Hanoi

Pho bo

Charred onion, star anise and a clear beef broth. Patience in a bowl, slurped loudly.

210 minTime

34 gProtein each

mildSpice

Breakfast soup of a nation2 chapters · 1 min read

Make it your way

Grandma's waySlow beef broth, star anise, charred aromatics.

The original

551kcalsame

34 gproteinsame

5 gfibresame

210minutessame

Pho bo.

Per serving, worked out from the ingredient table.

Ingredients

Beef200 g brisket for the broth, 200 g sirloin sliced paper thin, plus 1 kg beef bones if you can

Water10 cups

Onion2, halved and charred

Gingera 3 inch piece, halved and charred

Whole spices4 star anise, 1 cinnamon stick, 4 cloves, 1 black cardamom, 1 tsp coriander seeds

Fish sauce3 tbsp

Jaggery2 tsp, or rock sugar

Saltto taste

Rice noodles300 g flat rice noodles (banh pho), dry

Moong sprouts (mung bean sprouts)2 cups bean sprouts

Basil leavesThai basil sprigs

Coriander leaves (cilantro)a handful

Spring onion (green onion, scallion)3, sliced

Lemonlime wedges

Green chilli2, sliced

Hoisin sauce2 tbsp, at the table

Red chilli saucesriracha, at the table

Method

6 steps

1Blanch bones and brisket in boiling water for 5 minutes, drain and rinse.
2Char the onion and ginger directly on a flame until blackened in spots. Toast the whole spices in a dry pan.
3Simmer bones, brisket, onion, ginger and spices (in a muslin bag) in the water very gently for 3 hours, skimming. Lift out the brisket after 90 minutes.
4Strain. Season with fish sauce, sugar and salt.
5Soak and blanch the noodles, divide into bowls. Top with sliced brisket and raw sirloin, then ladle over boiling broth.
6Serve with sprouts, herbs, lime, chilli, hoisin and sriracha on the side.

Serve it like this

Serve in very large bowls with the beef fanned on top, broth just covering. Set a plate of sprouts, basil, lime and chilli beside each bowl.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hanoi

Pho bo

Charred onion, star anise and a clear beef broth. Patience in a bowl, slurped loudly.

210 minTime

34 gProtein each

mildSpice

Breakfast soup of a nation2 chapters · 1 min read

Make it your way

Grandma's waySlow beef broth, star anise, charred aromatics.

The original

551kcalsame

34 gproteinsame

5 gfibresame

210minutessame

Pho bo.

Per serving, worked out from the ingredient table.

Ingredients

Beef200 g brisket for the broth, 200 g sirloin sliced paper thin, plus 1 kg beef bones if you can

Water10 cups

Onion2, halved and charred

Gingera 3 inch piece, halved and charred

Whole spices4 star anise, 1 cinnamon stick, 4 cloves, 1 black cardamom, 1 tsp coriander seeds

Fish sauce3 tbsp

Jaggery2 tsp, or rock sugar

Saltto taste

Rice noodles300 g flat rice noodles (banh pho), dry

Moong sprouts (mung bean sprouts)2 cups bean sprouts

Basil leavesThai basil sprigs

Coriander leaves (cilantro)a handful

Spring onion (green onion, scallion)3, sliced

Lemonlime wedges

Green chilli2, sliced

Hoisin sauce2 tbsp, at the table

Red chilli saucesriracha, at the table

Method

6 steps

1Blanch bones and brisket in boiling water for 5 minutes, drain and rinse.
2Char the onion and ginger directly on a flame until blackened in spots. Toast the whole spices in a dry pan.
3Simmer bones, brisket, onion, ginger and spices (in a muslin bag) in the water very gently for 3 hours, skimming. Lift out the brisket after 90 minutes.
4Strain. Season with fish sauce, sugar and salt.
5Soak and blanch the noodles, divide into bowls. Top with sliced brisket and raw sirloin, then ladle over boiling broth.
6Serve with sprouts, herbs, lime, chilli, hoisin and sriracha on the side.

Serve it like this

Serve in very large bowls with the beef fanned on top, broth just covering. Set a plate of sprouts, basil, lime and chilli beside each bowl.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pho bo

Make it your way

Ingredients

Method

Pho bo

Make it your way

Ingredients

Method

Make it a meal