Soups & creams
Vietnamese Noodle Soup Pho Bo
Aromatic beef broth with rice noodles, spices and fresh herbs.
Gluten-free
Ingredients
- 1.5 kg beef bones
- 300 g beef loin, thinly sliced
- 2 liters water
- 1 onion, halved and charred
- 1 piece ginger, charred
- 3 star anise
- 1 cinnamon stick
- 3 cloves
- 2 tablespoons fish sauce
- 250 g rice noodles
- Scallion, cilantro and Thai basil
- Bean sprouts and lime wedges
Step-by-step
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- Blanch the bones in boiling water for 5 minutes, drain and rinse to clean the broth.
- Put the cleaned bones, water, and charred onion and ginger in the mixing bowl.
- Add the star anise, cinnamon and cloves in the steaming basket and cook 90 min/100°C/speed 1 with the measuring cup in place.
- Strain the broth, return it to the mixing bowl, add the fish sauce and heat 5 min/100°C/speed 1.
- Cook the rice noodles separately according to the package and divide among bowls.
- Place the raw beef slices over the noodles and pour the boiling broth on top to cook them.
- Serve with scallion, cilantro, basil, bean sprouts and lime.
Tips
- Charring the onion and ginger gives the broth color and depth.
- Slice the beef very thin, almost frozen, for perfect slices.
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