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.