Pho bo

Name: Pho bo
Cuisine: American
Ingredients: for the broth; 2 medium yellow onions (about 450g); 10 cm piece ginger (about 110g); 2.5 kg beef bones (marrow and knuckle bones); 5 whole star anise; 6 whole cloves; 7.5 cm cinnamon stick; 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks); 1 1/2 tbsp salt; 4 tbsp fish sauce; 30 g yellow rock sugar; bowls for the; 680-900 g dried or fresh banh pho noodles; 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain); 1 medium yellow onion (thinly sliced); 3-4 scallions (cut into thin rings); 1/3 cup chopped cilantro; Ground black pepper; optional garnishes; Sprigs hung lui (spearmint) and hung que (Thai basil); Leaves ngo ga (thorny cilantro); Bean sprouts (about 450g); Red hot chilis (Thai bird or dragon), thinly sliced; Lime wedges

Cooking Rabbit @cook_9130801

Pho is an extremely popular dish in Australia, and it’s no wonder why- the meltingly tender beef cooked in light yet aromatic stock, balanced by a healthy amount of fresh Asian herbs, makes for a hearty meal. Recreate authentic Vietnamese pho within the comforts of your home today!. You can also replace the beef with mutton, lamb or pork. according to your and family taste.

Cooking Rabbit @cook_9130801

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Ingredients

for the broth
2medium yellow onions (about 450g)
10 cmpiece ginger (about 110g)
2.5 kgbeef bones (marrow and knuckle bones)
5whole star anise
6whole cloves
7.5 cmcinnamon stick
450 gbeef chuck, rump, brisket or cross rib roast (cut into chunks)
1 1/2 tbspsalt
4 tbspfish sauce
30 gyellow rock sugar
bowlsfor the
680-900 gdried or fresh banh pho noodles
450 graw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
1medium yellow onion (thinly sliced)
3-4scallions (cut into thin rings)
1/3 cupchopped cilantro
Ground black pepper
optional garnishes
Sprigshung lui (spearmint) and hung que (Thai basil)
Leavesngo ga (thorny cilantro)
Bean sprouts (about 450g)
Red hot chilis (Thai bird or dragon), thinly sliced
Lime wedges

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Steps

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.