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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.
More than likely you have heard that you should be eating an apple a day but did you ever ask yourself why this is important? This is a thing that many individuals live by and they also make certain their children are eating at least one apple a day. You will even find that people in other country’s also stick to this simple rule and they do not know why. In the following paragraphs we are going to be looking at apples to see if they really are a food which will help to keep you healthy.
While everyone understands that consuming plenty of fruits and vegetables is a great way to make certain your body gets all the nutrition it needs, why are apples pushed so much? You will notice that the vitamins and minerals that you will see in apples can be quite beneficial for your health.. When it comes to the minerals that are generally in apples you will find, potassium, calcium and zinc just to name a few. Naturally vitamins are also essential for your health and wellbeing and you will find vitamin B1, niacin, vitamin B6 and many more that promote well being.
I really hope I have revealed some information that explained why apples are so good. In the following paragraphs we just discussed several of the benefits of eating an apple a day. All of the benefits would take us to much time to include in this post, however 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 end up helping you to live a longer and healthier life.
We hope you got insight from reading it, now let’s go back to pho bo recipe. To make pho bo you need 24 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Pho bo:
- Use for the broth
- Take 2 medium yellow onions (about 450g)
- Provide 10 cm piece ginger (about 110g)
- Use 2.5 kg beef bones (marrow and knuckle bones)
- Prepare 5 whole star anise
- Take 6 whole cloves
- Provide 7.5 cm cinnamon stick
- Get 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
- Take 1 1/2 tbsp salt
- Get 4 tbsp fish sauce
- Take 30 g yellow rock sugar
- You need bowls for the
- Use 680-900 g dried or fresh banh pho noodles
- You need 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
- You need 1 medium yellow onion (thinly sliced)
- Get 3-4 scallions (cut into thin rings)
- Take 1/3 cup chopped cilantro
- Use Ground black pepper
- Provide optional garnishes
- Get Sprigs hung lui (spearmint) and hung que (Thai basil)
- Provide Leaves ngo ga (thorny cilantro)
- Use Bean sprouts (about 450g)
- You need Red hot chilis (Thai bird or dragon), thinly sliced
- Provide Lime wedges
Steps 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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