Print

Pho Bo Beef Noodle Soup from Scratch

pho bo beef noodle soup - featured image
Print Recipe

A hearty and authentic Vietnamese beef noodle soup made from scratch with rich, aromatic broth, tender beef slices, and fresh herbs. Perfect for cozy evenings and family gatherings.

Ingredients

Scale
  • 3 pounds beef marrow bones (preferably knuckle and leg bones)
  • 1 pound beef brisket or chuck
  • Thinly sliced raw beef sirloin or eye of round for topping
  • 3 star anise pods
  • 4 whole cloves
  • 2 cinnamon sticks (about 3 inches each)
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 large onion (halved)
  • 3-inch piece fresh ginger (halved lengthwise)
  • 1/4 cup fish sauce
  • 1 tablespoon rock sugar or light brown sugar
  • 1 teaspoon salt (adjust as needed)
  • 1 package (14 oz) dried flat rice noodles (bánh phở)
  • Fresh herbs: Thai basil, cilantro, and mint
  • Thinly sliced green onions
  • Lime wedges
  • Bean sprouts
  • Thinly sliced chili peppers
  • Hoisin sauce (optional)
  • Sriracha (optional)

Instructions

  1. Rinse beef bones and brisket under cold running water. Place in a large stockpot and cover with about 4 quarts cold water. Bring to a rolling boil over high heat and boil for 10 minutes to blanch and remove impurities. Drain and rinse bones and pot to discard scum.
  2. Toast star anise, cloves, cinnamon sticks, coriander seeds, and fennel seeds in a dry pan over medium heat until fragrant (3-4 minutes), shaking often to avoid burning. Set aside.
  3. Char onion halves and ginger pieces using tongs or a grill pan until slightly blackened (about 5 minutes per side) to add smoky depth.
  4. Return cleaned bones and brisket to the stockpot and cover with 5 quarts fresh cold water. Add toasted spices, charred onion, and ginger. Bring to a gentle simmer over medium-low heat, avoiding boiling. Skim foam and fat every 30 minutes. Simmer uncovered for 2.5 to 3 hours for rich flavor.
  5. Add fish sauce, rock sugar, and salt to the broth. Taste and adjust seasoning. Continue simmering for another 10 minutes. Remove bones, brisket, spices, onion, and ginger. Strain broth through a fine mesh sieve into a clean pot.
  6. Soak dried rice noodles in warm water for 15-20 minutes until pliable. Drain and briefly blanch noodles in boiling water for 30 seconds to 1 minute until tender but firm.
  7. Freeze raw beef sirloin for 30 minutes to make slicing easier, then slice as thinly as possible. Thinly slice cooked brisket.
  8. Divide noodles between bowls. Arrange brisket and raw beef slices on top. Pour hot broth over raw beef to cook gently. Garnish with fresh herbs, bean sprouts, lime wedges, chili slices, hoisin sauce, and Sriracha as desired.

Notes

[‘Toast spices in a dry pan to unlock essential oils and enhance aroma.’, ‘Char onion and ginger to add smoky depth to the broth.’, ‘Keep broth at a gentle simmer to maintain clarity and avoid cloudiness.’, ‘Skim foam and fat frequently during simmering for a cleaner broth.’, ‘Freeze raw beef before slicing thinly for easier cutting and better texture.’, ‘Blanch rice noodles briefly before serving to avoid mushiness.’, ‘Store leftover broth in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.’, ‘Reheat broth gently over low heat; avoid boiling again to preserve flavor.’, ‘Fresh herbs and lime wedges brighten the rich broth and are essential garnishes.’]

Nutrition

Keywords: pho, beef noodle soup, Vietnamese soup, homemade pho, beef broth, rice noodles, authentic pho recipe

Find it online: https://cheerycrisp.com/pho-bo-beef-noodle-soup-from-scratch-easy-homemade-recipe-for-authentic-flavor/