Pho Bo

If you have never had Pho, you are missing out. This Vietnamese soup has a delicious broth, and the noodles are so silky smooth. Perfect to eat any time of year TBH but I love eating this on colder days. It warms you right up. 

Let's get started. 

Pho Bo Printable Recipe

1 lb. Ox Tail

1 lb. Flank Steak, thinly sliced

1 Onion

1 Ginger Root

3-4 Cloves of Garlic

2 Cinnamon Sticks

1 Tbsp. Coriander Seeds

1 Tsp. Whole Black Pepper Seeds

10 Star Anise

1 Tbsp. Salt

1 Tsp. Sugar

1/2 Cup Fish Sauce

Rice Noodles

Top with:

Cilantro

Bean Sprouts

Green Onion

White Onion, thinly sliced

Thai Basil

Limes 

Thinly Sliced Jalapeno 

Chili Oil

In a large stock pot, add in the ox tail, onion, ginger, garlic, cinnamon sticks, coriander seeds, black pepper seeds, star anise, salt, sugar, fish sauce, and cover it in water. Bring to a boil then reduce to a simmer. Let simmer for 1 hour.

Skim the surface of the broth removing any foam. Let the stock continue to simmer for an additional 30-45 minutes. 

Using a fine mesh sieve spoon, remove the ox tails, onion, ginger, garlic, coriander seeds, black pepper seeds, star anise and discard. Shred the ox tails of the meat and set aside. 

Make your rice noodles according to the directions on the package, then finely drain and place them in a bowl. Top with a few pieces of the thinly sliced flank steak. Pour your broth into the bowl. The residual heat from the pot will cook your steak so don't panic. 

Top with Thai basil, cilantro, onion, green onion, jalapeno, and enjoy.

Note: You can add the ox tail meat to your soup as well.

Follow me on Instagram @quirkyeating