February 11, 2011

{ Pho Bo / Vietnamese style beef noodles soup

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Pho Bo (Beef Pho noodles soup)



Pho bo (Beef Pho Noodle Soup) is practically the national dish of Vietnam.
It was originally sold by the vendor, however at the present its been presented at the five star hotel, restaurant even at the fine dining and fairly considered dish by the academics, diners and restaurateurs. 

Making pho bo broth is generally taking a several hours but don’t worry it depends on each individual taste and it wasn’t too grip. If you ever read a source that makes pho bo require a particular ingredients, once again do not barely intepreted, there are alternatives to be solves and remember that all about genuine creativity.

The first time I read the recipe here, I was picture how fresh and delicious it is, the bold flavour and aroma could tell from the ingredients.
I just needed to altered the overall package to keep most excellent but still quintessential.






  Pho Bho
   Vietnamese style beef noodles soup
   Serve 4




1 ½ liter water
5-6 pieces medium chunk beef bone, discard the fats
1 medium yellow onion
4 cm ginger
8-9 black pepper corn, lightly crush
2 star anise
4 whole cloves
2 cm cinnamon stick
2 slabs beef tenderloin / alternatives beef brisket
2 tbs fish sauce
rock sugar more or less half medium chunk (be coutious with the amount)
salt to taste
fresh kway tiau noodles /dried rice stick--soak in warm water)



garnishes
Beansprouts
Thai basil--I used italian basil
Fresh mint leaves (optional)
Coriander leaves
Spring onion, slice
Lime, wedges
Chili, slice


Char onion and ginger. 
 Use an open flame on grill or gas stove. Place onions and ginger on cooking grate and let skin burn, they will soften and become sweetly fragrant.
Use tongs to occasionally rotate them and to grab.
You do not have to blacken entire surface, just enough to slightly cook them


Let cool.
Under tap water remove charred onion skin, trim and discard blackened parts, If ginger skin is puckered and blistered, smash ginger with flat side of knife to loosen flesh from skin. Set aside.
Parboil bones.
Place bones in stockpot and cover with cold water.
Over high heat, bring to vigorously boil to allow impurities to be released.
Dump bones and water into sink and rinse bones with warm water.
Quickly scrub stockpot to remove any residue.
Return bones to pot.


Simmer broth.
Add 1 ½ liter water to pot together with the bones, bring to boil over high heat,
and then lower flame to gently simmer.
Use ladle to skim any scum that rises to surface.
Boiled--uncovered / taste and adjust flavour with additional salt, fish sauce rock sugar and overall ingredients written above
Continue shimmer for 1 1/2 hours.
Strain the pho broth through the fine strainer.


Servings
In the bowl, place the rice noodles, sliced cooked tenderloin (brisket) and blanched bean sprout
Ladle in the pho broth and then garnish with coriander leaves, basil, spring onions and chilli
Serve your pho with the garnish plate including lime wedges