Pho Bo Soup

Pho Bo Soup

The Pho Bo soup is also recommended by the “Lonely Planet” guys as one of the finest soup in the world! I think this deserves a try ūüėČ


For the broth:

  • 4 pounds Oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat
  • 3-inch piece of ginger, unpeeled
  • 1 large¬†onion, halved and unpeeled
  • 1/3 cup nuoc mam (fish sauce)
  • 8 whole star anise
  • 5 whole¬†cloves
  • 3-inch¬†cinnamon stick
  • 1 teaspoon¬†fennel seeds
  • 3 bay leaves

For the garnish:

  • 1 pound 1/4-inch rice noodles
  • 2 bunches scallions, sliced thin
  • 1/2 cup tightly packed fresh cilantro leaves, roughly chopped
  • 1/2 cup¬†parsley, roughly chopped
  • 1/2 cup basil, approximately, whole fresh plants (minus roots) if possible
  • 1 1/2 cups¬†mung bean¬†sprouts
  • 3 large limes, cut into wedges and seeds removed
  • Red¬†chile¬†paste or sliced fresh hot chilies (optional)
  • 3/4 pounds¬†filet mignon, trimmed of fat and sliced very thin


Broil onion and ginger until they look burned. Using back of cleaver, smash the ginger and set aside.
Wash beef bones, place in a large soup pot and add water to cover. Bring to a boil and immediately pour off this “first boiling” water and discard. Add another 12 cups of fresh water and again bring to a boil. Skim off foam. Add the broiled onion and ginger, star anise, salt and sugar. Over medium-low heat, simmer for 30 minutes.¬† Slice raw beef into thin strips and set aside.
Remove bones from broth and strain out vegetables and seasonings.  Soak noodles in cold water for 10 minutes. Drain. In a soup pot bring two quarts fresh water to a boil. Add drained noodles and cook seven minutes at a rolling boil, stirring occasionally until noodles are tender.
Rinse noodles under cold running water and set aside.
Return the broth to a boil over high heat.

To serve: Divide noodles among 4 to 6 large individual serving bowls. Arrange thinly sliced raw beef, scallions, onion, and cilantro on top. Pour boiling hot broth to cover noodles and serve immediately. The boiling broth will cook the thin slices of beef. Pho is always accompanied by bean sprouts, basil leaves, culantro and chile pepper. Serve with lime and lemon quarters, fish sauce, hoisin sauce and hot chile sauce. Serves 4 to 6.


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One Response to “Pho Bo Soup”

  1. Jerrell Degroff says:

    Merely wanna comment on few general things, The website style and design is perfect, the subject material is really good : D.

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