Pho Bo (Thai Beef Soup). With this dish, everything's about the. 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.

Steps to make Pho Bo (Thai Beef Soup) : 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. This iconic Vietnamese Beef Noodle Soup or Pho Bo is probably one of the most well-known noodles to come from Vietnam. You can cook Pho Bo (Thai Beef Soup) using 21 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Pho Bo (Thai Beef Soup)

Prepare of beef stock.
Prepare of whole star anise.
You need of gelatin.
You need of cloves.
It's of cinnamon sticks.
It's of salt and pepper.
You need of bone-in beef shank.
You need of whole onion.
You need of ginger, unpeeled.
Prepare of garlic, peeled.
Prepare of fish sauce, divided.
Prepare of apple cider vinegar.
It's of beef flank, slightly frozen.
You need of limes, quartered.
It's of Thai Chile, cut into thin 2 inch strips.
Prepare of scallion, thin sliced, greens only.
It's of Thai Chile straw.
Prepare of jalapeños, thin sliced.
It's of bean sprouts.
You need of Thai basil, mint, and cilantro, roughly chopped.
You need of Thai cellophane noodles.

It features succulent medium rare beef slices on top of the pho or noodles, together with some wonderfully fresh veggies and herbs that bring a fresh balance to the tasty and nutritious soup. Phở Bò (Vietnamese Beef Pho Noodle Soup) is the national dish of Vietnam, a dish that many Vietnamese hold dear to their heart. Learn the authentic way to make beef pho and serve it like a true Vietnamese, as well as cooking tips you may not find elsewhere. Pho Ga (Vietnamese Chicken Noodle Soup) is the quick poultry alternative to its more well-known and beloved cousin, Pho Bo (Vietnamese Beef Noodle Soup).

Pho Bo (Thai Beef Soup) instructions

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..
While simmering preheat the oven to 350F and place the onion, ginger and garlic on a baking sheet. Bake whole for 15 minutes..
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..
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..
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..
Prepare your toppings.
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..
While you're waiting cook your rice noodles according to the package. Remove and coat with sesame oil to prevent sticking..
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..
Set out the noodles broth beef and toppings for the diners..
You start with noodles in the bowl..
Then throw in some broth, followed by meat, toppings and sauces..
Now slurp away.

Pho consists of rice noodles in a hearty and aromatic broth made from either beef or chicken stock, topped with meat and garnished with fresh herbs. Phở is a traditional Vietnamese (beef) soup made with flat rice noodles called bánh phở, herbs, and meat — either beef (phở bò) or chicken (phở gà). Vietnamese Phở or Phở Bò is the culinary experience par excellence worth trying when visiting Vietnam. It's probably the most famous Vietnamese dish, and now it's your chance to try it first hand in the country of its origin. Set a rack in the upper third of the oven and preheat the broiler.