Vietnamese Beef Noodle Soup (Pho Bo Soup)


Beef Broth

2 pounds beef bones to make stock (I used beef shanks).
1 small onion (broiled)
1 2" ginger (broiled)
12 cups water
6 star anise
1 teaspoon salt
1 teaspoon sugar
1 package beef balls or thinly sliced tender beef

 PHO noodles 
1 package dried Shahe flat rice noodles ( 7 ounces) makes 4 servings

Wash and clean before serving.
Cilantro - remove 2" bottom
Basil - remove 3" hardy bottom
1/2 small onion- thinly sliced
2 stalks green onions - sliced 1/4"
1 packaged bean sprouts - (buy the packaged/ needs no cleaning)
1/2 cup onions - sliced
2 limes or lemons - quartered

Hoisin sauce
Hot chile sauce
Fish Sauce

Boil the soup bone for an hour removing the scum that rises to the top until all is gone. If you are fat conscious like me, use beef shanks (less fat) or you can use beef bones but make the broth one day ahead. After boiling, put in the refrigerator to solidify the fat and just scoop the fat out the next day when you are ready to make your soup. Just reheat.

Add the beef balls and cook for 5 minutes more. If your using the sliced beef, Just put on top of t he very hot broth with the noodles.

Drop the four 1/4 parts of the dried noodle in boiling pot of water for five minutes but put them separated (or away) from each other. Lower the heat to medium. Scoop with a big spoon strainer (chinese stores sell this) and put in individual serving bowls. Repeat the process for the rest of the servings.

How to Serve
Pour the beef stock over the noodles with the beef balls or the sliced beef.
Garnish with sliced onions and green onions.
On the side, put the bean sprouts, cilantro, basil, sliced jalapeno green pepper, and quartered lemon on a plate. Put some hoisin sauce, chile sauce, and fish sauce according to your taste.

*Serve Immediately.
Makes 4 servings
Kitchen Tested October 16, 2007


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