Pho Bo - Hanoi Beef Noodle Soup - my Hungry Traveler

Pho Bo - Hanoi Beef Noodle Soup

This soup is traditionally served for breakfast and lunch in Vietnam. Instant pho broth granules or pastes make this delicious soup easy to make. Soft rice noodles, thin slices of beef, and fresh herbs added later make it extra special.

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Course: Breakfast, Lunch, Main Course, Snack, Soup

Cuisine: Southeast Asian, Vietnam

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Large saucepan or pot
Medium saucepan
Colander

Ingredients

7 cups Instant pho beef broth
¼ cup Asian fish sauce
1 tsp Salt
1 lb Beef sirloin steak or round, sliced paper thin
12 oz Rice noodles
1 medium Sweet or red onion
½ cup Asian or other basil leaves, slivered
4 stalk Scallions, green part only, chopped
1 cup Cilantro, chopped
6 sprigs Fresh mint
2 cups Mung bean sprouts
4 small Fresh Thai red chilis, stemmed, seeds removed, and sliced thin
2 medium Limes, cut into 4 wedges each

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Instructions

Prepare Components - Bring a large pot of water to a boil and follow instant pho broth instructions. When done, stir in fish sauce and salt. Turn heat off.
Heat water in a second saucepan and boil rice noodles for 5 minutes. Drain in a colander and rinse with cold water to stop cooking. Set aside.
Place the mint sprigs, bean sprouts, cilantro, scallions, lime wedges, and sliced onions in separate piles on a serving plate.
Slice meat and set aside. Put red peppers in a small serving bowl.
Assemble and Serve - Bring beef broth back to a boil. Set 1 bowl per guest on a counter. Divide noodles between soup bowls. Make piles of raw beef. Place ½ of the onions, cilantro, scallions, and ¼ of the bean sprouts around the bowl.
Pour a cup of boiling broth into the bowls, cooking the beef at the same time. Serve 1 bowl per guest with a platter with remaining ingredients in the middle of the table for each diner to add as they please.

Notes

Many recipes have several meats. Tougher cuts like brisket are cooked in advance then added. Others, like beef tendon, are added raw right before the hot broth which cooks them in the serving bowl.

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