Pho Bo Vien with Beef Meatballs
⏳ Time
1 hour
🥕 Ingredients
22
🍽️ Servings
10
Description
Recipe from a popular American restaurant. A version of the main Vietnamese soup, where instead of meat, there are beef meatballs.
Ingredients
- Beef hoof - 6 lbs
- Ginger - 3.5 oz
- Onion - 3.5 oz
- Fish Oil - 5 fl oz
- Sugar - 0.7 oz
- Salt - 0.7 oz
- Vietnamese Spiced Salt - 0.7 oz
- Cinnamon - 1.1 oz
- Star anise - 0.4 oz
- Cardamom - 0.4 oz
- Rice Noodles - 7.1 oz
- Cooked Ham - 15.9 oz
- Cilantro - 1.8 oz
- Lime - 2 pieces
- Peanut Sprouts - 1.8 oz
- Spanish onions - 0.7 oz
- Grated Ginger Root - 0.4 oz
- Scallions - 2.1 oz
- Mild Chili Spice - 1.2 oz
- Sriracha - 1 fl oz
- Laoganma Chicken and Chili Sauce - 1.8 oz
- Mint - 1.1 oz
Step by Step guide
Step 1
First, you need to make a basic broth, which will take about 9 hours. Place the beef bones in a five-liter pot filled with water. Bring to a boil and cook covered on low heat for 8 hours, occasionally skimming off the foam.
Step 2
Place the onion on a baking sheet and roast in the oven until caramelized. Toast the spices in a skillet to release their aroma.
Step 3
Add the peeled ginger (100 g), roughly chopped onion, sugar, regular salt, and Vietnamese salt to the pot. Toss in the cinnamon, star anise, and cardamom. Cook for another 30 minutes.
Step 4
Assemble the soup (from 5 liters of broth, you will get 5 servings). Pass the beef through a meat grinder, add salt, pepper, and fish sauce to taste. Roll the ground meat into small meatballs. Boil them in the broth.
Step 5
Slice the white part of the green onion and the remaining ginger into thin strips.
Step 6
Slice the red onion and long pepper into thin rings, and chop the cilantro and Vietnamese mint leaves.
Step 7
Boil the rice noodles, drain them in a colander, and let the excess water drain off.
Step 8
Arrange the ingredients in the soup bowls in the following order: first the noodles, then the meatballs on top, followed by fresh herbs, a bit of red onion, and some pepper.
Step 9
Pour everything with hot broth and add both sauces.
Step 10
Top the soup with strips of ginger.
Step 11
Serve the bean sprouts separately, along with lime wedges, mint sprigs, and thinly sliced chili pepper.
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