Vietnamese Beef Pho (Pho Bo)
Traditional dish · Vietnamese
A classic and deeply aromatic Vietnamese beef noodle soup, featuring a rich, spiced broth, tender slices of beef, and rice noodles, garnished with fresh herbs.
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Ingredients
- Beef bones (marrow bones, knuckle bones)2 lbs
- Beef brisket or chuck1 lb
- Yellow onions2 large
- Ginger4-inch piece
- Star anise5 pods
- Cinnamon sticks2
- Cloves6
- Cardamom pods2
- Coriander seeds1 tbsp
- Fish sauce3 tbsp
- Rock sugar or granulated sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Dried rice noodles (Banh Pho)1 lb
- Fresh cilantro1 bunch
- Fresh Thai basil1 bunch
- Bean sprouts1 cup
- Lime wedges4
- Thinly sliced raw beef (eye of round or sirloin)0.5 lb
Steps
- 1
Rinse beef bones and brisket. Blanch bones in boiling water for 10 minutes, then drain and rinse. Blanch brisket for 5 minutes, drain and rinse.
- 2
Char the onions and ginger: grill, broil, or toast them until blackened in spots. Peel and smash the ginger.
- 3
Toast star anise, cinnamon sticks, cloves, cardamom pods, and coriander seeds in a dry pan until fragrant.
- 4
Combine blanched bones, brisket, charred onions, smashed ginger, toasted spices, 10 cups of water, fish sauce, and sugar in a large pot. Bring to a boil, then reduce heat to a simmer.
- 5
Skim off any scum that rises to the surface during simmering. Simmer for at least 3 hours, or up to 6 hours, for a richer broth. Remove brisket after 1.5-2 hours, let cool, then slice thinly.
- 6
Strain the broth through a fine-mesh sieve lined with cheesecloth. Season with salt and black pepper to taste. Keep broth hot.
- 7
Cook rice noodles according to package directions. Drain and rinse with cold water.
- 8
To serve, place a portion of cooked noodles in each bowl. Top with slices of cooked brisket and thinly sliced raw beef. Ladle hot broth over the noodles and beef.
- 9
Garnish with fresh cilantro, Thai basil, bean sprouts, and lime wedges. Serve immediately.
