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Before you jump to Pho bo recipe, you may want to read this short interesting healthy tips about Nutritious Power Goodies.

Wholesome eating encourages a feeling of wellness. When we eat more healthy snacks and a lesser amount of of the unhealthy ones we generally feel much better. A salad helps us feel a lot better than a piece of pizza (physically in any case). This is usually a problem, nevertheless, when it comes to eating between snacks. Finding snacks that will help us feel better and enhance our stamina often involves lots of shopping and meticulous reading of labels. Why not try some of the following wholesome snacks the next time you need some extra energy?

Try eating almonds unless you are afflicted by nut allergies. Almonds provide a multitude of health advantages and are an excellent choice when you require a shot of energy. Various minerals and vitamins tend to be found in these wonderful nuts. Tryptophan, an enzyme also present in turkey that triggers drowsiness, is available in almonds. However, you won’t need a nap after eating and enjoying almonds. Alternatively they will just help your muscles and digestive tract relax while also helping you feel less stressed out. Almonds typically provide a general increased feeling of well-being.

You do not have to look far to discover a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to pho bo recipe. You can have pho bo using 24 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Pho bo:

1. Provide for the broth
2. Get 2 medium yellow onions (about 450g)
3. Prepare 10 cm piece ginger (about 110g)
4. Take 2.5 kg beef bones (marrow and knuckle bones)
5. Prepare 5 whole star anise
6. Get 6 whole cloves
7. Get 7.5 cm cinnamon stick
8. You need 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
9. Provide 1 1/2 tbsp salt
10. Take 4 tbsp fish sauce
11. Take 30 g yellow rock sugar
12. Provide bowls for the
13. Get 680-900 g dried or fresh banh pho noodles
14. Get 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
15. Take 1 medium yellow onion (thinly sliced)
16. Prepare 3-4 scallions (cut into thin rings)
17. Provide 1/3 cup chopped cilantro
18. Get Ground black pepper
19. Prepare optional garnishes
20. You need Sprigs hung lui (spearmint) and hung que (Thai basil)
21. Provide Leaves ngo ga (thorny cilantro)
22. Provide Bean sprouts (about 450g)
23. Provide Red hot chilis (Thai bird or dragon), thinly sliced
24. Use Lime wedges

Steps to make Pho bo:

1. Prepare the pho broth: Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife.
2. Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones.
3. Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs.
4. Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs.
5. Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar.
6. Prepare the noodles and garnishing: Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls.
7. Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
8. Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
9. Ladle in broth and serve.

Place bones in a stockpot, add water and bring to boil for a few mins. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Place onions, stock, fish sauce, ginger and star anise in a large pan and bring to the boil over a high heat. All you need is a large stockpot, beef bones for pho bo (beef), or a whole free-range chicken and carcasses for pho ga, and fresh ginger, onions, star anise, cinnamon, cardamom, cloves, coriander seeds and flat rice noodles, fresh or dried. You can even make the noodles yourself using a combination of rice and tapioca flours.

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