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CR1S · Adapted

161 cooked it

Phở Bò

Name: Phở Bò
Cook time: 180 min
Total time: 180 min
Yield: 4 portions
Cuisine: Vietnamese
Ingredients: 800 g Beef knuckle or shin bones (with marrow); 400 g Beef brisket or chuck; 2000 ml Water; 1 pcs Onion; 80 g Ginger; 4 pcs Star anise; 1 pcs Cinnamon stick; 1 tsp Coriander seeds; 2 pcs Clove; 3 tbsp Fish sauce; 2 tbsp Rock sugar or palm sugar; 1 tsp Salt; 600 g Fresh rice noodles; 300 g Beef tenderloin or eye of round; 1 bunch Fresh Thai basil; 1 bunch Fresh mint; 1 bunch Fresh coriander; 2 pcs Lime; 2 pcs Red chilli; 1 pcs Onion

Vietnamese cuisine

Contains allergens

FishGluten

Auto-detected — always check product labels

CR1S halves the time

360 minCR1S: 180 min

⏱ 180 min👤 4 portions🔥 420 kcal★★★★★Medium

Aromatic Vietnamese beef noodle soup with a deeply flavorful broth infused with star anise, cinnamon, and charred onions. Tender beef slices cook in the hot broth at the table, creating a quintessential comfort dish.

dairy-freegluten-free (with tamari)high-protein

Ingredients

Beef knuckle or shin bones (with marrow)800 g

Beef brisket or chuck400 g

Water2000 ml

Onion1 pcs

Ginger80 g

Star anise4 pcs

Cinnamon stick1 pcs

Coriander seeds1 tsp

Clove2 pcs

Fish sauce3 tbsp

Rock sugar or palm sugar2 tbsp

Salt1 tsp

Fresh rice noodles600 g

Beef tenderloin or eye of round300 g

Fresh Thai basil1 bunch

Fresh mint1 bunch

Fresh coriander1 bunch

Lime2 pcs

Red chilli2 pcs

Onion1 pcs

Steps

Blanch beef bones and meat in boiling water for 5 minutes to remove impurities. Remove and rinse under cold water.

GastroLab:

Install stirring attachment. Add 2000 ml water to bowl. Select Manual → Set 100°C, Speed 1, Time 5 min → Press knob to start. After 5 min of boiling, press knob to pause. Carefully drain using a fine sieve (keep bones, discard water).

⏱ 10 min💡 This blanching step creates a clear, refined broth. Do not skip.

Char onion halves and ginger pieces in a dry pan over high heat until blackened on cut side. This adds deep, caramelized flavor.

⏱ 8 min💡 Char until visibly blackened (2-3 min per side). Use an external stovetop, not the GastroLab.

Add cleaned bones, beef chuck, charred onion, charred ginger, and 2000 ml fresh water to the bowl.

GastroLab:

Empty bowl completely (remove stirring attachment first if installed). Load cleaned bones and beef chuck. Add charred onion and ginger. Fill with 2000 ml fresh water up to just below MAX line. Install stirring attachment and lid.

⏱ 5 min💡 Ensure all meat is submerged.

Begin the first 90-minute simmer. The broth will cook and tenderize the beef.

GastroLab:On touchscreen: Select Manual → Set 95°C, Speed 1, Time 90 min → Press knob to start.

⏱ 90 min💡 Do not interrupt. The beef needs sustained, gentle heat to become tender and release collagen for body.

Add spices (star anise, cinnamon, coriander, clove) to the broth after first 90-minute cook.

GastroLab:

When 90 min completes, press knob to pause (lid may open automatically). Open bowl carefully, add star anise, cinnamon, coriander seeds, and cloves directly to the broth. Re-close lid.

⏱ 2 min💡 Spices bloom best when added partway through cooking, not at the start.

Continue simmering for an additional 60 minutes to infuse spice flavors and further tenderize meat.

GastroLab:On touchscreen: Select Manual → Set 95°C, Speed 1, Time 60 min → Press knob to start.

⏱ 60 min💡 Total cooking time now 150 min, ensuring deep flavor and tender meat.

Strain broth through fine sieve. Remove bones and whole spices. Reserve beef chuck for slicing.

GastroLab:

When 60 min completes, press knob to pause. Remove lid (careful: hot steam). Set a large sieve over a clean pot. Pour entire contents through sieve, catching broth. Bones and spices remain in sieve. Return clear broth to GastroLab bowl.

⏱ 10 min💡 Cut beef chuck into thin slices; it should be very tender. Keep broth at ~85°C by leaving the bowl in the GastroLab without heating if needed.

Season the broth with fish sauce, sugar, and salt.

GastroLab:

Remove stirring attachment. On touchscreen: Select Manual → Set 85°C, Speed 1, Time 5 min → Pause before starting. Add 3 tbsp fish sauce and 2 tbsp sugar to the bowl. Press knob to start for gentle stirring. Taste and adjust salt to preference.

⏱ 5 min💡 Fish sauce is essential—it adds umami depth. Taste carefully; you can always add more.

Prepare rice noodles according to package (usually 2-3 min in boiling water) in a separate pot on the stovetop.

⏱ 5 min💡 Use an external pot. Fresh rice noodles need only 1-2 min; dried noodles need 4-5 min.

Assemble bowls: noodles, thin raw beef slices, cooked beef chuck slices, and ladle of hot broth.

GastroLab:

Press knob (hold 3 sec) to cancel any remaining program. Set a small saucepan on the stovetop with GastroLab broth to keep at simmer. Place cooked noodles in bowls, top with raw beef slices and cooked beef. Ladle hot broth over; the residual heat will cook the raw beef slices.

⏱ 10 min💡 Raw beef slices cook in the hot broth (90–95°C is sufficient when submerged and well-distributed). Serve immediately.

Serve with fresh herbs, lime wedges, chilli, and sliced onion on the side for each diner.

⏱ 5 min💡 Each guest garnishes their bowl with Thai basil, mint, coriander, lime, chilli, and onion to taste. This is essential to the pho experience.

Chef's note: Authentic phở bo is built on a rich, slow-simmered broth. The GastroLab's 150-minute total cook time (two Manual steps) mirrors traditional 8+ hour stovetop methods by concentrating beef and spice flavors efficiently. Raw beef tenderloin slices cook safely when submerged in 95°C broth. Serve immediately with abundant fresh herbs and condiments for maximum flavor and aroma. Pairs beautifully with Vietnamese coffee or iced lemongrass tea.

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