Vietnamese beef soup PHỞ BÒ

Raw materials

• One pack of Oh! Ricey noodles
• 2-3 pieces of beef bone
• 50 grams of beef tenderloin
• Sriracha sauce
• 2 pieces of spring onion
• 1 onion
• 1 piece of ginger
• a few coriander sprigs
• pinch of cinnamon, salt
• star anise, parsley, basil
• 1 lime
• Bean sprouts

Preparation

• Add the beef bones and 2 liters of cold water to the pot and bring to the boil. Using a sieve or spoon, remove the foam from the broth and season with a pinch of salt. In the meantime, lightly fry 2 whole shallots over a low heat, which we add to the broth along with the ginger. Let the broth simmer for one hour over a low heat and finally add the star anise and cinnamon.
• Add a small amount of water (about 0.5 liters) to the second pot and bring to a boil. Then add the Oh! Ricey noodles and cook for 2-3 minutes, stirring occasionally to prevent them from sticking. Drain the finished noodles and rinse under cold water, then let them drain.
• Finely chop the coriander, parsley and spring onion. Cut the lime into quarters and wash the bean sprouts under running water.
• Cut the beef tenderloin into thin slices and add to the broth just before serving.
• Add cooked noodles, thin slices of cooked beef tenderloin, finely chopped coriander, spring onions, bean sprouts to a bowl and pour over hot broth.
• Season the finished Pho log with lime and spicy Sriracha sauce.

We wish you a good appetite.