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.
- 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
- 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.
- 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.