Vietnamese Pho Bo

a mouthwatering beef soup with rice noodles, beansprout and fresh herbs

Vietnamese food culture in a bowl

Today I’m going to explain to you how to prepare a mouthwatering Pho Bo, the traditional Vietnamese dish that appeared in the late 19th Century in Northern Vietnam. It’s supposed to be influenced by China for the noodles and spices, and by the French for the red meat. Some consider Pho to be derived from the word “pot au feu”, which is a traditional French soup.

The secret of its recipe? the broth!

Since it’s a quite long process to prepare it, I recommend to cook a big quantity that you can freeze for cooking later.

This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”.

Will Meyrick

portions

minutes

Beef Stock Ingredients

  • beef bones 2 kg
  • bone marrow 500 gr
  • pork bone 1 kg
  • water 5 ltr
  • roasted carrots 150 gr
  • roasted ginger 50 gr
  • roasted white onion 100 gr
  • roasted garlic 40 gr
  • black cardamom 1 pc
  • white pepper 1 tsp
  • star anise 1pc

Method

1 – char the Carrots, garlic, onion, and ginger until you can peel the skin off the ginger.
2 – soak the bones with a little salt and water for an hour to take out the blood
3 – boil the bones up and when skum reaches the top disguard and rinse the bones again in cold water
4 – add all the ingredients and slow cook for 12hrs
5 – filter your broth.

soak your beef in water and salt to drain the blood out

Give your beef a slight cook by soaking it 4/5 times in boiling water

Give a spectacular dressing to your Vietnamese pho bo

Main Ingredients

  • beef bones 2 kg
  • bone marrow 500 gr
  • pork bone 1 kg
  • water 5 ltr
  • roasted carrots 150 gr
  • roasted ginger 50 gr
  • roasted white onion 100 gr
  • roasted garlic 40 gr
  • black cardamom 1 pc
  • white pepper 1 tsp
  • star anise 1pc

To Compliment

Serve on side (as your want):

  • Chilli vinegar
  • Chilli powder
  • Sriracha sauce
  • Fish sauce
  • Lime juice
  • Fresh herbs (Thai basil, Vietnamese mint, coriander leaves)

Step by Step Instructions

step 1 : beef

Slice beef, soak it in water and salt to drain the blood out

step 2 : rice noodles

Soak rice noodles for an hour on cold water

step 3 : blanch noodles

Blanch rice noodles then refresh in cold water

step 4 : beef cooking

Give a slight cook to your beef slices by soaking them 4/5 times in boiling water

step 5 : bean sprouts

Blanch bean sprouts, then reserve

step 6 : dressing

In a bowl, serve the noodles, the beef, pour a little bit of broth (350ml)

Top with onion, coriander, Thai basil, coriander (at your taste), spring onion

Add bean sprouts on the side

Sprinkle fried garlic, fried shallot

step 7 : serving

On the side, prepare all your compliment seasonings

chúc ngon miêng

Enjoy your Vietnamese Pho Bo!

Vietnamese Pho Bo by Will Meyrick