Mastering the Art of Pho Bo: A Chef’s Guide to the Perfect Rice Noodles and Aromatic Beef Broth

If you’re a fan of Asian cuisine, it’s likely you’ve already tried the famous Pho Bo in million places and probably in several countries, eventually getting an idea of making it yourself at home. The dish is certainly on the list of Asian meals that aren’t that easy to prepare, but it makes the whole process all the way more tempting.

Unlike many people think, cooking Pho Bo will take you around three hours in total and not twelve, so save this recipe to make yourself the best lunch or dinner during the weekend.

Here’s what you need (for 4 portions): 700 g of beef shanks, 200 g of Pho rice noodles, 200 g of beef tenderloin, 1 onion, 70 g of Pho Bo soup base, 1 bunch of mint, 1 bunch of fresh cilantro, green onions and sriracha sauce to taste.

Rinse the shanks, cover with water, and place on the stove.

Once it comes to a boil, add 1/2 of a white onion to the broth. Place a lid on top, reduce the heat to low, and let it simmer for 1.5 hours.

Remove most of the meat from the broth and let it cool.

After another 1.5 hours, add the Pho Bo soup base to the broth, then turn off the heat.

Boil the Pho rice noodles for 10 minutes and let them cool.

Slice the beef tenderloin into very thin slices and boil until half-cooked. Then remove the meat. Slice the shank meat from the broth into thin slices and place in a separate container.

Wash the cilantro and mint, then finely chop them. Slice the green onions into rings and half of the onion into thin rings.

Place a handful of noodles, the boiled meat, and the partially cooked tenderloin in a bowl. Pour in the hot broth, add the aromatic herb mixture.

If you want, add some Sriracha sauce to the finished soup for a spicy twist.