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Pho bo
Pho bo

Before you jump to Pho bo recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Healthy eating is nowadays much more popular than before and rightfully so. The overall economy is affected by the number of individuals who are dealing with health problems such as high blood pressure, which is directly linked to poor eating habits. While we’re incessantly being counseled to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that a lot of people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, simply making some small changes can positively impact day-to-day eating habits.

The first change you can make is to pay more attention to what you buy when you do your food shopping since it is likely that you tend to pick up many of the things without thinking. For example, did you ever think to check how much sugar and salt are in your breakfast cereal? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a regular part of your new healthy eating regimen.

As you can see, it is not difficult to start to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to pho bo recipe. You can cook pho bo using 24 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Pho bo:
  1. You need for the broth
  2. Provide 2 medium yellow onions (about 450g)
  3. Get 10 cm piece ginger (about 110g)
  4. Prepare 2.5 kg beef bones (marrow and knuckle bones)
  5. Use 5 whole star anise
  6. Provide 6 whole cloves
  7. Provide 7.5 cm cinnamon stick
  8. Use 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
  9. Get 1 1/2 tbsp salt
  10. Take 4 tbsp fish sauce
  11. Provide 30 g yellow rock sugar
  12. Prepare bowls for the
  13. Get 680-900 g dried or fresh banh pho noodles
  14. Get 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
  15. Get 1 medium yellow onion (thinly sliced)
  16. Prepare 3-4 scallions (cut into thin rings)
  17. Provide 1/3 cup chopped cilantro
  18. Provide Ground black pepper
  19. Use optional garnishes
  20. Take Sprigs hung lui (spearmint) and hung que (Thai basil)
  21. You need Leaves ngo ga (thorny cilantro)
  22. You need Bean sprouts (about 450g)
  23. Use Red hot chilis (Thai bird or dragon), thinly sliced
  24. Get Lime wedges
Steps to make Pho bo:
  1. Prepare the pho broth: Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife.
  2. Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones.
  3. Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs.
  4. Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs.
  5. Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar.
  6. Prepare the noodles and garnishing: Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls.
  7. Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
  8. Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
  9. Ladle in broth and serve.

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