Pho Bo – Vietnamese Noodle Soup

Feb. 2, 2020

Ingredients for 4 People

  • 360g rice noodles
  • 300-400g organic entrecôte (very finely sliced by the butcher)
  • 2 onions
  • 250g mung bean sprouts
  • A generous piece of ginger
  • 1-2 cloves of garlic
  • Star anise, fennel seeds, cinnamon stick, cumin, coriander seeds
  • A handful of fresh coriander
  • A handful of fresh Thai basil
  • 1 teaspoon unrefined sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons unrefined sea salt
  • 2 limes
  • 2 chili peppers
  • 2 glasses of True Brodo beef broth

Preparation of Pho Bo – Vietnamese Noodle Soup

  1. Roast the Spices

    • In a pan without oil, roast the ginger, one halved onion, star anise, fennel seeds, cinnamon stick, cumin, and coriander seeds until they darken.

  2. Prepare the Broth

    • In a large pot, bring 2 glasses of True Brodo beef broth and 3 dl of water to a boil.
    • Add the halved garlic cloves and the roasted spices.
    • Reduce the heat, cover, and let simmer for 10 minutes.
    • Add fish sauce, sugar, and season with salt to taste.

  3. Prepare the Garnishes

    • Wash and roughly chop the Thai basil and coriander.
    • Remove the seeds from the chili peppers and slice them into rings.
    • Blanch the mung bean sprouts for 30 seconds, then rinse with cold water.
    • Thinly slice the remaining onions and either sauté them in a little oil or leave them raw.

  4. Cook the Noodles

    • Soak the rice noodles in boiling salted water for 2-3 minutes.
    • Drain and divide them into soup bowls.

  5. Assemble the Pho Bo

    • Place the thinly sliced beef on top of the noodles.
    • Pour the boiling broth over the meat to cook it.
    • Add the mung bean sprouts.
    • Serve with fresh herbs and a splash of lime juice.

Enjoy your homemade Pho Bo! 🍜