Pho Bo Cheats version

Pho Bo Cheats version

Jonathon Emblin

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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