Pho Bo Recipe – Eats Now

Name: Pho Bo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds beef marrow or knuckle bones; 2 pounds beef chuck, cut into 2 pieces; 2 3-inch pieces ginger, halved lengthwise and lightly bruised with the flat side of a knife; 2 yellow onions, peeled; 1/4 cup fish sauce, plus more to taste; 3 ounces rock sugar or 3 tablespoons sugar; 10 whole star anise, lightly toasted in a dry pan; 6 whole cloves, lightly toasted in a dry pan; 1 tablespoon sea salt; 1 pound dried rice sticks, 1/16 inch wide; 13 pound beef sirloin, slightly frozen, then sliced paper thin across the grain; 1/2 yellow onion, thinly sliced; 3 scallions, thinly sliced; ⅓ cup chopped cilantro; 1 pound bean sprouts; 10 sprigs Thai basil; 1 dozen saw-leaf herb leaves (optional); 6 Thai bird chilies or 1 Serrano chili, very thinly sliced; 1 lime, cut into 6 wedges; Freshly ground black pepper

Servings: persons

5 pounds beef marrow or knuckle bones
2 pounds beef chuck, cut into 2 pieces
2 3-inch pieces ginger, halved lengthwise and lightly bruised with the flat side of a knife
2 yellow onions, peeled
1/4 cup fish sauce, plus more to taste
3 ounces rock sugar or 3 tablespoons sugar
10 whole star anise, lightly toasted in a dry pan
6 whole cloves, lightly toasted in a dry pan
1 tablespoon sea salt
1 pound dried rice sticks, 1/16 inch wide
13 pound beef sirloin, slightly frozen, then sliced paper thin across the grain
1/2 yellow onion, thinly sliced
3 scallions, thinly sliced
⅓ cup chopped cilantro
1 pound bean sprouts
10 sprigs Thai basil
1 dozen saw-leaf herb leaves (optional)
6 Thai bird chilies or 1 Serrano chili, very thinly sliced
1 lime, cut into 6 wedges
Freshly ground black pepper

1
In a large stockpot, bring 6 quarts water to a boil.
2
Place the bones and beef in a second large pot, and cover with water.
3
Bring to a boil.
4
Char the ginger by holding each piece with tongs directly over the stove burner on high heat.
5
Char until lightly blackened and fragrant, 3 to 4 minutes.
6
Char the onions in the same way.
7
Peel and discard the blackened skins of the ginger and onions, then rinse and set aside.

6240

kcal

Calories

388

Fat

129

Carbs

600

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 20 ingredients. The key ingredients include: 5 pounds beef marrow or knuckle bones, 2 pounds beef chuck, cut into 2 pieces, 2 3-inch pieces ginger, halved lengthwise and lightly bruised with the flat side of a knife, 2 yellow onions, peeled, and more.

Yes, Pho Bo falls under the Seafood 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.

Pho Bo

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