Hanoi Beef And Rice Noodle Soup (Pho Bo) Recipe

Name: Hanoi Beef And Rice Noodle Soup (Pho Bo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth; 3 lbs beef oxtails; 3/4 cup thinly sliced fresh ginger (about 3 ounces); 2/3 cup coarsely chopped shallot (about 3 medium shallots); 5 quarts water; 4 cups coarsely chopped daikon radishes (about 1 pound); 2 tablespoons sugar; 3 tablespoons Thai fish sauce (such as Three Crabs); 1 teaspoon white peppercorns; 5 whole cloves; 2 star anise; 1 large yellow onion, peeled and quartered; 1 cinnamon stick; Remaining ingredients; 2 cups vertically sliced onions; 12 ounces wide stick rice noodles (banh pho); 2 cups fresh bean sprouts; 12 ounces eye of round roast, trimmed and cut into 1/16-inch slices; 2 cups cilantro leaves; 1 cup Thai basil; 4 Thai red chili peppers, seeded and thinly sliced; 8 lime wedges; 1 tablespoon hoisin sauce (optional)

Servings: persons

Broth
3 lbs beef oxtails
3/4 cup thinly sliced fresh ginger (about 3 ounces)
2/3 cup coarsely chopped shallot (about 3 medium shallots)
5 quarts water
4 cups coarsely chopped daikon radishes (about 1 pound)
2 tablespoons sugar
3 tablespoons Thai fish sauce (such as Three Crabs)
1 teaspoon white peppercorns
5 whole cloves
2 star anise
1 large yellow onion, peeled and quartered
1 cinnamon stick
Remaining ingredients
2 cups vertically sliced onions
12 ounces wide stick rice noodles (banh pho)
2 cups fresh bean sprouts
12 ounces eye of round roast, trimmed and cut into 1/16-inch slices
2 cups cilantro leaves
1 cup Thai basil
4 Thai red chili peppers, seeded and thinly sliced
8 lime wedges
1 tablespoon hoisin sauce (optional)

1
To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; saute 8 minutes or until ginger and shallots are slightly charred.
2
Add water and next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids.
3
Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes).
4
Skim fat from surface; discard fat. Keep warm.
5
To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water.
6
Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls.
7
Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round.
8
Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired.

1483

kcal

Calories

Fat

147

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Broth, 3 lbs beef oxtails, 3/4 cup thinly sliced fresh ginger (about 3 ounces), 2/3 cup coarsely chopped shallot (about 3 medium shallots), and more.

Yes, Hanoi Beef And Rice Noodle Soup (Pho Bo) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hanoi Beef And Rice Noodle Soup (Pho Bo)

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