Vietnamese Pho Bo Vien (Beef Balls Soup)

OMG! This is my favorite soup ever since I moved to Canada, like SERIOUSLY I can have this soup throughout the day, EVERY day hahaha

I gained so much with this soup but no regret 😛

This soup reminds me of Bakso, Indonesian meatballs soup, hence I LOVE it!

Broth

1-2 large onion

fresh ginger (the size of an adult thumb)

1-2 package of marrow and/or knuckle bones, around 6 lbs (butcher shops, Chinatown, big grocery stores, usually carry them)

5 star anise, 6 cloves, and a cinnamon stick (about 3 inch)

2 tbsp fish sauce, 1 1/2 tbsp salt and 1 rock sugar (available at Asian stores, if you cannot find them, just use about 1 tbsp sugar)

Char onion and ginger, let the skin burn for 15 mins, until soften and fragrant, rotating them occasionally. Let cool and discard skins.

Place bones in a big pot, cover with water and bring to boil. Once water is boiling, cook for 5 mins, then rinse bones and empty pot.

Place bones back into the pot, fill up with water, as much as you want. Bring to boil and remove scums, then lower heat to medium, let simmer for half h.

Add in the rest of the ingredients and simmer bones for 2 h at least.

Adjust flavor to your taste (by adding fish sauce, sugar, salt. If needed, add in pho cube/pho pouch)


Beef Balls

1/4 c fish sauce

1 tbsp plus 1 teaspoon potato starch/tapioca starch

1 tsp BP

a pinch or two sugar, 1/2 tsp black pepper powder, 1-2 tsp garlic powder, 1-2 tsp Hungarian Vegeta powder, 1/2 tsp roasted rice powder

500 g ground beef

1 tsp sesame oil

vegetable oil, for shaping meatballs

Enough water

Mix all ingredients but vegetable oil, until combined well.

Working with a little at a time, process everything into smooth paste in your food processor. Adding an ice cube or two into the processor while processing help cooling down your motor and making the paste more awesome IMO.

Bring water to boil, then lower heat to simmer

Rub some vegetable oil on one hand. Grab a handful of the meat paste and close your hand into a fist, squeezing out a small portion of the mixture, about 1 tbsp, between your thumb and index finger. Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball. Scoop out the meatball with an oiled spoon.

Drop balls into simmered water and cook until floating

Serving

1 package of rice sticks

1 onion, sliced thinly

1-2 green onion, sliced thinly

Hoisin and Sriracha sauce, as much as you like

Asian basil leaves

Bird eyes chilies, if you like

1-2 lime/lemon, quartered

Mexican/thorny coriander, optional

Bean sprouts as much as you want

Place washed and drained bean sprouts, lime wedges, coriander, basil, chilies, on a plate

Place sauces on sauces plates

Bring water to boil, cook noodle, drain and place into serving bowls

Top noodle with sliced green onion and onion

Add in beef balls and pour in broth

Serve hot and enjoy 🙂

Pho Bo Vien

Vietnamese Beef Balls Soup

Ingredients

Broth

  • 1-2 large onion
  • fresh ginger the size of an adult thumb
  • 1-2 package of marrow and/or knuckle bones around 6 lbs (butcher shops, Chinatown, big grocery stores, usually carry them)
  • 5 star anise 6 cloves, and a cinnamon stick (about 3 inch)
  • 2 tbsp fish sauce 1 1/2 tbsp salt and 1 rock sugar (available at Asian stores, if you cannot find them, just use about 1 tbsp sugar)

Beef Balls

  • 1/4 c fish sauce
  • 1 tbsp plus 1 teaspoon potato starch/tapioca starch
  • 1 tsp BP
  • a pinch or two sugar 1/2 tsp black pepper powder, 1-2 tsp garlic powder, 1-2 tsp Hungarian Vegeta powder, 1/2 tsp roasted rice powder
  • 500 g ground beef
  • 1 tsp sesame oil
  • vegetable oil for shaping meatballs
  • Enough water

Serving

  • 1 package of rice sticks
  • 1 onion sliced thinly
  • 1-2 green onion sliced thinly
  • Hoisin and Sriracha sauce as much as you like
  • Asian basil leaves
  • Bird eyes chilies if you like
  • 1-2 lime/lemon quartered
  • Mexican/thorny coriander optional
  • Bean sprouts as much as you want

Instructions

Broth

  • Char onion and ginger, let the skin burn for 15 mins, until soften and fragrant, rotating them occasionally. Let cool and discard skins.
  • Place bones in a big pot, cover with water and bring to boil. Once water is boiling, cook for 5 mins, then rinse bones and empty pot.
  • Place bones back into the pot, fill up with water, as much as you want. Bring to boil and remove scums, then lower heat to medium, let simmer for half h.
  • Add in the rest of the ingredients and simmer bones for 2 h at least.
  • Adjust flavor to your taste (by adding fish sauce, sugar, salt. If needed, add in pho cube/pho pouch)

Beef Balls

  • Mix all ingredients but vegetable oil, until combined well.
  • Working with a little at a time, process everything into smooth paste in your food processor. Adding an ice cube or two into the processor while processing help cooling down your motor and making the paste more awesome IMO.
  • Bring water to boil, then lower heat to simmer
  • Rub some vegetable oil on one hand. Grab a handful of the meat paste and close your hand into a fist, squeezing out a small portion of the mixture, about 1 tbsp, between your thumb and index finger. Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball. Scoop out the meatball with an oiled spoon.
  • Drop balls into simmered water and cook until floating

Serving

  • Place washed and drained bean sprouts, lime wedges, coriander, basil, chilies, on a plate
  • Place sauces on sauces plates
  • Bring water to boil, cook noodle, drain and place into serving bowls
  • Top noodle with sliced green onion and onion
  • Add in beef balls and pour in broth
  • Serve hot and enjoy 🙂

Video

Advertisements

Leave a Reply

Your email address will not be published. Required fields are marked *