Pho Bo soup classic

Pho Bo soup is one of the most popular dishes in Vietnamese cuisine. The dish is prepared using beef or fish broth, and before serving, other ingredients are added, such as noodles (usually made from rice flour), seafood or thin slices of beef. And the ensemble of spices gives the soup a unique aroma: cloves, star anise, ginger and many others.

Classic recipe for Pho Bo soup at home

Let's prepare a traditional Vietnamese soup - Pho Bo in our own kitchen. Spicy beef broth with rice noodles and unusual spices give the dish a very original taste and aroma. The longest part of this recipe is boiling the seeds, the rest takes a minimum of time.

1. 
   How to make classic Pho Bo soup? Let's start by cooking the broth.We thoroughly wash the seeds and add water, bring to a boil over maximum heat and, without reducing the flame, boil for 5-7 minutes. Then we drain the first broth, rinse the bones again and fill them with clean cold water - it is with the second water that Pho Bo is cooked.
2. 
   Peel the onion and cut it in half, cut the ginger root lengthwise and fry it vigorously in a dry frying pan. We add cloves, star anise, coriander, cinnamon and pepper to the onion and ginger to warm up so that the spices release their aroma better. After frying, add everything to the broth and cook over low heat for about 6-7 hours (remove the foam periodically). An hour before it’s ready, add the beef pulp to the broth.
3. 
   After the time has passed, salt the rich broth, add a few tablespoons of fish sauce and granulated sugar. Even though the broth is ready, do not remove it from the heat, so it should be warm.
4. 
   Boil 400 grams of rice noodles or pour boiling water in accordance with the instructions on the package.
5. 
   Remove the meat from the pan and cut into slices along the fibers.
6. 
   Let's do the greens. We cut off the white dense roots of the green onions, cut them lengthwise and lower them into the broth for a minute, and finely chop the green part.
7. 
   We pre-wash mint, cilantro, and parsley, dry them and separate the leaves from the stems. Cut the lime into thin rounds, chili pepper into rings and, if desired, you can add chopped ginger.
8. 
   Let's start assembling the dish. Place the noodles in a colander and heat them in beef broth, then place them on the bottom of a deep bowl, topped with chopped boiled meat, white onion roots, chili pepper rings, bean sprouts and fresh herb leaves.
9. 
   Pour all the ingredients into warm rich broth and serve.Be sure to place the remaining herbs, lime, and fish sauce on a flat plate so that everyone can adjust the dish to their own taste.
10. 
    An unusual aromatic soup originally from Asia is ready. Bon appetit!

Vietnamese Pho Bo soup with chicken

The spicy, aromatic soup that came to us from Vietnam can be easily prepared at home. In the classic version, the dish is prepared with beef, however, replacing it with poultry significantly reduces the cooking time, and if the taste characteristics change, it is only for the better.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Chicken drumstick – 4 pcs.
• Onion – 1/3 pcs.
• Ginger – 20 gr.
• Water – 1.5 l.
• Rice noodles – 200 gr.
• Salt – 2 tsp.
• Ground black pepper – 1 tsp.
• Turmeric – 1 pinch.
• Anise – 1-2 stars.
• Cinnamon (ground) – ½ tsp.
• Coriander (ground) – 1 pinch.
• Parsley - 1/3 bunch.
• Cilantro - 1/3 bunch.
• Green onions - 3-4 feathers.
• Lemon – ½ pc.

Cooking process:

1. Prepare the broth. We thoroughly wash the chicken and place it in a saucepan, add coarsely chopped onions, chopped ginger and add one and a half liters of water. Be sure to add salt and pepper in accordance with the proportions and add a little turmeric for a beautiful color.

2. Place the pan on the stove and bring to a boil over high heat, then reduce the flame and, skimming off the foam, bring the meat to readiness. At this stage, add spices: cinnamon, anise and coriander.

3. Rinse the parsley, cilantro and green onions thoroughly and chop them as finely as possible.

4. As soon as the chicken is cooked, remove the meat, cool and chop it, filter the broth and taste for salt, adding if necessary.

5.To prepare noodles, place the briquettes in boiling water and keep for as long as indicated on the package. Then rinse under cold water to avoid sticking. Place about 50 grams of rice noodles in a tureen, then fill the meat and herbs with hot golden broth.

6. Before serving, add a thin ring of lemon. Bon appetit!

Step-by-step recipe for cooking Pho Bo with beef

Why not recreate Asia at home? Traditional Vietnamese soup can be easily prepared in your kitchen and don’t be intimidated by the long list of ingredients, as all the spices and herbs are available in every store. Star anise, mint, lime, chili pepper, fish sauce and Sriracha sauce - these are the ingredients that give Pho Bo its unique taste and aroma.

Cooking time – 3 hours 30 minutes

Cooking time – 35 min.

Portions – 5-6.

Ingredients:

• Beef shank (on the bone) – 500 gr.
• Beef pulp – 500 gr.
• Water – 3 l.
• Onion – 2 pcs.
• Ginger (root) – 50 gr.
• Rice noodles – 150 gr.
• Green onion sprouts – 2-3 pcs.
• Bean sprouts – 100 gr.
• Lime – 1 pc.
• Chili pepper – 1 pc.
• Parsley – 1 bunch.
• Mint – 1 bunch.
• Basil – 1 bunch.
• Fish sauce – 5 tbsp.
• Sriracha sauce - 4 tbsp.
• Cloves – 6 pcs.
• Star anise – 2 pcs.
• Cinnamon (in sticks) – 1 pc.
• Salt – 1 tbsp.
• Granulated sugar – 1 tbsp.

Cooking process:

1. We start with the broth. To prepare it, place the beef shank in a saucepan of a suitable size, fill it with three liters of water and put it on the fire, continue cooking for at least two hours after boiling.

2. Peel one onion and cut it in half.

3. Cut the beef pulp into several pieces (for faster cooking).

4. Peel the ginger using a spoon or knife.

5.Place the onion halves (cut side down) in a hot dry frying pan and fry until black. Add cloves, star anise and cinnamon to this - mix thoroughly and heat for 1 minute.

6. When the shank has been boiled for two hours, take it out, and add fried onions, beef pulp, heated spices, ginger, fish sauce and a tablespoon of salt and granulated sugar to the broth. Bring the contents of the pan to a boil, then reduce the heat and simmer for another 1 hour.

7. At this time, cut the second onion into thin rings or half rings, cut the lime and chili pepper into slices, and chop the green onions and parsley as much as possible.

8. Divide the sprigs of mint and basil into leaves and stems. The recipe uses only juicy green leaves.

9. Prepare rice noodles according to the instructions on the package (cook in boiling water or simply dip for a few minutes and rinse with cold water.

10. After an hour of cooking the broth, we catch the beef pulp and filter the broth itself.

11. We disassemble the cooled shank into fibers or chop it with a knife (it is important to remove all white films and cartilage).

12. Let's start assembling Pho Bo. At the bottom of a deep tureen we place rice noodles, on top half rings of onions, slices of beef pulp and chopped shank, parsley and green onions. Pour all of the above ingredients into the broth and now add lime, chili, mint and basil leaves, Sriracha sauce and some bean sprouts. Aromatic Asian soup is ready to serve. Bon appetit!

How to cook Pho Bo soup with shrimp at home?

The original recipe for Vietnamese seafood soup, namely shrimp, is prepared very quickly and easily.The dish prepared with the proposed ingredients differs from the classic version in that it is based on egg noodles, not rice, and the broth is chicken, not beef. In addition, specific spices that are not suitable for everyone are excluded, so the soup will certainly appeal to more people.

Cooking time - 30 min.

Cooking time - 20 minutes.

Portions – 3-4.

Ingredients:

• Shrimp – 200 gr.
• Egg noodles – 100 gr.
• Carrots – 1 pc.
• Tomato – 1 pc.
• Chicken broth – 1 l.
• Garlic – 2 teeth.
• Vegetable oil – 3 tbsp.
• Green onion – 1 bunch.
• Dill – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. We prepare all the necessary products.

2. Defrost shrimp at room temperature.

3. Grate the carrots or cut them into cubes, dice the tomatoes, and pass the garlic through a press or chop it with a knife.

4. Pour 3 tablespoons of vegetable oil into the pan, add vegetables and cook over medium heat until the carrots are soft.

5. Next, pour the golden chicken broth into the pan and bring to a boil.

6. Place 100 grams of egg noodles into the boiling soup.

7. When the noodles become half-cooked, add shrimp, salt, pepper and continue cooking for another 3-4 minutes.

8. Chop the green onions and dill as finely as possible and add them to the pan.

9. Light seafood soup is ready. Bon appetit!

Pho Bo with rice noodles and fish

Rich, aromatic and at the same time light soup is prepared quickly, and the ingredients are not quite standard for a first course. Pho Bo is based on a rich broth and seafood, namely shrimp, squid and white fish fillet.The taste is significantly different from traditional fish soups, so making an unusual soup is definitely worth it.

Cooking time – 1 hour 25 minutes

Cooking time – 45 min.

Portions – 7-8.

Ingredients:

• Parsley - ½ bunch.
• Chives - to taste.
• Rice noodles – 60 gr.
• Bay leaf – 2 pcs.
• Salt – 1-1.5 tbsp.
• Ground black pepper - to taste.
• Tomatoes in their own juice – 150 ml.
• Squid – 100 gr.
• White fish fillet – 150 gr.
• Carrots – 1 pc.
• Garlic – 3-4 teeth.
• Olive oil – 4 tbsp.
• Bell pepper – 1 pc.
• Chili pepper – 1 pc.
• Potatoes – 200 gr.
• Tiger shrimps – 200 gr.
• Frozen shrimp – 500 gr.
• Black peppercorns – 4-5 pcs.

Cooking process:

1. Prepare fish broth. Boil two types of shrimp and squid in boiling salted water with the addition of bay leaves and peppercorns for no more than 3-3.5 minutes. We cool the sea inhabitants and clear them of their shells, and we filter the seafood broth and put it aside - it will come in handy a little later.

2. Let's do the vegetables. Peel the carrots and cut into thin slices.

3. Three cloves of garlic are “freed” from the husk.

4. Pour olive oil into a pan and fry the carrots and chopped garlic.

5. Cut the bell pepper into medium-sized cubes.

6. Add pepper cubes to the pan.

7. Peel the chili peppers from seeds and also chop them.

8. Add hot pepper to the simmering vegetables.

9. Peel the potatoes and cut them into wedges or cubes.

10. Pour strained seafood broth over soft fried vegetables, add potatoes and cook for 8-10 minutes over medium heat.

11. Next, add tomatoes in their own juice to the soup, increase the flame and let it boil.

12.Wash fish fillets (any white fish will do) thoroughly under running water and dry with paper towels.

13. Grind the fish pulp.

14. Divide the squid rings in half.

15. Place the peeled shrimp and other seafood into the bubbling soup.

16. Boil the contents of the pan for about 2-4 minutes.

17. Break the noodles made from rice flour with your hands.

18. Pour boiling water or boil for several minutes, according to the instructions on the package.

19. After 3-4 minutes, transfer the noodles to a colander and rinse with cold water.

20. Place the desired amount of noodles on the bottom of deep plates and pour rich aromatic soup on top.

21. Before serving, we can add pepper, garnish with chives and parsley leaves. Bon appetit!