Pho Bo (Hanoi Beef & Rice Noodle Soup)

Recipe By:
Pooja9
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  • Total Time 25 min Ico-add
  • Yield 6 Servings
  • Level Medium

This savory dish originating from Vietnam complements any meal. This recipe is noodle soup in its glory.
 

Ingredients

  • 8 ounce dried rice sticks
  • 8 cups beef stock
  • 1 small yellow onion, thinly sliced
  • 8 ounce beef eye of round, sliced paper-thin
  • 4 ounce special beef cuts
  • Traditional herbs
  • 1 cup mung bean sprouts
  • 2 thai chilies, thinly sliced
  • 1/2 cup fried shallots
  • 1 lime
  • Hoisin sauce
  • Fish sauce
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Directions

  1. 1. Soak rice sticks in lukewarm water for 20 minutes.
  2. 2. Pour beef stock into pot and boil over medium heat.
  3. 3. Reduce heat to medium low, add onion and partially cover until ready to use.
  4. 4. Boil water over high heat. Drain and divide rice noodles into portions. Place one portion at a time in sieve and lower into boiling water. Untangle noodles and chopsticks to boil until tender, but firm. Which should take 7 seconds. Remove and drain, then place in large soup bowl. Repeat.
  5. 5. Set a few slices of raw beef eye of round on top of rice noodles. Pour hot broth with onions over each serving. Garnish with traditional herbs, mung bean sprouts, fried shallots and squeeze lime over each.