Pho Bo (Vietnamese Beef Noodle Soup Recipe)

By Seonkyoung Longest · 180 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Roast the halved onion and ginger on a baking sheet for 30 minutes.
2. Boil the oxtail in a large pot of boiling water for 5 to 10 minutes, then drain and rinse with cold water.
3. Toast the coriander seeds, star anise, black cardamom, peppercorns, cloves, cumin and cinnamon stick in a small dry pan over medium heat for about 5 minutes, until fragrant. Place them in a tea pocket (or cheesecloth tied tightly).
4. Put the roasted onion and ginger, the blanched oxtail, the toasted spices, the beef short ribs, the cilantro stems, the bay leaves, 10 cups cold water, 2 teaspoons salt, 2 tablespoons fish sauce and 2 tablespoons sugar in a large clean pot. Cover and bring to a boil, boil hard for 10 minutes, then lower to medium and simmer for 1 to 2 hours, skimming fat and foam. Add more fish sauce if you like.
5. Remove the short ribs to a cutting board and rest for 5 minutes, then slice thinly.
6. Cook the rice noodles in boiling water for 3 to 5 minutes, stirring with chopsticks. Rinse with cold water to remove extra starch, drain, and divide among 4 large bowls.
7. Top each bowl with sliced beef, chopped green onions, cilantro and sliced red onion. Ladle hot broth over the top, then add bean sprouts, red chilies and basil.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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