Pho Bo Recipe
Vietnamese · Soup · 150 min total
A classic Vietnamese beef noodle soup with a deeply aromatic broth, tender slices of beef, and fresh herbs. This home-cook version simplifies the process while keeping the authentic flavors.
30
min prep
min prep
120
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 2 lbs beef bones (marrow or knuckle)
- 1 lb beef chuck or brisket
- 1 large onion, halved
- 1 piece ginger (3 inches), halved lengthwise
- 5 star anise
- 1 cinnamon stick
- 4 cloves
- 1 tbsp coriander seeds
- 1 tbsp salt
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 lb flat rice noodles (bánh phở)
- 8 oz beef sirloin, thinly sliced
- Garnish: bean sprouts, Thai basil, lime wedges, sliced chili, hoisin sauce, Sriracha
Instructions
- Char onion and ginger: Place onion and ginger on a baking sheet under broiler or directly on a gas flame, turning occasionally, until charred (about 10 minutes). Rinse to remove burnt bits.
- Parboil bones: Place beef bones in a large pot, cover with water, and bring to a boil. Boil for 5 minutes, then drain and rinse bones thoroughly.
- Make broth: Return bones to pot. Add charred onion, ginger, beef chuck, star anise, cinnamon, cloves, coriander seeds, salt, fish sauce, and sugar. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Skim off any foam. Simmer for 1.5 hours, until chuck is tender.
- Remove chuck: Take out the beef chuck and let it cool. Slice thinly against the grain. Set aside.
- Strain broth: Strain broth through a fine-mesh sieve into a clean pot. Discard solids. Keep broth warm. Adjust seasoning with more fish sauce, salt, or sugar as needed.
- Cook noodles: Prepare rice noodles according to package directions (usually soak in hot water until soft, then drain). Divide noodles among bowls.
- Assemble bowls: Place slices of cooked chuck and raw sirloin on top of noodles. Ladle hot broth over the beef to cook the sirloin.
- Serve immediately with garnishes: bean sprouts, Thai basil, lime wedges, sliced chili, hoisin sauce, and Sriracha.
Tips
- For a richer broth, roast bones in a 400°F oven for 20 minutes before parboiling.
- To make slicing sirloin easier, freeze it for 30 minutes before cutting.
- Store leftover broth and noodles separately; reheat broth and pour over noodles when serving.
- Pho is best enjoyed fresh; the raw beef cooks in the hot broth.
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