Why You’ll Love This Recipe
Making Pho Bo at home might sound like a big task, but with this simple, step-by-step guide, you’ll create a rich, flavorful soup that’s worth every minute. The beef broth, simmered for hours, is the star of the dish, with all the warm, comforting spices—star anise, cinnamon, and cardamom—infusing the soup with deep flavor. Fresh herbs and tender beef slices on top give it the perfect balance of taste and texture. Here’s why you’ll love this recipe:
- Authentic flavor: This recipe uses traditional methods to bring the flavors of Vietnam right to your kitchen.
- Perfectly balanced broth: The beef bones, roasted spices, and seasoning create a rich, savory broth you’ll crave.
- Customizable: Top the pho with your favorite fresh herbs, chilies, and sauces to tailor it to your taste.
- Impressive but easy: While it requires some time to simmer, the process is simple and worth the effort for such a hearty, flavorful dish.
Ingredients
Here’s everything you’ll need to make this delicious Pho Bo:
- 4.4 lb (2 kg) beef bones
- 2 oz (50 g) whole fresh ginger
- 1 large yellow onion, skin on
- 3 star anise
- 9 whole cloves
- 9 black peppercorns
- 3 cinnamon sticks
- 3 cardamom pods
- 1 lb (455 g) beef brisket or chuck roast
- 10 cups (2.5 L) water (or more as needed)
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 g) sugar
- 1 tbsp (15 g) salt
- 2.2 lbs (1 kg) fresh rice noodles or 1 lb (455 g) dried rice noodles
- 2 cups (120 g) bean sprouts
- 8 oz (225 g) raw beef filet (beef tenderloin or beef sirloin), shaved or cut into paper-thin slices
- 3 stalks (about 2 tbsp / 12 g) green onions, thinly sliced
- Fresh cilantro, for serving
- 2 red chilies, thinly sliced
- Fresh mint leaves, for serving
- Basil leaves, for serving
- Limes, sliced into wedges, for serving
- Hoisin sauce and chili sauce, for serving (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the beef bones: Place the beef bones in a deep pot, covering them with enough water to fully submerge the bones. Bring to a boil and cook for about 3 minutes. Drain the water and rinse the bones with fresh water to remove any impurities. Set the bones aside.
- Roast the ginger and onion: Over an open flame, roast the ginger and the onion until the skin turns dark brown. Alternatively, you can slice the ginger and onion in half and roast them in a preheated 350°F (175°C) oven for about 30 minutes.
- Toast the spices: In a dry frying pan over medium heat, toast the star anise, cloves, black peppercorns, cinnamon sticks, and cardamom pods for 1 minute or until fragrant. Place these roasted spices in a small fabric spice bag or cheesecloth, tie it closed, and set aside.
- Simmer the broth: Add the rinsed bones, roasted ginger and onion, beef brisket, and the spice bag into a large soup pot. Pour the water into the pot and bring it to a boil. Once boiling, cover the pot, reduce the heat, and let it simmer for at least 4 hours (or overnight for the most intense flavor).
- Remove and slice the brisket: After 1½ hours, remove the beef brisket from the pot when it’s fork-tender. Allow it to cool, then slice it into strips and set aside.
- Strain the broth: After the broth has simmered for 4 hours, strain it through a fine sieve to ensure a clear and smooth soup. Measure the strained stock to be between 8 to 9 cups (1.9 to 2.2 L). Return the strained stock to a clean pot with the brisket. Bring it to a boil, then reduce the heat and season the broth with fish sauce, sugar, and salt. Taste and adjust the seasoning as desired.
- Prepare the noodles and toppings: If using dried rice noodles, cook them in boiling water for 3-4 minutes until soft, then rinse and drain. For fresh rice noodles, briefly blanch them in hot water for 2-4 seconds. Rinse the bean sprouts in cold water.
- Assemble the pho: Place a portion of cooked noodles and bean sprouts in each bowl. Top with paper-thin slices of raw beef filet, green onions, and fresh cilantro. Pour the hot broth and brisket over the noodles. Serve the pho with red chilies, mint leaves, basil, lime wedges, and hoisin and chili sauces on the side.
Servings and Timing
This recipe serves 10 people.
- Preparation time: 20 minutes
- Cook time: 4 hours (or longer if simmering overnight)
- Total time: Approximately 4 hours 20 minutes (including simmering time)
Variations
- Spicy pho: Add extra chili sauce or fresh red chilies for a spicier broth.
- Vegan pho: Omit the beef bones and brisket, using vegetable broth and tofu instead for a plant-based alternative.
- Herb variations: Experiment with different herbs like Thai basil or cilantro for unique flavor profiles.
Storage/Reheating
- Fridge: Store leftover broth and toppings in separate airtight containers for up to 3 days. The noodles and broth should be kept separately to avoid the noodles absorbing too much liquid.
- Freezer: You can freeze the broth (without noodles) for up to 3 months. Reheat on the stove before serving.
- Reheating: Reheat the broth on the stove and cook fresh noodles to enjoy a warm, comforting meal.
FAQs
Can I use a pressure cooker for the broth?
Yes, using a pressure cooker can significantly reduce the cooking time. The broth will be ready in about 2 hours, but the flavors may not be as rich as with the traditional slow-simmering method.
What type of beef is best for Pho Bo?
Beef brisket or chuck roast are the best choices for Pho Bo. They become tender and flavorful when simmered for hours.
Can I use a store-bought broth for Pho Bo?
While homemade broth gives the best flavor, you can use store-bought beef broth if you’re short on time. Just make sure to season it with fish sauce, sugar, and spices to get the right flavor.
How can I make Pho Bo spicier?
For added heat, include more red chilies or extra chili sauce. You can also add chili paste to the broth for a richer flavor.
What if I can’t find fresh rice noodles?
If fresh rice noodles are unavailable, dried rice noodles work just as well. Just be sure to cook them according to package instructions before serving.
Can I use a different cut of beef?
Yes, beef tenderloin or sirloin can be substituted for brisket. Thinly slice it before adding it to the pho.
How do I store the broth after making Pho Bo?
Store the broth in an airtight container in the fridge for up to 3 days. For longer storage, freeze it.
Can I make Pho Bo without fish sauce?
Fish sauce is a key ingredient in traditional Pho Bo, but you can substitute it with soy sauce or tamari for a similar umami flavor, though it may not taste as authentic.
Can I serve Pho Bo as a cold dish?
Pho is traditionally served hot, but if you prefer it cold, you can refrigerate the broth and serve it as a cold noodle salad.
How long can I keep the leftover Pho Bo?
Leftover Pho Bo can be kept in the fridge for up to 3 days. Just reheat the broth and noodles separately before serving.
Conclusion
Authentic Pho Bo is a comforting, flavorful dish that’s perfect for special occasions or a satisfying dinner. With a rich beef broth, tender beef, and fresh herbs, this Vietnamese noodle soup brings warmth and depth to every bowl. Whether you’re a Pho enthusiast or trying it for the first time, this recipe will guide you to create an unforgettable Pho Bo that’s sure to impress!
How to Make Authentic Pho Bo (Vietnamese Noodle Soup with Beef)
- Prep Time: 20 minutes
- Cook Time: 4 hours (or longer if simmering overnight)
- Total Time: Approximately 4 hours 20 minutes (including simmering time)
- Yield: 10 servings
- Category: Soup
- Method: Simmer
- Cuisine: Vietnamese
Description
Pho Bo is a traditional Vietnamese noodle soup made with rich, aromatic beef broth, tender beef, and fresh herbs. This authentic recipe involves slow-simmering beef bones and roasted spices for a deeply flavorful soup that is both comforting and customizable.
Ingredients
4.4 lb (2 kg) beef bones
2 oz (50 g) whole fresh ginger
1 large yellow onion, skin on
3 star anise
9 whole cloves
9 black peppercorns
3 cinnamon sticks
3 cardamom pods
1 lb (455 g) beef brisket or chuck roast
10 cups (2.5 L) water (or more as needed)
3 tbsp (45 ml) fish sauce
3 tbsp (45 g) sugar
1 tbsp (15 g) salt
2.2 lbs (1 kg) fresh rice noodles or 1 lb (455 g) dried rice noodles
2 cups (120 g) bean sprouts
8 oz (225 g) raw beef filet (beef tenderloin or beef sirloin), shaved or cut into paper-thin slices
3 stalks (about 2 tbsp / 12 g) green onions, thinly sliced
Fresh cilantro, for serving
2 red chilies, thinly sliced
Fresh mint leaves, for serving
Basil leaves, for serving
Limes, sliced into wedges, for serving
Hoisin sauce and chili sauce, for serving (optional)
Instructions
- Prepare the beef bones: Place the beef bones in a deep pot, covering them with enough water to fully submerge the bones. Bring to a boil and cook for about 3 minutes. Drain the water and rinse the bones with fresh water to remove any impurities. Set the bones aside.
- Roast the ginger and onion: Over an open flame, roast the ginger and the onion until the skin turns dark brown. Alternatively, you can slice the ginger and onion in half and roast them in a preheated 350°F (175°C) oven for about 30 minutes.
- Toast the spices: In a dry frying pan over medium heat, toast the star anise, cloves, black peppercorns, cinnamon sticks, and cardamom pods for 1 minute or until fragrant. Place these roasted spices in a small fabric spice bag or cheesecloth, tie it closed, and set aside.
- Simmer the broth: Add the rinsed bones, roasted ginger and onion, beef brisket, and the spice bag into a large soup pot. Pour the water into the pot and bring it to a boil. Once boiling, cover the pot, reduce the heat, and let it simmer for at least 4 hours (or overnight for the most intense flavor).
- Remove and slice the brisket: After 1½ hours, remove the beef brisket from the pot when it’s fork-tender. Allow it to cool, then slice it into strips and set aside.
- Strain the broth: After the broth has simmered for 4 hours, strain it through a fine sieve to ensure a clear and smooth soup. Measure the strained stock to be between 8 to 9 cups (1.9 to 2.2 L). Return the strained stock to a clean pot with the brisket. Bring it to a boil, then reduce the heat and season the broth with fish sauce, sugar, and salt. Taste and adjust the seasoning as desired.
- Prepare the noodles and toppings: If using dried rice noodles, cook them in boiling water for 3-4 minutes until soft, then rinse and drain. For fresh rice noodles, briefly blanch them in hot water for 2-4 seconds. Rinse the bean sprouts in cold water.
- Assemble the pho: Place a portion of cooked noodles and bean sprouts in each bowl. Top with paper-thin slices of raw beef filet, green onions, and fresh cilantro. Pour the hot broth and brisket over the noodles. Serve the pho with red chilies, mint leaves, basil, lime wedges, and hoisin and chili sauces on the side.
Notes
For a spicier pho, add extra chili sauce or fresh red chilies for a spicier broth.
For a vegan option, omit the beef bones and brisket and use vegetable broth and tofu instead.
Experiment with different herbs like Thai basil or cilantro for unique flavor profiles.
To make it quicker, use a pressure cooker for the broth (cooking time will be about 2 hours).
Nutrition
- Serving Size: 1 serving
- Calories: Varies based on toppings and portion sizes
- Sugar: Varies depending on fish sauce and other seasonings
- Sodium: Varies
- Fat: Varies based on cuts of beef used
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies based on noodles and toppings
- Fiber: Varies
- Protein: Varies based on beef and noodles
- Cholesterol: Varies
