Pho Bo soup

Pho bo is one of the most popular Vietnamese soups, very tasty, quite filling and moderately spicy. Despite its complex composition and nutritional value, the soup is classified as a quick street food. For the soup, beef broth is cooked, noodles, thin slices of beef, soybean sprouts and a lot of spicy vegetables are added to it. There are many different interpretations of pho bo: with chicken, shrimp, fish or with a stock cube.

Vietnamese Pho Bo soup - classic recipe

Vietnamese Pho Bo soup is a classic recipe according to which this dish is most often prepared in its homeland. It is believed that the best choice for soup is beef bone broth that has been simmered for 12 hours. A unique, appetite-stimulating aroma is given to the soup by a bouquet of spices and herbs.

1. 
   The classic Vietnamese soup Pho Bo is very easy to prepare. Pour 1.4 liters of water into a large saucepan. Dip 400 grams of large beef bones into it.Immediately add a cinnamon stick, star anise, a third of a teaspoon of fennel grains, 3 buds of cloves, a third of a chili pepper and chopped ginger root into the water. Cook the broth for 40 minutes over medium heat, then add a tablespoon of fish sauce.
2. 
   Remove the beef bones and cinnamon stick from the broth.
3. 
   Next, strain the beef broth through a fine strainer, it will become lighter and more homogeneous.
4. 
   Soak the rice noodles for 10 minutes in cold water. Finely chop the cilantro and green onions. Immediately place the greens into bowls.
5. 
   Cut 200 grams of beef tenderloin into very thin slices, beat a little, salt and pepper to taste, put it in bowls.
6. 
   Pour the strained beef broth into a saucepan and boil the rice noodles in it for 3 minutes.
7. 
   Pour the broth with noodles into bowls. The meat will cook under the influence of the hot broth.
8. 
   Squeeze the lime or lemon juice directly into the bowls. Classic pho bo is ready. You can serve it on the table. Bon appetit!

Pho Bo with beef

Pho Bo with beef is a warming, incredibly tasty Vietnamese soup that can be served for lunch instead of the usual borscht. Such an exotic dish can be prepared in your own kitchen; now there are a large number of adapted recipes for this.

Cooking time – 6 hours

Cooking time - 30 min.

Portions – 4.

Ingredients:

• Rice noodles – 0.4 kg.
• Beef bones – 1 kg.
• Table salt – 1-1.5 tbsp.
• Chili pepper – 1 pc.
• Green onions - to taste.
• Water – 3.5-4 l.
• Onions – 1 pc.
• Fish sauce – 5-6 tbsp.
• Ginger – 50 gr. + for serving as desired.
• Cilantro - to taste.
• Mint - to taste.
• Peppercorns – 8 pcs.
• Bean sprouts - optional.
• Star anise – 2-3 pcs.
• Cinnamon sticks – 1-2 pcs.
• Coriander – 0.5 tsp.
• Carnation inflorescences – 3 pcs.
• Sugar – 1 tbsp.
• Green basil - to taste.
• Parsley - to taste.
• Lime – 1 pc.
• Beef – 500-600 gr.

Cooking process:

Step 1. Rinse the beef bones well and place them in the pan. Pour in cold water and place the container on the fire. Bring the liquid to a boil, boil the seeds a little and drain the water. After this, rinse the bones again, add fresh water and set the broth for pho bo to cook. Skim off the foam from the surface of the broth.

Step 2. Peel the onion, wash the ginger root and cut into large pieces. Fry these foods until black. Also lightly fry the spices: star anise, cloves, peppercorns, cinnamon, coriander. Add spices, onion and ginger to broth. Continue to simmer over low heat for 4-5 hours. 40-60 minutes before readiness, add beef to the broth.

Step 3. At the end of cooking, salt the beef broth to taste, add sugar and fish sauce. Leave the finished broth on low heat so that it does not cool down.

Step 4. Cook the rice noodles separately according to the instructions on the package.

Step 5. Remove the boiled beef from the broth and cut into thin slices.

Step 6. Cut off the white part of the green onions and chop the greens with a knife. Dip the white part into the boiling broth for a minute.

Step 7. Wash all fresh greens under running water and dry. Wash the lime well and cut into thin slices. For serving, peel and finely chop the ginger. Chili peppers can also be cut into rings and added directly to the plate.

Step 8. Place some noodles in each bowl, then add meat, white parts of onions, herbs, ginger and chili pepper.Also, herbs and hot spices can be served separately so that everyone can add the required amount to their plate as desired. Pour in the hot beef broth and add the lime slices. Pho bo is ready. Bon appetit!

Pho Bo soup with chicken

Pho Bo soup with chicken turns out incredibly tasty, aromatic and satisfying. This is a simple dish despite some exoticism. The main feature of pho bo is that the soup is collected directly in the plate, and not boiled all together in one container, as we are used to.

Cooking time – 1 hour

Cooking time – 1 hour

Portions – 4.

Ingredients:

• Chicken fillet – 200 gr.
• Rice noodles – 120 gr.
• Onions – 0.5 pcs.
• Chicken thigh – 2 pcs.
• Hot pepper - to taste.
• Carrots – 0.5 pcs.
• Green onion – 10 gr.
• Garlic – 2 teeth.
• Lemon juice - to taste.
• Parsley – 10 gr.
• Dried cloves – 5 pcs.
• Table salt - to taste.
• Ground ginger – 0.5 tsp.

Cooking process:

Step 1. Rinse the chicken meat with running water and place in a saucepan. Cover the chicken with cold water.

Step 2. Add onions, carrots and parsley stems to the pan.

Step 3. Bring the broth to a boil, skimming any foam from the surface. Cook over moderate heat until the chicken is cooked through. At the end of cooking, add cloves, chopped garlic cloves, ground ginger and salt to taste.

Step 4. Cook the rice noodles in a separate container according to the instructions on the package.

Step 5. Now you can gradually move on to assembling the soup. Separate the chicken meat from the bones and cut into pieces. Cut the boiled carrots into cubes. Place meat and boiled carrots in portioned bowls.

Step 6. Chop fresh herbs and hot peppers with a knife and place them in bowls. Add hot pepper as desired.

Step 7Next add rice noodles.

Step 8. Lastly, pour in the hot chicken broth and add lemon juice to taste. Hearty, tasty and aromatic pho bo with chicken is ready, serve hot. Bon appetit!

Pho Bo with shrimp

Pho Bo with shrimp is a soup with an interesting history and rich taste. Interesting fact, in Vietnam it is customary to serve pho bo for breakfast, and why not. There is nothing complicated in the recipe, and you can also easily serve such an original dish to your family for breakfast.

Cooking time – 3 hours 30 minutes

Cooking time – 30-45 min.

Portions – 4.

Ingredients:

• Peeled shrimp – 200 gr.
• Red chili pepper - to taste.
• Rice noodles - to taste.
• Mint - to taste.
• Canned straw mushrooms – 1 can.
• Soybean sprouts – 1 handful.
• Lime/lemon – 1 pc.
• Green onions - to taste.
• Roasted peanuts – 1 handful.

For the broth:

• Marrow bones – 0.5 kg.
• White onions – 3 pcs.
• Beef on the bone – 0.5 kg.
• Ginger root – 1 pc.
• Brown sugar – 30 gr.
• Star anise – 5 pcs.
• Fish sauce – 2 tbsp.
• Carnation inflorescences – 8 pcs.
• Cinnamon – 1 stick.
• Cardamom pods – 6 pcs.
• Water – 5 l.
• Coriander seeds – 1 tbsp.

Cooking process:

Step 1. Cut the roots from the onion heads, without peeling them, cut them in half. Place the onion in the oven preheated to 200 to 220 degrees. Wrap dried clove inflorescences, star anise and cinnamon sticks in gauze.

Step 2. Place the beef bones and meat in a large saucepan and fill them with cold water. Place the container on the fire, bring the broth to a boil, skim the foam from the surface and continue cooking for 10 minutes. After this, remove the pan from the heat. Pour the first broth into the sink.Next, add baked onions, ginger root, and spices wrapped in cheesecloth to the bones and meat. Pour in 5 liters of fresh water, add sugar and add fish sauce. Place the pan over the heat and simmer the broth on low heat for at least 3 hours, maybe a little longer. Then strain the broth.

Step 3. Cut the canned straw mushrooms in half and place in the broth. Add hot pepper if desired and bring beef broth to a boil.

Step 4. Next, add shrimp to the broth, bring the soup to a boil again and remove the pan from the stove.

Step 5. Cook the rice noodles separately according to the instructions on the package.

Step 6. Chop the greens and peanuts with a knife.

Step 7. Finally, the pho bo soup is collected directly in the plates. Divide the noodles, greens, soy sprouts and peanuts into portions, pour in the broth with mushrooms and shrimp. Add a slice of lime or lemon if desired. Bon appetit!

Pho Bo with rice noodles

Pho Bo made from rice noodles is not the most difficult Asian dish to begin with when getting acquainted with this colorful cuisine. Traditionally it is prepared with thin slices of beef, but you can add chicken or seafood to suit your taste. The main thing is to learn how to cook delicious broth according to all the rules.

Cooking time – 180 min.

Cooking time – 50 min.

Portions – 6

Ingredients:

• Beef ribs – 0.7 kg.
• Beef tails – 0.7 kg.
• White radish – 200 gr.
• Onions – 1 pc.
• Beef brisket – 0.5 kg.
• Ginger root – 7 cm.
• Sugar – 30 gr.
• Boiling water – 12 tbsp.
• Table salt – 2 tsp.

Spices for broth:

• Cinnamon stick – 1 pc.
• Carnation inflorescences – 5 pcs.
• Black cardamom pod – 1 pc.
• Anise stars – 3 pcs.
• Coriander grains – 0.5 tbsp.
• Fennel – 0.5 tbsp.

Main ingredients of the soup:

• Rice noodles – 0.4 kg.
• Green onion – 3 feathers.
• Lime – 2 pcs.
• Fresh jalapeno pepper – 2 pcs.
• Bean sprouts – 2 tbsp.
• Basil - to taste
• Onions - to taste.
• Fish sauce - to taste.
• Hoisin sauce - to taste.
• Sriracha sauce - to taste.
• Beef filet mignon - to taste.
• Freshly ground black pepper - to taste.

Cooking process:

Step 1. Place the onion and ginger root on the grill and fry until black. Then the blackened skin can be removed.

Step 2. Fry the spices on a heated surface so that they are more willing to share their aroma. Crumble the cinnamon stick first. So that the spices do not interfere with the broth, they can then be poured into a fabric bag and cooked in this form.

Step 3. Place the meat, bones, baked onions, ginger, radish, and spices in a large saucepan. Pour boiling water over the food, add salt and sugar. Simmer the broth until the meat is tender, 45 minutes to 2 hours.

Step 4. Cool the finished meat in ice water. Strain the beef broth through cheesecloth folded several times.

Step 5: Cook the rice noodles according to the instructions on the package.

Step 6. Next, you can proceed to assembling the pho directly in the serving plate. Add one serving of rice noodles, a few slices of brisket, cooked ribs, white parts of onion feathers and, if desired, a few onion rings. If desired, thin slices of beef filet mignon are placed on top; when boiling broth is poured in, the meat sets before your eyes.

Step 7. And the assembly of the pho is completed with bean sprouts, hot peppers (optional), fresh vegetables, herbs, lime and sauces. The broth itself can be frozen for up to 6 months and if you have all the ingredients in the refrigerator, cooking pho bo will take no more than 10 minutes. Bon appetit!

Pho Bo with funchose

Pho Bo with funchose is traditionally served in a wide and deep plate. The broth already contains meat, soy or bean sprouts, and noodles. Depending on the recipe used, establishments may additionally offer you a spicy jalapeno dressing, fresh vegetables and lime, which you can add to the soup to your taste.

Cooking time – 120 min.

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Funchoza – 100 gr.
• Beef pulp – 100 gr.
• Green onion – 10 gr.
• Parsley – 10 gr.
• Lemon juice – 10 ml.
• Hot chilli pepper – 1 pc.
• Soybean sprouts – 50 gr.
• Table salt – 10 gr.
• Beef on the bone – 300 gr.
• Soy sauce – 10 ml.
• Water – 2 l.
• Cinnamon stick – 1 pc.
• Onions – 1 pc.
• Carnation inflorescences – 2 pcs.
• Ginger root – 20 gr.
• Bay leaf – 1 pc.
• Garlic – 1 head.
• Sugar – 5 gr.

Cooking process:

Step 1. Wash the beef on the bone, chop it into pieces and place it in a saucepan. Pour water over the meat and let it cook. After boiling, drain the first water.

Step 2. Pour fresh water into the pan with the meat, bring the broth to a boil, add the whole onion and bay leaf. Simmer the broth over low heat for 1.5 hours. Skim the foam from the surface of the broth. 10 minutes before readiness, add cinnamon, ginger, garlic cloves to the broth, add salt and sugar. Strain the finished broth through gauze folded several times.

Step 3. Funchoza is cooked almost instantly. But before you start cooking, read the instructions on the package.

Step 4: Place a portion of glass noodles and a few very thin slices of fresh beef on each plate.

Step 5. Chop the greens with a knife, you can add hot peppers as desired, cut them into rings.

Step 6.Pour very hot broth into plates. When it cools down a bit, add the herbs, bean sprouts, lemon juice and hot pepper. Bon appetit!

Pho Bo soup with fish

Pho Bo soup with fish, also called pho ka. The birthplace of this dish is considered to be the southwest of Hanoi in the province of Nam Dinh. In almost all homes and food establishments, pho bo is included in the daily diet. This is a very tasty dish that is extremely nutritious and will keep you full for a long time.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 2.

Ingredients:

• Fish - to taste.
• Green onion – 1 bunch.
• Greens – 1 bunch.
• Carrot – 1 pc.
• Table salt - to taste.
• Ginger root - to taste.
• Carnation inflorescences – 2 pcs.
• Star anise – 1 pc.
• Bay leaf – 2-3 pcs.
• Cinnamon – 1 tbsp.
• Freshly ground black pepper - to taste.
• Rice noodles - to taste.
• Ground black pepper - to taste.
• Lime - for serving.
• Chili pepper - for serving.
• Fish sauce - for serving.

Cooking process:

Step 1. To cook pho bo, you can use a saucepan or cauldron. Pour water into the container and place it on the stove. Cut the ginger root crosswise into thin slices, cut the carrots into circles, and chop the greens with a knife. Add all the cuttings and bay leaves to the boiling water.

Step 2. Next, add salt, cinnamon, cloves to the broth, and add rice noodles. When the broth boils again, add ground pepper and let the fish sit for 3-5 minutes.

Step 3. Remove the fish from the pan so that it does not overcook. Return the fish to the broth before serving.

Step 4. Place the ingredients for serving pho bo with fish on the table: fish sauce, chili pepper, lime, fresh herbs. Pour the pho bo with fish into portions and you can start your meal. Bon appetit!

Pho Bo soup with bouillon cube

Pho Bo soup with a bouillon cube significantly shortens the cooking process, because you do not need to cook the broth on beef bones for several hours in a row. And still the soup will turn out wonderful, tasty and nutritious, with a lot of greens and meat.

Cooking time – 90 min.

Cooking time – 60 min.

Portions – 2.

Ingredients:

• Ham – 100 gr.
• Rice noodles – 150 gr.
• Ground hot pepper – 1 pinch.
• Carrot – 1 pc.
• Water – 2 l.
• Apple/rice vinegar – 2 tbsp.
• Greens - to taste.
• Onions – 1 pc.
• Bouillon cube for pho soup – 1 pc.
• Table salt - to taste.
• Sugar - to taste.
• Soy sauce - to taste.
• Kaffir lime leaves - to taste.
• Fish sauce - to taste.
• Freshly ground black pepper - to taste.
• Lemongrass - to taste
• Green onions - to taste.
• Eggs - to taste.
• Sesame - for serving.

Cooking process:

Step 1. How to cook rice noodles for pho bo is written on the package, read these instructions, especially if you are preparing it for the first time. A quarter pack is enough for soup.

Step 2. Cut the meat into pieces, the onion into half rings, and the carrots into thin bars.

Step 3: Boil about 2 liters of water in a saucepan. Place meat in boiling water and bring to a boil again. After this, add onions and carrots. Cook everything together for 20 minutes. Add bouillon cube, rice or apple cider vinegar, sugar, soy sauce, lemongrass, hot pepper and kaffir lime leaves.

Step 4. Coarsely chop the green onions and add them to the broth.

Step 5. A few minutes before serving, add noodles to the broth. You can put it in a sieve, lower this structure into the broth and keep the noodles in the broth until ready. Then transfer it to plates, so you definitely won’t overcook it in the broth.

Step 6.Pour the finished pho bo soup with a bouillon cube into bowls, add fresh herbs, halved boiled eggs and sesame seeds. If desired, everyone can add fish sauce to their plate. Bon appetit!