Pho Bo - The F-Word (Food) Blog at - 255976

The F-Word (Food)

Pho Bo 
Nov. 6, 2011 4:21 am 
Updated: Nov. 6, 2011 11:23 am
This iconic Vietnamese Beef Noodle Soup or Pho Bo is probably one of the most well-known noodles to come from Vietnam. It features succulent medium rare beef slices on top of the pho or noodles, together with some wonderfully fresh veggies and herbs that bring a fresh balance to the tasty and nutritious soup. The exact history of these noodles is not certain, as beef is not commonly part of Vietnamese cuisine. Some people believe that it was probably a fusion dish, influenced by the French colonialists. However, the Pho Bo is considered one of Vietnam's sacred national dishes.

I made this yesterday using the following recipe, It was very good.<
Pho Bo
Photo Detail
Ox Tail, And Beef Shank, before I added more water.
Photo Detail
Nov. 6, 2011 8:22 am
Wow! I have been on a tear to learn how to make Pho. Went to an authentic Pho restaurant locally (had over 50 variations of Pho and nothing else on menu). Ordered a Saigon style Combo soup. It had a lot of cooked mysterious meat as well as tripe and ligaments and what they call meatballs (in a casing -- so I'm not sure what kinda balls??). Served as you directed but topped with garnishes of bean sprouts, Thai basil and cilantro. It was delicious, but I did pick thru the meat. I have all the ingredients, just need to buy oxtail. Let you know. I also have mastered Bohn Mi (pork sandwich) OMG fabulous.
Nov. 6, 2011 8:39 am
would you want to share that Bohn Mi pork sandwich recipe. I have allot of pork in my freezer I can cook up. Bohn Mi
Nov. 6, 2011 11:23 am
Sure, it's an AR recipe listed under Vietnamese sandwiches. I cooked the pork 2 different ways, one as directed and another a roast pork from the crock pot. I prefered the roast pork. If I recall, on a crusty baguette you spread mayo, on the hot meat you spread sweet chili sauce with garlic and then you top it all with shredded carrot, cucumber strips and onion thin sliced that you have marinated in rice vinegar and sugar, top that with cilantro and squeeze lime juice. Let me know what you think, I am in love.
Click to Change your Profile Picture
Mark Farmer

Home Town
Marmora, New Jersey, USA

Member Since
Dec. 2009

Cooking Level

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern

Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Music

Subscribe Today!

In Season

Tart, Flavorful Rhubarb
Tart, Flavorful Rhubarb

Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.

Perfect Summer Smoothies
Perfect Summer Smoothies

Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
My handle is from a MSDOS clone called SpartaDOS, I also Love The Movie The Spartans. I Went To Combat With The 82nd Airborne Div In Granada, And The Gulf War, Retired Military, Airborne, Air Assault, Flight School For OH-58 A/C Helicopter. Air Observer, Forward Observer, Air Conditioning And Heating Repairer, Generator Repairer, Licensed Pest Control Operator. Graduate Of Purdue University, And Texas A&M Entomology Courses, I Spent The Year Of 2011 In Culinary School.
My favorite things to cook
Beef, Chicken, Pork, Ham, Fish, Shrimp, Scallops, Lamb
My favorite family cooking traditions
Cooking With Heat
My cooking triumphs
Crape Suzette, Dam That's some good S**t.
My cooking tragedies
That Knife Was Sharp.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States