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Pho Bo
Slow-simmered Vietnamese beef noodle soup with charred ginger and spice. Blanching the bones in boiling water and rinsing them before the real simmer begins keeps the broth clear instead of cloudy with impurities.
Ingredients
Instructions
Blanch bones in boiling water 5 minutes. Drain and rinse.
Cover with fresh water and simmer 4+ hours.
Toast spices in a dry pan until fragrant. Add to broth with charred onion and ginger.
Add brisket after 2 hours. Remove when tender.
Season with fish sauce and sugar.
Strain broth. Serve over noodles with toppings.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
