aka Beef Noodle Soup
Vietnamese Pho Bo Soup is Beef Noodle Soup with a twist. This is a classic dish that is easy to prepare and is warming on a cold winter night. – jughandle
Pho was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu” a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.
Authentic Pho Bo Soup
What You Will Need:
- 4 pounds beef soup bones
- 1 onion - unpeeled and cut in half
- 5 slices fresh ginger
- 1 tablespoon salt
- 2 pods star anise
- 2 1/2 tablespoons fish sauce
- 4 quarts water
- 8 ounce dried rice noodles - 8 ounce package
- 1 1/2 pounds beef top sirloin - or thinly sliced Rib-Eye Steak
- 1/2 cup chopped cilantro
- 1 tablespoon chopped green onion
- 1 1/2 cups bean sprouts
- 1 bunch Thai basil
- 1 lime - cut into 4 wedges
- 1/4 cup hoisin sauce - optional
- 1/4 cup chile-garlic sauce - such as Sriracha® (optional)
- baking sheet
- large stockpot
To Make The Bone Broth
- Preheat oven to 425 degrees F
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Scatter the onions on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Add bones, onion, ginger, salt, star anise, and fish sauce to a large stockpot and cover with 4 quarts of water.
- Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours.
- Strain the broth into a saucepan and set aside.
To Make The Dish
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour.
- Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.
- Heat the stock to a simmer. Use either the stock you made or store bought
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.
- Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Variations On The Authentic Recipe
INSTANT POT OR PRESSURE COOKER BONE BROTH
What You Will Need:
- 2 1/2 pounds bones - assorted soup bones
- 2 carrots - chopped, medium size
- 2 stalks celery - chopped, medium size
- 1 onion - cut in half with the skin left on
- 2 cloves garlic - skin left on
- 1 Tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1/2 tsp whole black peppercorns
- 1 tsp oregano - dried, or 2 tsp fresh
- 1 tsp thyme - dried, or 2 tsp fresh
- 1/2 tsp sage - dried
- 8 cups of water enough water to come to 1-inch below MAX fill line
- 6 QUART INSTANT POT OR PRESSURE COOKER
- Place the bones in the Instant Pot, filling it about half full with bones.
- Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
- Fill the Instant Pot with water to 1-inch below the MAX fill line.
- Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
- Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. (I find it easier to decrease the time because the timer resets at 120 after you decrease to zero.)
- It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
- Once the two hours is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
- Strain the broth through cheesecloth or a strainer and cool.
- A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool.
- Remove the fat with a spoon and discard.
Your Instant Pot bone broth will keep fresh in the refrigerator for up to five days. For longer storage, I like to freeze 1-cup portions for easy use in recipes.