Pho Bo

⏳ Time

4 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The Vietnamese simmer the broth for pho bo for at least a night, believing that only then will the bones release all their beneficial nutrients. One and a half hours is quite enough to make the broth delicious and rich. Pho bo should be enjoyed from a bowl with a capacity of at least half a liter, adding mint, cilantro, chili pepper, and bean sprouts.

Ingredients

Beef hoof - 4 lbs
Onion - 2 heads
Ginger - 2.5 oz
Star anise - 5 pieces
Clove - 5 pieces
Cinnamon - 1 piece
Cardamom - 1 piece
Fish Oil - 2 fl oz
Sugar - 1 tablespoon
Beef Tri-Tip - 17.6 oz
Veal Tenderloin - 8.8 oz
Scallions - 0.5 oz
Cilantro - to taste
Fresh Mint - to taste
Thai Bird's Eye Chili - 4 pieces
Sprouted legumes - 7.1 oz
Lime - 2 pieces
Rice Noodles - 17.6 oz

Step by Step guide

Step 1

Cut the unpeeled onions in half.

Step 2

Cut the ginger in half lengthwise.

Step 3

Brush the cut sides with vegetable oil and place them in an oven preheated to 392°F for 10 minutes.

Step 4

In a large pot, bring water to a boil, then add the beef bones and cook for 3 minutes, until a dirty gray foam forms on the surface of the water. Remove the bones from the pot and drain the water.

Step 5

Pour 6 liters of clean water into a pot, return the bones to it, add the browned onion and ginger, and include the beef ribeye, star anise, cloves, cinnamon, cardamom, fish sauce, and sugar. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for one and a half hours, skimming off any foam and fat from the surface.

Step 6

After an hour and a half, remove the meat from the broth and transfer it to a clean container. Continue to simmer the broth for another hour and a half. Strain the broth through a fine sieve or cheesecloth. Taste and adjust the seasoning with salt, fish sauce, and sugar.