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HomeRecipesVietnamese Pho Bo

Vietnamese Pho Bo

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INGREDIENTS

180 gm Kang Kang Ipoh Hor Fun
2 large onions , halved
150gm ginger sliced
2 tbsp chai poh
250gm beef shabu²
Beef bones
1 kg beef brisket

SPICES (to be dry roasted)

10 star anise
4 cinnamon sticks
4 cardamom pods
3 cloves
2 tbsp coriander seeds
1 tbsp fennel seeds

SEASONING

2 beef bouillon cubes
2 tbsp rock sugar
3 tbsp fish sauce
Salt

CONDIMENTS

Beansprouts, handful
Thai basil, 3 – 5 sprigs
Coriander 3 – 5 sprigs
Lime wedges
Hoisin sauce
Sriracha

METHOD

  • Heat a heavy based skillet over high heat without oil until smoking.
  • Place onion in the skillet and cook for a few minutes until it’s charred, then turn. Remove and set aside.
  • Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.

HOW TO REMOVE IMPURITIES

  • Rinse bones & brisket then cover with water in large stock pot.
  • Boil for 5 minutes, then drain.
  • Rinse each bone and brisket under tap water.

HOW TO MAKE THE SOUP

  • Bring 4 litres water to boil.
  • Add bones and brisket, charred onion, ginger, spices, chai poh, beef bouillon cubes, sugar and salt. Make sure bones and brisket is fully submerged in water.
  • Cover with lid, simmer 3 hours. Do not boil as this will make the soup cloudy.
  • Remove brisket (should be fall-apart tender). Set aside to cool
  • Simmer remaining soup UNCOVERED for 40 minutes.
  • Strain soup into another pot, discard bones and spices.
  • Add fish sauce, adjust salt and sugar if needed. Soup should be beefy, fragrant with spices, savoury with a tinge of sweetness

SERVE

  • Blanch Kang Kang Ipoh Hor Fun noodles just prior to serving.
  • Then place noodles in a bowl. Top with raw beef shabu² and the cooked brisket.
  • Ladle over hot broth, this will cook the beef shabu² to medium rare.
  • Serve with condiments and enjoy.

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