• Servings: 6
  • Preparation time: 15
  • Cooking time: 8
  • Total prep time:
    ~ 8


Beef bones 1 Kilogram
Soy sauce 1 tablespoon
Fish sauce 3 Tablespoons
Cinnamon (wand) 1 Piece
Sugar 1 tablespoon
Salt To taste
Rice noodles 250 Grams
Veal 700 Grams

For serving:

Sprouts of soybeans 120 Grams
Green onions (arrows) 4 Pieces
Cilantro 1 Bunch
Mint (sprig) 5 Pieces
Ginger root (5 cm) 100 Grams

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As there is no single classic recipe for soup, so not only find the right recipe for Pho Bo. Nguyen Thanh Hai — chef network street cafe PhoBo, where you can taste authentic Vietnamese cuisine and feel the atmosphere of Hanoi street cafe, shared with us his recipe. It turned out not so difficult. But the cooking process is long.

Method of preparation

  1. Rinse the bones in cold water and soak overnight. Fill the bones with fresh water in a large pot (1 kg of bones will need a 5 litre pot) put on fire, bring to boil and simmer at least 8 hours.

  2. Ready broth drain, add soy sauce, fish sauce, cinnamon stick, salt, sugar and bring to a boil again.

  3. Separately boil the beef and rice noodles (noodles should remain a little elastic) Greens (green onion, cilantro, mint) rinse in cold water, treat, dry and finely chop.

  4. To supply soup warm up in hot water for noodles, put in the soup plates put in each plate with thin slices of boiled veal, pour the prepared broth.

  5. Sprouts, chopped coriander and mint, finely sliced ginger and chilli, place on plate and serve separately so that guests could add them to your plate. Desire to the soup, add a little hot sauce ready.


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