Pho Bo (Vietnamese beef soup)

Uh, after posting the link to my blog on Facebook, the number of viewers increased drastically – obviously you would say. It was still a very positive surprise and motivates me to continue… In the hope that the number of you checking out the recipes will stay high!

Today’s recipe is Pho Bo, a Vietnamese beef soup. I discovered it in London since you know that I have never actually been to Asia… But maybe this fall, I’ll finally manage. Inshallah ;-). Until then, I just ignorantly continue to cook from (probably Europeanised) recipes. Still, they're really tasty... so I hope you like the outcome as much as I do!

 

Ingredients (for 4 to 5 portions):

1 ½ L beef stock

1 tbsp. fish sauce

2 onions

3 cm of ginger

2 stars anise

2 cloves (yes, just 2)

1 cinnamon stick

200g fresh, thick rice noodles (or dried, but cook them first)

200g beef filet

100g fresh bean sprouts

2 spring onions (with the green)

1 lime

2 tbsp. fresh coriander leaves

If you like and have: Thai basil leaves

Preparation:

Firstly, prepare the beef (same procedure as for the Bibimbap): rinse the beef under cold water, then pat it dry with a paper towel and wrap it in cling film. Freeze the meat for about 30 minutes (until it is firm to the touch, but not frozen solid). When ready, remove the beef from the freezer and unwrap the cling film. With a sharp knife, cut the beef into thin slices.

At the same time, simmer the stock with the fish sauce, the onions (cut into quarters), ginger (cut into slices), anise, cloves and cinnamon for 30 minutes. Strain the stock and bring it to the boil. Put the rice noodles (they have to be soft) and the beef (raw!) into soup bowls. Pour the stock over the noodles and beef. Put the bean sprouts, spring onions, lime (cut into slices) and coriander leaves on a plate and serve with the soup.