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
