Pho bo: Vietnamese Noodle Soup with Beef

Pho bo: Vietnamese Noodle Soup with Beef

Pho bo: Vietnamese Noodle Soup with Beef

Looking for new Vietnamese flavours? Don't miss the recipe of the Pho Bo, the traditional Vietnamese noodle soup prepared with beef and spices.

April 16, 2018

Type of dish

serves for

4

total time

0 HR 55 MIN

ingredients

Ribeye Steak
400g
Canola oil
2 tbsp
Soy sauce
4 tbsp, dark, plus extra as needed
Sesame oil
1 tbsp
Garlic
4 gloves, roughly chopped
Ginger
2 tbsp, fresh, peeled and finely chopped
sugar
1 tbsp
Rice wine vinegar
4 tbsp, plus extra as needed
cumin
2 tsp, seeds, lightly crushed
Coriander
2 tsp, seeds, lightly crushed
Star anise
3 whole
Beef broth
2 l, or chicken broth
noodles
450 g, vermicelli
salt
Kosher
Black pepper
freshly ground
Cinnamon
ground
Red pepper
flakes
kaffir
1 - 2 tbsp
lime
leaves, sliced
coriandrer
sprigs
Mint
sprigs
Chili pepper
2 - 3 red, sliced

Preparation

> For the pho

Preheat a cast-iron pan over a moderately high heat until very hot.

Rub the steak with oil and season with salt and pepper.

Sear the steak in the hot pan until colored all over, about 3 minutes. Remove from the pan and set aside to rest.

Stir together the soy sauce, sesame oil, garlic, ginger, sugar and rice wine vinegar in a small mixing bowl until the sugar has dissolved.

Heat the broth in a large saucepan set over a moderate heat until simmering.

Add the soy sauce mixture as well as the cumin seeds, coriander seeds and star anise.

Return to a gentle simmer for 20 minutes.

Strain the broth through a fine sieve into a clean saucepan and return to a simmer.

Cut the seared steak into thin slices.

Once the broth is simmering, add the noodles, cooking them for 6-8 minutes until tender to the bite.

Add the steak to the broth about 2-3 minutes before they are ready.

Adjust broth to taste with more soy sauce and rice wine vinegar as desired.

> To garnish

Ladle into bowls.

Top with a pinch of ground cinnamon and some red pepper flakes.

Garnish with sliced kaffir lime leaves, sprigs of cilantro and mint, and some sliced red chili peppers.

Serve with lime wedges on the side for squeezing over.

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