Pho Bo, Vietnamese Beef Noodle Soup
It is without question, one of my most favorite meals, a death row meal if you will. If you search the net for the history of pho, you are likely to hear and read as many versions of it origination as there are versions of this recipe. From my research experience, it appears that this soup originated as a possible result of the French influence and the recipe itself is quite possibly over 100 years old. But no matter the debate as to its origin, one fact seems to be universally agreed upon, pho is a phenomenon that isnt a fad to fade anytime soon. Making pho can be a rewarding experience but it can also be very time consuming. Looking through the internet will reveal that many have taken the recipe and slimmed down the work and cut corners to a more modern or quicker versions. I have not tried these as I am by in large, a traditionalist. That is to say, I believe that some things should never change at least not drastically. I am not avert to change, I just dont think this recipe should change.
It is without question, one of my most favorite meals, a death row meal if you will. If you search the net for the history of pho, you are likely to hear and read as many versions of it origination as there are versions of this recipe. From my research experience, it appears that this soup originated as a possible result of the French influence and the recipe itself is quite possibly over 100 years old. But no matter the debate as to its origin, one fact seems to be universally agreed upon, pho is a phenomenon that isnt a fad to fade anytime soon. Making pho can be a rewarding experience but it can also be very time consuming. Looking through the internet will reveal that many have taken the recipe and slimmed down the work and cut corners to a more modern or quicker versions. I have not tried these as I am by in large, a traditionalist. That is to say, I believe that some things should never change at least not drastically. I am not avert to change, I just dont think this recipe should change.
- rice wine vinegar
- for the broth:
- 5 lbs beef marrow bones
- 3 lbs beef shank
- 1 large yellow onion
- 1 piece ginger root
- 8 whole cloves
- 2 4-inch sticks cinnamon
- 1 tablespoon coriander seeds
- 4 peppercorns
- 1 1-inch chunk yellow rock sugar
- 6 star anise
- 4 tablespoons fish sauce
- for the bowls:
- 1 package bean sprouts
- 1 bunch cilantro
- 1 bunch culantro
- 1 bunch thai basil
- 2 serrano or jalapeã±o pepper sliced
- 2 limes quartered
- 1 white onion halved and sliced thin
- 4 scallions sliced thin
- 1 package beef or beef tendon meatballs quartered
- 2 reserved beef shanks from making soup sliced at room temp.
- 1 3/4-lb flank steak or london broil sliced very thin
- 1 (freeze steak slightly to make thin cutting easy)
- 1 pkg rice noodles ban pho vermicelli rice sticks
- fish sauce
- 1 hoisin sauce
- sriracha sauce
- Carbohydrate 118.705897688842 g
- Cholesterol 29.4 mg
- Fat 9.74799117281624 g
- Fiber 10.8526123221989 g
- Protein 27.6891876378165 g
- Saturated Fat 3.41691321244348 g
- Serving Size 1 1 Serving (1351g)
- Sodium 1684.11251450063 mg
- Sugar 107.853285366643 g
- Trans Fat 1.8110858424918 g
- Calories 660 calories
Step-by-step
- Start by sticking the whole cloves into the onion. Place onion and ginger root on grill and lightly char. We are not trying to burn here, more like grilling the pieces so don't rush this part. You can also do this over a burner or under a low broil setting in the oven. Just keep watch over them so they don't burn. When charred, set aside.
- Combine the coriander seeds, star anise, and cinnamon stick in a small skillet. Toast the spices over medium heat tossing and stirring gently ever so often so they do not burn. Do this until slightly browned and fragrant. Set aside.
- In a large pot (I use an 8 qt stock pot which is just barely big enough) place the bones and enough cold water to cover. Bring to a boil and boil vigorously for about 4 minutes. Turn heat off and pour bones, beef shank and water into a colander and drain bones. Wash pot out completely and dry. Carefully rinse off bones and shank of any scum or impurities with cool water and place back in pot. Fill again with cool water and add the ginger, onion, yellow rock sugar, fish sauce and spices and bring back to a boil. Turn heat down immediately and simmer for an hour. Remove beef shank after one hour and submerse in a bowl of cold water (I add ice to make it really cold). This will congeal the fat and juices in the beef. Let cool for about 15 minutes and drain, wrap in plastic wrap and refrigerate.
- Keep simmering the rest of the broth for about 3 hours more. the actual simmer time depends on patience. There are stories told of traditional Vietnamese cooking methods that let this broth simmer for 24 hours over charcoal fires. I would do this as well, if I had a decent charcoal fire and 24 hours to watch it. When the simmering is complete, turn off your heat and using a slotted spoon, remove bones, spices, onion and garlic and discard them. Strain the broth through a fine mesh strainer (use cheese cloth if your strainer isnt fine enough) and after the pot has cooled a bit, place pot of strained broth into the refrigerator. The next day, you will notice some of the fat has congealed on the top of the broth. Skim the fat off with spoon and discard. Your broth is now ready to be used. It can be frozen for a later use, or used right away.
- Okay, at this point you should have what amounts to a stockpot of broth that has been skimmed of its fat. Sometimes the broth will take on the characteristic of Jello when its chilled, which is a good thing. It means that you were able to extract all of the good stuff from the bones which directly relates to flavor.
- Begin by heating the broth. Meanwhile, assemble a garnish plate of the sprouts, cilantro, basil, peppers, and limes. I use a standard size dinner plate but you can do this on smaller plates for each person if you choose. On another plate I usually squeeze off enough Sriracha and Hoisin Sauce to cover each half of a small plate for each guest. This way the can dip whatever they want without fear! You may also leave the bottles on the table for refilling. Place the sliced onion in a small shallow bowl and cover with the vinegar. Place a pinch of salt and stir gently. You can do this ahead of time by as much as an hour or so and let sit at room temp.
- Cook the noodles as per the instructions. Rice noodles cook slightly different than Americanized pasta so if its your first time, you need to pay attention to cooking times and doneness. I usually cook them by boiling water and the pouring the water over the noodles in a bowl and then letting them sit for about ten to fifteen minutes. Then I rinse them under cold water and drain keeping them close at hand for serving. If you use this method, you want to make sure you have pot of boiling water at hand to quickly re-heat the noodles prior to plating (or bowling as the case may be). You can also use this boiling water to pre-heat your bowls because no one likes a cold bowl of pho.
- Before you assemble the bowls, drain the onions. Add to the bowl some of the re-heated noodles on the bottom, some of the now pickled white onions, sliced cooked beef, sliced raw beef, and some of the scallions. Add the very hot broth to the bowl. This will cook the beef giving it a slight gray appearance.
- Eating pho is a personal process. Some add sauces such as fish, Sriracha, or Hoisin directly to the broth. Add a few leaves of basil and cilantro at a time. Adding to many cool things will cool the broth so use your herbs wisely.
My Love Affair with Pho Bo: A Culinary Journey
Pho Bo. Just the name conjures up images of steaming bowls, fragrant broth, and the comforting warmth of a truly special meal. For me, it's more than just a soup; it's an experience, a taste of Vietnam right in my kitchen, a culinary adventure that always leaves me feeling nourished and satisfied.
I first encountered Pho Bo during a backpacking trip through Southeast Asia. The rich aroma, emanating from a small, bustling street stall, drew me in like a moth to a flame. The first spoonful was a revelation – a symphony of flavors, a perfect balance of savory, sweet, and spicy. From that moment on, I was hooked. I knew I had to learn how to make it myself.
The quest to perfect my Pho Bo recipe has been a journey of its own. I've spent countless hours researching different techniques, experimenting with various ingredients, and, most importantly, embracing the process. Making Pho Bo is a labor of love, a testament to the power of slow cooking and the magic that unfolds when simple ingredients are combined with patience and care. The long simmering time allows the flavors to meld and deepen, creating a broth that is both complex and unbelievably delicious.
The Ingredients: A Story in Themselves
Each ingredient in Pho Bo plays a crucial role in creating its unique character. The beef bones, simmered for hours, impart a rich, savory depth. The aromatic spices – star anise, cinnamon, cloves – add a warm, comforting spice. The ginger and onion, lightly charred before adding to the broth, lend a subtle smokiness. And then there's the fish sauce, the secret weapon that brings everything together, adding a salty umami that elevates the entire dish.
The process is just as rewarding. Watching the broth slowly simmer, the aromas filling the kitchen, is a meditative experience. It's a chance to disconnect from the everyday hustle and reconnect with the simple pleasure of cooking. And the result? A bowl of soup that is far more than the sum of its parts.
More Than Just a Meal
Pho Bo is more than just sustenance; it's a cultural experience. It's a dish that tells a story – a story of history, of family, and of tradition. It's a dish that brings people together, a shared experience that transcends language and cultural barriers. And for me, it's a reminder of the simple joys in life – the joy of good food, good company, and the satisfaction of creating something beautiful and delicious from scratch. I love sharing it with friends and family, and witnessing their own personal journey of discovery as they take their first spoonful and taste the heart and soul that went into creating this beautiful Vietnamese soup.
Whether you are an experienced cook or a kitchen novice, I highly recommend taking on the challenge of making Pho Bo. Embrace the process. Enjoy the journey. And savor the incredible reward.
Beyond the Bowl: A Culinary Adventure
The beauty of Pho Bo lies in its versatility. While the basic recipe remains constant, the possibilities for customization are endless. Experiment with different types of beef, add your own favorite herbs and spices, and discover your own personal twist on this classic dish. It's a culinary journey that never ends, a constant exploration of flavors and textures that will keep you coming back for more.
So, gather your ingredients, set aside some time, and prepare for a culinary adventure that will transport you to the heart of Vietnam. The aroma alone is enough to create a warm, inviting ambiance in your kitchen. The reward is the rich, savory broth, the tender beef, and the fresh herbs. It's a soup that nourishes the body and soul, a culinary masterpiece that will leave you feeling both satisfied and inspired to explore the wonders of Vietnamese cuisine further.
