Pho Gia Lai (Spicy Beef Noodle Soup)
85% authentic · Vietnamese
A regional variation of Pho Bo from the Gia Lai province, characterized by its spicier broth, often incorporating chili and sometimes fermented shrimp paste for a bolder flavor profile.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Beef bones (marrow bones, knuckle bones)2 lbs
- Beef brisket or chuck1 lb
- Yellow onions2 large
- Ginger4-inch piece
- Star anise4 pods
- Cinnamon sticks1
- Cloves4
- Coriander seeds1 tsp
- Chili paste (e.g., Sambal Oelek or homemade)1-2 tbsp
- Fermented shrimp paste (optional, use sparingly)1 tsp
- Fish sauce3 tbsp
- Rock sugar or granulated sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Dried rice noodles (Banh Pho)1 lb
- Fresh cilantro1/2 bunch
- Scallions, green parts only, chopped1/4 cup
- Thinly sliced raw beef (eye of round or sirloin)0.5 lb
Steps
- 1
Prepare the broth base similarly to classic Pho Bo: blanch bones and brisket, char onions and ginger, toast spices (star anise, cinnamon, cloves, coriander).
- 2
Combine bones, brisket, charred aromatics, toasted spices, 10 cups of water, chili paste, optional shrimp paste, fish sauce, and sugar in a large pot. Bring to a boil, then simmer.
- 3
Skim impurities. Simmer for at least 3 hours. Remove brisket after 1.5-2 hours, cool, and slice thinly.
- 4
Strain the broth. Adjust seasoning with salt, black pepper, and more chili paste or fish sauce if needed. Keep hot.
- 5
Cook rice noodles according to package directions. Drain and rinse.
- 6
Assemble bowls with noodles, sliced brisket, and thinly sliced raw beef. Ladle hot, spicy broth over the top.
- 7
Garnish with fresh cilantro and chopped scallions. Serve immediately.
