Recipes

Pho Bo (Beef Noodle Soup)
2½ hours | 25 min prep SERVES 4
Beef Broth

• · 3 lbs beef bones (ask your butcher to cut them into manageable pieces)
• · 1 1/2 lbs beef brisket
• · 16 cups water
• · 1 large yellow onion, peeled and quartered
• · ¼ cup ginger, chopped
• · 1 tsp anise
• · 6-8 cloves, whole
• · 1 cinnamon stick
• · 2 tablespoons salt
• · 1/4 cup fish sauce
• · 2 tablespoons sugar

Noodles

• · 1 lb rice noodles, uncooked (Banh Pho, small size)
• · Boiling water

1. Bring water to a simmer; add bones and beef simmer with onion, ginger, fish sauce and sugar for 1.5 to 2 hours.
2. Strain foam and fat frequently, but be careful to not stir too much as you don't want to cloud the broth.
3. Remove brisket/short ribs; shred meat and set aside for service.
4. Add anise, cloves and cinnamon stick in cheesecloth or spice bag.
5. Simmer broth with spices for another 30-45 minutes. Remove spice bag, onion and ginger. Strain broth well, keep boiling hot.
6. Cook noodles in boiling water, stirring with chopsticks or spoon to keep from clumping, just until soft (about 45-60 seconds). Remove from water, place in bowl. Top with cooked beef, cilantro and green onions if desired.
7. Mix noodles in broth.
8. Nutritional Analysis: 850 Calories, 32 gms fat (34 % of calories), 0 gms trans fat, 103 gms carbohydrate (1 gm fiber), 32 mgs protein.