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Pho Bo is a traditional Vietnamese noodle soup featuring fresh rice noodles, tender beef slices, and a signature broth infused with herbs and spices. This comforting dish is perfect for any time of the year – give it a try!
Blanch the Bones: Place the beef bones in a large pot and cover with water. Bring to a boil and let it boil for 5 minutes. Drain and rinse the bones under cold water to remove any impurities.
Roast the Onion and Ginger: While the bones are blanching, place the halved onion and ginger under a broiler or over an open flame until charred, about 5-7 minutes.
Simmer the Broth: In a large pot, add the blanched bones, beef brisket, charred onion, and ginger. Add the star anise, cinnamon stick, cloves, and coriander seeds. Pour in 10 cups of water and bring to a boil. Reduce the heat and let it simmer for at least 3 hours, skimming off any foam that forms on the surface.
Season the Broth: After 3 hours, remove the brisket and set aside. Add the fish sauce, rock sugar, and salt to the broth. Let it simmer for another 30 minutes.
Step 2: Prepare the Noodles and Toppings
Cook the Noodles: Cook the fresh rice noodles according to the package instructions. Drain and set aside.
Slice the Beef: Thinly slice the beef sirloin or tenderloin against the grain. For easier slicing, you can partially freeze the beef for about 30 minutes before cutting.
Step 3: Assemble the Pho Bo
Prepare the Bowls: Divide the cooked noodles among serving bowls. Top with sliced beef sirloin, cooked brisket (thinly sliced), green onions, and cilantro.
Ladle the Broth: Bring the broth to a rolling boil. Ladle the hot broth over the noodles and beef in each bowl. The hot broth will cook the raw beef slices.
Add Toppings: Serve the Pho Bo with fresh Thai basil, mint, bean sprouts, lime wedges, and sliced chilies on the side. Each person can customize their bowl with these fresh toppings and add hoisin sauce and Sriracha to taste.
Recipe Tips & Variations
Rich Broth: For a richer broth, simmer the bones and spices for up to 6-8 hours.
Flavor Boost: Add a few drops of fish sauce and a squeeze of lime juice to your bowl for an extra burst of flavor.
Noodle Texture: If using dried rice noodles, be sure not to overcook them. They should be tender but still have a slight chew.
Nutritional Benefits
Pho Bo is not only delicious but also packed with nutrients. The beef provides a great source of protein and iron, while the herbs and spices offer various vitamins and antioxidants.
Fresh vegetables like bean sprouts and herbs add fiber and essential nutrients, making this dish both flavorful and nutritious.
Recipe Estimated Cost
Here’s a rough estimate of the cost for this recipe, based on average grocery prices:
Beef Bones and Brisket: $10.00
Fresh Rice Noodles: $3.00
Fresh Herbs and Vegetables: $5.00
Spices and Seasonings: $2.00
Total Estimated Cost: ~$20.00 for 4 servings
Serving Suggestions
Pho Bo is traditionally served with a side of fresh herbs, lime wedges, and sliced chilies, allowing each person to customize their bowl to their personal preference.
A cold glass of iced tea or a Vietnamese iced coffee would make the perfect drink to complement this noodle soup.
Pho Bo is a traditional Vietnamese noodle soup featuring fresh rice noodles, tender beef slices, and a signature broth infused with herbs and spices. This comforting dish is perfect for any time of the year – give it a try!
Blanch the Bones: Place the beef bones in a large pot and cover with water. Bring to a boil and let it boil for 5 minutes. Drain and rinse the bones under cold water to remove any impurities.
Roast the Onion and Ginger: While the bones are blanching, place the halved onion and ginger under a broiler or over an open flame until charred, about 5-7 minutes.
Simmer the Broth: In a large pot, add the blanched bones, beef brisket, charred onion, and ginger. Add the star anise, cinnamon stick, cloves, and coriander seeds. Pour in 10 cups of water and bring to a boil. Reduce the heat and let it simmer for at least 3 hours, skimming off any foam that forms on the surface.
Season the Broth: After 3 hours, remove the brisket and set aside. Add the fish sauce, rock sugar, and salt to the broth. Let it simmer for another 30 minutes.
Prepare the Noodles and Toppings
Cook the Noodles: Cook the fresh rice noodles according to the package instructions. Drain and set aside.
Slice the Beef: Thinly slice the beef sirloin or tenderloin against the grain. For easier slicing, you can partially freeze the beef for about 30 minutes before cutting.
Assemble the Pho Bo
Prepare the Bowls: Divide the cooked noodles among serving bowls. Top with sliced beef sirloin, cooked brisket (thinly sliced), green onions, and cilantro.
Ladle the Broth: Bring the broth to a rolling boil. Ladle the hot broth over the noodles and beef in each bowl. The hot broth will cook the raw beef slices.
Add Toppings: Serve the Pho Bo with fresh Thai basil, mint, bean sprouts, lime wedges, and sliced chilies on the side. Each person can customize their bowl with these fresh toppings and add hoisin sauce and Sriracha to taste.
