KOMPAS.com – Pho Bo, a Vietnamese beef stew, is an iconic dish known for its rich, flavorful broth. This food is suitable to be served warm to warm the body on a cold day.
The secret to Pho Bo’s authentic taste lies in the broth which is slowly cooked with a variety of selected spices. The sauce is full of aromatic spices, making every bite a special experience.
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Making Pho Bo at home is not as difficult as you might imagine. With simple ingredients and steps, you can enjoy authentic Vietnamese dishes in your own kitchen.
Follow the recipe from the book “Favorite Soup Recipes” (2013) by the COOK IDE TEAM published by Gramedia Pustaka Utama below.
Material
- 1 kg beef bones with meat
- 1000 ml water
- 3 tsp fish sauce
- 1 tsp granulated sugar
- 150 g dried chives, soak in hot water, drain
- 200 g thin strips of beef
- 100 g onions, thinly sliced
- 100 g radishes, peeled, thinly sliced, boiled until soft, drained
- 1 spring onion, thinly sliced
- 2 limes, squeeze the juice
- 50 g bean sprouts, blanched
- 5 g green cayenne pepper, thinly sliced
Wrap in cloth
- 5 cm cinnamon stick
- 3 deaf petals
- 5 tsp coriander, roasted
- 5 tsp white pepper, roasted
- 1 tsp cloves
- 5 green cardamom seeds, roasted
- Boil beef bones, fish sauce, sugar and spices wrapped in cloth for 2 hours over low heat. Set aside the bones and spices, then strain the stock.
- Bring the strained broth back to a boil. Add granulated sugar if needed to balance the taste.
- Arrange the noodles, chives, beef strips, radishes, onions, scallions and bean sprouts in a serving bowl.
- Pour the hot stock into a bowl until the meat is completely cooked. Don’t forget to add lime and sliced cayenne pepper.
- Serve Pho Bo while warm. Offer additional fish sauce, hot sauce, or lime wedges to adjust the flavor to taste.
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