Beef Pho (Pho Bo)

I don’t think Beef Pho needs much introduction. Pho is still one of the husband’s favourite meal. It has a richly flavoured broth that satiates but doesn’t leave feeling like you just consumed a heavy meal. Plus it’s really pretty simple to make. Every time I make Pho, the husband will be grinning from ear to ear. The kids will always ask for 2nd servings of soup, and slurp every last drop ever so loudly. 🙂 

Roasting the ginger and onion gives the broth depth. Cooking it with the skin/paper still on, ensures that it releases maximum flavour. All the herbs and spices used gives the broth a warm, yet refreshing note. To me, the key to a bowl of good Pho lies in the broth, and of course the fresh herbs that accompanies. If you are not a beef eater, check out my Chicken Pho (Pho Ga) recipe that I shared on my cooking blog a while ago. 

Beef Pho

Delishar

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Servings 4

Ingredients

  

• 300-350 g thinly sliced beef I used shabu shabu beef
• 1 unpeeled yellow onion quartered
• 2 inch unpeeled old ginger
• 1 tbsp coriander seeds
• 1/2 cinnamon stick
• 1 star anise
• 2 cloves
• 2 cardamom
• 1 bay leave
• 2 tsp sugar adjust to taste
• 2 tbsp fish sauce or to taste
• 1.5 L beef stock preferably low-sodium
• 4 servings of rice noodle / stick
• 1 cup bean sprouts to serve
• Lime wedges to serve
• Thai Basil leaves to serve (I didn't have any so used sweet basil from garden)
• Mint leaves to serve
• Fried shallot to garnish
• Scallion to garnish

Instructions

 

• In a lightly greased pan, toast onion and ginger until charred on both sides.
• Ginger should be softened.
• Meanwhile place all the spices into a herb baggie or tie it up in a cheese cloth.
• Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.
• Add beef stock and bring to boil.
• Season with fish sauce and sugar to taste.
• Then lower heat to a simmer.
• Cover and cook for 15-20 mins.
• Meanwhile, you can prepare your rice sticks as per package instructions.
• Place the prepared rice stick in serving bowl, and add beef on top.
• Pour boiling hot beef broth over the sliced beef to cook it.
• Garnish and serve.
• Serve with the fresh herbs, bean sprouts, and a side of lime wedge.