Vietnamese Beef Noodle Soup Pho Bo
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2 pounds beef shank
6 quarts water
1 ounce Knorr ® Beef Base
1 ounce Knorr ® Chicken Base
1 each 4 inch piece of ginger root bruised with a knife, pan roasted
3 each shallots, pan roasted
4 tablespoons sugar
4 each cloves
1 stick cinnamon, toasted
6 each star anise, toasted
1/3 cup fish sauce
Black pepper to taste
1 pound dried rice noodles, cooked
½ pound thin slices raw beef, sirloin
1 pound bean sprouts
4 ounces sweet onion, thinly sliced
4 each green onions, sliced
½ cup cilantro, torn
12 each Thai basil sprigs
2 each limes, wedged
10 each Thai bird chiles, sliced
In stock pot bring beef, water up to simmer. Skim the scum and foam that forms on top.
Add roasted ginger, shallots and simmer for about 1 ½ hours. Continue to skim top of stock pot during cooking process. Remove beef when tender.
Add star anise, cinnamon and cloves, simmer about ½ hour. Strain and season to taste.
In a warm bowl, place some cooked noodles that have been reheated, a few thin slices of cooked and raw beef, ladle boiling broth over and add a few slices of yellow and green onions, cilantro, bean sprouts, chiles, basil and a squeeze of fresh lime.
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