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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Assemble the Phở: Divide the cooked noodles into individual serving bowls. Arrange the sliced cooked brisket and thinly sliced raw beef over the noodles.
9. Pour the broth: Ladle the hot, clear broth over the noodles and beef. The heat of the broth will quickly cook the raw beef.
10. 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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