Vietnamse Beef Noodle Soup Recipe
Delicious and hearty Pho Bo
Ingredients
- 5 lbs oxtails
- 5 lbs beef bone marrows
- 2 lbs beef shank
- 1 lb beef meat ball
- 2 white onions
- 3 fresh ginger root
- 1 bunch cilantro
- 1 daikon
- 1 bag OLDMAN QUE HUONG Spice Seasoning / Gia Vi Nau Pho Bac
- 3 tbsp fish sauce
- 2 bags Sincere Orient Food Rice Stick Noodle, Fresh
- 1 bunch Thai Basil
- 1 bag bean sprout
- 1 bunch Culantro
Instructions
- Rinse oxtails, beef bone, and beef shank under running water. Set aside.
- Add the meat in the instant pot and cover with enough water. Press the pressure cook option and set for 25 minutes.
- Toast the white onions, gingers in the oven until golden brown.
- In the large pot, fill in 6 quarts of water, add in toasted onions, gingers.
- Remove the skin from the daikon and slice into 2 inches and add to the pot. Bring the pot to medium heat.
- Once the instant pot is done, using the drainer to clear the broth and transfer the broth and meat bones to the pot.
- Remove oxtails to the medium pot and fill up with some broth to avoid it will get dry out.
- Skim some fat in the soup broth based on your taste. Continue to add the meatball, beef seasoning fish sauce. Taste it.
- Cut the beef shank into slices.
- Cook the noodle per instruction.
- Assemble the bowl with noodles, beef shanks, meatball, oxtails. Pour in the soup while it's hot.
- Finish off with some fresh herbs, cilantro, sprout, and lime. Use hoisin and siracha for dipping sauce.