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VietnameseAuthentic Cuisine

Pho Bo

Serves 4 to 6 Soup meat, Soups

Pho Bo

Pho Bo, a beloved Vietnamese dish, finds its roots in the bustling morning streets of Hanoi and Saigon. In these cities, the day begins with the comforting aroma of simmering broth, a tradition carried into homes where family recipes are lovingly passed down. This home version captures the essence of those early hours, with the salt measured by instinct and the richness of beef fat embraced fully, creating a shared experience at the table.

The taste of Pho Bo is a harmonious blend of charred ginger and onion, the warmth of cinnamon and star anise, and the umami depth of fish sauce. The broth should be rich, yet clear, enveloping tender brisket and rare steak slices. Served over soft rice noodles and garnished with fresh herbs and a squeeze of lime, each bowl is a balance of flavors and textures that invites savoring.

Ingredients

  • 1 kgbeef bones
  • 300 gbrisket
  • 200 grare steak slices
  • 400 grice noodles
  • 1onion — charred
  • gingercharred
  • 3star anise
  • 1 stickcinnamon
  • 3 tbspfish sauce
  • herbs and lime — to serve
  • to tastefine sea salt

Method

  1. Begin by preparing the aromatic base. In a large stockpot, place 1 kg beef bones and cover with water. Bring to a boil over high heat, allowing impurities to rise to the surface. After 5 minutes, drain and rinse the bones under cold water to remove any scum, then return them to the pot with fresh water.
  2. Char the ginger and onion to enhance their flavors. Place the ginger and onion directly over a gas flame or under a broiler until the skins are blackened and the flesh is aromatic. Peel away the charred skins and add the ginger and onion to the pot with the bones.
  3. Add 3 star anise and 1 stick of cinnamon to the pot. These spices will infuse the broth with their warm, sweet notes. Pour in 3 tbsp fish sauce and bring the mixture to a gentle simmer. Maintain a low heat, ensuring the broth bubbles gently without boiling, which will keep it clear.
  4. Introduce the brisket to the simmering broth. Submerge the 300 g brisket completely and let it cook gently. The brisket is ready when it is tender and can be easily pierced with a fork, which should take about 1.5 to 2 hours.
  5. Once the brisket is tender, remove it from the pot and set aside to cool slightly before slicing. Continue simmering the broth for an additional hour to deepen the flavors, skimming any fat or scum that rises to the surface.
  6. Prepare the rice noodles by soaking 400 g in warm water until they are pliable, then briefly cook them in boiling water until just tender. Drain and rinse under cold water to stop the cooking process.
  7. Taste the broth and adjust the seasoning with fine sea salt to your preference. Strain the broth through a fine sieve to remove the solids, leaving a clear, aromatic liquid.
  8. To serve, arrange the cooked noodles in bowls and top with slices of the brisket and 200 g of rare steak slices. Ladle the hot broth over the top, which will gently cook the rare steak. Garnish with fresh herbs and a squeeze of lime to finish.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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