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Before you jump to Pho bo recipe, you may want to read this short interesting healthy tips about Stamina Raising Snack foods.
Healthy and balanced eating helps bring about a feeling of wellness. If we eat more healthy foods and less of the detrimental ones we typically feel much better. A piece of pizza will not make you feel as healthy as consuming a fresh green salad. This can be a problem, however, with regards to eating between snacks. You can spend hours at the grocery store searching for an ideal snack foods to allow you to feel healthy. Why not try one of many following healthy snacks the next time you need some extra energy?
One of the most popular snacks is natural yogurt. In fact, many individuals will substitute a container of yogurt for a healthy lunch-something we really do not recommend. You cannot beat yogurt any time it comes to a wholesome snack though. It is made up of a lot of calcium, healthy proteins, and B vitamins. Easily digestible, yogurt can even help your gastrointestinal system work appropriately depending upon the culture used to create it. Yogurt unites beautifully with nuts and seeds. This minimizes your sugar intake without lowering the taste of your snack.
You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to pho bo recipe. To make pho bo you only need 24 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Pho bo:
- Prepare for the broth
- Use 2 medium yellow onions (about 450g)
- Use 10 cm piece ginger (about 110g)
- Prepare 2.5 kg beef bones (marrow and knuckle bones)
- Prepare 5 whole star anise
- Prepare 6 whole cloves
- Get 7.5 cm cinnamon stick
- Use 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
- Take 1 1/2 tbsp salt
- Take 4 tbsp fish sauce
- Provide 30 g yellow rock sugar
- Prepare bowls for the
- Take 680-900 g dried or fresh banh pho noodles
- Provide 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
- Get 1 medium yellow onion (thinly sliced)
- Provide 3-4 scallions (cut into thin rings)
- Get 1/3 cup chopped cilantro
- Provide Ground black pepper
- Prepare optional garnishes
- Get Sprigs hung lui (spearmint) and hung que (Thai basil)
- Take Leaves ngo ga (thorny cilantro)
- Use Bean sprouts (about 450g)
- Take Red hot chilis (Thai bird or dragon), thinly sliced
- Get Lime wedges
Instructions to make Pho bo:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
- Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
- Ladle in broth and serve.
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