Vietnamese Pho Bo (Beef Pho)
Vietnam’s iconic noodle soup is all about the broth: a clear, deeply aromatic beef stock perfumed with star anise, cinnamon, and charred ginger. The toppings are fresh and bright.
Ingredients
- 3 lbs (1.4kg) beef bones (knuckle and marrow bones)
- 1 lb (450g) beef brisket or chuck
- 1 large onion, halved
- 4-inch piece of ginger, halved lengthwise
- 3 star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 tablespoon coriander seeds
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 1 lb (450g) dried flat rice noodles (banh pho)
- Toppings: thinly sliced raw sirloin, bean sprouts, Thai basil, cilantro, lime wedges, sliced jalapeños, hoisin sauce, sriracha
Instructions
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1
Blanch bones and brisket: Place in a large pot, cover with cold water, bring to a boil. Cook 5 minutes, then drain and rinse everything under cold water. Clean the pot. This removes impurities for a clear broth.
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2
Char the onion and ginger: Place cut-side down on a dry skillet or under a broiler until deeply blackened, about 5-8 minutes.
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3
Toast the spices: In a dry pan, toast star anise, cinnamon, cloves, and coriander seeds for 2-3 minutes until fragrant. Place in a spice bag or cheesecloth.
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4
Return bones, brisket, charred onion and ginger, and spice bag to the clean pot. Add 4 quarts of water. Bring to a boil, then reduce to a very gentle simmer. Skim any foam. Simmer for 2-2.5 hours. Remove brisket when tender (about 1.5 hours), slice thinly. Continue simmering broth.
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5
Strain broth and discard solids. Season with fish sauce and sugar. Cook rice noodles according to package. Divide noodles among bowls, top with sliced brisket and raw sirloin (the hot broth will cook it). Ladle boiling broth over. Serve with a plate of fresh toppings.
