Hanoi Beef and Rice Noodle Soup (Pho Bo)

Hanoi Beef and Rice Noodle Soup (Pho Bo)
Photo by Randy Mayor

Ingredients

  • 1 large yellow onion, peeled and quartered
  • 12 ounces wide rice stick noodles (banh pho)
  • 2 cups vertically sliced onion
  • 2 star anise
  • 5 quarts water
  • 8 lime wedges
  • 1 cup Thai basil leaves
  • + 16 more ingredients
    • 1 tablespoon hoisin sauce (optional)
    • 2 cups cilantro leaves
    • 1 teaspoon white peppercorns
    • 3 tablespoons Thai fish sauce (such as Three Crabs)
    • 2 tablespoons sugar
    • 4 cups coarsely chopped daikon radish (about 1 pound)
    • 1 cinnamon stick
    • 2 cups fresh bean sprouts
    • ¾ cup thinly sliced fresh ginger (about 3 ounces)
    • 2/3 cup coarsely chopped shallots (about 3 medium shallots)
    • Broth:
    • 3 pounds beef oxtail
    • 5 whole cloves
    • 4 red Thai chiles, seeded and thinly sliced
    • Remaining ingredients:
    • 12 ounces eye-of-round roast, trimmed and cut into 1/16-inch slices

To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; sauté 8 minutes or until ginger and shallots are slightly charred. Add water and next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 4 hours. Strain broth through a s...

View full recipe at My Recipes

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