Pho-bu (Beef and Noodles Soup)

Ingredients

• For the Broth:

  • 1 lb beef bones (preferably oxtail or marrow bones)
  • 1 lb beef brisket or flank steak (to be thinly sliced)
  • 1 onion, halved (charred)
  • 4-5 slices ginger (charred)
  • 4–5 whole star anise
  • 2–3 cloves
  • 1–2 cinnamon sticks
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds (optional)
  • 1 tbsp fish sauce
  • 1 tbsp rock sugar (or regular sugar)
  • Salt, to taste
  • 12 cups water

• For the Soup:

  • 8 oz dried rice noodles (pho noodles)
  • 1/2 lb thinly sliced raw beef (flank steak, sirloin, or eye of round, ideally frozen for easy slicing)
  • 2–3 green onions, chopped (for garnish)
  • 1 cup bean sprouts (for garnish)
  • Fresh herbs (basil, cilantro, and mint, for garnish)
  • Lime wedges (for garnish)
  • 1–2 fresh red chilies, sliced (for garnish)
  • Sriracha (for serving)

Instructions:

1. Prepare the Broth:

   • In a large pot, add the beef bones and cover with 12 cups of cold water. Bring to a boil over high heat, skimming off any foam or impurities that rise to the surface.
   • Once the water boils, lower the heat to a simmer and cook the bones for 3–4 hours. This will extract the rich flavor from the bones and create the broth base.
   • While the broth is simmering, char the onion and ginger. You can do this by placing them directly over a gas flame or under the broiler until the skin is slightly blackened, about 5 minutes. Once charred, set them aside.
   • Add the charred onion, ginger, star anise, cloves, cinnamon sticks, coriander seeds, fennel seeds (if using), fish sauce, sugar, and salt to the broth. Continue to simmer for an additional 1.5 to 2 hours, until the broth is flavorful and rich.

2. Prepare the Noodles:

   • While the broth is simmering, cook the pho noodles according to package instructions. Drain and set aside.

3. Prepare the Beef:

   • For the thinly sliced beef, freeze the meat for about 1–2 hours before slicing. This will help you cut it as thin as possible, which is important for quick cooking in the broth.
   • Slice the beef thinly across the grain and set aside.

4. Assemble the Pho:

   • Strain the broth through a fine-mesh sieve to remove all the solids. Discard the solids, and taste the broth. Adjust seasoning with salt or additional fish sauce if needed.
   • Bring the broth to a boil again, and prepare the serving bowls. Add a portion of noodles to each bowl, then top with a few slices of raw beef.
   • Pour the hot broth over the noodles and beef slices. The heat from the broth will cook the thin slices of beef.
   • Garnish with green onions, bean sprouts, fresh herbs (basil, cilantro, mint), lime wedges, and chili slices.

5. Serve:

   • Serve the Pho-Bu with sriracha on the side for added flavor and spice.

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Nutritional Values (Approx. Per Serving, 1 Bowl):

Assuming 6 servings, here are the approximate nutritional values for Pho-Bu:

• Calories: 350–400 kcal
• Protein: 25–30 g
• Carbohydrates: 35–40 g
  • Fiber: 2–3 g (from the noodles and bean sprouts)
  • Sugars: 4–5 g (from broth and vegetables)
• Fat: 10–15 g
  • Saturated Fat: 4–6 g (from beef and bones)
• Cholesterol: 60–80 mg
• Sodium: 600–800 mg (from fish sauce and broth)
• Vitamins & Minerals:
  • Vitamin A: 6–8% of the Daily Value (from herbs)
  • Vitamin C: 10–15% of the Daily Value (from herbs and lime)
  • Iron: 10–15% of the Daily Value (from beef)
  • Calcium: 2–4% of the Daily Value

Pho-Bu is a balanced, flavorful dish that provides a good amount of protein, vitamins, and minerals, while being satisfying without being overly heavy!