Pho bo

4 SERVINGS

Majstrštyk

Buy all ingredients right below the recipe

BROTH

0.5 kg good quality beef for serving (such as shank or tenderloin)
2 – 3 pieces of cinnamon
5 pieces of star anise
3 pieces of cardamom
8 slices of ginger
1 roasted onion
3 - 5 roasted shallots
5 - 6 tablespoons of salt (to taste)
8 - 10 tablespoons of fish sauce (to taste)
2 tablespoons of sugar
1.5 kg beef bones (beef front with bone, oxtail, ribs..) + 0.5 kg marrow bones

PHO

Pho noodles
Fresh coriander
Spring onion
Red onion
Mung bean sprouts
Lime
Chili

INSTRUCTIONS

1
Place the soup mixture in a large pot, cover with water, and bring to a boil. Then pour out the water and rinse the bones (to keep the broth clear). Repeat the process, add 4 tablespoons of salt, and let the broth simmer. If foam appears, skim it off. Cook the beef shank in the broth as well.
2
After an hour of cooking, add roasted slices of ginger, roasted onion, shallot, star anise, cinnamon, cardamom (roasting these ingredients releases much more aroma), and fish sauce to the broth. Let the broth simmer for two to three hours, then add salt, sugar, and fish sauce.
3
Let the cooked beef shank cool and slice it against the grain into the thinnest slices possible.
4
Soak the pho noodles in lukewarm water for about half an hour to soften them. Before pouring the broth, soak the noodles in boiling water for about 2 minutes (according to the instructions) and then rinse them with cold water to prevent sticking.
5
Serve the noodles in a bowl, add sliced beef, spring onion, mung bean sprouts. Pour over with hot broth and serve immediately. Sprinkle the pho with coriander, chili, and drizzle with lime.

Marcela Vuong

Vietnamese specialties from Marcela Vuong's kitchen will transport you to the heart of Asia. Marcela runs a popular cooking school and will teach you how to make the best Vietnamese recipes.