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Pho bo
Also known as phở · beef pho · pho tai · vietnamese beef noodle soup
Beef broth simmered for hours with charred ginger, onion and star anise, poured boiling over flat rice noodles and raw beef that cooks in the bowl.
Typical serving
450 kcal
usually 350–570 kcal
 Protein | 28 g |
|---|---|
 Carbs | 60 g |
 Fat | 9 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- 3 hours, nearly all of it the broth alone on the hob
Ingredients
Serves 4 · dimmer marks are storecupboard
- 1½ kgbeef bones
- 300gbeef sirloin
- 300gflat rice noodles
- 2onions
- 1 large thumbginger
- 1 handfulstar anise, cinnamon and cloves
- 3 tbspfish sauce
- 1 platefulherbs, sprouts and lime
Method
6 steps
boil · 15mBones covered with cold water, brought up hard for ten minutes, then drained and rinsed. Skipping this is why homemade pho comes out grey.
grill · 10mOnions and ginger halved and charred black on a dry pan or under a grill.
simmer · 3 hours walk awayClean bones, charred aromatics and toasted spices in fresh water, never boiling — the barest tremble for three hours, skimmed now and then.
chop · 8mSirloin sliced as thin as you can manage, easier from half-frozen.
- boil · 5m
Noodles softened and divided between bowls.
finish · 3mRaw beef laid on the noodles and boiling broth poured straight over it — that is what cooks it, at the table.
Worth knowing
Pho is a northern Vietnamese breakfast. The plate of raw herbs, bean sprouts and lime served alongside is a southern addition.
More from the South East Asian kitchen
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