The Pho Bo soup is considered a miracle cure in Vietnam and is traditionally eaten for breakfast, especially in the streets of Hanoi.
Pho Bo soup variants
The Pho Bo soup, a beef broth with beef or chicken , is served with flat rice noodles and fresh herbs. You can also modify the soup and prepare it with fish such as salmon or pike as well as with seafood . You then simply replace the meat portion 1: 1 with fish. Or you can mix the filler, for example chicken and shrimp go well together. You can also prepare the soup vegan without any effort – the animal deposits are simply left out. Otherwise you just have to make sure that the broth is vegan and instead of fish sauce you just use soy sauce.
We will show you how you can prepare this healthy, spicy soup yourself – with fresh ingredients, lots of vitamins and the authentic Vietnamese taste.
Pho Bo soup recipe
- 1.5 kg meat and bones for cooking the broth (e.g. leg slice with bone and marrow, oxtail)
- 2 star anise and 1 cinnamon stick
- 1 large onion
- a thumb-sized piece of fresh ginger
- 500 g flat rice noodles
- 300 g beef fillet (alternatively beef rump or rump steak)
- 1 bunch of spring onions
- About 4 stalks of Thai basil, mint and coriander per serving
- Mung sprouts
- 1 small chilli pepper
- 1-2 limes (untreated)
- 1-6 tbsp fish sauce (to taste)
- Salt , pepper
Preparation of pho soup
- Start by making the broth. Wash the bones, the oxtail and the beef thoroughly under running, lukewarm water. Bring the meat to a boil in a large saucepan filled with water. Skim off rising foam.
- Peel and halve the onions, cut the ginger into slices and roast the cut in a pan without oil until golden brown. Then add to the broth.
- Let the star anise and the cinnamon stick simmer for about an hour and season the broth with salt and pepper in between.
- After about three to four hours, remove the meat, bones and vegetables from the broth. Loosen the soup meat and set aside.
- Season the broth to taste, season with fish sauce and salt if necessary, and let it simmer on a low heat. It should taste a little stronger, as the later addition of the pasta makes the soup lighter in taste.
- Cut the beef into very fine strips with a sharp knife and set aside.
- Boil the flat rice noodles in salted water, remove from the water and drain.
- Now wash off the mint , coriander and Thai basil. Then shake the herbs dry, pluck the leaves off and chop finely. Cut the spring onion and chilli pepper into small rings. Wash the lime and sprouts well and cut the lime into eighths.
- How to serve the pho soup
- Now the soup can be served. Put the flat rice noodles, the cooked soup meat and the mung sprouts in a large, deep bowl or in a soup bowl. They have a soup bowl with good reviews. Now spread the herbs and spring onions on the pho soup and add the thin, raw beef strips. Pour the hot broth over the ingredients – the meat cooks in the Pho Bo soup and becomes wonderfully tender and pink.
Refine this Vietnamese soup to taste with lime pieces and the chilli rings, you can also add some fish sauce – we wish you a good appetite!
Why is the Pho soup so healthy?
The Pho Bo soup is considered a healing soup in Vietnam and is very healthy. It is said to strengthen the immune system, help with digestive problems and even help with weight loss. The spices it contains, such as cinnamon or cardamom, stimulate our metabolism, which can shed the pounds. The Pho soup contains coriander, which is good for the stomach and intestines, the vitamin C of lime helps with colds and beef contains zinc, which has anti-inflammatory effects and strengthens the immune system.