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Authentic Vietnamese Phở Bò (Beef noodle soup)

Vietnam's national dish, for a reason!

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/5
(
0
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SERVES
6
Cooks in
300
min
LEVEL
Challenging
SERVES
6
Cooks in
300
min
level
Challenging

Instructions

I know what you think; “I need this in my life!”. That's correct, when you try out this recipe, I will guarantee this becomes a keeper in your repertoire! Pho Bo is a Vietnamese beef noodle soup that is typically made with a flavorful beef broth, rice noodles, and thinly sliced beef. Then topped with fresh herbs, beansprouts and finished with some lime juice. Pho is often eaten for breakfast in Vietnam but is served in small restaurants all day long. It is one of the most comforting, savory, herby beef soups that I’ve ever tasted.

It may seem a lot of work, but the actual prep work isn't that much. The biggest part is simmering the broth for at least 4 hours, so this recipe is perfect for a Saturday (or working from-home day) when you are in and around the house. By the end of the afternoon, your house will smell amazing and this recipe will give you at least 6 huge portions. You can also freeze the broth perfectly, so you can whip out a quicker version somewhere later on when want to have dinner in 15 minutes. Let us know what you think!

Step 1
Preheat your oven to 220°C. Spread the beef bones on a baking sheet and roast them for about 30-40 minutes until browned.

Step 2
Now wash your onions and ginger and cut them in half, leaving the skin on. Place on a baking sheet and roast them under the broiler until charred. 

Step 3
In a large pot, place the roasted beef bones, brisket or chuck, onions and ginger. Cover with 5-6 liters of cold water.

Step 4
Toast your cardamom pods, coriander seeds, and cinnamon stick over medium-high heat in a skillet or frying pan and add them to the pot.

Step 5
Bring the pot to a boil and then reduce the heat to low. Simmer the broth for about 3-4 hours. I usually take out the brisket after 2.5 hours and let it cool down completely. Every now and then, when you pass the stove, skim off any impurities or foam that rise to the top.

Step 6
After simmering, remove the bones and meat from the pot using a slotted spoon or tongs. Strain the broth through a fine-mesh strainer or cheesecloth to remove any remaining solids.

Step 7
Return the broth to the pot and add fish sauce and brown sugar. Adjust the seasoning according to your taste.

Step 8
To serve, place some cooked rice noodles in a bowl. Add some thinly sliced raw flank steak or other beef of your choice on top of the noodles. Also add your thinly sliced slow cooked brisket from before.

Step 9
Pour hot broth over the noodles and meat. The hot broth will cook the raw beef.

Step 10
Add bean sprouts, spring onions, Thai basil, cilantro, and Thai chilies to the bowl.

Step 11
Serve with optional sriracha and hoisin sauce on the side.

Chefs tip
“The bones you are using for the broth have delicious and fatty pieces of meat attached to them. I would suggest you make sure you get all of the meat and the bonemarrow of your bones before discarding them. you can add them to your final bowl of Pho or you crisp them up in a pan and serve them with some eggs or on your favorite sandwich.”

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