Vietnamese Beef Soup – Pho Bo

[vc_row][vc_column][vc_column_text]The Vietnamese staple. Beef soup or Pho Bo. Pho is often served for breakfast in Vietnam but can be served at any time. You will find it as a street for or in cafes and restaurants. This version is the Hoi An style which is a little saltier than the Southern and Northern Vietnam versions.
We did a cooking class in Hoi An with Bay Mau Eco Cooking Tours and discovered the secrets of some the local dishes. Even more exciting was that we were able to reproduce the soup when we returned home!

Sustainable beef All Natural Meat

Vietnamese Beef Soup

The Vietnamese staple. Beef soup or Pho Bo. This version is the Hoi An style which is a little saltier than the Southern and Northern Vietnam versions.

  • The soup
  • 1 packet of rice noodles
  • 500g beef bones - the meatier the better
  • 500g beef skirt
  • 150g beef tenderloin
  • 1 daikon (white radish)
  • 8 shallots
  • large piece of ginger
  • 8 star anise
  • 1 cinnamon stick
  • Fish sauce
  • Pepper
  • Limes
  • Bean Sprouts
  • The pickled shallots
  • 8 shallots
  • Water
  • Vinegar
  • 1tsp sugar
  • 1tsp salt

Place bones, skirt and radish in a large pot.

Bring to boil and sinner ar a low heat. Skim the stock from time to time.

Dry fry the cinnamon, ginger and shallots (or if available cook over a flame).

take the skin off the shallots and crush the shallots and ginger slightly. Dry fry the star anise.

All ginger, shallots, cinnamon and anise to the broth. After 5 minutes take out the star anise and cinnamon (if you leave it to long it will give the stock a "bark" flavour.

Season with black pepper and 2 tbs of fish sauce.

Simmer for around an hour.

Set the beef skirt aside to cool. Then slice finely across the grain - this will be used for serving.

Taste the broth, it should feel slightly over-salty as the lime juice, bean sprouts and noodles will absorb some of the saltiness.

Soak the dry rice noodles in hot water for 15 minutes. Then cook in boiling water over high heat for about 45-60 seconds until soft. drain well and place in bowls.

Pickle shallots

Slice shallots finely

Cover with 50% water and 50% vinegar

Add salt and sugar. Mix and leave till needed

To serve

Top the noodles with 8-10 slices of the beef skirt and 5 thinly sliced raw beef tenderloin poached in the boiling broth. Sprinkle with chopped green onions. Cover with broth.

Add 4 - 5 slices of pickled red shallots and serve with a side of red chillies, Thai basil, bean sprouts and lime.


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Please submit your order at least two days before market day​