PHO BO or Vietnamese rice noodle soup
In Vietnam, Pho Bo is the national dish, available everywhere. But you don’t need to travel to south-east Asia to enjoy it. You can easily make it at home. It’s like sending your taste-buds to Hanoi.
Instructions
- Soak the rice noodles.
- Roast the spices and ginger in a fry pan or oven (without oil) until they turn dark (even black).
- Heat up the 2 glasses of Brodo Di Ossa – Beef and 3dl of water in a large pot and when it comes to the boil add the garlic, the halved onion, ginger and spices.
- Turn the temperature down, place the lid on the pan and simmer for around 20 minutes.
- Add the fish sauce, sugar – and a pinch of salt to taste.
- Wash the Thai basil, mint and coriander – and chop coarsely.
- Core the chilies and cut into rings.
- Scald the mung bean sprouts in boiling water for about 30 seconds then rinse in cold water.
- Cut the remaining onions into rings, leave raw or if you prefer, fry with a little oil.
- Boil salted water, cook the noodles briefly, drain and add while still hot to serving bowls.
- Lay the Rib-eye Steak on top of the served up rice noodles and pour over the boiling broth.
- Add the Mung bean sprouts, Thai basil, mint, coriander, chilies and onions and squeeze in the juice of the limes.
Enjoy!
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