Pho Bo – Vietnamese Beef Soup

Summary

Ingredients

For the broth:

• 3 liters water
• 1 kg marrow bone, high quality from beef, ideally organic
• 1 kg meat bones, high quality beef, ideally organic
• 4 large onion (s), sweet, not red
• 15 carnation (s)
• 4 cardamom seeds
• 1 cinnamon stick (s)
• 4 star anise
• 0.5 teaspoon ½ coriander seeds
• 3 slices ginger
• Fish sauce, about 5 - 8 tablespoon
• 2 teaspoons salt
• 1 pinch (s) pepper

For the deposit:

• 1 bunch coriander greens, fresh
• 1 bunch Thai basil, fresh
• 1 point bean sprouts, fresh
• 1 bunch spring onion (s)
• 1 point noodles (pho noodles, flat rice noodles), approx. 500 g
• 500 g free-rane beef fillet (s), ideally oranic
• 4 large onion (s), sweet, not red
• 1 lemon (s)
• 1 chilli pepper (s)
• 1 bottle chilli sauce (Siracha chilli sauce), approx. 500 ml

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Instructions

1. Put the beef marrow bones and the beef bones in a saucepan, cover with cold water and simmer on medium heat for 5 - 7 minutes. By blanching we later have a clear pho broth. Then just throw away the water and wash the bones off, then set them aside.
2. Halve the onions and remove the first layers of the brown peel. The last layer of the brown peel must remain on. Then put a pan on the stove and roast the onions there over high heat, they shouldn`t burn too black. Brown would be ideal, also toast the skin.
3. Roast cloves, cardamom seeds, cinnamon stick, star anise, coriander seeds and ginger slices as well. But be careful: cardamom seeds, cloves, coriander seeds and star anise turn to ashes very quickly!
4. Lightly roast 2 beef marrow bones as well.
5. Then put everything in a saucepan and fill up with cold water until everything is completely covered. Then put the stove on medium heat until everything starts to simmer very gently. Then turn the temperature to minimum heat and let the broth simmer very slowly for approx. 4 - 8 hours. The longer, the better and stronger the broth will be. As soon as it simmered, add about 1 teaspoon of salt to the broth.
6. Tip: I recommend adding the cardamom seeds, cloves, star anise and coriander seeds in a closed tea strainer so that you don`t have to laboriously filter them out afterwards. Unless you filter the broth through a sieve into another pot after boiling.
7. After the cooking time, filter the broth (remove bones, onions, etc.), season with a pinch of pepper, add 5 - 8 tablespoons of fish sauce and season to taste. If necessary, add about 1 - 2 teaspoons of salt if the broth still tastes too bland.
8. Tip: In any case, do not add too much salt or fish sauce, because the broth is only optimized with the beef fillet. It is customary to add some fish sauce directly to the soup bowl afterwards if some salt is missing.
9. Cook the pho noodles in boiling water until the optimum consistency is achieved, which takes about 5 - 8 minutes. Then wash the pho noodles thoroughly in a sieve under cold water to remove the starch.
10. Cut the beef fillet into thin slices. Cut the onions into thin slices. Cut the spring onions into 0.5 cm - 1 cm rings. Halve the lemon. Cut the chilli pepper into small pieces.
11. Portion the pho noodles in soup bowls. Add a few onion slices, spring onions, coriander greens, Thai basil leaves, some chilli, a splash of lemon juice and bean sprouts. Then place the raw beef fillet slices on top.
12. Finally, bring the finished broth to a boil and pour over the soup bowl.
13. Tips:
14. You can use the Siracha Chili Sauce as a dip for the fillet. As mentioned before, you can add a dash of fish sauce to the broth if it is not salty enough.
15. Excellent quality of the beef bones and fillet is extremely important for an excellent taste of the broth. The higher quality, the more flavor they give off to the broth, and the more you will enjoy your pho.
16. In my opinion, when you`ve invested so much time and effort into a dish, you should invest a little more money in high-quality ingredients. Otherwise you would have to add glutamate to the broth, which is not supposed to be the point of high-quality food. In my opinion, glutamate is only used as a means of adding flavor to inferior foods.
17. This recipe is an original Vietnamese recipe that I have optimized and improved over the years. I am Vietnamese myself and unfortunately had to find out that there are a lot of recipes in the German-speaking area that are very bad in my opinion. That`s why I wanted to share this recipe with you guys.

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