Website of the Year India 2015

Banh Pho Bo Recipe

Banh Pho Bo is a popular Asian Soups and Stews
Author :
On :
Monday, 18 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
Asian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 3 - large Onions
  • 1 tbsp - Peanut oil
  • 5 lb - Beef and Chicken bones (choose ones with Meat as well)
  • 4 - Ginger slices (julienned)
  • 2 - Carrots (julienned)
  • 1 - small Cinnamon stick
  • 1 - Star anise
  • 1 tbsp - whole Black Peppercorn
  • 2 - Garlic Cloves (crushed)
  • 1/2 lb - Bean sprouts
  • 1/2 lb - Beef sirloin (finely sliced)
  • 1 - scallion (finely sliced)
  • 1/4 cup - chopped Coriander leaves
  • 4 - chillies (sliced)
  • 2 - limes (cut into wedges)
  • 8 oz - Rice sticks (soaked and drained)
  • 3 tbsp - nuoc mam (Vietnamese fish sauce)
  • black pepper to taste
  • 2 - Cardamom
  • How to Make Banh Pho Bo:

    1. Cut 2 onions into slices of 1/4 inch.
    2. Heat 1 tablespoon of oil in a frying pan and add the onions.
    3. Cook, stirring until the onions turn brown on the outside.
    4. Remove and drain.
    5. Slice the remaining onion into paper-thin slices and set aside.
    6. Rinse the bones and place in a stockpot.
    7. Cover with cold water and bring to boil slowly.
    8. Reduce the heat and simmer uncovered (for a clear broth, skim off the foam).
    9. After 10-15 minutes, add the fried onion, ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to boil.
    10. Simmer the stock, partially covered, for 6 to 12 hours, skimming regularly. If necessary, add water to keep the bones covered.
    11. Strain the stock, skim off and discard any fat. To serve: Arrange the sliced beef on a platter.
    12. Garnish with reserved white and green onion.
    13. On another platter, arrange the bean sprouts, coriander, chillies and limes.
    14. Meanwhile, plunge the rice sticks in boiling water to heat and drain.
    15. Place equal portions in each soup bowl and cover to keep warm.
    16. Heat the beef stock to boiling point and season with fish sauce and pepper.
    17. Pour into a soup tureen or chafing dish.
    18. 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.
    19. Add the bean sprouts, coriander, chillies and lime to taste.


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more