National soup of Vietnam that emerged in the late 19th/early 20th century in the north of the country, with French (use of beef) and Chinese influences, today it is the most internationally recognized Vietnamese dish.
Asian
Pho Bo
Traditional Vietnamese Pho Bo: Slow Cooker Spiced Broth Beef Soup, Step by Step Recipe.
- Vietnam
- soup
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 28 g
- Carbohydrates 48 g
- Fat 12 g
Story behind the dish
Preparation
Pho Bo is a Vietnamese preparation with medium difficulty. Reserve about 210 minutes in total (30 for mise en place and preparation, 180 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.5 kg of beef bones.
- Have ready: 400 g of beef brisket.
- Have ready: 1 onion.
- Have ready: 1 piece of ginger.
- Have ready: 4 star anise.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Roast the onion and ginger directly on the stove or in the oven…
Roast the onion and ginger directly over the heat or in the oven until lightly charred. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Blanch the bones in boiling water for 5 minutes.
Blanch the bones in boiling water for 5 minutes, discard the water and rinse the bones. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Cook the bones and the brisket in clean water with the onion and ginger…
Cook the bones and brisket in clean water with the roasted onion and ginger for 3 hours over very low heat, skimming off any impurities. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Toast the whole spices (anise
Dry roast the whole spices (anise, cinnamon, cloves) and add them to the broth for the last hour. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Strain the broth
Strain the broth, season with fish sauce and salt to taste. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Divide cooked rice noodles into bowls
Arrange cooked rice noodles in bowls, cover with slices of raw beef, and pour boiling broth on top to cook. Serve with fresh herbs and lime. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
Chef's tips
- Blanching the bones before long cooking gives a much cleaner and more transparent broth.
- The boiling broth cooks the sliced raw beef when serving, do not cook it beforehand.
Variations
- Pho ga (with chicken instead of beef)
- Pho chay (vegetarian version with mushrooms)
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