Description
A beloved Vietnamese beef noodle soup, Pho Bo features a rich broth made from beef bones, charred onion, and ginger, with tender noodles and fresh herbs.
Ingredients
Scale
- 3 lbs (1.4kg) beef bones (knuckle bones, leg bones, marrow bones)
- 1 lb (450g) beef brisket
- 1 large yellow onion, halved
- 3-inch piece fresh ginger, halved
- ½ lb (225g) white daikon radish (optional)
- 3 tablespoons fish sauce
- 1 oz (30g) rock sugar
- 1 teaspoon salt
- 12 cups (3 liters) cold water
- 4 whole star anise
- 2 cinnamon sticks
- 6 whole cloves
- 3 black cardamom pods
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds (optional)
- 14 oz (400g) dried flat rice noodles (bánh phở)
- ½ lb (225g) beef eye of round or sirloin
- ½ small white onion, sliced
- 3 scallions, thinly sliced
- Fresh Thai basil
- Fresh bean sprouts
- Fresh cilantro and culantro (if available)
- 2 limes, cut into wedges
- 2–3 red or green Thai chilies, thinly sliced
- Hoisin sauce for dipping
- Sriracha for heat
Instructions
- Blanch the bones: Place the beef bones in a large pot. Cover with cold water. Bring to a full boil over high heat. Boil for 10 minutes. Drain and rinse the bones under cold water to remove impurities.
- Char the aromatics: Char the halved onion and ginger cut-side down over an open flame or under a broiler until deeply blackened.
- Toast the spices: In a dry skillet, toast star anise, cinnamon sticks, cloves, cracked black cardamom, coriander seeds, and fennel seeds over medium heat for 2–3 minutes until fragrant. Place in a spice bag.
- Add the rinsed bones to a pot with the tied brisket, charred onion, charred ginger, daikon radish, spice bag, salt, and cold water. Bring to a boil, then reduce to a low simmer.
- Remove the brisket after 1.5–2 hours when tender, shock in ice water, then refrigerate. Simmer the broth for an additional 3–4 hours.
- Strain the broth through a fine-mesh sieve lined with cheesecloth. Dress with fish sauce, rock sugar, and salt to taste.
- Cook the noodles and assemble bowls: Soak noodles in cold water, then blanch in boiling water briefly. Divide between bowls and layer with brisket, raw beef, and garnishes.
- Ladle the hot broth over the noodles and beef, serve immediately with garnishes on the side.
Notes
For a quicker version, use a pressure cooker to simmer for 90 minutes. Skim fat from cooling broth for clarity.
- Prep Time: 60 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 770mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg