Beef Pho Bo
This Beef Pho Bo recipe is an no-fuss version of the classic Vietnamese soup. Put the ingredients in a slow cooker and go about your day! Once it’s done you’ll have a delicious, hearty soup perfect for cold weather.
Beef Pho Bo
- 2 lbs. beef neck bones or oxtail cut into 2” – 3” pieces
- 1 large yellow onion sliced (about 8 oz.)
- ¼ cup/2 oz. grated ginger
- 1 cinnamon stick
- 5 star anise*
- ¼ cup/2 oz. fish sauce
- 4 oz. rice vermicelli
- 1 large bunch about 1 ½ lbs. mustard greens or bok choy, roughly chopped
- 2 cups/4 oz. julienned carrots
- 2 cups/2 oz. finely chopped scallions
- 2 cups/4 oz. roughly chopped cilantro
- Sriracha to taste
Place the beef neck bones, onion, ginger, cinnamon, star anise, and fish sauce in a slow cooker. Cover with 10 cups of water. Season with black pepper, if desired.
Cover and cook until beef is soft and falling off the bone (about 4 hours or longer).
Discard the star anise and cinnamon. Pull the bones out of the slow-cooker. When cool enough to handle, pick the meat, roughly chop it if need be, and place it back in the slow cooker. Discard the bones.
When close to eating, place rice vermicelli in a bowl and pour boiling water over them. Let sit for about 10 minutes to soften. Drain.
While the vermicelli is softening, place the mustard greens and carrots in the slow cooker.
To serve, divide the noodles between 8 bowls. Ladle the soup over noodles and sprinkle with scallions and cilantro.
Make spicy, if desired, by stirring in sriracha sauce.
- To make it easier to extract the star anise later, place them in a coffee filter and tie it closed to form a bouquet garnis.
An exclusive PastaFits.org recipe.