Vietnamese Pho Bo soup is a fragrant, rich beef broth with rice noodles, beef, spices and ginger, and it is best eaten very hot. Vietnamese Pho Bo soup won the hearts of lovers of Pan-Asian cuisine, and the recipe serves 3 portions. Vietnamese Pho Bo soup is finished at the table with fresh elements, and the source recommends serving it very hot with lime juice, hot pepper and soy sprouts.
The broth works because beef soup bones build depth, beef shoulder adds the main meat element, and charred vegetables bring aroma and colour. Rice noodles make Vietnamese Pho Bo soup substantial without making the broth heavy, while ginger gives sharp warmth and fish sauce deepens the savoury taste. Cloves and anise give Vietnamese Pho Bo soup its recognizable spiced aroma, and cilantro with green onion add freshness at the end.
The key point during cooking is to let the broth develop slowly and to watch each stage closely. Simmer the bones for 1.5 hours over medium heat and skim off the foam so the broth stays cleaner. Char the onion, carrot and ginger for about 10 minutes on a dry hot pan, because the vegetables should darken noticeably before they go into the pot. After another 1.5 hours, add cloves and anise, pour in more water, salt generously, add fish sauce and cook over low heat for 1.5 hours more, then strain the finished broth. Scald the thinly sliced beef only until half-cooked, because the beef will finish cooking in the hot Vietnamese Pho Bo soup.
The most sensible swaps are the ones given with the recipe notes. Beef bones and beef meat can be replaced with a chicken carcass and chicken breast, and the result becomes Pho Ga, a classic Vietnamese variation. The broth cooking time for the chicken version is shorter, at 1.5 to 2 hours. Pork is not used in traditional pho according to the source, so pork is not suggested as a substitute in this recipe.
Vietnamese Pho Bo soup should be assembled in bowls just before serving so every part keeps the right texture. Put chopped onion, cilantro, green onion feathers and a piece of ginger into each soup bowl first. Pour over the hot broth, then add 150 g of noodles and 150 g of meat to each portion, and finish with bean sprouts on top. Lime juice and hot pepper are suitable at the table, because Vietnamese Pho Bo soup is meant to be lively, hot and aromatic when served.
Storage works best when the parts are kept separate. Broth keeps in the refrigerator for up to 5 days in a closed container, and only the broth should be frozen, for up to 3 months. Rice noodles should be stored separately, otherwise the rice noodles will swell and turn soft, and fresh herbs, lime and sprouts should be added only when serving. To reheat Vietnamese Pho Bo soup, bring the broth back to a boil and pour it over fresh noodles and garnishes.
The total time is 5 hours for this recipe. The broth cooks for 4 to 4.5 hours, and the active cooking time is 30 minutes.
Beef bones and beef meat can be replaced with a chicken carcass and chicken breast, which gives you Pho Ga. The broth cooking time then becomes 1.5 to 2 hours.
Freeze only the broth for up to 3 months. Rice noodles, raw beef and fresh herbs are not good for freezing because their texture is lost.
Store the broth in the refrigerator for up to 5 days in a closed container. Keep the noodles separate so the noodles do not swell and turn soft, and add fresh herbs and sprouts only when serving.
