Vietnamese Pho Bo (beef noodle soup)
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 334, total fat 4 G., saturated fats G., proteins 22 G., carbohydrates 51 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 334, total fat 4 G., saturated fats G., proteins 22 G., carbohydrates 51 G., fiber G., cholesterol mg, sodium mg, sugar G.
Vietnamese Pho Bo (beef noodle soup) - detailed recipe.
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.
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:
- 225 g rice noodles
- 340 g lean beef tenderloin (fat trimmed)
- Salt and ground black pepper
- 1 large onion, halved
- 1 piece peeled ginger (10 cm long), halved
- 3 cups low-sodium beef broth
- 5 cloves of star anise
- 1 cinnamon stick
- 4 stalks of green onions
- 2 jalapeño peppers, preferably red or green
- 1/2 cup fresh cilantro
- 2-4 tbsp fish sauce
- 1 cup fresh bean sprouts
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Cooking the dish according to the recipe:
- Cook rice noodles according to package directions.
Meanwhile, place a large saucepan over high heat. Prick the meat all over with a fork to make it more tender, then season with salt and pepper.
Sear the meat until charred but still rare, 2-3 minutes per side, then transfer to a plate. Add the onion and ginger and cook for about 4 minutes. Add the broth, 3 cups of water, star anise, and cinnamon.
Reduce heat and simmer for about 20 minutes. - Meanwhile, thinly slice the green onion, jalapeño pepper (for a less spicy dish, remove the seeds), and pick the cilantro. Thinly slice the meat across the grain. Drain the noodles.
Add fish sauce to the broth and simmer for 5 minutes. Discard the ginger, star anise, and cinnamon stick. Remove and chop the onion. Divide the noodles among 4 bowls, pour in the broth, and top with the beef, green onions, cilantro, bean sprouts, jalapeño, and onion.
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