Table of Contents
This post may contain affiliate links. As an Amazon Associate we earn from qualifying purchases.
Pho Bo Soup is a variety of Pho soup. Pho bo means that this soup with beef, Pho ga is the same soup, but with chicken. Pho bo’s first time was made between 1900 and 1907 in Vietnam. The classic version contains broth, rice noodles (bánh phở), herbs, and beef. But in this recipe, you can find a few surprises in ingredients, that make the soup more delicious.
Pho was originally sold at dawn and dusk by traveling from place to place street sellers, who shouldered mobile kitchens on carrying poles (gánh phở). This dish began to gain popularity in the early 20th century in northern Vietnam.
So with this recipe, you can cook this hearty and tasty soup like the true connoisseur of beauty food.
Bake the ingredients
Preheat the oven to 200º/350º. Place the soup bones, ribs, brisket, red onion, and ginger root in a baking tray (you can separate the onion and ginger so they don’t get soaked with the meat juices). Bake for 1 hour.
Remove from the oven and let them cool
Transfer all ingredients to a pot
Transfer all ingredients to a pot and cover with 2 L. of water. Add the sweet anise, cardamom pods, pepper, fish sauce, soy sauce, brown sugar, and garlic. Bring to a boil, lower heat, and let it simmer for 30 minutes.
Cut the meat
Remove all solids. Cut the ribs and the beef brisket and discard bones.
Cook the noodles
Bring the broth to a boil again and add the noodles (cook them for as long as package directions indicate).
Serve it
When the noodles are almost ready, add the spinach. Check the taste to add more salt or pepper as needed.
Nutritional values
Printable recipe
Pho Bo Soup. This is a delicious Asian dish, that suitable for both lunch and dinner. Try to cook and be sure, you will enjoy it.
- 226.8 grams beef soup bones
- 1/2 pounds ribs
- 1/2 pounds beef brisket
- 1 cup chopped red onion
- 2 tablespoons ginger root
- 2 pieces star anise
- 1 teaspoon sweet anise
- 2 tsp grounds cardamom pods
- 1 teaspoon pepper
- 1/2 teaspoons fish sauce
- 1 tablespoon soy sauce
- 3 tablespoons brown sugar
- 2 cloves garlic
- 3 cups spinach
- 453.59 grams flat noodles
- 1 teaspoon salt and pepper
- 1 cup cilantro
- 1 lime yields lime juice
Pre-heat the oven to 200º/350º.
Place the soup bones, ribs, brisket, red onion, and ginger root in a baking tray (you can separate the onion and ginger so they don’t get soaked with the meat juices).
Bake for 1 hour.
Remove from the oven and let them cool.
Transfer all ingredients to a pot and cover with 2 L. of water. Add the sweet anise, cardamom pods, pepper, fish sauce, soy sauce, brown sugar, and garlic. Bring to a boil, lower heat, and let it simmer for 30 minutes.
Remove all solids. Cut the ribs and the beef brisket and discard bones.
Bring the broth to a boil again and add the noodles (cook them for as long as package directions indicate).
When the noodles are almost ready, add the spinach. Check the taste to add more salt or pepper as needed.
