Vietnamese beef soup “Pho Bo”,
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ingrediencie
3 pcs spike bones 1 pcs ginger 6 pcs garlic 2 pcs onion 1 tbsp rapeseed oil 1 tbsp whole black pepper 5 pcs star anise 3 pcs whole cinnamon 200 g beef fore 1 tbsp brown sugar 3 litres cold water 200 g wide rice noodles 200 g Rump steak 1 tbsp fish sauce 1 bunch young onion 1 bunch fresh coriander 1 pk chili pepper 1 handful mung sprouts 1 pk lime salt ground black pepper
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Home recipe for the popular Vietnamese Pho – a healthier version without the glutamate and crutches of its ilk.
1.
Line the tray with baking paper and place the spike bones, ginger – cut in half height-wise, and garlic in the skin – also cut in half (the skin will protect the garlic from burning). Next, add the quartered onions, along with the oil, salt and pepper. Mix everything together and put it in a preheated oven at 180°C. After 25 minutes, turn the bones over, increase the temperature to 200°C and bake for another 25 minutes.
2.
The other things you also need to bring to life just before the goodies finish baking in the oven are whole black peppercorns, star anise and cinnamon. Give them a vigorous reheat in a dry frying pan. A gentle fire and constant stirring will prevent burning, and in 2 minutes your kitchen will definitely smell a lot more aromatic. After this time, set the pan aside.
3.
Place the contents of the tin and the pan with the spices in a larger saucepan, invite the beef, sugar, a pinch of salt (you’ll be seasoning with the salty fish sauce at the end) and cover it all with 2 litres of cold water. Bring to the boil, turn the heat down to low and cook uncovered for exactly 2 and a half hours. Stir occasionally.
4.
Remove the cooked piece of meat from the soup and set aside to cool. Add the remaining litre of water to the pot, bring the pot back to the boil and cook for 2 hours over a minimum heat. You’ll know you’re doing it right when there’s only an occasional and lonely gurgle on the surface.
5.
There are many ways to prepare rice noodles, but with Pho it’s a little different. Don’t follow the instructions on the packet, in which case you’re in danger of overcooking them. Simply cover them with boiling water and leave them in for 20 minutes. They’ll be too al dente, but that’s what you want. They’ll be cooked through when you pour the hot soup over them. Hence, start preparing them 20 minutes before serving the meal.
6.
Dry-fry the rump steak in a hot frying pan – no more than 30 seconds on each side. Let it cool (ideally also set in the freezer for better slicing) and slice it as thinly as possible. Don’t be afraid that the inside is undercooked. It will only have a toasted flavour on the outside, the inside will be cooked, just like the noodles, after the broth has been poured over it.
7.
Remove anything that has cooked out of the soup and fine-tune the saltiness and flavour with fish sauce. Start with one tablespoon, adding more if needed. You can always add, but never take away.
8.
Serve hot Pho in a deep bowl, placing the noodles first, followed by the sliced rump steak and cooked meat. Pour the hot broth over it. You can watch the steak immediately colour and cook through. Add the chopped baby onions, coriander, chillies, sprouts and garnish with a slice of juicy lime. Adjust the garnishes to your own taste, bamboo shoots or red onions work well here too. Instagram: walrus.buko
