Banh Pho Bo

Recipe by
Total Time:
8-12 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Difficulty: Hard

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba, Aatu Kal Paya

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Ingredients

  • 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

  • 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.

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