Pho Bo 'Hanoi'
Soups • Vietnamese
Description
Recipe from a popular American restaurant. Vietnamese soup in a northern style with boiled beef shank.
Ingredients
- Beef hoof 5 lbs
- Ginger 5 oz
- Onion 5 oz
- Fish Oil 5 fl oz
- Sugar 0 oz
- Salt 0 oz
- Vietnamese Spiced Salt 0 oz
- Cinnamon 0 oz
- Star anise 0 oz
- Cardamom 0 oz
- Rice Noodles 25 oz
- Cooked Ham 5 oz
- Lime 2 pieces
- Peanut Sprouts 0 oz
- Mint 0 oz
- Scallions 0 oz
- Sriracha 0 fl oz
- Laoganma Chicken and Chili Sauce 0 oz
- Mild Chili Spice 0 oz
Step-by-Step Guide
Step 1
First, you need to make the basic broth, which will take about 9 hours. Place the beef bones in a five-liter pot filled with water. Bring to a boil and simmer covered on low heat for 8 hours, occasionally skimming off the foam. Strain the finished broth and return it to the pot.
Step 2
Toast the spices in a pan to release their aroma. Roast the onion in the oven until the skin darkens.
Step 3
Add the peeled ginger (100 g) and roughly chopped onion to the pot, along with the fish sauce, sugar, regular salt, Vietnamese salt, cinnamon, star anise, and cardamom. Cook for an additional 30 minutes.
Step 4
Assemble the soup (5 liters of broth will yield 5 servings). Slice the chilled ham into thin strips against the grain.
Step 5
Slice the white part of the green onion and the remaining ginger into thin strips.
Step 6
Boil the rice noodles, then drain them in a colander and let the water drain off.
Step 7
Arrange the ingredients in the soup bowls in the following order: first the noodles, then the slices of ham on top, followed by the onions, and add sriracha.
Step 8
Pour everything with hot broth and add both sauces.
Step 9
Top the soup with strips of ginger.
Step 10
Serve the soy sprouts separately, along with lime wedges, mint sprigs, and thinly sliced chili pepper.
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