Recipe: Pho Bo (Hanoi Beef Noodle Soup)
SoupsPHO BO (HANOI BEEF NOODLE SOUP)
6 cups beef broth
1 slice fresh ginger (1/4-inch thick)
2 whole star anise
1 cinnamon stick
1/2 pound piece boneless beef sirloin, trimmed of any fat
3 ounces dried flat rice noodles*
1/4 cup Asian fish sauce
1/8 teaspoon freshly ground black pepper
1 cup fresh bean sprouts, rinsed and drained
TO SERVE:
1/8 cup minced scallions
1/4 cup fresh coriander sprigs (cilantro), washed and finely chopped
1 small, thin fresh red or green asian chilie, sliced very thin
1/2 cup fresh basil leaves
lime wedges (for garnish)
In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes.
With a very sharp knife cut sirloin across the grain into very thin slices.
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
While noodles are soaking, bring a kettle of salted water to a boil for noodles.
Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.
Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup.
TO SERVE:
Divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, coriander, chilies and basil over soup and serve with lime wedges.
Servings: 4
Source: Cooking Live
6 cups beef broth
1 slice fresh ginger (1/4-inch thick)
2 whole star anise
1 cinnamon stick
1/2 pound piece boneless beef sirloin, trimmed of any fat
3 ounces dried flat rice noodles*
1/4 cup Asian fish sauce
1/8 teaspoon freshly ground black pepper
1 cup fresh bean sprouts, rinsed and drained
TO SERVE:
1/8 cup minced scallions
1/4 cup fresh coriander sprigs (cilantro), washed and finely chopped
1 small, thin fresh red or green asian chilie, sliced very thin
1/2 cup fresh basil leaves
lime wedges (for garnish)
In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes.
With a very sharp knife cut sirloin across the grain into very thin slices.
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
While noodles are soaking, bring a kettle of salted water to a boil for noodles.
Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.
Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup.
TO SERVE:
Divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, coriander, chilies and basil over soup and serve with lime wedges.
Servings: 4
Source: Cooking Live
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Spinach and Lentil Soup (with potatoes, garlic and onion)
- Spicy Gazpacho with Shrimp (Gourmet magazine, 1980's)
- Senate Bean Soup (from Jack Rabbit Navy Beans bag)
- Fresh Asparagus Soup (blender or food processor)
- Fiesta Corn and Chicken Soup (using cooked chicken and canned diced tomatoes)
- Carnival Cruise Line's Roasted Pumpkin Soup (another version)
- Root Soup (using carrots, celery, parsnips, rutabagas an turnips)
- Golden Squash Soup
- Fisherman's Soup (Del Monte)
- Hungarian Chicken Soup - as I recall my grandmother making it on Buckeye Rd, Cleveland
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute