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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 Doesn’t Need To Be A Chore.

Healthy eating is now much more popular than before and rightfully so. The overall economy is affected by the number of people who are suffering from health conditions such as hypertension, which is directly related to poor eating habits. While we’re constantly being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. In all probability, a lot of people believe that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. It is possible, though, to make several minor changes that can start to make a difference to our everyday eating habits.

These more wholesome food options can be applied to other foods such as your cooking oils. Olive oil contains monounsaturated fat which can help to fight bad cholesterol. Olive oil also has vitamin E which is beneficial for your skin, among other things. It could be that you already think that you eat fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you purchase these. Organic foods are a superb option and will reduce any possible exposure to harmful chemicals. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier because you will be able to get the fruit when it is the freshest and ripest.

Thus, it should be quite obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to pho bo recipe. To cook pho bo you only need 24 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Pho bo:
  1. Provide for the broth
  2. Provide 2 medium yellow onions (about 450g)
  3. Prepare 10 cm piece ginger (about 110g)
  4. You need 2.5 kg beef bones (marrow and knuckle bones)
  5. Prepare 5 whole star anise
  6. Prepare 6 whole cloves
  7. Get 7.5 cm cinnamon stick
  8. Provide 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
  9. Provide 1 1/2 tbsp salt
  10. You need 4 tbsp fish sauce
  11. Use 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. Provide 1 medium yellow onion (thinly sliced)
  16. Take 3-4 scallions (cut into thin rings)
  17. Get 1/3 cup chopped cilantro
  18. Prepare Ground black pepper
  19. Get optional garnishes
  20. Use Sprigs hung lui (spearmint) and hung que (Thai basil)
  21. Get Leaves ngo ga (thorny cilantro)
  22. Prepare Bean sprouts (about 450g)
  23. Prepare Red hot chilis (Thai bird or dragon), thinly sliced
  24. Use 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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