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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 Selecting The Best Foods Can Help You Stay Fit And Healthy.

The one thing that some of you may already understand is that by eating the right foods can have a substantial effect on your health. Something that you should not eat no matter what is the different foods that you will get at all of those fast food places. These sorts of foods are loaded with bad fat and also have little or no nutritional value. In this post we are going to be going over foods that you should be eating that can help you stay in good health.

You have to remember your mother and father telling you to actually eat your vegetables, that is mainly because this is very important for a healthy and balanced body. Potassium is among the things that you will discover in various vegetables, and naturally they also contain many various vitamins and minerals you will also need. You will recognize that one of the veggies we are discussing is broccoli, which is loaded with potassium. You will additionally discover that a salad, made with spinach rather than lettuce, can provide your body with many more necessary nutrients.

Following some of the suggestions above you will see that you can be living a healthier life. One thing that you should actually avoid is all of the processed foods which you can buy in the stores, and start cooking fresh foods for your meals.

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

The ingredients needed to make Pho bo:
  1. Take for the broth
  2. You need 2 medium yellow onions (about 450g)
  3. Use 10 cm piece ginger (about 110g)
  4. Get 2.5 kg beef bones (marrow and knuckle bones)
  5. Take 5 whole star anise
  6. Provide 6 whole cloves
  7. Provide 7.5 cm cinnamon stick
  8. You need 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
  9. Use 1 1/2 tbsp salt
  10. Use 4 tbsp fish sauce
  11. You need 30 g yellow rock sugar
  12. Take bowls for the
  13. Take 680-900 g dried or fresh banh pho noodles
  14. Take 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
  15. Use 1 medium yellow onion (thinly sliced)
  16. Prepare 3-4 scallions (cut into thin rings)
  17. Prepare 1/3 cup chopped cilantro
  18. Take Ground black pepper
  19. Take optional garnishes
  20. Take Sprigs hung lui (spearmint) and hung que (Thai basil)
  21. Provide Leaves ngo ga (thorny cilantro)
  22. Use Bean sprouts (about 450g)
  23. Use Red hot chilis (Thai bird or dragon), thinly sliced
  24. You need 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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