Phở Bò (Vietnamese Beef Noodle Soup)

An iconic Vietnamese noodle soup with a clear, deeply aromatic spiced broth, tender beef, and silky rice noodles.

Ingredients

• 1.5 kg (3.3 lb) beef bones (mix marrow and knuckle if possible)
• 500 g (1.1 lb) beef brisket (or chuck)
• 1 large onion, halved
• 1 (10 cm / 4 in) piece ginger, halved lengthwise
• 5 star anise
• 1 cinnamon stick
• 4 cloves
• 1 tsp coriander seeds
• 1 tbsp salt, plus more to taste
• 2 tbsp fish sauce, plus more to taste
• 1 tbsp sugar (rock sugar if you have it, otherwise regular)
• 3.5 L (3.7 qt) water
• 600 g dried phở rice noodles (bánh phở)
• 300–400 g (10–14 oz) very thinly sliced raw beef (eye round/sirloin), partially frozen for easier slicing
• 2 cups bean sprouts
• 2–3 spring onions, finely sliced
• 1 small bunch cilantro (coriander), roughly chopped
• 1–2 limes, cut into wedges
• 1–2 fresh chilies, thinly sliced (optional)
• Hoisin sauce and/or sriracha (optional)

Method

• 1

  Step 1: Parboil the bones (clean broth secret)

  Put bones in a large pot, cover with water. Bring to a hard boil for 5 minutes. Drain, rinse bones well under running water, scrubbing off any grey foam/scum. Rinse out the pot too.

• 2

  Step 2: Char onion & ginger (build pho aroma)

  Over an open flame (gas burner) or under a hot broiler/grill, char the cut sides of onion and ginger until blackened in spots and fragrant, 8–12 minutes. Rinse quickly under water to remove loose burnt bits (leave some char for smoky depth).

• 3

  Step 3: Toast spices

  In a dry skillet over medium heat, toast star anise, cinnamon, cloves, and coriander seeds until fragrant, about 2 minutes. Tip into a spice bag/tea infuser, or wrap in cheesecloth (so you can remove them easily).

• 4

  Step 4: Simmer broth + cook brisket

  Return cleaned bones to the pot with 3.5 L water. Add charred onion, ginger, spice bag, salt, fish sauce, and sugar. Bring just to a boil, then immediately reduce to a very gentle simmer (bare bubbles). Skim the surface for the first 20 minutes as needed.

• 5

  Step 5: Remove brisket, continue simmering

  Take brisket out, cool slightly, then refrigerate (this makes clean slicing easier). Keep broth gently simmering for another 60–90 minutes for deeper flavor.

• 6

  Step 6: Strain for a clear finish

  Strain broth through a fine-mesh sieve into a clean pot. Discard solids. Keep broth hot at a gentle simmer. (If you want it extra clear, ladle off any fat pooling on top—but a little is delicious.)

• 7

  Step 7: Prep noodles & toppings

  Cook phở noodles according to packet directions until just tender (don’t overcook). Rinse briefly under warm water to remove excess starch, then drain well.

• 8

  Step 8: Assemble bowls (the pho moment)

  Divide noodles between bowls. Top with raw sliced beef and a few slices of cooked brisket. Add spring onion and cilantro.

Tips

• **Gentle simmer = clear broth**: Keep it at a “lazy bubble.” A rolling boil makes cloudy pho.
• **Slicing raw beef**: Freeze the beef 20–30 minutes so it firms up—thin slices cook instantly in the broth.
• **Make-ahead**: Broth tastes even better the next day. Chill overnight, then lift off excess fat from the surface before reheating.
• **Serving suggestion**: Put out lime wedges, chili, and bean sprouts so everyone can customize their bowl.

Nutrition (per serving, estimate)