The Cookbook/Phở bò

Template:Recipe | Cuisine of Vietnam

Phở bò

Along with Phở gà, Phở bò could easily be called Vietnam's national dish. Most often served in the early morning, it is available on almost any street corner anywhere in Vietnam, and is a staple of most Vietnamese restaurants outside of Vietnam.

Ingredients for broth:

• 2 large white onions - chopped into quarters
• 1 tablespoon of vegetable or peanut oil
• 5 lbs of beef bones (choose ones with meat on them as well)
• 4 ginger slices - julienned
• 2 carrots - julienned
• 1 small cinnamon stick
• 1/4 teaspoon cardamom
• 1/4 teaspoon cloves
• 1 Star Anise
• 1 tablespoon whole black peppercorn
• 2 garlic clove - crushed

Serving ingredients:

• 8 oz Phở noodles (broad rice noddle) - soaked in hot water and drained
• 1 large white onion - finely sliced
• 1 scallions - finely sliced
• 1/4 cup chopped coriander
• 1/2 lb beef sirloin - finely sliced

Condiments:

• Chillies - whole
• Bean sprouts
• Limes (cut into wedges)
• Thai Basil
• Nuoc mam
• Hot sauce
• Hoisin sauce
• Black pepper

Directions:

Fry onions in oil until lightly browned. Remove and drain. Rinse the beef bones, place in a stockpot, cover with cold water, and bring slowly to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes. For a clear broth skim off foam.

After this initial cooking, add cooked onions, ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil again and gently simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary, add more water to keep the bones covered.

Skim off and any remaining fat and discard. Strain stock.

Serving

In large soup bowls, place equal amounts of Phở noodles, top with uncooked thinly sliced beef, and ladle on generous amounts of steaming hot broth, which will cook the beef. Garnish with sliced onions, scallions and coriander, and serve.

Place condiments on a large serving plate. Offer fish sauce, hot sauce, and hoisin, which can be either added to directly into the soup or placed in small bowl for dipping the meat.