Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, pho bo. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Pho bo is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Pho bo is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook pho bo using 24 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pho bo:
- Prepare for the broth
- Make ready 2 medium yellow onions (about 450g)
- Get 10 cm piece ginger (about 110g)
- Take 2.5 kg beef bones (marrow and knuckle bones)
- Get 5 whole star anise
- Prepare 6 whole cloves
- Prepare 7.5 cm cinnamon stick
- Make ready 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
- Prepare 1 1/2 tbsp salt
- Make ready 4 tbsp fish sauce
- Prepare 30 g yellow rock sugar
- Make ready bowls for the
- Get 680-900 g dried or fresh banh pho noodles
- Take 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
- Get 1 medium yellow onion (thinly sliced)
- Get 3-4 scallions (cut into thin rings)
- Take 1/3 cup chopped cilantro
- Take Ground black pepper
- Make ready optional garnishes
- Take Sprigs hung lui (spearmint) and hung que (Thai basil)
- Prepare Leaves ngo ga (thorny cilantro)
- Make ready Bean sprouts (about 450g)
- Make ready Red hot chilis (Thai bird or dragon), thinly sliced
- Make ready Lime wedges
A delicious homemade recipe for Pho Bo (beef pho), Vietnamese beef noodle soup, cooked on the stovetop. In the Vietnamese repertoire, beef pho noodle soup is a classic. You are ordering direct from our store. The two main types of pho are pho bo and pho ga, or beef pho and chicken pho, respectively.
Steps to make Pho bo:
- Prepare the pho broth: Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife.
- Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones.
- Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs.
- Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs.
- Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar.
- Prepare the noodles and garnishing: Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls.
- Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
- Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
- Ladle in broth and serve.
You are ordering direct from our store. The two main types of pho are pho bo and pho ga, or beef pho and chicken pho, respectively. Depending on the restaurant you choose, you may also come across vegetarian pho, and semi-vegetarian pho dishes such as seafood pho or shrimp pho, as called by a few restaurants. In actuality, these non-beef and non-chicken soup noodle dishes are really. No matter what kind of meal you have in mind, Yummy & Bo Ne Pearland is ready to prepare it for you.
So that’s going to wrap it up for this special food pho bo recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
