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Pho Bo (Vietnamese Beef Noodle Soup)
Vietnam's most famous soup: clear, long-simmered beef broth with star anise and cinnamon, rice noodles, fresh herbs, and thinly sliced beef.
🥜 Allergies considered in this recipe:
🐟 Fish🫘 Soy
Source / link: Vietnamesische Küche (Nationalgericht)
Ingredients
Amounts adjust automatically.
| 1,5 kg | Beef bones (marrow bones) |
| 400 g | Beef brisket |
| 2 Stück | Onions |
| 1 Stück (ca. 5 cm) | Ginger (fresh) |
| 4 Stück | Star anise |
| 1 Stück | Cinnamon stick |
| 4 Stück | Cloves |
| 3 EL | Fish sauce |
| 400 g | Rice noodles (flat noodles) |
| 300 g | Beef tenderloin (or roast beef) |
| 3 Stück | Scallions |
| je 1 Bund | Cilantro, Thai basil |
| 150 g | Bean sprouts |
| 2 Stück | Lime |
Preparation
- 1 Blanch the bones in boiling water for 5 minutes, drain, and rinse.
- 2 Halve the onions and ginger and toast them vigorously in a dry pan until they have color.
- 3 Place the bones, brisket, onions, ginger, and spices in a pot with 3 l water and let simmer over low heat for 2.5–3 hours; skim off the foam occasionally.
- 4 Remove the brisket after about 1.5 hours, let it cool, and cut it into thin slices.
- 5 Strain the broth through a sieve, season with fish sauce and salt, and keep hot.
- 6 Soak or cook the rice noodles according to the package instructions and divide among bowls.
- 7 Cut the raw beef tenderloin very thinly, place it on the noodles, and pour the boiling hot broth over it.
- 8 Serve with scallions, herbs, bean sprouts, and lime.
Notes & tips
Note: Contains fish (fish sauce) and soy (depending on garnishes). The broth should only simmer, not boil vigorously, so it stays clear. The beef is placed raw into the hot broth and cooks in seconds.
Nutrition
estimated per serving- Calories
- 377 kcal
- Protein
- 8 g
- Fat
- 20 g
- Carbs
- 75 g
– = ingredient not in nutrition database (estimate incomplete)