PhoBo Vietnamese rice noodle soup
A broth, slowly drawn.
Made from roasted beef bones, onions, ginger and a few clear spices.
A foundation that supports you. No additives, no detours.
Served with rice noodles, fresh herbs and thinly sliced meat.
At the table, add lime, chili and sprouts – according to taste.
The broth reminds us of the origin:
North Vietnam, early morning hours, clear air.
Where ingredients still matter. And time is part of the recipe.
Ingredients for 4 people
- 360g rice noodles
- 300-400g organic entrecôte (very finely sliced by the butcher)
- 2 onions
- 250g mung sprouts
- A generous piece of ginger
- 1-2 cloves of garlic
- Star anise, fennel seeds, cinnamon stick, cumin, coriander seeds
- A handful of fresh coriander
- A handful of fresh Thai basil
- 1 teaspoon unrefined sugar
- 1 tablespoon fish sauce
- 2 teaspoons of untreated sea salt
- 2 limes
- 2 pepperoncinis
Preparation:
- Fry ginger, 1 halved onion, star anise, fennel seeds, cinnamon stick, cumin and coriander seeds in a frying pan without oil until they turn dark.
- Bring 2 glasses of True Brodo beef broth and 3 dl of water to a boil in a large pot.
- Add the halved garlic cloves and the fried spices, reduce the heat, and let it simmer covered for 10 minutes.
- Add fish sauce, sugar and season with salt.
- Wash Thai basil and coriander and chop roughly.
- Deseed the pepperoncinis and cut into rings.
- Blanch mung bean sprouts for 30 seconds and rinse with cold water.
- Cut the remaining onions into fine slices, fry in a little oil or leave raw.
- Let the rice noodles simmer in boiling salted water for 2-3 minutes, drain and divide into soup bowls.
- Place the meat slices on top and pour boiling broth over them.
- Add mongoose sprouts and serve the PhoBo with fresh herbs and a dash of lime juice.