Quick Pho Bo

Vietnamese noodle soup with chicken

Vietnam

Main course
4 persons
20
Mild

Vietnamese Pho (pronounced Feu) soup comes in many varieties, but in general you can divide Pho into 2 types, namely Pho Bo (beef) and Pho Ga (chicken). In this recipe, we make the famous Vietnamese Pho Bo, with beef that is, in a quick way by cheating a little bit. Namely, we use ready-made stock cubes. Still delicious, but a lot faster than traditionally letting the soup stand for hours.

Ingredients

- 300 g Dried Rice Noodles

- 2 cubes Broth Cubes Pho Bo (Beef)

- to taste Fish Sauce

400 g Beef shank

250 g Soup meat

3 L Water

2 Large brown onion (unpeeled halved)

Salt according to taste

60 g Ginger (unpeeled cut into slices)

4 cloves Garlic (medium-size)

4 Carrots (unpeeled washed &cut into pieces)

160 g Steak

2 Stems Spring onion

2 Red onions (thinly sliced)

150 g Bean sprouts

2 sprigs of fresh coriander

2 sprigs of fresh mint leaves

2 small red chillies

2 Lime (cut into 6 parts)

Preparation method for Quick Pho Bo

Wash the shin of beef and the meat for soup with lukewarm water and put in a pan. Add the onion, star anise, cloves, ginger, carrots, coriander seeds, cinna mon stick, salt and peppercorns. Then add 1,5 liter water and bring everything to the boil. Let simmer the stock during 90 minutes and then take the pan off the heat. Sieve the stock.
Soak the rice noodles in lukewarm water and drain them.
Bring the stock again to the boil and add the fish sauce.
Bring a large pan filled for three-quarter with water to the boil and add the rice noodles. Cook the rice noodles until ready, but make sure that they don’t beco me too mushy!
Cut the steak into wafer-thin slices and put them aside.
Divide the rice noodles, bean sprouts, raw onion rings, cut spring onions and thinly sliced steak into the soup bowls.
Pour the boiling stock over it and garnish with coriander and mint.