Clem's Pho Bo
 

 

This fragrant, herb-garnished rice stick beef noodle soup dish is emblematic of Vietnam (although the Northern and Southern versions do vary - the latter apparently uses more herbs). Pho is pronounced "fer" and Bo is Vietnamese for beef.

Once tried, always a favourite. There are many versions of beef noodle soups across Asia but the Vietnam version found world-wide fame and can now be enjoyed in many eateries in major cities around the globe.

I have cooked this dish many times and can safely say that the taste does vary according to the number of spices used and their relative quantities. Here is my latest version.


 

Beef Bone Broth for Pho

The basis of a good pho is the soup base. Beef marrow bones are traditionally used.

  1. Take around 2 kg of beef marrow bones which have been cut into manageable sizes, and place in a baking tin.
     
  2. Quarter two large onions and place them with the bones.
     
  3. Slice some 6 inches of ginger lengthwise and also place with the bones.
     
  4. Roast the bones for some two hours under high heat.
    Monitor the progress regularly to ensure that there is no burning.
     
  5. Eventually, you should have this result:
     


Beef marrow bones after 2 h roasting in an oven
 

Clem's Penang Style Char Kway Teow

 

  1. Place the roasted bones in a stock pot and add water enough to cover the bones.
     

  2. Supplement the bones with around 0.5 kg of a stewing beef cut e.g. chuck steak.
     

  3. Add the following spices (vary as you like):
     

    1. 9 whole cloves

    2. 6 star anise

    3. 1 stick cinnamon

    4. 2 teaspoons fennel seeds

    5. 2 teaspoons coriander seeds

    6. 2 teaspoons black pepper corns
       

  4. Simmer for 3 - 6 hours depending on how much time you have (or how patient you are).

  5. When the broth is done simmering, you may wish to pass it through a sieve to remove particulates and the spent spices (or do without and use a less clear broth and taking care to ladle the broth without too much of the insolubles).

  6. Finally, add the following to taste: sugar; chicken or beef stock powder; MSG.

The spices used in my recipe
 



Assembling the dish

  1. Set aside at the ready, fresh bean sprouts, Asian (Thai) basil leaves, coriander leaves, and sliced spring onions.

  2. Place serves of rice noodles in bowls (blanche the noodles before hand).

  3. Place bean sprouts on top of the noodles.

  4. Place thinly sliced raw beef (tenderloin is perfect for this dish) on top of the noodles and sprouts.

  5. Garnish with the herbs.

  6. Ladle hot beef bone stock over everything.

  7. Squeeze some lemon juice over the assembly.

  8. Enjoy!

 

Clem's Pho Bo
 

 

All my cooking (some without recipes) can be found here (click on each photo to go to that dish's page):

 

http://clemkuek.com/photoalbum/photo696.html

 

Video presentations can be found here:

Earlier days: https://youtu.be/BWyHY1h9Y5s

More recently: https://youtu.be/cph2XmwuQLU

 

www.clemkuek.com

 

29 December 2023
 

 



Created by Clem Kuek