Beef Noodle Soup (Pho Bo)

Name: Beef Noodle Soup (Pho Bo)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Vietnamese, Asian
Ingredients: 59 milliliters About Asian fish sauce (nuoc mam or nam pla); 118 milliliters rinsed fresh Thai or small regular basil leaves; 142 grams cups bean sprouts , rinsed; 680 grams boned beef chuck, rinsed and fat trimmed; 227 grams boned beef sirloin steak, fat trimmed, very thinly sliced (see notes); 1 cinnamon stick (3 in. long); 1 liters hot Cooked Rice Noodles (about 1/8 in. wide); 2 liters fat-skimmed beef broth (see notes); 118 milliliters rinsed fresh cilantro leaves; 85 grams 1/2 cup thinly sliced fresh ginger (about; 177 milliliters thinly sliced green onions (including green tops); 255 grams limes each), rinsed and cut into wedges; 28 grams 1/4 cup very thinly sliced fresh hot red or green chilies (about , such as Thai, serrano, or jalapeño; 6 servings Salt; 113 grams cup thinly sliced shallots (about; 1 Tbsp sugar; 3 whole star anise (or 2 teaspoons pieces) or 1 teaspoon anise seeds; 118 milliliters thinly sliced yellow onion

Beef Noodle Soup (Pho Bo) is a dairy free recipe with 6 servings. One portion of this dish contains around 37g of protein, 16g of fat, and a total of 531 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. It works well as a rather pricey main course for Autumn. Head to the store and pick up salt, regular basil leaves, shallots, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Wrap ginger, shallots, star anise, and cinnamon stick in two layers of cheesecloth (about 17 by 17 in.); tie with heavy cotton string. In an 8- to 10-quart pan, combine beef chuck, broth, 2 1/2 quarts water, 1/4 cup fish sauce, sugar, and spice bundle. Cover and bring to a boil over high heat; uncover, reduce heat, and simmer until beef is tender when pierced, 1 1/2 to 1 3/4 hours.

Ingredients you will need

Cinnamon Stick

Fish Sauce

Star Anise

Shallot

Ginger

Broth

Sugar

Water

Beef

Wrap

Equipment you will use

Cheesecloth

Frying Pan

With a slotted spoon, transfer meat to a board.

Ingredients you will need

Meat

Equipment you will use

Slotted Spoon

Remove and discard spice bundle. Skim and discard fat from broth.

Ingredients you will need

Broth

Add salt and more fish sauce to taste. Return broth to a simmer.

Ingredients you will need

Fish Sauce

Broth

Salt

Meanwhile, arrange bean sprouts, chilies, basil, cilantro, and limes on a platter. When beef chuck is cool enough to handle, thinly slice across the grain.

Ingredients you will need

Bean Sprouts

Cilantro

Chili Pepper

Basil

Grains

Lime

Beef

Immerse sliced sirloin in simmering broth (use a wire basket or strainer, if available) and cook just until brown on the outside but still pink in the center, 30 seconds to 1 minute; lift out (with basket or a slotted spoon).

Ingredients you will need

Porterhouse Steak

Broth

Equipment you will use

Slotted Spoon

Sieve

Mound hot Cooked Rice Noodles equally in deep bowls (at least 3-cup capacity). Top equally with beef chuck, sirloin, yellow onion, and green onions. Ladle broth over portions to cover generously.

Ingredients you will need

Cooked Rice Noodles

Green Onions

Yellow Onion

Porterhouse Steak

Broth

Beef

Equipment you will use

Bowl

Ladle

Serve Beef Noodle Soup with platter of condiments, hoisin sauce, and chili paste to add to taste.

Ingredients you will need

Hoisin Sauce

Chili Paste

Pasta

Beef

Soup

Equipment

Ingredients

Servings:

59milliliters

About Asian fish sauce (nuoc mam or nam pla)118milliliters

rinsed fresh Thai or small regular basil leaves 142grams

cups bean sprouts , rinsed 680grams

boned beef chuck, rinsed and fat trimmed 227grams

boned beef sirloin steak, fat trimmed, very thinly sliced (see notes)1

cinnamon stick (3 in. long)1liters

hot Cooked Rice Noodles (about 1/8 in. wide)2liters

fat-skimmed beef broth (see notes)118milliliters

rinsed fresh cilantro leaves 85grams

1/2 cup thinly sliced fresh ginger (about 177milliliters

thinly sliced green onions (including green tops)255grams

limes each), rinsed and cut into wedges 28grams

1/4 cup very thinly sliced fresh hot red or green chilies (about , such as Thai, serrano, or jalapeño 6servings

Salt 113grams

cup thinly sliced shallots (about 1Tbsp

sugar 3

whole star anise (or 2 teaspoons pieces) or 1 teaspoon anise seeds 118milliliters

thinly sliced yellow onion

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Raats Original Chenin Blanc. It has 4.5 out of 5 stars and a bottle costs about 14 dollars.