John Myers
Pho Bo -Hanoi Noodle Soup
The perfect pho bo -hanoi noodle soup recipe with a picture and simple step-by-step instructions.
- 150 g Rice noodles
- 300 g Rumpsteak
- 2 Red onions
- 2 Red peppers
- 150 g Mung bean sprouts
- 1,5 liter Beef stock
- 2 tbsp Fish sauce
- 2 piece Star anise
- 0,5 bunch Fresh coriander
- 3 Stalk Thai basil
- Salt
- Cook the rice noodles in plenty of boiling water over medium heat for about 5 minutes. Pour into a sieve, rinse with cold water and drain.
- Peel and halve the onions and cut into thin slices. Halve and core the peppers and cut the pulp into fine strips.
- Wash the sprouts thoroughly and put them in boiling salted water for about 1 minute. Blanch. Drain into a sieve, rinse in cold water and allow to drain.
- Cut the rump steak into thin slices across the grain.
- Heat the beef stock with the fish sauce and star aise in a saucepan until it is almost boiling. If necessary, add a little salt until the stock tastes strongly spicy.
- Place the meat slices in the stock and cook for about 1 minute.
- Spread the rice noodles with meat slices, sprouts, onions and peppers on four plates and fill them with the hot stock. Wash the coriander greens and basil, shake dry and pluck the leaves. Sprinkle the Pho Bo -Hanoi noodle soup with coriander greens and basil and serve immediately.
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