Whether you’re cooking for a crowd or making a week’s worth of lunches, pho bo is a simply prepared dish worth the simmering time for maximum flavor.
- 2 lbs. 3 oz. Beef Bones
- 10½ Cup Water/beef stock (about 2 ½ cartons stock)
- 4 tsp. Fish Sauce
- 3 tsp. Sugar
- 2 tsp. Salt
- 6 TBS and 2 tsp. Garlic
- 6 TBS and 2 tsp. Ginger
- 5 pcs Star Anise
- 2 pcs Cinnamon Sticks (broken into pieces)
- 1/3 Cup and 4¼ tsp. Onion
- 1/3 Cup and 4¼ tsp. Carrot
1/2 lb. raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain (1/16 inch thick; freeze for 15 minutes to make it easier to slice)
Sauté the carrots and onion with the star anise, ginger, cinnamon and garlic. Caramelize nicely until golden brown, then add the water/beef stock and bring to a boil. Lower heat and simmer for 2 hours. Leave to cool, then strain off the stock. Add fish sauce, sugar and salt. Correct the seasoning to taste. Makes approximately 6 servings.
Condiments and Garnish for Soup
- Thick Rice Noodles (Cooked)
- Bean Sprouts
- Long Leaves (Vietnamese Mint, Perilla Leaves)
- Red Chili Finely Chopped
- Lettuce (Iceberg)
- Sweet Basil/Hot Basil
- Sliced Onion
Preparation Method with Beef
Mix all ingredients into the soup and stir together.
Divide noodles among 6 serving bowls and top with sirloin. Pour hot broth over the top. Stir and let sit for 5 minutes until the beef is partially cooked and no longer pink, and the flavors are infused. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chili -garlic sauce on the side.