Pho Bo Recipe
Servings Prep Time
5people 20minutes
Cook Time
2hour
Servings Prep Time
5people 20minutes
Cook Time
2hour
Ingredients
Instructions
  1. Place the halved onions and ginger on a baking sheet and broil in the oven until charred, about 15-20 minutes. Alternatively, char them over an open flame on a gas stove.
  2. In a large stockpot, add the beef bones and cover with water. Bring to a boil and let it simmer for 10 minutes. Then, discard the water, rinse the bones under cold water, and clean the pot. Return the bones to the pot along with the charred onions and ginger. Add enough water to cover the bones (about 4 quarts) and bring to a boil. Reduce the heat to low and let the broth simmer, uncovered, for at least 3 hours. Skim off any foam or impurities that rise to the surface.
  3. While the broth is simmering, toast the star anise, cloves, cinnamon stick, coriander seeds, fennel seeds, black cardamom pod, and black peppercorns in a dry skillet over medium heat until fragrant, about 2-3 minutes. Then, tie them in a cheesecloth or place them in a spice bag.
  4. About 30 minutes before the broth is done, add the toasted spices, salt, sugar, and fish sauce to the pot. Continue simmering.
  5. Cook the rice noodles according to the package instructions. Rinse under cold water to stop the cooking process and set aside.
  6. Divide the cooked noodles among serving bowls. Top with slices of raw beef and any desired garnishes. Ladle the hot broth over the noodles and beef. The hot broth will cook the beef slices to perfection. Serve immediately with additional garnishes on the side.
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