Phở Bò

also called pho bo · phở bò · pho · phở · beef pho · beef noodle soup · phở tái · pho tai · phở tái nạm · pho tai nam · phở đặc biệt · pho dac biet · P1 · number 1

The table

8 oz(225 g; 1/4-inch flat rice sticks)dried bánh phở noodlessoak 30 min, drainboil 20 sec, drain into warm bowlstop the bowl, ladle the boiling broth overfinish at the table
2 qt(1.9 L)warm water
4 qt(3.8 L)water
8 oz(225 g)beef eye of roundfreeze 20 min, shave paper-thin
6 oz(170 g; sliced thin)cooked brisket
1/4 small(shaved paper-thin)yellow onion
2(sliced)scallions
2 qt(1.9 L)boiling phở broth
1 cupThai basil
2 cups(150 g)bean sprouts
1(in wedges)lime
2(sliced)bird chiles
2 Tbshoisin sauce
2 Tbssriracha
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

Pans and tools

1soak 30 min, drain

2freeze 20 min, shave paper-thin

3boil 20 sec, drain into warm bowls

goes in with what step 1 made

4top the bowl, ladle the boiling broth over

goes in with what steps 2 and 3 made

5finish at the table

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 30 min2 of 5 steps give no time
Needs you
none given

  1. soak 30 min, drain

    30 minwalk awayfrom the start

  2. freeze 20 min, shave paper-thin

    20 minwalk awayfrom the start

  3. boil 20 sec, drain into warm bowls

    20 secwalk away30 min in

  4. top the bowl, ladle the boiling broth over

    not timed30 min in

  5. finish at the table

    not timed30 min in

You'll need freezer

Goes with

See how it is written
>> title: Phở Bò
>> category: Soups
>> tags: beef, noodles, vietnamese, soup, rice noodles
>> counters: Phở & Bánh Mì
>> aka: pho bo, phở bò, pho, phở, beef pho, beef noodle soup, phở tái, pho tai, phở tái nạm, pho tai nam, phở đặc biệt, pho dac biet, P1, number 1
>> pairs-with: pho-broth, pho-ga
>> servings: 4
>> time: 45 min

>> step: soak 30 min, drain
Soak @dried bánh phở noodles{8%oz}(225 g; 1/4-inch flat rice sticks) in @warm water{2%qt}(1.9 L) ~soak{30%min}, then drain.

>> step: freeze 20 min, shave paper-thin
Freeze @beef eye of round{8%oz}(225 g) on a tray in the #freezer{} ~freeze{20%min}, then shave it across the grain thin enough to read through.

>> step: boil 20 sec, drain into warm bowls
Boil @&(~2)soaked noodles{} in @water{4%qt}(3.8 L) ~boil{20%sec} — they are done the moment they lose their chalk — then drain hard and divide among four warmed bowls.

>> step: top the bowl, ladle the boiling broth over
Top @&(~1)noodles{} with @&(~2)shaved beef{}, @cooked brisket{6%oz}(170 g; sliced thin), @yellow onion{1/4%small}(shaved paper-thin) and @scallions{2}(sliced), then ladle @boiling phở broth{2%qt}(1.9 L) straight over.

>> step: finish at the table
Finish @&(~1)bowls{} with @Thai basil{1%cup}, @bean sprouts{2%cup}(150 g), @lime{1}(in wedges) and @bird chiles{2}(sliced) on a plate alongside, and @hoisin sauce{2%Tbs} and @sriracha{2%Tbs} in saucers for dipping the meat — not stirred into the bowl, whatever the table next to you is doing.