Fo soup with beef

Fo soup with beef

Ingredients: for 4 servings
for the broth:
1 kg beef bones
1 bulb
1 piece of ginger
5 stars anise
1 cinnamon stick
5 carnations
1 tsp of coriander seeds
1 tsp of cumin
3 tablespoons of sugar
2 tbsp fish sauce
juice of 1 lime

for soup:
300 g rice noodles
150 g beef tenderloin
a handful of bean sprouts
large bunch of cilantro, Basil and green onions
2 sharp feathers
2 limes


Onion and piece of ginger size of your thumb, cut lengthwise into two parts and burn on the grill, pan or open fire before the formation of markings.

Pierce the anise, cinnamon, cloves, coriander and cumin in a dry pan until intense flavor.

Fill beef bones 3 liters of water, add onion and ginger, spices and sugar, bring to a boil, lower fire and cook, removing foam, within 2-3 hours: broth should boil about twice.

When the broth is ready, strain it properly, add fish sauce, lime juice and salt to taste.

Try it and if necessary season to taste: the soup should represent a complex balance of sour-sweet-salty, and be a little more spicy than is necessary is a balance of fresh noodles.

Boil the rice noodles according to the instructions on the package and rinse with cold water.

Cut the beef into thin slices (for convenience, it may be slightly freezing), if meat was on the bones – it’s also thin slice.

Bring the broth to a weak boil, spread out in a bowl rice noodles, bean sprouts and slices of meat, and pour the broth.


According to the rules in a bowl, lay the slices of raw meat, which comes to preparedness in the hot broth.

If this Vietnamese tradition for some reason scares you, each slice can be lowered for a couple of seconds in boiling water, and after that to spread them in bowls

In each bowl place a generous portion of thinly sliced green onions, hot peppers and green coriander and Basil.

Serve soup  Bo with slices of lime, which is squeezed directly into the bowl to get even more sour taste, remarkable contrasting with other elements of this ensemble – sweetness, salinity and sharpness.

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