Pho Bo (Beef Noodle Soup)
A traditional Vietnamese noodle soup made with flat rice noodles (bánh phở), thinly sliced beef, and a deeply aromatic broth infused with spices.
Ingredients
For the Broth:
- 2 lbs beef bones preferably leg or marrow bones
- 1 lb beef brisket or chuck
- 1 onion halved
- 1 4- inch piece of ginger halved
- 2 whole star anise
- 1 cinnamon stick
- 4 cloves
- 1 black cardamom pod optional
- 1 tbsp coriander seeds
- 1 tbsp salt
- 1 tbsp fish sauce plus more to taste
- 1 tsp sugar
- 10 cups water
For the Bowls:
- 12 oz dried or fresh flat rice noodles bánh phở
- 1/2 lb beef sirloin or eye round thinly sliced against the grain
- 1 small onion thinly sliced
- Fresh herbs cilantro, Thai basil, mint
- Bean sprouts
- Lime wedges
- Thai bird chilies or jalapeños optional
- Hoisin sauce and Sriracha for serving
Instructions
- Char onion and ginger over an open flame or in a dry skillet until blackened. This deepens the broth flavor.
- Place beef bones in a large pot, cover with water, and boil for 10 minutes. Drain and rinse to remove impurities.
- Add clean bones, brisket, charred onion and ginger to a large pot or pressure cooker. Add spices, salt, sugar, fish sauce, and 10 cups of water.
- Simmer for 3 hours on stovetop or pressure cook on high for 1 hour.
- Skim foam occasionally.
- Strain the broth. Remove the brisket, cool, and slice. Taste and adjust seasoning with fish sauce or salt as needed.
Assemble the Bowls:
- Cook rice noodles according to package directions. Drain and rinse with cold water.
- Add cooked noodles to bowls. Top with raw sliced beef and brisket. Pour in hot broth to cook the raw beef. Garnish with herbs, onions, and sprouts.
Notes
Nutrition Facts (Per Serving)
- Calories: 480
- Protein: 35g
- Fat: 18g
- Carbohydrates: 45g
- Sodium: 950mg
- Fiber: 2g