Pho Bo La Yen
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 4 hrs |
| Total Time | 5 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g roast beef e.. breast, boiled beef, calf or soup meat
- 750 g beef le slice (s)
- 3 liters water, approx.
- 2 star anise
- 1 large onion (s)
- 500 g rice noodles (ribbon noodles - Banh Pho, 5 mm wide)
- 300 g roast beef or beef fillet
- 1 bunch spring onion (s)
- 1 bunch herbs, mixed, Asian (Thai basil, coriander, mint)
- 200 g mun bean seedlins
- 1 small chilli pepper (s)
- 1 lemon (s)
- 1 tablespoon fish sauce
- some salt and pepper
- 2 stock cubes (Pho stock cubes)
- some hoisin sauce
Print Recipe
Pin Recipe Instructions
- Rinse the meat and the bones and bring them to the boil in a large saucepan with plenty of water (approx. 2 - 3 l, the meat must be covered) and simmer over a medium heat for two hours, skimming off any foam that occurs.
- Then add the star anise and the stock cubes and season with a little salt and pepper. Let the broth simmer for 1 to 2 more hours.
- After about 3 - 4 hours of cooking, remove the meat and bones and season the clear broth with fish sauce, salt and pepper.
- The fish sauce has a strong smell, but this gives the soup its unique / authentic taste and should not be used sparingly. Just feel your way spoon by spoon while seasoning. The end result doesn`t taste fishy, don`t worry. The less fish sauce is used, the more salt is needed and vice versa.
- Place the beef fillet or roast beef in one piece in the freezer for about half an hour so that the meat is slightly frozen. This allows thinner slices (fine strips) to be cut. Also cut the cooled roast into even slices.
- Soak the flat rice noodles in water. Then cook in boiling water for about 1 minute. Pour off the water using a sieve or simply prepare the pasta according to the instructions on the package.
- In the meantime, wash the coriander, mint and Thai basil. Pluck the leaves and cut into small pieces. Cut the chilli pepper and spring onions into fine rings. Peel the onions, cut in half and cut into wafer-thin strips.
- Wash the mung bean sprouts. Wash the lemon and cut into eighths.
- When everything is prepared, arrange everything. To do this, place flat rice noodles, sprouts and the cooked beef in large bowls and spread the herbs, onions and spring onions on top.
- Briefly dip the thin beef fillet or roast beef strips into the hot, almost boiling broth using a sieve (similar to the meat fondue) and then distribute them on the prepared bowls. Pour the broth into the bowls and serve.
- At the table, the soup is then refined with lemon juice, hoisin sauce and chili as desired.
- In the original recipe, a cinnamon stick and roasted ginger are added during cooking when the star anise is added. But we prefer it without cinnamon and ginger.
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