Pho Bo Recipe (Vietnamese Beef 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!
Equipment
Ingredients
For the Broth
- 2 lbs beef bones (marrow and knuckle bones)
- 1 lb beef brisket
- 1 large onion , halved
- 4-inch piece ginger, halved
- 4-5 star anise pods
- 1 cinnamon stick
- 4 cloves
- 1 tbsp coriander seeds
- 1 tbsp fish sauce
- 1 tbsp rock sugar or brown sugar
- Salt to taste
- 10 cups water
For the Soup
- 1 lb fresh rice noodles (bánh phở
- ½ lb beef sirloin or tenderloin , thinly sliced
- 1 small bunch of fresh cilantro , chopped
- 1 small bunch of fresh Thai basil
- 1 small bunch of fresh mint
- 1 small bunch of fresh bean sprouts
- 2-3 green onions , thinly sliced
- 1-2 limes , cut into wedges
- 2-3 red chilies , thinly sliced
- Hoisin sauce and Sriracha , for serving
Instructions
Prepare the Broth
- 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.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gFiber: 5gSugar: 5g
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