Phở Bò (Vietnamese Beef Noodle Soup)越南牛肉粉
A classic Vietnamese noodle soup renowned for its deeply aromatic and flavorful beef broth, thinly sliced beef, tender rice noodles, and a garnish of fresh herbs and sprouts. This comforting dish is a staple of Vietnamese cuisine.
01Ingredients
- 1.5 kg beef bones (marrow and knuckle bones preferred)
- 500g beef brisket or chuck roast
- 1 large yellow onion, halved
- 1 (7-inch) piece fresh ginger, halved lengthwise
- 5 star anise
- 1 (3-inch) cinnamon stick
- 1 black cardamom pod
- 5 cloves
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1/4 cup fish sauce
- 1 tbsp rock sugar (or granulated sugar)
- 2 tsp salt
- 5 liters water
- 500g fresh phở rice noodles (bánh phở)
- 300g thinly sliced raw beef (sirloin, eye of round, or flank steak)
- 1/2 cup thinly sliced white onion
- 1/2 cup chopped spring onions
- 1/2 cup chopped fresh cilantro
- Fresh lime wedges (for serving)
- Bean sprouts (for serving)
- Thai basil (for serving)
- Mint leaves (for serving)
- Sliced fresh chilies (Thai bird's eye or jalapeño, for serving)
- Hoisin sauce (optional, for serving)
- Sriracha sauce (optional, for serving)
Nutrition (per serving)385kcal
- Protein32.5g
- Carbs38g
- Fat10.5g
Fiber 1.2 gSodium 1265 mg
02Steps
- Prepare the beef bones and brisket: Rinse the beef bones and brisket under cold running water. In a large pot, blanch the bones and brisket in boiling water for 10-15 minutes to remove impurities. Drain and rinse thoroughly again.
- Char the aromatics: Char the halved onion and ginger directly over an open flame or under a broiler until slightly blackened and fragrant. Scrape off any very burnt bits.
- Toast the spices: In a dry pan, toast the star anise, cinnamon stick, black cardamom, cloves, coriander seeds, and fennel seeds over medium heat until fragrant, about 2-3 minutes. Place the toasted spices in a spice bag or cheesecloth.
- Simmer the broth: In a large stockpot, combine the blanched beef bones, brisket, charred onion, charred ginger, spice bag, water, fish sauce, rock sugar, and salt. Bring to a boil, then reduce heat to low, cover partially, and simmer for at least 3-4 hours, skimming off any foam or fat as needed.
- Cook the brisket: Remove the brisket from the pot after about 1.5-2 hours (or once it's tender). Let it cool slightly, then slice it against the grain into thin pieces. Return the bones to continue simmering if the broth isn't ready.
- Strain the broth: Once the broth has simmered sufficiently, remove all bones and aromatics. Strain the broth through a fine-mesh sieve or cheesecloth for a clear soup. Taste and adjust seasoning with more fish sauce or salt if needed. Keep hot.
- Prepare the noodles: Cook the fresh phở noodles according to package instructions. This usually involves briefly boiling or soaking in hot water until tender, then draining.
- Assemble the Phở: Divide the cooked noodles into individual serving bowls. Arrange the sliced cooked brisket and thinly sliced raw beef over the noodles.
- Pour the broth: Ladle the hot, clear broth over the noodles and beef. The heat of the broth will quickly cook the raw beef.
- Garnish and serve: Garnish each bowl with thinly sliced white onion, spring onions, and cilantro. Serve immediately with a side plate of fresh lime wedges, bean sprouts, Thai basil, mint leaves, sliced chilies, hoisin sauce, and sriracha.
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