Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pho bo (thai beef soup). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pho Bo (Thai Beef Soup) is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Pho Bo (Thai Beef Soup) is something that I have loved my entire life. They are nice and they look wonderful.
Easiest Way to Make Pho Bo (Thai Beef Soup)
To begin with this particular recipe, we must prepare a few ingredients. You can have pho bo (thai beef soup) using 21 ingredients and 13 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Pho Bo (Thai Beef Soup):
Take 2 qts beef stock
Get 4 whole star anise
Get 1 packet gelatin
Get 6 cloves
Prepare 2 cinnamon sticks
Take salt and pepper
Get 2 bone-in beef shank
Take 1 whole onion
Get 1 piece (2 inch) ginger, unpeeled
Make ready 4 cloves garlic, peeled
Get 1/4 cup fish sauce, divided
Prepare 2 tbsp apple cider vinegar
Prepare 2 lb beef flank, slightly frozen
Make ready 2 limes, quartered
Take 1 Thai Chile, cut into thin 2 inch strips
Get scallion, thin sliced, greens only
Get 1 cup Thai Chile straw
Make ready 2 jalapeños, thin sliced
Prepare 1 cup bean sprouts
Prepare 1 cup Thai basil, mint, and cilantro, roughly chopped
Prepare 1 packet Thai cellophane noodles
Instructions
Instructions to make Pho Bo (Thai Beef Soup):
Throw beef broth, gelatin, anise, cloves, cinnamon sticks, salt, pepper, fish sauce, apple cider vinegar and beef shank in a stock pot. Bring to a boil over high heat, then reduce heat to medium low. Skim the layer of debris off the top. Maintain a light simmer.
While simmering preheat the oven to 350F and place the onion, ginger and garlic on a baking sheet. Bake whole for 15 minutes.
When done cut the onion and garlic cloves in half and slice the ginger into 1/4 thick slices. Add to stock pot. Continue to simmer for 2-3 hours.
Taste your broth, if necessary season with some apple cider vinegar or fish sauce. Allow the broth to cool and skim the fat off the top. Try not to remove all the fat. Reserve what you have removed. The broth can be used immediately refrigerated for up to four days or frozen for up to a month.
Return the broth to the stockpot with the beef flank. You may have to cut it in half, but make site is submerged. Ģ in an anise pod for good measure. Bring to a low boil over medium heat. Cook the meat for 30-45 minutes. Depending on your doneness preference. The frozen meat allows to you get really rare beef while still allowing the out layers to soak up some flavors from the broth. If you don't like rare meat, defrost your beef first.
Prepare your toppings
When the beef is done remove from the stock pot and allow to rest for about 15 minutes. You can allow your broth to still cook, but check your flavor at this point. If it needs more salty, that's where the fish sauce comes in. Acid? A dash of lime juice or apple cider vinegar may help. Could use a little more sweet? Throw in a tbsp of brown sugar or agave nectar.
While you're waiting cook your rice noodles according to the package. Remove and coat with sesame oil to prevent sticking.
With a sharp knife cut your meat as thin as possible. If it's too rare a little time in the hot broth will remedy that for you.
Set out the noodles broth beef and toppings for the diners.
You start with noodles in the bowl.
Then throw in some broth, followed by meat, toppings and sauces.
Now slurp away
As simple as that Recipe of Pho Bo (Thai Beef Soup)
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