Vietnamese Pho Bo
Pho Bo is Vietnam is iconic beef noodle soup featuring a deeply aromatic broth slow simmered with charred onion, ginger, star anise, and cinnamon. It is served with thin rice noodles, tender beef slices, and a spread of fresh herbs and condiments.
A fragrant Vietnamese beef noodle soup with spiced broth, silky rice noodles, and fresh herb garnishes.
Nutrition per serving
Ingredients
noodles
broth
protein
spices
seasoning
Instructions
Make the Broth
Blanch the beef bones in boiling water for 10 minutes, drain, and rinse. Place the cleaned bones in a large pot with 3 liters of fresh water. Add the charred onion, star anise, and fish sauce. Simmer uncovered for at least 3 hours, skimming any foam regularly.
Soak the Noodles
Place the dried rice noodles in a large bowl and cover with room temperature water. Soak for 30 minutes until pliable and softened. Drain and set aside.
Cook the Noodles
Bring a pot of water to a boil. Blanch the soaked noodles in boiling water for 30 to 60 seconds just until tender. Divide them among serving bowls immediately.
Assemble the Pho
Strain the finished broth through a fine mesh sieve and season with additional fish sauce and salt to taste. Bring to a rolling boil. Lay the raw sirloin slices over the noodles in each bowl and ladle the boiling broth directly over the meat to cook it instantly. Serve with fresh herbs and bean sprouts.
Substitutions
Common mistakes
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