Pho Bo (Thai Beef Soup)
Pho Bo (Thai Beef Soup)

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pho bo (thai beef soup). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Pho Bo (Thai Beef Soup) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Pho Bo (Thai Beef Soup) is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have pho bo (thai beef soup) using 21 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Pho Bo (Thai Beef Soup):
  1. Get 2 qts beef stock
  2. Take 4 whole star anise
  3. Get 1 packet gelatin
  4. Get 6 cloves
  5. Take 2 cinnamon sticks
  6. Prepare salt and pepper
  7. Take 2 bone-in beef shank
  8. Prepare 1 whole onion
  9. Make ready 1 piece (2 inch) ginger, unpeeled
  10. Get 4 cloves garlic, peeled
  11. Get 1/4 cup fish sauce, divided
  12. Prepare 2 tbsp apple cider vinegar
  13. Prepare 2 lb beef flank, slightly frozen
  14. Take 2 limes, quartered
  15. Prepare 1 Thai Chile, cut into thin 2 inch strips
  16. Get scallion, thin sliced, greens only
  17. Get 1 cup Thai Chile straw
  18. Get 2 jalapeños, thin sliced
  19. Prepare 1 cup bean sprouts
  20. Prepare 1 cup Thai basil, mint, and cilantro, roughly chopped
  21. Make ready 1 packet Thai cellophane noodles

Salt is a wonderful natural soap and an effective abrasive for washing away the slime Wash the Thai basil and sawtooth herb. For the green onions, separate the root from the stems. Transfer the root portions into a small bowl and set. Authentic beef pho (pho bo) that will captivate you with its aroma and the taste that seamlessly combines salty, sweet, and umami all in one.

Steps to make Pho Bo (Thai Beef Soup):
  1. Throw beef broth, gelatin, anise, cloves, cinnamon sticks, salt, pepper, fish sauce, apple cider vinegar and beef shank in a stock pot. Bring to a boil over high heat, then reduce heat to medium low. Skim the layer of debris off the top. Maintain a light simmer.
  2. While simmering preheat the oven to 350F and place the onion, ginger and garlic on a baking sheet. Bake whole for 15 minutes.
  3. When done cut the onion and garlic cloves in half and slice the ginger into 1/4 thick slices. Add to stock pot. Continue to simmer for 2-3 hours.
  4. Taste your broth, if necessary season with some apple cider vinegar or fish sauce. Allow the broth to cool and skim the fat off the top. Try not to remove all the fat. Reserve what you have removed. The broth can be used immediately refrigerated for up to four days or frozen for up to a month.
  5. Return the broth to the stockpot with the beef flank. You may have to cut it in half, but make site is submerged. Ģ in an anise pod for good measure. Bring to a low boil over medium heat. Cook the meat for 30-45 minutes. Depending on your doneness preference. The frozen meat allows to you get really rare beef while still allowing the out layers to soak up some flavors from the broth. If you don't like rare meat, defrost your beef first.
  6. Prepare your toppings
  7. When the beef is done remove from the stock pot and allow to rest for about 15 minutes. You can allow your broth to still cook, but check your flavor at this point. If it needs more salty, that's where the fish sauce comes in. Acid? A dash of lime juice or apple cider vinegar may help. Could use a little more sweet? Throw in a tbsp of brown sugar or agave nectar.
  8. While you're waiting cook your rice noodles according to the package. Remove and coat with sesame oil to prevent sticking.
  9. With a sharp knife cut your meat as thin as possible. If it's too rare a little time in the hot broth will remedy that for you.
  10. Set out the noodles broth beef and toppings for the diners.
  11. You start with noodles in the bowl.
  12. Then throw in some broth, followed by meat, toppings and sauces.
  13. Now slurp away

Beef pho, or pho bo, is the most popular pho in the West. You can find it in every Vietnamese restaurant. If you are a fan of pho, you have probably. Beef Bones for Vietnamese Beef Noodle Soup (Pho Bo). There are two major types of pho: pho bo (beef) and pho ga (chicken).

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