Ingredients Jump to Instructions ↓

  1. 1/2 cup gingerroot , thinly sliced

  2. 1 cup shallot , thinly sliced

  3. 1 teaspoon anise seed or 3 star anise , whole

  4. 1 cinnamon stick

  5. 1 1/2 lbs beef chuck , boned, rinsed and fat trimmed

  6. 2 1/4 quarts beef broth (fat skimmed if homemade)

  7. 1/4 cup Southeast Asian fish sauce (Nouc Mam Sauce)

  8. 1 tablespoon sugar

  9. 1/8 teaspoon salt

  10. 2 tablespoons Southeast Asian fish sauce (Nouc Mam Sauce)

  11. 2 cups bean sprouts , rinsed

  12. 1/4 cup jalapeno chile , thinly sliced

  13. 1/2 cup Thai basil , rinsed

  14. 1/2 cup fresh cilantro , rinsed

  15. 3 limes , rinsed and cut into wedges

  16. 8 ounces sirloin steaks, fat trimmed, very thinly sliced

  17. 6 cups cooked rice vermicelli

  18. 1/2 cup yellow onion , thinly sliced

  19. 3/4 cup green onion , thinly sliced (including tops)

  20. hoisin sauce

  21. Southeast Asian fish sauce (Nouc Mam Sauce)

Instructions Jump to Ingredients ↑

  1. Wrap ginger, anise, shallots and cinnamon in two layers of cheesecloth; tie with heavy cotton string.

  2. In a 10 qt pan, combine beef chuck, broth, 2 1/2 qts water, nouc mam sauce, sugar and spice bundle. Cover and bring to a boil over high heat. Uncover, reduce heat and simmer until beef is tender when pierced (1 1/2 to 1 3/4 hours).

  3. With a slotted spoon, transfer meat to a freezer container and freeze overnight. Cool soup and then refridgerate overnight.

  4. The next day, take frozen beef chuck and thinly slice across the grain into 2 to 3 inch slices.

  5. Skim and discard fat from broth. Add 1/8 tsp salt and 2 tbsp Nouc Mam sauce. Bring broth back to boil.

  6. Arrange bean sprouts, chiles, basil, cilantro, and limes on a platter.

  7. Once broth boils, reduce to simmer. Immerse sliced sirloin in simmering broth (use wire strainer or skimmer) and cook just until brown on the outside but still pink in the center (30 seconds to 1 min). Lift out and set aside.

  8. Mound hot cooked rice noodles equally in deep bowls (at least 3 cup capacity). Top equally with beef chuck, sirloin, yellow onion and green onions.

  9. Ladle broth over noodles to cover generously.

  10. Serve Pho Bo with platter of condiments, hoisin sauce and chili paste adding to taste.


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