Vietnam
Pho Bo
The beef soup that unites a country at breakfast
Pho emerged around 1900 in northern Vietnam, influenced by French broth (pot-au-feu) and Chinese noodle culture. The encounter produced a soup all its own, eaten morning, noon and night.
Its heart is the clear broth, simmered for hours from bones, charred ginger, onion and spices like star anise and cinnamon. Patience is the most important ingredient.
Ingredients
- Beef bones (marrow & shank)1.5 kg
- Beef fillet, thinly sliced300 g
- Rice noodles (banh pho)400 g
- Ginger & onion, charred1 each
- Star anise, cinnamon, cloves1 pouch
- Fish sauce3 tbsp
- Thai basil, lime, chillito serve
★ = available authentic in the Asia Boutique
Preparation
Blanch the bones briefly, rinse – this gives a clear broth.
Simmer gently with charred onion, ginger and spices for 3–4 hrs, skimming often.
Strain the broth, season with fish sauce and a little sugar/salt.
Cook the rice noodles per packet, place in the bowl.
Lay on raw thin beef, pour over the boiling broth, serve with herbs, lime and chilli.
Make it original
Genuine banh pho rice noodles and a good Vietnamese fish sauce make the soup authentic. Available in the Asia Boutique.