Hanoi Beef and Rice Noodle Soup (Pho Bo)

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Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Cooking Light.

Ingredients Nutrition

Directions

  1. To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; sauté 8 minutes or until ginger and shallots are slightly charred.
  2. Add water and next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids.
  3. Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes).
  4. Skim fat from surface; discard fat. Keep warm.
  5. To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water.
  6. Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls.
  7. Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round.
  8. Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired.