Spicy Vietnamese Pho Bo - Simple & Authentic
A warming, spicy Vietnamese Pho Bo is the ultimate comfort food that you can easily whip up in your own kitchen. As a little foodie, I love the combination of aromatic beef, fragrant spices like star anise and cinnamon, and the fresh herbs that make this soup so unique. This beef soup is not only healthy and wonderfully aromatic but also surprisingly quick to make if you know the right technique. Even though a true Pho often simmers for hours, here I'll show you a version where you can achieve a result that tastes like the streets of Hanoi in no time using fresh ingredients. The combination of tender rice noodles and the hearty broth makes this dish an experience for all the senses. Grab your apron and let's get started – it's easy and so much fun to prepare this bowl of happiness yourself!
Ingredients
Preparation
First, peel the ginger (10 g) and cut into thin slices, then simmer gently in the beef stock (500 ml) for about 10 minutes along with the star anise (1) and the cinnamon stick (1).
Meanwhile, soak the rice noodles (100 g) in hot water according to the package instructions until cooked, then drain.
Use a very sharp knife to cut the beef fillet (150 g) into paper-thin slices – the thinner, the more tender it will be later in the hot soup!
Remove the spices from the broth and stir in the fish sauce (1 tbsp) to achieve the perfect umami taste.
Place the drained rice noodles (100 g) into a large bowl and lay the raw beef slices (150 g) on top.
Pour the boiling hot broth directly over the beef so that it cooks perfectly in the bowl.
Finally, garnish with sliced spring onions (1), roughly chopped coriander (10 g), and a squeeze of lime juice (0.5), and serve immediately – meow, enjoy your meal!
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