PHO BO VIEN* Recipe
rare beef, beef meatballs, ‘authentic,' recommended add-ons: tripe & tendon
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Ingredients
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Broth
Meat and Toppings
Noodles and Garnishes
Method
Broth Preparation
Prepare the Broth
In a large pot, add beef bones and water. Bring to a boil, then reduce heat and simmer for 4-6 hours, skimming off any foam that rises to the top.
Add Aromatics
Char the onion and ginger by placing them directly over an open flame or under a broiler until slightly blackened. Add them to the broth, along with star anise, cinnamon stick, cloves, fish sauce, and salt.
Simmer the Broth
Continue to simmer the broth for another 2-3 hours, allowing the flavors to meld. Strain the broth through a fine mesh sieve and discard solids.
Assembly
Prepare the Noodles
Cook rice noodles according to package instructions. Drain and set aside.
Prepare the Meat
Thinly slice the rare beef. If using tripe and tendon, prepare them by boiling in salted water until tender.
Assemble the Pho
In a bowl, layer the cooked noodles, meatballs, sliced rare beef, tripe, and tendon. Pour hot broth over the top and garnish with fresh herbs, bean sprouts, lime wedges, and chili slices.
