whole black peppercorns
- Phở noodles (thin, flat rice noodles), soaked in hot water until soft and drained
- Finely sliced white onion
- Finely sliced scallions
- Chopped coriander leaf
- Finely sliced beef sirloin (ask your butcher)
- Whole chile peppers
- Bean sprouts
- Limes, cut into wedges
- Thai basil
- Nước mắm
- Hot sauce
- Hoisin sauce
- Black pepper
Method
- Fry onions in oil until lightly browned. Remove and drain.
- Rinse the beef bones, place in a stockpot, cover with cold water, and bring slowly to a boil. Reduce heat and simmer, uncovered, for 10–15 minutes. For a clear broth skim off foam.
- After this initial cooking, add cooked onions, ginger, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil again and gently simmer the stock, partially covered, for a minimum of 6 hours but up to 12 hours if you can, skimming regularly. If necessary, add more water to keep the bones covered.
- Strain stock to remove the vegetable and spices and discard them. Return the broth to the stove to keep it boiling hot.
- In a large soup bowl, place a handful of cooked phở noodles, top with thinly sliced raw beef, and ladle on generous amounts of very hot broth, which will cook the raw beef. Garnish with sliced onions, scallions and coriander, and serve immediately.