Beef Noodle Soup (Pho Bo)
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Credit: William Franklin, CMC, AAC
Skills for Culinarians Day Cookbook, July 2004
1 medium piece fresh ginger
1 large onion
2 1/2 qts. water
2 pounds beef bones
12 oz. beef briskets
1 t kosher salt
3 pieces star anise
1 cinnamon stick
Salt and black pepper to taste
1 cup bean spouts, blanched, chilled
8 oz. rice noodles, cooked, chilled
8 oz. raw sirloin, thinly sliced, chilled
1 medium onion, sliced
1/4 cup sliced scallions
1/2 cup cilantro, fresh
1/2 cup ngo gai, (saw leaf herb)
1) Grill ginger and whole onion until skins are burnt.
2) In 2-gaflon stockpot combine water, bones and beef brisket. Bring to boil, reduce to simmer; skim residue. Add salt, ginger, onion, star anise and cinnamon. Simmer for about an hour or until brisket is tender.
3) Remove brisket and slice very thin. Hold warm. Strain broth and keep hot. Season with salt and pepper to taste.
4) Arrange noodles in a bowl, top with sliced raw beef sirloin, sliced onions, sliced scallions, ngo gai. Add boiling broth and garnish with cilantro leaves.
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