Pho Bo -Vietnamese Beef Noodle Soup

I’m back world to share recipes.  You evolve the more you cook and i’m here to share what i’ve learned and what work for my lifestyle now.  I’m now a working mom with two little ones.  My goal is to cook smarter and not harder. 

 The cold season calls for comforting soup and Pho Bo is especially good this time of year.

This is how I make Beef Pho nowadays, it’s quicker and much more doable with small children.  I recommend doing a mixture of different type of bones and meats, some that doesn’t require simmering the whole day.  You can certainly let your pot slow cook all day  if you like but not necessarily if you don’t have the time.  Keep in mind that you broth will continue to built up in flavor even with residual heat after you turn off the stove.  I can assure you it will still taste delicious and flavorful. 

I like to use chicken bones,  beef bone marrow, beef rib bones and fatty brisket.  Chicken bones will produce a sweet and flavorful broth with the shortest amount of time.  Remember your broth will get better with time, even with residual heat.  That’s all to it, I will link to my Instagram post for a short form video.   I hope you find this recipe and my tips helpful!

combination of 7-8 lbs of beef bones ( bone marrow, neck bone, rib bones)

1-2 chicken carcasses or you can use chicken drumsticks 

fatty brisket

sliced rare beef

3-4 shallots roasted 

ginger roasted

pho spices (premixed bag from store or make your own)

1/4-1/3 cup salt 

2-3 palm sugar 

~ 1/3 cup mushroom seasoning 

2 tbl black pepper 

fish sauce 

pho noodles 

chopped green onions

choppped cilantro

1.  First par boil all your bones and meat to achieve a clean and clear broth.  After par boiling rinse everything with cold water and I do another rub down with salt. 

2.  Add all the clean bones and meat to a pot and fill up with water.  I’m using a 16 quart pot. 

3.  Let pot come to a complete boil and skim broth. 4. Add your roasted onions, ginger, and pho spices. 

5.  Season pot with salt, palm sugar, black pepper and mushroom seasoning.   I put a range for salt measurement, add as much you want or to your dietary restriction.

6.  Turn heat to low setting and prop on the lid but a little uncovered.  Let pot simmer for 2-3 hours or until beef ribs and fatty brisket is tender. 

7.  Remove everything from pot except ginger and bone marrow.  Set aside the beef ribs and brisket to cool down.  You can also shock it in ice water. You can adjust taste to your liking with additional fish sauce and sugar. Turn the pot down to the lowest setting and let the pot simmer for a few more hours.   If you have to go, that's ok the pot will continue to cook on residual heat.  

8.  Sliced brisket, rare beets, cook noodles, and prepare your garnishes. 

9.  Make yourself a bowl and enjoy. You can continue to let the broth simmer on the lowest setting for a couple more hours.  I like my bowl with beef meatballs and thinly sliced rare beef.