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Pho Bo (Vietnamese Beef Noodle Soup)

8 lbs. beef bones
1 lb. beef brisket
2 onions, peeled, halved, roasted at 425 F in oven for 15-20 minutes to char them
4 inch knob of ginger, cut in half lengthwise and roasted with onion
6 quarts of water
Pho Spice Packet
1½ tbsp. salt
1/4 cup fish sauce
Rice noodles, prepared according to package directions

Place beef bones in a large stockpot, cover with cold water and bring to boil. Boil to 2-3 minutes, then drain and rinse bones, discard water. This step will ensure a clear broth. If you don't want to boil then rinse the bones you can skim the scum that rises to the surface though your broth may not be as clear.
Place rinsed bones in clean stockpot, add brisket, charred onion and ginger, spice packet and salt.
Cover with cold water, bring to boil, reduce heat and simmer for approximately 3 hours, removing brisket after 2 hours (or when fork tender)
Prepare rice noodles according to package directions, set aside while broth continues to simmer
Strain broth and return broth to pot, add 1/4 cup fish sauce, taste and add more salt or fish sauce as needed.
Slice brisket and add to broth along with rice noodles
Serve with sliced scallions, basil, mung bean sprouts, sliced chile and a wedge of lime.

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