Banh Pho Bo

Recipe by
Total Time:
8-12 hours
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Asian Recipe
Difficulty: Hard

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How to Make Banh Pho Bo

  • Cut 2 onions into slices of 1/4 inch.
  • Heat 1 tablespoon of oil in a frying pan and add the onions.
  • Cook, stirring until the onions turn brown on the outside.
  • Remove and drain.
  • Slice the remaining onion into paper-thin slices and set aside.
  • Rinse the bones and place in a stockpot.
  • Cover with cold water and bring to boil slowly.
  • Reduce the heat and simmer uncovered (for a clear broth, skim off the foam).
  • After 10-15 minutes, add the fried onion, ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to boil.
  • Simmer the stock, partially covered, for 6 to 12 hours, skimming regularly. If necessary, add water to keep the bones covered.
  • Strain the stock, skim off and discard any fat. To serve: Arrange the sliced beef on a platter.
  • Garnish with reserved white and green onion.
  • On another platter, arrange the bean sprouts, coriander, chillies and limes.
  • Meanwhile, plunge the rice sticks in boiling water to heat and drain.
  • Place equal portions in each soup bowl and cover to keep warm.
  • Heat the beef stock to boiling point and season with fish sauce and pepper.
  • Pour into a soup tureen or chafing dish.
  • At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl and ladles the hot stock over the meat, stirring to cook the meat.
  • Add the bean sprouts, coriander, chillies and lime to taste.