RCI-SP.003.0041.001
Phở bò
Cuisine of Vietnam thumb|260px|Typical garnishes for phở, Saigon-Style: culantro, basil, lime, bean
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- white onions - chopped into quarters2 large
- of vegetable or peanut oil1 tablespoon
- of beef bones (choose ones with a bit of meat on them)5 lbs
- knob of ginger - chopped1 small
- daikon (white radish) - chopped into quarters2 medium
- cinnamon stick1 small
- cardamom pods - whole2 unit
- - whole4 cloves
- Star Anise1 unit
- whole black peppercorn1 tablespoon
- Phở noodles (broad rice noodle) - soaked in hot water until soft and drained1 unit
- Finely sliced white onion1 unit
- Finely sliced scallions1 unit
- Chopped coriander leaf1 unit
- Finely sliced beef sirloin (ask your butcher)1 unit
- Chili peppers - whole1 unit
- Bean sprouts1 unit
- Limes - cut into wedges1 unit
- Thai Basil1 unit
- Nước mắm1 unit
- Hot sauce1 unit
- Hoisin sauce1 unit
- Black pepper1 unit
Method
1
Fry onions in oil until lightly browned. Remove and drain. Rinse the beef bones, place in a stockpot, cover with cold water, and bring slowly to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes. For a clear broth skim off foam.
2
After this initial cooking, add cooked onions, ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil again and gently simmer the stock, partially covered, for a minimum of 6 hours but up to 12 hours if you can, skimming regularly. If necessary, add more water to keep the bones covered.
3
Strain stock to remove the vegetable and spices and discard them. Return the broth to the stove to keep it boiling hot.