Vietnam · Vietnam
Phở Bò (Vietnamese Beef Noodle Soup)
Slow-simmered beef broth with charred aromatics, ladled over rice noodles and rare beef, finished with herbs and lime.
Phở is judged on the broth, and the broth is judged on being clear rather than on depth. The aromatics are charred on the surface before they go into the pot, and the beef is simmered long and then strained so the fat rises and can be taken off. The rare slices of beef are cooked in the bowl by the hot broth itself, and the herbs and lime are added by the diner, because that last adjustment belongs to them.
Ingredients
- beef bones, blanched2 kg
- yellow onion, halved and charred1 pieces
- fresh ginger, charred50 g
- star anise4 pieces
- cloves4 pieces
- cinnamon stick1 pieces
- fish sauce60 ml
- rock sugar30 g
- fine salt1 tsp
- flat rice noodles, cooked600 g
- beef eye round, sliced paper thin300 g
- scallions, sliced3 pieces
- cilantro, picked15 g
- Thai basil, picked15 g
- lime, cut into wedges1 pieces
- bean sprouts200 g
- fresh Thai chili, sliced2 pieces
Directions
- 1
Char onion and ginger directly over a flame or in a dry pan until blackened in spots.
Onion and ginger have blackened, smoky patches. - 2
Cover bones with cold water, add charred aromatics, spices, fish sauce, sugar and salt and simmer 4 hours, skimming often.
Broth is deep golden and tastes richly of beef and star anise. - 3
Blanch the cooked rice noodles briefly in hot water and divide among bowls.
Noodles are slippery and hot. - 4
Arrange raw beef slices over the noodles and ladle the boiling broth over to cook the beef.
Beef turns from red to pale pink and curls. - 5
Top with scallions, cilantro, basil and serve with sprouts, chili and lime on the side.
Herbs float on top and aromatics fill the air.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content