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Pho bo
Pho bo

Before you jump to Pho bo recipe, you may want to read this short interesting healthy tips about Apples Can Have Massive Benefits To Improve Your Health.

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In conclusion, I guess an apple a day definitely can keep the doctor away and now you know why. In the following paragraphs we just dealt with a few of the benefits of eating an apple a day. Every one of the benefits would take us too long to include in this article, nevertheless the information is out there. When you go shopping again, be sure to pick up a number of apples, their in the produce department. These apples can certainly lead to helping you to live a longer and also healthier life.

We hope you got benefit from reading it, now let’s go back to pho bo recipe. To cook pho bo you only need 24 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Pho bo:
  1. Provide for the broth
  2. Prepare 2 medium yellow onions (about 450g)
  3. You need 10 cm piece ginger (about 110g)
  4. Use 2.5 kg beef bones (marrow and knuckle bones)
  5. Prepare 5 whole star anise
  6. Take 6 whole cloves
  7. Take 7.5 cm cinnamon stick
  8. Get 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
  9. Get 1 1/2 tbsp salt
  10. Prepare 4 tbsp fish sauce
  11. Take 30 g yellow rock sugar
  12. Provide bowls for the
  13. You need 680-900 g dried or fresh banh pho noodles
  14. Use 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
  15. You need 1 medium yellow onion (thinly sliced)
  16. Prepare 3-4 scallions (cut into thin rings)
  17. Take 1/3 cup chopped cilantro
  18. Take Ground black pepper
  19. Prepare optional garnishes
  20. Use Sprigs hung lui (spearmint) and hung que (Thai basil)
  21. Take Leaves ngo ga (thorny cilantro)
  22. Take Bean sprouts (about 450g)
  23. Use Red hot chilis (Thai bird or dragon), thinly sliced
  24. Use Lime wedges
Instructions to make Pho bo:
  1. Prepare the pho broth: Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife.
  2. Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones.
  3. Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs.
  4. Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs.
  5. Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar.
  6. Prepare the noodles and garnishing: Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls.
  7. Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
  8. Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
  9. Ladle in broth and serve.

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