Vietnamese Pho Bo Beef Soup
Pho Bo is the iconic Vietnamese beef noodle soup built on a deeply aromatic broth that is simmered for hours with charred ginger, star anise, and cinnamon. It is served with silky rice noodles and thin slices of raw beef that cook perfectly in the steaming hot broth at the table.
A deeply aromatic Vietnamese beef noodle soup with star anise broth and silky rice noodles.
Nutrition per serving
Ingredients
base
protein
spices
carbs
aromatics
seasoning
Instructions
Char and Parboil for Clean Broth
Place the ginger halves and a halved onion directly over a gas flame or under a broiler until lightly charred and fragrant, about 5 minutes. Separately, place the beef bones in a large pot, cover with cold water, bring to a boil for 10 minutes, then drain and rinse the bones under cold water to remove all impurities.
Build the Long Simmering Broth
Return the cleaned bones to the pot with 3 liters of fresh cold water. Add the charred ginger, star anise, and a cinnamon stick. Bring to a boil then reduce to the lowest possible simmer. Cook uncovered for 3 hours, skimming any foam from the surface every 30 minutes.
Season and Strain the Broth
Strain the finished broth through a fine mesh sieve discarding all solids. Return the clear broth to the pot over medium heat and season with fish sauce and a pinch of sugar. Taste and adjust until the broth is savory, slightly sweet, and deeply fragrant.
Assemble the Pho Bowls
Soak the rice noodles in hot water for 8 minutes until softened, then drain. Divide the noodles between four deep bowls and arrange the paper thin raw beef slices over the top. Ladle the boiling hot broth directly over the beef so it cooks on contact. Serve immediately with a plate of bean sprouts, fresh basil, lime, and sliced chili.
Substitutions
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