Sunday, July 12, 2020

Pho Bo- Beef noodle Soup

Beef Noodle Soup- Pho Bo
2 litres water
1.5 kg beef oxtail/bones
750 g beef flank/brisket

2 ½ cm fresh ginger, peeled and bruised
1 large onion, peeled and cut into quarters
2 cloves garlic
1 (25 g) cassia bark/stick cinnamon
5 star anise
5 cloves
1 big black cardamon
1/8 teaspoon black peppercorns

3 litres water
1½ tablespoons salt or to taste
3 tablespoons fish sauce
25 g rock sugar or to taste

500 g fresh rice noodles
300 g raw beef sirloin, thinly sliced
100 g bean sprouts
1 onion, thinly sliced
2 cups sweet basil leaves
2 spring onion, sliced to garnish

Chilli sauce
Hoi Sin sauce
2 red chillies, sliced
2 limes or lemons, cut into wedges
  • Discharge the fat part from the beef bones. Bring 2 litres water to the boil. Add in bones and flank. Blanch for a few minutes and drain.
  • Grill the ginger, onion and garlic until slightly burnt. Removed and set aside.
  • Dry-roast the cassia bark, star anise, cloves, black cardamon and peppercorns in a fry pan over low heat until it fragrant or about 3 minutes. Wrap the spices in a muslin bag and tie up tightly in a knot. Set aside.
  • Bring 3 litres of water to the boil. Add beef bones, flank, ginger, onion, garlic, spice bag, salt, fish sauce, and rock sugar. Turn the heat to low and let it boil for at least 3 hours (You may need to top up a bit of water if too dry). Skimming off any foam that rises to the surface. Strain the stock and it is ready to use.
  • Bring a pot of water to the boil. Blanch the rice noodles in the boiling water until soft for a minute. Drain and transfer the noodles to few large bowls.
  • Place few sliced raw beef, sliced brisket/flank and onion on top of the noodles. Pour the hot soup into the bowl, garnish with bean sprouts, sweet basil leaves and spring onion.
  • Serve with small bowl of chilli sauce, hoi sin sauce, lemon wedge and chilli.

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