Pho Bo (Thai Beef Soup). Order digital photo prints online at PhotoBox, upload your photos & order digital prints today. Free online photo storage and send free ecards to your friends and family, buy personalised gifts such as calendars, mouse pads, mugs & t-shirts. Sprigs of spearmint (hung lui) and Asian/Thai basil (hung que).

Beef Bones for Vietnamese Beef Noodle Soup (Pho Bo). There are two major types of pho: pho bo (beef) and pho ga (chicken). Both versions are served in a piping hot bowl, topped with chopped green onions, white onions and cilantro. You can have Pho Bo (Thai Beef Soup) using 21 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Pho Bo (Thai Beef Soup)

You need 2 qts of beef stock.
You need 4 of whole star anise.
Prepare 1 packet of gelatin.
Prepare 6 of cloves.
It's 2 of cinnamon sticks.
It's of salt and pepper.
You need 2 of bone-in beef shank.
Prepare 1 of whole onion.
Prepare 1 piece (2 inch) of ginger, unpeeled.
Prepare 4 cloves of garlic, peeled.
It's 1/4 cup of fish sauce, divided.
Prepare 2 tbsp of apple cider vinegar.
It's 2 lb of beef flank, slightly frozen.
It's 2 of limes, quartered.
It's 1 of Thai Chile, cut into thin 2 inch strips.
You need of scallion, thin sliced, greens only.
Prepare 1 cup of Thai Chile straw.
It's 2 of jalapeños, thin sliced.
Prepare 1 cup of bean sprouts.
Prepare 1 cup of Thai basil, mint, and cilantro, roughly chopped.
You need 1 packet of Thai cellophane noodles.

A platter of Thai Basil, lime wedges, bean sprouts and sliced. Notes on the Beef Noodle Soup (Pho Bo) Recipe, Tips and Tricks. Salt is a wonderful natural soap and an effective abrasive for washing away the slime Wash the Thai basil and sawtooth herb. For the green onions, separate the root from the stems.

Pho Bo (Thai Beef Soup) step by step

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.

Transfer the root portions into a small bowl and set. Chef J, my culinary school instructor, was the first person who inspired me to There are many good Pho recipes available online. My version is based on Andrea Nguyen's Beef Prepare soup toppings. Slice key limes and Thai chiles. To learn more, read "Looking for a Pho to Give." Pho Bo: Beef Noodle Soup.