Pho bo soup with beef

Votes: 1

Time: 2 hours 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Serving size: 1 of 6
Calories 716, total fat 15 G., saturated fats 4 G., proteins 52 G., carbohydrates 91 G., fiber 7 G., cholesterol 73 mg, sodium 2534 mg, sugar 12 G.

This popular Vietnamese soup is traditionally made with a rich, flavorful broth slowly simmered over beef bones. This version uses store-bought broth instead of homemade, and for a richer flavor, pour it over baked beef shanks seasoned with onions, ginger, and garlic. Add noodles and shanks to the broth, and top with thin slices of roast beef. Serve with a variety of toppings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bouillon

2 beef shanks with meat (about 1.1 kg total)
3 large onions, cut in half
A 16 cm piece of ginger root, cut in half
1 head of garlic, cut in half horizontally
2 tablespoons of vegetable oil
2 cinnamon sticks
4 star anise
3 tablespoons black peppercorns
3 liters of lightly salted beef broth
1/3 cup fish sauce

Soup

450 g flat rice noodles
200 g thin slices of roast beef, tear into pieces
4 cups bean sprouts
1 large bunch Thai basil or mint, leaves torn
2 jalapeños (red and/or green), thinly sliced
1 large red onion, thinly sliced
Hoisin and/or Sriracha sauce, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare the broth:

Position a rack in the upper third of the oven and preheat to 230°C (430°F). Place the beef shanks, onion, ginger, and garlic on a rimmed baking sheet, toss with vegetable oil, and season generously with salt. Bake, turning once, until the meat and vegetables are lightly browned, about 30 minutes. Transfer to a large saucepan.
Meanwhile, in a small skillet over medium heat, toast the cinnamon sticks, star anise, and peppercorns, shaking the pan, for 5 minutes.

Add beef broth, 2 quarts of water, toasted spices, and fish sauce to the pot with the beef shanks. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, skimming off any foam, until the meat is tender, 1 to 1.5 hours. Remove from heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. The broth can be made up to 2 days in advance; let cool, then refrigerate, covered.
Shred the shanks with two forks, discarding the cartilage, and add to the broth. Discard the bones.
Cook the noodles according to package directions. Ladle the broth and beef into bowls, then add the noodles and roast beef. Top with bean sprouts, basil, jalapeño, and red onion; serve with hoisin and/or Sriracha sauce.

Categories:

recipe / Dishes rich in fiber / Calorie content of prepared meals / Soups / Meat soups / / Food Network - recipes / Asian cuisine / Vietnamese cuisine

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