Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pho bo (thai beef soup). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pho Bo (Thai Beef Soup) is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Pho Bo (Thai Beef Soup) is something that I have loved my whole life. They’re nice and they look fantastic.

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To get started with this recipe, we have to prepare a few components. You can have pho bo (thai beef soup) using 21 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Pho Bo (Thai Beef Soup):

1. Make ready 2 qts beef stock
2. Prepare 4 whole star anise
3. Make ready 1 packet gelatin
4. Make ready 6 cloves
5. Make ready 2 cinnamon sticks
6. Take salt and pepper
7. Make ready 2 bone-in beef shank
8. Take 1 whole onion
9. Take 1 piece (2 inch) ginger, unpeeled
10. Get 4 cloves garlic, peeled
11. Take 1/4 cup fish sauce, divided
12. Take 2 tbsp apple cider vinegar
13. Get 2 lb beef flank, slightly frozen
14. Get 2 limes, quartered
15. Prepare 1 Thai Chile, cut into thin 2 inch strips
16. Prepare scallion, thin sliced, greens only
17. Prepare 1 cup Thai Chile straw
18. Prepare 2 jalapeños, thin sliced
19. Get 1 cup bean sprouts
20. Take 1 cup Thai basil, mint, and cilantro, roughly chopped
21. Make ready 1 packet Thai cellophane noodles

Authentic beef pho (pho bo) that will captivate you with its aroma and the taste that seamlessly combines salty, sweet, and umami all in one. Beef pho, or pho bo, is the most popular pho in the West. You can find it in every Vietnamese restaurant. Pho Bo. (Vietnamese beef noodle soup).

Instructions to make Pho Bo (Thai Beef Soup):

1. Throw beef broth, gelatin, anise, cloves, cinnamon sticks, salt, pepper, fish sauce, apple cider vinegar and beef shank in a stock pot. Bring to a boil over high heat, then reduce heat to medium low. Skim the layer of debris off the top. Maintain a light simmer.
2. While simmering preheat the oven to 350F and place the onion, ginger and garlic on a baking sheet. Bake whole for 15 minutes.
3. When done cut the onion and garlic cloves in half and slice the ginger into 1/4 thick slices. Add to stock pot. Continue to simmer for 2-3 hours.
4. Taste your broth, if necessary season with some apple cider vinegar or fish sauce. Allow the broth to cool and skim the fat off the top. Try not to remove all the fat. Reserve what you have removed. The broth can be used immediately refrigerated for up to four days or frozen for up to a month.
5. Return the broth to the stockpot with the beef flank. You may have to cut it in half, but make site is submerged. Ģ in an anise pod for good measure. Bring to a low boil over medium heat. Cook the meat for 30-45 minutes. Depending on your doneness preference. The frozen meat allows to you get really rare beef while still allowing the out layers to soak up some flavors from the broth. If you don't like rare meat, defrost your beef first.
6. Prepare your toppings
7. When the beef is done remove from the stock pot and allow to rest for about 15 minutes. You can allow your broth to still cook, but check your flavor at this point. If it needs more salty, that's where the fish sauce comes in. Acid? A dash of lime juice or apple cider vinegar may help. Could use a little more sweet? Throw in a tbsp of brown sugar or agave nectar.
8. While you're waiting cook your rice noodles according to the package. Remove and coat with sesame oil to prevent sticking.
9. With a sharp knife cut your meat as thin as possible. If it's too rare a little time in the hot broth will remedy that for you.
10. Set out the noodles broth beef and toppings for the diners.
11. You start with noodles in the bowl.
12. Then throw in some broth, followed by meat, toppings and sauces.
13. Now slurp away

Pho Bo Vien (Beef balls): Pho with beef balls. Prepared beef balls can be found in the refrigerated or frozen section of most Asian markets. Notes on the Beef Noodle Soup (Pho Bo) Recipe, Tips and Tricks. Salt is a wonderful natural soap and an effective abrasive for washing away the slime Wash the Thai basil and sawtooth herb. For the green onions, separate the root from the stems.

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