Pho bo

Introduce

Chef :

Cooking Rabbit

Pho bo

Pho is an extremely popular dish in Australia, and it’s no wonder why- the meltingly tender beef cooked in light yet aromatic stock, balanced by a healthy amount of fresh Asian herbs, makes for a hearty meal. Recreate authentic Vietnamese pho within the comforts of your home today!. You can also replace the beef with mutton, lamb or pork. according to your and family taste.

Ingredient

medium yellow onions (about 450g)

10 cm

piece ginger (about 110g)

2.5 kg

beef bones (marrow and knuckle bones)

whole star anise

whole cloves

7.5 cm

cinnamon stick

450 g

beef chuck, rump, brisket or cross rib roast (cut into chunks)

1 1/2 tbsp

salt

4 tbsp

fish sauce

30 g

yellow rock sugar

bowls

for the

680-900 g

dried or fresh banh pho noodles

450 g

raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)

medium yellow onion (thinly sliced)

3-4

scallions (cut into thin rings)

1/3 cup

chopped cilantro

Sprigs

hung lui (spearmint) and hung que (Thai basil)

Leaves

ngo ga (thorny cilantro)

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

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.

* Step 4

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.

* Step 5

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.