Pho Bo Vietnamese Beef and Rice Noodle Soup

Yield: 3 qt (3 L) Portions: 12 Portion size: 8 floz broth, plus garnish U.S. Metric Ingredients

Procedure

3 qt

12 slices 3 stalks 6 oz 1

3 floz to taste

12 slices 3 stalks 180 g 1

90 mL

to taste

Beef broth

Fresh ginger root

Lemon grass, coarsely chopped

Shallots, sliced thin

Cinnamon stick

Nuoc nam

(Vietnamese fish sauce) or nam pla (Thai fish sauce) Salt

1. Combine the broth, ginger, lemon grass, shallots, and cinnamon stick in a stockpot. Simmer 30 minutes.

2. Strain. Discard the solids.

3. Add the fish sauce.

4. Taste and add salt if necessary

750 g 750 g

Beef tenderloin or other tender beef steak Rice sticks (see p. 638)

5. Partially freeze the beef to make it easier to slice.

6. Slice the beef into paper-thin slices.

7. Just before service, drop the rice sticks into boiling water. Bring the water back to a boil and drain immediately.

Garnishes

8.

For service, bring the broth back to a boil.

as desired

as desired

Shallots, sliced thin

9.

Place each garnish in a separate bowl and arrange on the

as desired

as desired

Mung bean sprouts

dining table.

as desired

as desired

Fresh mint leaves

10.

Place 2 oz (60 g) beef slices in the bottom of each

as desired

as desired

Fresh cilantro leaves

soup bowl.

as desired

as desired

Fresh red chiles, seeded and sliced thin

11.

Ladle 8 fl oz (250 mL) broth over the beef slices. The boiling broth cooks the beef in moments.

as desired

as desired

Lime wedges

12.

Add rice noodles to the bowl.

as desired

as desired

Chile paste with garlic

13.

Allow guests to help themselves to garnishes to flavor soup as desired.

Per serving:

Calories, 380; Protein, 23 g; Fat, 25 g (58% cal.); Cholesterol, 105 mg; Carbohydrates, 17 g; Fiber, 1 g; Sodium, 800 mg.

Per serving:

Calories, 380; Protein, 23 g; Fat, 25 g (58% cal.); Cholesterol, 105 mg; Carbohydrates, 17 g; Fiber, 1 g; Sodium, 800 mg.

Continue reading here: Chinese Hot and Sour Soup

Was this article helpful?

0 0