This soup is well known in Palawan as Chao Long Soup at Viet Ville Restaurant. The original Phô from Vietville, providing a taste of Vietnamese culture and french-vietnamese cuisine. Decades ago, they are Vietnamese refugees sailed across the sea to escape the war. They landed in Palawan and the goverment has since provided a settlement for them. They learned to mingle with the locals and became part of the community thus sharing their culture and localizing it in Puerto Princesa.
This Beef stew is tasty, and has a minty flavour that will surely energize your soul, specially on a cold weather. Authentic Pho Bo is basically cooked at low heat for 10 hours with beef bone, beef flank and beef brisket. At the end, the special Vietnamese spices like cinnamon sticks, star anise, mint leaves, cloves, coriander seeds, onions and garlic and more are added then strained. Leaving just the beef and flavoured bone broth. Then added to the prepared vegetables with flat rice noodles.
Chao Long Recipe (Vietnamese Pho Bo)
6 cups beef bone broth
1 (¼ inch thick) slice ginger
2 whole star anise*
1 cinnamon stick
½ pound piece boneless beef sirloin, strips trimmed of any fat
3 ounces dried flat rice noodles
¼ cup fish sauce/Nam Pla (or patis)
⅛ teaspoon freshly ground black pepper
2 cups fresh togue (mung bean sprouts), rinsed and drained
⅛ cup minced scallions
¼ cup fresh cilantro sprigs, washed and finely chopped
1 small thin fresh red or green Asian or Thai chilies, sliced very thin
½ cup fresh mint leaves
Lime wedges for garnish
Hoisin sauce and Sriracha
1. In a large pot, bring broth to a boil together with ginger, star anise, and cinnamon. Adjust heat to low and let simmer for about 15 minutes.
2. Prepare and slice sirloin across the grain into very thin slices with a knife.
3. Prepare noodles in a large bowl and soak it in hot water for about 15 minutes (or until softened and pliable). Drain noodles in a colander.
4. Meanwhile, bring a pot of salted water to a boil. Then, add in the noodles in boiling water. Keep stirring for 45 seconds, or until tender. Turn off heat and drain noodles in a colander. Set aside.
5. Strain broth and remove ginger, star anise, and cinnamon. Bring it to a boil. Season with fish sauce, salt and pepper. Add in sirloin, mung bean sprouts and continue to cook for 30-45 seconds or until sirloin changes in color. Skim off any scum that floats on top.
6. Transfer noodles into 4 bowls. Pour in soup over noodles. Garnish with scallion greens, cilantro, chilies and mint leaves over soup and serve with lime wedges, hoisin sauce and sriracha sauce on the side.
Serve it hot and enjoy!
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