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Pho Bo (Vietnamese Beef Noodle Soup)

Fragrant beef broth loaded with rice noodles and fresh herbs.

Prep
20 min
Cook
130 min
Total
150 min
Active
40 min
Serves
4
Difficulty
Medium
Cuisine
vietnamese
Servings4

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Substitutions, swaps, equipment, scaling — the recipe stays right here.

Ingredients

Steps

  1. Boil the bones and chuck for 5 minutes, drain, and rinse off the scum under cold water; this keeps the broth clear.

  2. Char the onion and ginger halves directly over a stove flame or under the broiler until blackened in spots, then rinse off the charred skin.

  3. Toast the star anise, cinnamon, and coriander seeds in a dry pot for 1 minute until fragrant.

  4. Add the bones, chuck, onion, ginger, fish sauce, sugar, and 3.5 liters water. Simmer very gently, uncovered, for 2 hours, skimming occasionally.

  5. Pull out the chuck once tender, slice thin, and strain the broth. Season the broth with more fish sauce and salt to taste.

  6. Cook the rice noodles per package directions and divide into bowls.

  7. Top noodles with sliced sirloin and cooked chuck, then pour boiling broth over top so the raw beef cooks in the hot liquid.

  8. Serve with bean sprouts, herbs, lime, and chili on the side.

Skimming the broth often is the secret to a clear, clean-tasting pho.

Food safety Cook beef bones and meat to a safe internal temperature and keep the broth at a rolling simmer throughout cooking.