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Pho Bo Beef Noodle Soup

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A flavorful and aromatic Vietnamese beef noodle soup with rich broth, tender beef slices, and fresh herbs, made in 5 easy steps.

Ingredients

Scale
  • 3 pounds beef marrow and knuckle bones
  • 1 pound beef brisket or flank, thinly sliced against the grain
  • 12 ounces flat rice noodles, soaked or cooked according to package instructions
  • 1 large onion, halved and charred
  • 3-inch piece of ginger, sliced and charred
  • 4 whole star anise
  • 1 large cinnamon stick
  • 4 whole cloves
  • 3 cardamom pods (optional)
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • Salt to taste
  • 1/2 pound beef sirloin or eye of round, very thinly sliced raw
  • Fresh herbs: Thai basil, cilantro, and mint
  • Lime wedges
  • Bean sprouts (optional)
  • Jalapeño or Thai chili, thinly sliced (optional)

Instructions

  1. Rinse beef bones under cold water. Place in a large stockpot, cover with about 4 quarts (3.8 liters) cold water, and bring to a rolling boil for 10 minutes. Skim off foam, drain and rinse bones to get a clear broth.
  2. Char the halved onion and sliced ginger using a kitchen torch, broiler, or grill until blackened on the surface. Set aside.
  3. Return cleaned bones to the pot with 5 quarts (4.7 liters) fresh water. Add charred onion and ginger, star anise, cinnamon stick, cloves, and cardamom pods. Bring to a gentle simmer and cook uncovered for 2-3 hours, skimming occasionally to keep broth clear.
  4. Strain broth through a fine mesh sieve into another pot. Discard bones and spices. Season broth with fish sauce, sugar, and salt to taste. Keep hot but not boiling.
  5. Soak or cook rice noodles according to package instructions, then drain and set aside. Thinly slice brisket (precooked) and raw sirloin. Arrange fresh herbs, bean sprouts, lime wedges, and sliced chili on a serving platter.
  6. Divide noodles into bowls, top with brisket and raw sirloin slices. Ladle hot broth over the top to cook the raw beef instantly. Garnish with herbs, sprouts, and lime. Serve immediately.

Notes

Do not rush the simmering stage; keep broth at a gentle simmer and skim often to keep it clear. Toast spices before adding for deeper flavor. Slightly freeze raw beef before slicing for thin, even slices. Charring onion and ginger is essential for authentic smoky depth. Refrigerate broth overnight and skim fat if it becomes cloudy or greasy.

Nutrition

Keywords: pho bo, beef noodle soup, Vietnamese soup, homemade pho, beef broth, rice noodles, Vietnamese cuisine

Find it online: https://cheerycrisp.com/pho-bo-beef-noodle-soup-recipe-5-easy-steps-to-flavorful-homemade-pho/