PHO BO – Vietnam Beef Noodle Soup Recipe
Active ingredients (8 servings).
For the broth:.
1-3kg beef marrow/knuckle bones = 2-6 lb, the much more the merrier ^ ^.
500g beef (1 pound, outside flank, brisket or go across rib roast).
1 tbsp salt.
1 tbsp sugar.
For the PHO aroma:.
2 item ginger (dimension of your thumb), sliced.
3 celebrity anise.
2 cinnamon sticks.
2-3 black cardamoms.
1 medium onion (or 3 shallots).
Optional: 1 tsp cloves, 1 tsp coriander seeds (or 3 coriander roots).
For the bowls:.
1kg dried level rice noodle "banh pho" (2lb dried or 4lb fresh noodle).
300g fresh beef (eye of round/ fillet mignon), finely cut.
1 tool yellow onion, sliced paper-thin, left to soak for Thirty Minutes in a bowl of cold water.
4 spring onion, white part separated, green component sliced.
Asian/Thai basil (hung que), Sawtooth herbs (ngo gai).
Lime wedges, blanched bean sprouts, hoisin sauce, siracha and so on