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Before you jump to Pho bo recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.
Just about every article you read about restoring your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is really excellent guidance. But sometimes the last thing you wish to do is put together a whole supper for yourself and your family. Once in a while you need to visit the drive through when you are on your way home and complete the day. Why shouldn’t you be able to do this from time to time and not have a bunch of guilt about slipping up on your diet regime? You are capable of doing this because many of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is the way to find healthy food at the drive through.
Choose the drive through according to whether or not it has healthier options available. For example, Arby’s does not offer hamburgers. As an alternative you can choose from roast beef sandwiches, salads, wraps and other healthier items. Wendy’s, obviously, is known for its square burgers, even so the menu there has a bundle of healthy choices like salad, potatoes and chili. Not every thing is McDonalds using its deep fried chicken parts and other terribly unhealthy items.
Logic says that one the simplest way to stay healthy is to bypass the drive through and never eat fast food. Most of the time this is a good plan but if you make beneficial choices, there’s no reason you can’t visit your drive through now and then. Sometimes the best thing is to let other people make your dinner. When you select healthful menu items, you do not have to feel bad about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to pho bo recipe. To cook pho bo you need 24 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Pho bo:
- Get for the broth
- Use 2 medium yellow onions (about 450g)
- Take 10 cm piece ginger (about 110g)
- Take 2.5 kg beef bones (marrow and knuckle bones)
- Take 5 whole star anise
- Provide 6 whole cloves
- Get 7.5 cm cinnamon stick
- Prepare 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
- Provide 1 1/2 tbsp salt
- Get 4 tbsp fish sauce
- Prepare 30 g yellow rock sugar
- Take bowls for the
- Provide 680-900 g dried or fresh banh pho noodles
- Take 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
- Get 1 medium yellow onion (thinly sliced)
- Take 3-4 scallions (cut into thin rings)
- Provide 1/3 cup chopped cilantro
- Prepare Ground black pepper
- Prepare optional garnishes
- Prepare Sprigs hung lui (spearmint) and hung que (Thai basil)
- You need Leaves ngo ga (thorny cilantro)
- You need Bean sprouts (about 450g)
- You need Red hot chilis (Thai bird or dragon), thinly sliced
- Prepare Lime wedges
Instructions to make Pho bo:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
- Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
- Ladle in broth and serve.
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