Best 4 Pho Bo Vietnamese Beef And Noodle Soup Recipes

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Pho bo is a traditional Vietnamese beef and noodle soup dish that is loved by people all over the world. The broth is made from beef bones and brisket, and it is simmered for hours until it is rich and flavorful. The noodles are made from rice, and they are added to the broth along with thinly sliced beef, vegetables, and herbs. Pho bo is often served with a side of lime wedges, bean sprouts, and hoisin sauce. If you are looking for a delicious and flavorful soup dish, then pho bo is the perfect recipe for you.

Here are our top 4 tried and tested recipes!

PHO BO: VIETNAMESE BEEF NOODLE SOUP



Pho Bo: Vietnamese Beef Noodle Soup image

Pho is a classic Vietnamese noodle soup, supposedly invented in Hanoi in the early 20th century. With this dish, everything's about the broth-if you don't have the right broth, you don't have the dish. Reprinted with permission from "Vietnamese Home Cooking," by Charles Phan. Published by Ten Speed Press.

Provided by Charles Phan

Categories     main-dish

Time 7h

Yield 6 servings

Number Of Ingredients 26

2 pounds oxtails, cut in 2- to 3-inch pieces
2 pounds beef neck bones
2 pounds beef shank bones
8 quarts water
1 large yellow onion, unpeeled
1 3-inch piece fresh ginger
1 3-inch piece Chinese cinnamon
2 pods whole star anise
2 whole cloves
1 pod black cardamom
1 teaspoon ground white pepper
1 ounce light brown palm sugar, or 2 tablespoon light brown sugar
Salt to taste
1 pound beef brisket
12 ounces beef top round, thinly sliced
3 quarts beef stock
Fish sauce, for seasoning
1 pound dried rice noodles
1 bunch Scallions, thinly sliced, about 1 cup
1/2 cup cilantro, chopped
Mung bean sprouts
Thai basil sprigs
Lime wedges
Jalapeño chiles, stemmed and thinly sliced into rings
???Sriracha sauce
Hoisin sauce

Steps:

  • For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
  • Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
  • For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
  • Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5-10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.

PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)



Pho Bo (Vietnamese Beef-and-Noodle Soup) image

In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.

Provided by Mark Bittman

Categories     pastas, soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

1/2 pound thin rice noodles (labeled "vermicelli" or "rice sticks")
8 cups rich beef or chicken stock
4 star anise
1 cinnamon stick
1 1-inch chunk peeled fresh ginger
1 onion, quartered (don't bother to peel)
4 cloves
1 pound boneless sirloin, tenderloin or round (chicken may be substituted), cut into 16 thin slices
2 tablespoons fish sauce (nam pla or nuoc mam, available at Asian markets) or soy sauce
Freshly ground black pepper to taste
Salt to taste
2 limes, cut into wedges
8 scallions, minced
Several Thai or other chilies, stemmed, seeded and minced
A heaping plate of mixed herbs, washed and dried: basil, cilantro and mint are most important, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs are all appropriate.

Steps:

  • Soak rice noodles in hot water to cover.
  • Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
  • Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
  • Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
  • Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1905 milligrams, Sugar 14 grams, TransFat 0 grams

PHO BO (VIETNAMESE BEEF NOODLE SOUP)



Pho Bo (Vietnamese Beef Noodle Soup) image

Recipe is from a restaurant in Ho Chi Minh city (Saigon), Vietnam. Acquired during a trip to Vietnam. This is an overnight dish.

Provided by Member 610488

Categories     One Dish Meal

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 21

1/2 cup gingerroot, thinly sliced
1 cup shallot, thinly sliced
1 teaspoon anise seed or 3 star anise, whole
1 cinnamon stick
1 1/2 lbs beef chuck, boned, rinsed and fat trimmed
2 1/4 quarts beef broth (fat skimmed if homemade)
1/4 cup Southeast Asian fish sauce (Nouc Mam Sauce)
1 tablespoon sugar
1/8 teaspoon salt
2 tablespoons Southeast Asian fish sauce (Nouc Mam Sauce)
2 cups bean sprouts, rinsed (optional)
1/4 cup jalapeno chile, thinly sliced (optional)
1/2 cup Thai basil, rinsed (optional)
1/2 cup fresh cilantro, rinsed (optional)
3 limes, rinsed and cut into wedges (optional)
8 ounces sirloin steaks, fat trimmed, very thinly sliced
6 cups cooked rice vermicelli
1/2 cup yellow onion, thinly sliced
3/4 cup green onion, thinly sliced (including tops)
hoisin sauce (optional)
Southeast Asian fish sauce (Nouc Mam Sauce) (optional)

Steps:

  • Wrap ginger, anise, shallots and cinnamon in two layers of cheesecloth; tie with heavy cotton string.
  • In a 10 qt pan, combine beef chuck, broth, 2 1/2 qts water, nouc mam sauce, sugar and spice bundle. Cover and bring to a boil over high heat. Uncover, reduce heat and simmer until beef is tender when pierced (1 1/2 to 1 3/4 hours).
  • With a slotted spoon, transfer meat to a freezer container and freeze overnight. Cool soup and then refridgerate overnight.
  • The next day, take frozen beef chuck and thinly slice across the grain into 2 to 3 inch slices.
  • Skim and discard fat from broth. Add 1/8 tsp salt and 2 tbsp Nouc Mam sauce. Bring broth back to boil.
  • Arrange bean sprouts, chiles, basil, cilantro, and limes on a platter.
  • Once broth boils, reduce to simmer. Immerse sliced sirloin in simmering broth (use wire strainer or skimmer) and cook just until brown on the outside but still pink in the center (30 seconds to 1 min). Lift out and set aside.
  • Mound hot cooked rice noodles equally in deep bowls (at least 3 cup capacity). Top equally with beef chuck, sirloin, yellow onion and green onions.
  • Ladle broth over noodles to cover generously.
  • Serve Pho Bo with platter of condiments, hoisin sauce and chili paste adding to taste.

Nutrition Facts : Calories 410.5, Fat 25.1, SaturatedFat 10.1, Cholesterol 106.6, Sodium 2910.8, Carbohydrate 11.2, Fiber 0.8, Sugar 3.8, Protein 33.7

FAUX PHO BO (VIETNAMESE BEEF NOODLE SOUP)



Faux Pho Bo (Vietnamese Beef Noodle Soup) image

This is an easy version that starts with canned beef broth. Some of the ingredients may be hard for people in some parts of the world to find--I live in an area with a large Asian population so I've never had any trouble myself. Be careful when using the sriracha or sambal oelek, as they are very hot. Fish sauce, to the uninitiated, smells really awful--but it doesn't taste like it smells. Once you've added it to your soup, you won't smell it nearly so strongly and it adds a pleasant, salty, seafood-y flavor to your food.

Provided by Halcyon Eve

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

4 quarts fat free low-sodium beef broth
1 large onion, sliced into paper-thin rings
6 slices peeled fresh gingerroot (about the size of quarters)
1 stalk lemongrass, cleaned, leaves removed (do not substitute lemon zest or juice(the flavor is not at all the same)
1 small piece cinnamon stick (I use broken pieces of stick cinnamon, about 1 tsp total)
1 teaspoon whole black peppercorn
1 lb beef sirloin tip, cut into very thin slices (ask the butcher to slice it paper thin(I like to buy beef for sukiyaki at the Oriental market)
1/2 lb fresh bean sprout, rinsed and drained
1 cup fresh Thai basil, rinsed and dried
1 cup fresh cilantro leaves, rinsed and dried (coriander)
2 limes, cut into wedges
1/2-1 lb flat rice noodles (I prefer noodles about 1/4 inch wide)
sambal oelek (optional) or sriracha sauce (optional)
thinly sliced serrano peppers (optional) or jalapeno chile (optional)
fish sauce (nam pla) (optional)
hoisin sauce (optional)

Steps:

  • In a 6 quart stockpot, combine broth, onion, ginger, lemongrass, cinnamon, and peppercorns (tie the seasonings loosely in cheesecloth for easier removal). Bring to a boil, reduce heat, cover, and simmer for 1 hour.
  • Meanwhile, prepare rice noodles and garnishes.
  • Arrange bean sprouts, basil, cilantro, chilies, and limes on a large platter.
  • To prepare rice noodles, bring 4-6 quarts of water to a boil. Add rice noodles and stir to separate. Cook until just barely tender, about 2-3 minutes. Drain well. If not quite ready to serve, rinse noodles and drain again.
  • To serve, remove seasonings (except onions) from broth; keep broth hot.
  • Place ½ cup rice noodles in each of 6 large, deep bowls.
  • Arrange thinly sliced beef over noodles, fanning out to increase surface area. Ladle very hot broth over beef and stir to cook.
  • Serve immediately. Pass garnish platter, hoisin sauce, fish sauce, and sambal oelek or sriracha sauce for people to add as desired.

Tips:

  • Choose the right cut of beef: The best cuts of beef for pho bo are flank steak, brisket, or short rib. These cuts are well-marbled and have a rich flavor.
  • Use a flavorful beef broth: The broth is the foundation of pho bo, so it's important to make it as flavorful as possible. Use a combination of beef bones, marrow bones, and aromatics such as ginger, garlic, and onion.
  • Simmer the broth for a long time: The longer you simmer the broth, the more flavorful it will be. Aim to simmer the broth for at least 4 hours, or up to 8 hours for a richer flavor.
  • Add the noodles at the end: The noodles should be cooked just before serving, so that they don't become overcooked and mushy.
  • Garnish with fresh herbs: Fresh herbs such as cilantro, basil, and mint add a refreshing flavor to pho bo. Add them just before serving.

Conclusion:

Pho bo is a delicious and flavorful Vietnamese beef noodle soup that is perfect for a cold day. It's easy to make at home with a few simple ingredients. By following the tips in this article, you can make a pho bo that is sure to impress your family and friends.

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