Pho bo. Find Deals on Pho Bo in Boxed Meals on Amazon. With this dish, everything's about the. 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.

Pho bo We went to Pho Ba for our breakfast and we were told of the new store, and off we were. The building is pretty run down and the interior is dirty and needs a painting. Not to fear, the soup is awesome as it ever was. You can have Pho bo using 24 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pho bo

Prepare of for the broth.
Prepare 2 of medium yellow onions (about 450g).
It's 10 cm of piece ginger (about 110g).
Prepare 2.5 kg of beef bones (marrow and knuckle bones).
It's 5 of whole star anise.
You need 6 of whole cloves.
You need 7.5 cm of cinnamon stick.
Prepare 450 g of beef chuck, rump, brisket or cross rib roast (cut into chunks).
It's 1 1/2 tbsp of salt.
It's 4 tbsp of fish sauce.
It's 30 g of yellow rock sugar.
It's bowls of for the.
You need 680-900 g of dried or fresh banh pho noodles.
Prepare 450 g of raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain).
It's 1 of medium yellow onion (thinly sliced).
You need 3-4 of scallions (cut into thin rings).
Prepare 1/3 cup of chopped cilantro.
It's of Ground black pepper.
Prepare of optional garnishes.
You need Sprigs of hung lui (spearmint) and hung que (Thai basil).
It's Leaves of ngo ga (thorny cilantro).
It's of Bean sprouts (about 450g).
It's of Red hot chilis (Thai bird or dragon), thinly sliced.
You need of Lime wedges.

Other recipes call for even longer simmering. Pho Bo is a Vietnamese Restaurant located in San Diego, CA. Here at Pho Bo, we use only the freshest ingredients for our homemade recipes. Who says you need to go to Vietnam to truly experience the flavors of authentic Vietnamese cooking?

Pho bo instructions

Prepare the pho broth: Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife..
Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones..
Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs..
Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs..
Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar..
Prepare the noodles and garnishing: Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls..
Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate..
Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro..
Ladle in broth and serve..

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