Name: Pho bo
Cook time: 360 min
Total time: 360 min
Yield: 4
Ingredients: 1 kilogram chopped beef bones; 1 large_piece brown onion (200g), chopped coarsely; 5 centimetre piece fresh ginger (25g), chopped coarsely; 2.5 litre (10 cups) boiling water; 6 star anise; 2 cinnamon sticks; 10 cloves; 2 tablespoon coriander seeds; 1/4 cup (60ml) fish sauce; 1/4 cup (60ml) lime juice; 2 tablespoon brown sugar; 200 gram rice stick noodles; 250 gram beef eye fillet, sliced thinly; 2 cup (160g) bean sprouts; 1/2 cup firmly packed fresh mint leaves; 1/2 cup firmly packed fresh coriander (cilantro) leaves; 1/2 cup firmly packed fresh vietnamese mint leaves; 2 fresh long red chillies, sliced thinly

Ingredients

1 kilogram chopped beef bones

1 large_piece brown onion (200g), chopped coarsely

5 centimetre piece fresh ginger (25g), chopped coarsely

2.5 litre (10 cups) boiling water

6 star anise

2 cinnamon sticks

10 cloves

2 tablespoon coriander seeds

1/4 cup (60ml) fish sauce

1/4 cup (60ml) lime juice

2 tablespoon brown sugar

200 gram rice stick noodles

250 gram beef eye fillet, sliced thinly

2 cup (160g) bean sprouts

1/2 cup firmly packed fresh mint leaves

1/2 cup firmly packed fresh coriander (cilantro) leaves

1/2 cup firmly packed fresh vietnamese mint leaves

2 fresh long red chillies, sliced thinly

Method

1.Place bones, onion and ginger in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 2 hours.

2.Add the water, star anise, cinnamon, cloves and coriander seeds. Cook, covered, on high, for 3 hours. Add sauce, juice and sugar. Strain cooking liquid through a muslin-lined sieve or linen tea towel; discard solids.

3.Place noodles in a medium heatproof bowl, cover with boiling water; stand for 15 minutes or until softened; drain.

4.Divide noodles and beef between serving bowls. Ladle hot soup over noodles; sprinkled with sprouts, fresh herbs and chilli.

It’s important to have the beef in thin slices, so the broth cooks the beef. When preparing the beef; place into the freezer for 20 minutes beforehand to firm it slightly (don’t freeze it solid), this will make it easier to slice thinly. Pho (pronounced fur) is a simple Vietnamese soup, traditionally eaten at breakfast time. Bo means beef, this soup is reliant on the flavour of the beef bones and a good selection of spices.
Note

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