I have never tasted vietnamese food until a few months ago when my friends in Edinburgh were crazy over pho bo at this little vietnamese restaurant in Edinburgh.
Since then, I am so into Vietnamese cuisine.
The wonderful taste of pho bo was so unforgettable that I decided to recreate my own pho bo in Glasgow so I could continue living the dream of a heavenly pho bo.
Thanks to the internet, I found this brilliant pho bo recipe which tasted even better than the pho bo I had in Edinburgh!
Although the pho bo beef stock takes hours on end to boil and requires a handful of spices/ ingredients to bring out the flavours, the wait is all worth it! I love my beef pink just as how I love my steak to be done in the same way (medium rare). Rest assured my beef comes from either wholefoods market or marks and spencers so quality is not compromised.
Pho Bo (vietnamese beef noodle soup) recipe by Sarah Hobbs:
1kg beef bones
3L cold water
2 brown onions, chopped
5cm piece ginger, peeled, sliced
5 whole star anise
2 cinnamon sticks
1 tsp black peppercorns
5 whole cloves
1 tbs coriander seeds
2 tbsp fish sauce
2 tbsp lime juice
100g thick rice noodles
1 (about 200g) beef fillet steak
2 cups bean sprouts
3 green onions, trimmed, thinly sliced diagonally
2 red bird eye chillies, thinly sliced
1/2 cup mint leaves
1/2 cup coriander leaves
Lime wedges, to serve
Place the beef bones, water, onion, ginger, star anise, cinnamon, peppercorns, cloves and coriander seeds in a large saucepan over high heat. Bring to the boil. Reduce heat to very low and cook, skimming surface occasionally of any fat with a metal spoon, for 3 hours or until liquid reduces by half. Remove from heat and set aside to cool. Strain through a fine sieve into a clean saucepan. Remove and reserve any meat from the bones and discard remaining solids.
Place the soup over high heat and bring to a simmer. Add the fish sauce and lime juice and stir to combine. Taste and season with salt, pepper, fish sauce and lime juice.
Meanwhile, place the noodles in a large heatproof bowl and pour over plenty of boiling water. Set aside for 5 minutes to soak. Drain well. Divide noodles and reserved beef evenly among serving bowls. Top with sliced beef. Pour the hot soup evenly among each serving bowl. Top with bean sprouts, green onion, chilli, mint and coriander. Serve immediately with lime wedges, if desired.