Try out this cheeky cheat recipe; it'll make cooking Pho Bo quicker and easier!

Its time to put down those canned soups forever! Indulge in this gorgeous soul-satisfying and healthy cheats version of Pho Bo. Its a meal for the whole family to enjoy. At its core, Pho Bo is a bone broth that has undergone a Vietnamese cuisine makeover. This is a very rewarding way to get your bone broth intake up while enjoying all the fresh flavours of Vietnamese cooking.

Broth Ingredients

• 2 kg beef soup bones, (marrow and/or knuckle, brisket, oxtail)
• 5 litres of water
• Two thumb size pieces of ginger
• 2 onions
• 5 star anise
• 5 cloves
• 3 cinnamon sticks
• 5 tbs fish sauce
• Salt to taste
• 5 pieces yellow rock sugar (or about 30g raw sugar)

Other ingredients (to be added to bowl when serving)

• 1 packet Ban Pho rice noodles cooked as per instructions
• Very thinly sliced beef steak (cut optional, but I like rib fillet of course)
• Small bunch Thai Basil leaves
• Finely Sliced red onion
• Bean Sprouts
• Sliced chilli (optional)
• Hoisin Sauce
• Sriracha Sauce

Method

• Add bones to the large pot and cover with water, bring to boil let boil for a few minutes. Remove from heat and tip water down the sink retaining bones. (This step helps clean the bones and makes for a cleaner clearer broth.) Return bones to wiped clean pot and cover with 5 litres of water and return to heat.
• Cut onion and ginger in half and char in a grill pan (bbq, under the grill or even directly in gas burner all work well) to get a good bit of colour on them and partly cook.
• Add remaining broth ingredients to the pot, add ginger and onion when charred and bring to simmer.
• Simmer for 5 hours or longer (arguably the longer the better) skimming the surface frequently to remove fats and impurities on the surface.
• (For the cheats version, pick a quality pre-made bone broth and add flavouring ingredients and simmer for 30 minutes.)
• Strain off broth discarding solids and adjust seasoning of fish sauce, sugar and salt.

To Serve

• Place cooked noodles in bowls, lay slices of raw beef on noodles and ladle over broth.
• Top with Thai Basil, sliced onion and bean sprouts and add hoisin sauce and sriracha to taste.

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