Phở Bò

90 mins
Serves 8
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Directions

  1. 1Place the beef bones in a pot, fill with water and bring to boil over high heat.
  2. 2Place the beef bones in a pot, fill with water and bring to boil over high heat.
  3. 3Place the beef bones in a pot, fill with water and bring to boil over high heat.
  4. 4After boiling for about 5-10 minutes, dump out the whole pot and rinse the bones well under running water.
  5. 5After boiling for about 5-10 minutes, dump out the whole pot and rinse the bones well under running water.
  6. 6After boiling for about 5-10 minutes, dump out the whole pot and rinse the bones well under running water.
  7. 7Place the bones into a large pot, fill with 5 liters of water.
  8. 8Place the bones into a large pot, fill with 5 liters of water.
  9. 9Place the bones into a large pot, fill with 5 liters of water.
  10. 10Add a tablespoon of salt, a tablespoon of sugar and one peeled onion.
  11. 11Add a tablespoon of salt, a tablespoon of sugar and one peeled onion.
  12. 12Add a tablespoon of salt, a tablespoon of sugar and one peeled onion.
  13. 13Add in the beef and bring to a boil, then lower the heat to medium and cook for about 1-2 hours. Do not cover the pot and occasionally skim off the scum and the fat.
  14. 14Add in the beef and bring to a boil, then lower the heat to medium and cook for about 1-2 hours. Do not cover the pot and occasionally skim off the scum and the fat.
  15. 15Add in the beef and bring to a boil, then lower the heat to medium and cook for about 1-2 hours. Do not cover the pot and occasionally skim off the scum and the fat.
  16. 16To create the aroma of Pho, grill two pieces of ginger, three star anise, two cinnamon sticks, two to three black cardamom and one onion directly on the stove until they are charred.
  17. 17To create the aroma of Pho, grill two pieces of ginger, three star anise, two cinnamon sticks, two to three black cardamom and one onion directly on the stove until they are charred.
  18. 18To create the aroma of Pho, grill two pieces of ginger, three star anise, two cinnamon sticks, two to three black cardamom and one onion directly on the stove until they are charred.
  19. 19Stuff all the small items into a large tea bag.
  20. 20Stuff all the small items into a large tea bag.
  21. 21Stuff all the small items into a large tea bag.
  22. 22Peel the onion and scrub off the charred parts.
  23. 23Peel the onion and scrub off the charred parts.
  24. 24Peel the onion and scrub off the charred parts.
  25. 25Add all the grilled items to the pot.
  26. 26Add all the grilled items to the pot.
  27. 27Add all the grilled items to the pot.
  28. 28Depending on the cut of beef, it might take about one to two hours to cook. When it's cooked, soak the beef in a bowl of cold water for about 10 minutes to prevent the meat from turning dark and drying up.
  29. 29Depending on the cut of beef, it might take about one to two hours to cook. When it's cooked, soak the beef in a bowl of cold water for about 10 minutes to prevent the meat from turning dark and drying up.
  30. 30Depending on the cut of beef, it might take about one to two hours to cook. When it's cooked, soak the beef in a bowl of cold water for about 10 minutes to prevent the meat from turning dark and drying up.
  31. 31Remove the onions from the pot.
  32. 32Remove the onions from the pot.
  33. 33Remove the onions from the pot.
  34. 34Add seasoning powder, salt, sugar, fish sauce to your taste.
  35. 35Add seasoning powder, salt, sugar, fish sauce to your taste.
  36. 36Add seasoning powder, salt, sugar, fish sauce to your taste.
  37. 37Drain the beef and slice thinly into bite-sized pieces.
  38. 38Drain the beef and slice thinly into bite-sized pieces.
  39. 39Drain the beef and slice thinly into bite-sized pieces.
  40. 40Slice some fresh raw beef thinly.
  41. 41Slice some fresh raw beef thinly.
  42. 42Slice some fresh raw beef thinly.
  43. 43For the garnishes, slice onion into paper-thin slices, then soak in a bowl of ice cold water.
  44. 44For the garnishes, slice onion into paper-thin slices, then soak in a bowl of ice cold water.
  45. 45For the garnishes, slice onion into paper-thin slices, then soak in a bowl of ice cold water.
  46. 46Detach the white and the green parts of the spring onion and then chop up the green parts.
  47. 47Detach the white and the green parts of the spring onion and then chop up the green parts.
  48. 48Detach the white and the green parts of the spring onion and then chop up the green parts.
  49. 49Blanch the bean sprouts in hot water for about 10 seconds.
  50. 50Blanch the bean sprouts in hot water for about 10 seconds.
  51. 51Blanch the bean sprouts in hot water for about 10 seconds.
  52. 52If you use dry noodles, soak them in cold water to let them soften a bit, then blanch them in boiling water.
  53. 53If you use dry noodles, soak them in cold water to let them soften a bit, then blanch them in boiling water.
  54. 54If you use dry noodles, soak them in cold water to let them soften a bit, then blanch them in boiling water.
  55. 55To assemble the dish, fill the bowl one-third full of noodles and place on your beef slices, onions and some black peppers. Pour the hot soup over and serve.
  56. 56To assemble the dish, fill the bowl one-third full of noodles and place on your beef slices, onions and some black peppers. Pour the hot soup over and serve.
  57. 57To assemble the dish, fill the bowl one-third full of noodles and place on your beef slices, onions and some black peppers. Pour the hot soup over and serve.

Ingredients

  • 1 kg beef marrow/knuckle bones
  • 1 kg beef marrow/knuckle bones
  • 1 kg beef marrow/knuckle bones
  • 500 g beef
  • 500 g beef
  • 500 g beef
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 2 pieces ginger
  • 2 pieces ginger
  • 2 pieces ginger
  • 3 star anise
  • 3 star anise
  • 3 star anise
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 3 black cardamoms
  • 3 black cardamoms
  • 3 black cardamoms
  • 1 medium onion
  • 1 medium onion
  • 1 medium onion
  • 1 kg dried flat rice noodle
  • 1 kg dried flat rice noodle
  • 1 kg dried flat rice noodle
  • 300 g fresh beef
  • 300 g fresh beef
  • 300 g fresh beef
  • 1 medium yellow onion
  • 1 medium yellow onion
  • 1 medium yellow onion
  • 4 spring onion
  • 4 spring onion
  • 4 spring onion
  • 1 Asian/Thai basil
  • 1 Asian/Thai basil
  • 1 Asian/Thai basil
  • 1 Sawtooth herbs
  • 1 Sawtooth herbs
  • 1 Sawtooth herbs
  • 1 bean sprouts
  • 1 bean sprouts
  • 1 bean sprouts
  • 1 lime wedges
  • 1 lime wedges
  • 1 lime wedges
  • 1 hoisin sauce
  • 1 hoisin sauce
  • 1 hoisin sauce
  • 1 siracha
  • 1 siracha
  • 1 siracha

Equipment

pottea bagknifestove