Pho Bo soup - 5 step-by-step homemade recipes

Pho Bo soup is one of the most popular Vietnamese dishes. The dish is prepared on the basis of beef or fish broth, and before serving, the remaining ingredients are added, such as noodles (usually made from rice flour), seafood, or thin slices of beef. And an ensemble of spices gives the soup a unique aroma: cloves, star anise, ginger and many others.

The classic recipe for Pho Bo soup at home

Let's prepare a traditional Vietnamese soup - Pho Bo in our own kitchen. Spicy beef broth with rice noodles and unusual spices give the dish a very original taste and aroma. The longest thing in this recipe is to boil the bones, the rest takes a minimum of time.

Cooking time - 7 hours

Cooking time - 30 minutes.

Portions – 4-6.

• 
  Let's start by cooking the broth. We thoroughly wash the seeds and fill them with water, bring them to a boil over maximum heat and, without reducing the flame, boil for 5-7 minutes. Then we drain the first fat, rinse the bones again and fill it with clean cold water again - it is on the second water that Pho Bo is prepared.
• 
  Peel the onion and cut it in half, cut the ginger root lengthwise and fry it heavily in a dry frying pan. We send cloves, star anise, coriander, cinnamon and pepper to the onion and ginger to warm up, so that the spices give their aroma better. After frying, add everything to the broth and cook over low heat for about 6-7 hours (periodically remove the foam). An hour before readiness, add beef pulp to the broth.
• 
  After the time has elapsed, salt the rich broth, add a few tablespoons of fish sauce and granulated sugar. Although the broth is ready, do not remove it from the heat, so it should be warm.
• 
  Boil 400 grams of noodles or pour boiling water in accordance with the instructions on the package.
• 
  Remove the meat from the pan and cut into slices along the fibers.
• 
  Let's take care of the greens. We cut off the white dense roots of green onions, cut them lengthwise and dip them into the broth for a minute, and finely chop the green part.
• 
  Pre-wash mint, cilantro, parsley, dry and separate the leaves from the stems. Cut lime into thin rounds, chili into rings and, if desired, add ginger, chopped into strips.
• 
  Let's start assembling the dish. Put the noodles in a colander and warm them in beef broth, then put on the bottom of a deep bowl, chopped boiled meat on top, white onion roots, chili rings and fresh green leaves.
• 
  Pour all the ingredients with warm rich broth and serve. Be sure to put the remaining greens, lime, fish sauce on a flat plate so that everyone can adjust the dish to their taste.
• 
  An unusual aromatic soup from Asia is ready. Bon Appetit!

Vietnamese Pho Bo soup with chicken

A spicy, aromatic soup that came to us from Vietnam can be easily prepared at home. In the classic version, the dish is prepared with beef, however, replacing it with poultry significantly reduces the cooking time, and if the taste characteristics change, then only for the better.

Cooking time - 45 minutes

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Chicken drumstick - 4 pcs.
• Onions - 1/3 pcs.
• Ginger - 20 gr.
• Water - 1.5 liters.
• Rice noodles - 200 gr.
• Salt - 2 tsp
• Ground black pepper - 1 tsp
• Turmeric - 1 pinch
• Anise - 1-2 stars.
• Cinnamon (ground) - ½ tsp
• Coriander (ground) - 1 pinch
• Parsley - 1/3 bunch.
• Cilantro - 1/3 bunch.
• Green onions - 3-4 feathers.
• Lemon - ½ pc.

Cooking process:

1. Cooking broth. We wash the chicken thoroughly and put it in a saucepan, add coarsely chopped onions, chopped ginger and fill it with one and a half liters of water. Be sure to salt and pepper in accordance with the proportions and add a little turmeric for a beautiful color.
2. We send the pan to the stove and bring it to a boil over high heat, then reduce the flame and, removing the foam, bring the meat to readiness. At the same stage, add spices: cinnamon, anise and coriander.
3. Rinse the parsley, cilantro and green onions thoroughly and chop as finely as possible.
4. As soon as the chicken is cooked, take out the meat, cool and grind, and filter the broth and taste for salt, add if necessary.
5. To prepare noodles, dip the briquettes in boiling water and keep as much as indicated on the package. Then we rinse under cold water to avoid sticking. Put about 50 grams of rice noodles in a tureen, then pour the meat and herbs with hot golden broth.
6. Add a thin lemon ring before serving. Bon Appetit!

Step-by-step recipe for making Pho Bo with beef

Why not recreate Asia at home? Traditional Vietnamese soup can be easily prepared in your kitchen and don't be intimidated by the long list of ingredients, as all spices and herbs are available in every store. Star anise, mint, lime, chili, fish sauce and Sriracha sauce - these are the ingredients that give Pho Bo that unique taste and aroma.

Cooking time - 3 h. 30 min.

Cooking time - 35 minutes

Portions – 5-6.

Ingredients:

• Beef shank (on the bone) - 500 gr.
• Beef pulp - 500 gr.
• Water - 3 liters.
• Onions - 2 pcs.
• Ginger (root) - 50 gr.
• Rice noodles - 150 gr.
• Green onion sprouts - 2-3 pcs.
• Bean sprouts - 100 gr.
• Lime - 1 pc.
• Chili pepper - 1 pc.
• Parsley - 1 bunch.
• Mint - 1 bunch.
• Basil - 1 bunch.
• Fish sauce - 5 tablespoons
• Sriracha sauce - 4 tablespoons
• Carnation - 6 pcs.
• Star anise - 2 pcs.
• Cinnamon (in sticks) - 1 pc.
• Salt - 1 tablespoon
• Granulated sugar - 1 tablespoon

Cooking process:

1. We start with broth. To prepare it, put the beef shank in a saucepan of a suitable size, fill it with three liters of water and put it on the fire, continue cooking for at least two hours after boiling.
2. Peel one onion and cut it in half.
3. Cut the beef pulp into several pieces (for faster cooking).
4. Peel the ginger with a spoon or knife.
5. In a hot dry frying pan, put the halves of the onion (cut down) and fry until black. Add cloves, star anise and cinnamon to this - mix thoroughly and heat for 1 minute.
6. When the shank has boiled for two hours, take it out, and put fried onion, beef pulp, heated spices, ginger, fish sauce and a tablespoon of salt and granulated sugar in the broth. Bring the contents of the pan to a boil, then reduce the heat and simmer for another hour.
7. At this time, cut the second onion into thin rings or half rings, lime and chili into slices, and chop the green onion and parsley as much as possible.
8. We divide the sprigs of mint and basil into leaves and stems. The recipe uses only juicy green leaves.
9. We cook rice noodles according to the instructions on the package (cook in boiling water or just dip for a few minutes and rinse with cold water).
10. After an hour of cooking the broth, we catch the beef pulp, and filter the broth itself.
11. We disassemble the cooled shank into fibers or chop it with a knife (it is important to remove all white films and cartilage).
12. Let's start assembling Fo Bo. Put rice noodles on the bottom of a deep tureen, on top of half rings of onions, slices of beef pulp and chopped shank, parsley and green onions.Fill all of the above ingredients with broth and now add lime, chili, mint and basil leaves, Shriracha sauce and some bean sprouts. Flavored Asian soup is ready to serve. Bon Appetit!

How to cook Pho Bo soup with shrimp at home?

The original recipe for Vietnamese seafood soup, namely with shrimps, is prepared very quickly and easily. The dish prepared with the proposed ingredients differs from the classic version in that it is based on egg noodles, and not rice and chicken broth is needed, not beef. In addition, specific spices are excluded, which are not suitable for everyone, so the soup is sure to please more people.

Cooking time - 30 minutes.

Cooking time - 20 minutes.

Portions – 3-4.

Ingredients:

• Shrimp - 200 gr.
• Egg noodles - 100 gr.
• Carrots - 1 pc.
• Tomato - 1 pc.
• Chicken broth - 1 l.
• Garlic - 2 teeth
• Vegetable oil - 3 tablespoons
• Green onions - 1 bunch.
• Dill - 1 bunch.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. We prepare all the necessary products.
2. Defrost the shrimp at room temperature.
3. Grate the carrots or cut them into cubes, cut the tomato into cubes, and pass the garlic through a press or chop it with a knife.
4. Pour 3 tablespoons of vegetable oil into a saucepan, add vegetables and cook the carrots over medium heat until soft.
5. Next, pour the golden chicken broth into the container and bring to a boil.
6. Dip 100 grams of egg noodles into the boiling soup.
7. When the noodles are half finished, add shrimp, salt, pepper and continue cooking for another 3-4 minutes.
8. Chop green onion feathers and dill as finely as possible and pour into a saucepan.
9. Light seafood soup is ready. Bon Appetit!

Pho bo from rice noodles with fish

A rich, aromatic and at the same time light soup cooks quickly, and the ingredients are not quite standard for a first course. Fo Bo is based on rich broth and seafood, namely shrimp, squid and white fish fillets. The taste is significantly different from traditional fish soups, so it's definitely worth making an unusual soup.

Cooking time - 1 h. 25 min.

Cooking time - 45 minutes

Portions – 7-8.

Ingredients:

• Parsley - 1/2 bunch.
• Chives to taste.
• Rice noodles - 60 gr.
• Bay leaf - 2 pcs.
• Salt - 1-1.5 tablespoons
• Ground black pepper - to taste.
• Tomatoes in their own juice - 150 ml.
• Squids - 100 gr.
• Fillet of white fish - 150 gr.
• Carrots - 1 pc.
• Garlic - 3-4 teeth.
• Olive oil - 4 tablespoons
• Bulgarian pepper - 1 pc.
• Chili pepper - 1 pc.
• Potatoes - 200 gr.
• Tiger shrimps - 200 gr.
• Frozen shrimps - 500 gr.
• Black peppercorns - 4-5 pcs.

Cooking process:

1. Let's prepare the fish broth. Boil two types of shrimp and squid in boiling salted water with the addition of lavrushka and peppercorns for no more than 3-3.5 minutes. We cool the sea inhabitants and clean them of the shell, and filter the broth from the seafood and put it aside - it will come in handy a little later.
2. Let's take care of vegetables. Peel the carrots and cut into thin circles.
3. We "free" three cloves of garlic from the husk.
4. Pour olive oil into a saucepan and fry the carrots and chopped garlic.
5. Cut the Bulgarian pepper into medium-sized cubes.
6. Add the pepper cubes to the pan.
7. Peel the chili peppers and chop them as well.
8. Add hot peppers to the languishing vegetables.
9. Remove the peel from the potato and cut it into sticks or cubes.
10. Fill soft fried vegetables with strained seafood broth, add potatoes and cook for 8-10 minutes over medium heat.
11. Next, add tomatoes in their own juice to the soup, increase the flame and let it boil.
12. Fish fillets (any white will do) thoroughly rinse under running water and dry with paper towels.
13. Grind the fish pulp.
14. Divide the squid rings in half.
15. Pour the peeled shrimps and the rest of the seafood into a bubbling soup.
16. Boil the contents of the pan for about 2-4 minutes.
17. Break the noodles made from rice flour with our hands.
18. Fill with boiling water or boil for a few minutes, according to the instructions on the package.
19. After 3-4 minutes, put the noodles in a colander and rinse with cold water.
20. Put the desired amount of noodles on the bottom of deep plates and pour on top with rich aromatic soup.
21. Before serving, we can add pepper, decorate with chives and parsley leaves. Bon Appetit!