Pho Bo

Ingredients for 6 servings:

• 1 soup chicken, 1.4 kg
• 500 g soup meat, beef
• 4 star anise
• 1 cardamom, crushed
• 1 stalk(s) cinnamon, small
• 1 large onion(s), cut into 1cm thick slices
• 1 piece(s) ginger root, thumb-sized, sliced
• 1 piece(s) ginger root, thumb-sized, squeezed
• 2 cubes of broth (Pho-), to taste, if you like the taste, I leave it out
• 3 tbsp fish sauce
• Salt
• Glutamate
• 1 pack of ribbon noodles (Pho-), rice noodles, usually 500g – approx. 4-5 mm wide, white
• 1 bunch of spring onions
• 1 bunch coriander leaves, alternatively mint
• 1 bunch basil (Thai)
• 300 g beef fillet(s)
• 2 limes or lemons
• 2 chili peppers
• 1 bottle of chili sauce
• Vinegar (garlic)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Vietnamese noodle soup with beef

Broth: It is important that the broth is clear. Place the chicken and soup meat in a pot, fill with water, and bring to a boil. Then drain the water and rinse the meat with cold water. Return the meat to the pot, fill with fresh hot water, bring to a boil, and simmer for 15 minutes over high heat. Grill the star anise, cardamom, cinnamon, onion, and ginger slices on the stovetop until slightly blackened and add to the broth. Add the pho cubes and 2-3 tablespoons of fish sauce, season with salt and MSG. Then reduce the heat considerably and simmer for about 1 hour. Vietnamese people also eat the soup meat, preferably with the fat, skin, and tendons attached. When it is cooked, remove the meat from the bones and cut into small, thin slices. Return the bones to the pot and continue cooking over low heat. Slice the beef fillet as thinly as possible, marinate with ginger, salt, and MSG, and chill. Soak the pho in warm water. Cook the noodles in hot water until tender. Blanch the fillet until pink. Finely chop the spring onions and herbs. Ladle the soup bowls in order: noodles, beef, fillet, herbs, and onions. Pour the boiling stock over the noodles. Guests can add limes, vinegar, and chili to taste. I like to use 1/2 tbsp lime, 1/2 tbsp garlic vinegar, and plenty of chili. Tip: Make your own garlic vinegar a week in advance: Crush 1 garlic clove and place it in a jam jar with 5 chili peppers, then top up with brandy vinegar.