Description

Have a taste of the authentic Pho Bo made with broth simmered for long hours and served with beef slices and other toppings that make it aromatic and rich in flavor.

Ingredients

Scale

5 lbs. veal knuckle

2 lbs beef oxtail (lean, stewed, and salted)

1/2 lb. bee top sirloin

1 raw radish

2 raw onions

2 oz. whole star anise

1/2 cinnamon stick

2 whole cloves

1 tsp. whole black peppercorns

1 slice raw ginger root

1 tbsp. each granulated sugar, table salt, and fish sauce

1 1/2 lb. rice noodle

Toppings:

1 tbsp. pepper or hot sauce

1/4 c. hoisin sauce

1 raw onion

1 c. each raw cilantro and fresh bean sprouts

fresh basil

2 tbsp scallions

2 raw lime

Instructions

In a large pot, season the beef knuckle with salt, add 2 gallons of water, and boil for about 2 hours.
Add the radish, onions, and oxtail.
Put the star anise, cinnamon stick, ginger, peppercorns, and cloves in a spice bag and add to the soup.
Add the sugar, fish sauce, and salt. Let it simmer for at least 4 hours. Add more salt if needed.
Discard spices as well as the bones.
In a separate pot, boil water with a little bit of salt. While you are waiting for the water to boil, soak the noodles in water.
Add the noodles to the boiling water and cook for about 5 minutes.
Slice the frozen beef thinly.
In a bowl, put some noddles, raw beef slices, and broth. Top with onions, basil, cilantro, and bean sprouts.
Serve with lime, sriracha sauce, and hoisin sauce on the side.

Notes

Make sure not to overcook the noodles. 5 minutes should be enough. The longer the broth is simmered, the better.

Prep Time: 30 minutes
Cook Time: 6 hours
Category: Soup/Broth
Method: Boiling
Cuisine: Vietnamese