Phở Bò (Vietnamese Beef Pho)

A deeply aromatic Vietnamese noodle soup with a clear, spiced beef broth, silky rice noodles, and fresh herbs for a bright, fragrant finish.

Ingredients

• 2.5 lb (1.1 kg) beef marrow bones (or knuckle bones)
• 1.5 lb (680 g) beef brisket (whole piece)
• 1 large yellow onion, halved (skin on)
• 4-inch (10 cm) piece ginger, split lengthwise
• 5 whole star anise
• 1 cinnamon stick
• 6 whole cloves
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1/4 cup fish sauce
• 2 tbsp sugar (white or brown)
• 1 1/2 tbsp kosher salt (or 1 tbsp fine salt), plus more to taste
• 12 cups (3 L) water, plus extra as needed
• 1.5 lb (680 g) dried flat rice noodles (phở noodles)
• 1 lb (450 g) very thinly sliced raw beef (eye of round/sirloin), partially frozen for easier slicing
• 3 cups bean sprouts
• 1 bunch Thai basil
• 1/2 bunch cilantro
• 4 scallions, thinly sliced
• 2–3 limes, cut into wedges
• 2–3 fresh chilies, thinly sliced (or pantry staple: chili flakes)
• Hoisin sauce
• Sriracha

Method

• 1

  Step 1: Parboil bones (clean broth)

  Put bones in a large stockpot and cover with cold water. Bring to a hard boil for 5–7 minutes until you see lots of gray foam/scum. Drain into a colander and rinse bones well under running water, scrubbing off any clinging bits. Quickly rinse the pot clean too.

• 2

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

  Set a large skillet or grill pan over high heat. Place onion halves (cut side down) and ginger (cut side down) in the dry pan. Char until well-blackened in spots and deeply fragrant, about 5–8 minutes total, turning as needed. This smoky char is key—don’t be shy.

• 3

  Step 3: Toast spices

  In the same dry skillet over medium heat, toast star anise, cinnamon, cloves, coriander seeds, and fennel seeds until aromatic, about 1–2 minutes. Tip into a spice bag/tea infuser, or tie in cheesecloth (or keep loose and strain later).

• 4

  Step 4: Simmer broth + brisket

  Return cleaned bones to the pot. Add brisket, charred onion and ginger, toasted spices, water, salt, sugar, and fish sauce. Bring just to a boil, then immediately lower to a gentle simmer (small lazy bubbles). Skim the surface for the first 20 minutes to keep the broth clear.

• 5

  Step 5: Cook brisket until tender

  Simmer gently for 1 1/2–2 hours until brisket is tender (a knife slides in with little resistance). Remove brisket to a bowl, cool slightly, then refrigerate (this firms it up for neat slicing). Continue simmering the bones for another 1 1/2 hours for a deeper broth.

• 6

  Step 6: Strain and season

  Strain broth through a fine-mesh sieve into a clean pot (discard solids/spices). Taste and adjust: more fish sauce for savoriness, a pinch more salt for balance, a touch more sugar if needed. If broth has reduced too much, add a bit of hot water to bring it back to a full, brothy soup consistency.

• 7

  Step 7: Prep noodles & toppings

  Soak/cook rice noodles per packet directions until just tender (avoid overcooking). Drain and rinse briefly under cool water to stop cooking, then toss with a tiny drizzle of oil to prevent sticking. Arrange sprouts, herbs, scallions, lime, and chilies on a platter.

• 8

  Step 8: Slice meats

  Thinly slice chilled brisket across the grain. For the raw beef, slice paper-thin (partially freezing 20–30 minutes helps). Keep raw slices separated so they cook evenly in the bowl.

• 9

  Step 9: Assemble bowls (the pho moment)

  Bring broth to a rolling boil. Divide noodles among bowls. Top with raw beef slices and a few slices of brisket. Ladle *boiling* broth over the meat until submerged—the raw beef should turn from red to pale brown within seconds. Finish with scallions, herbs, sprouts, and a squeeze of lime.

• 10

  Step 10: Serve

  Serve immediately, with optional hoisin and sriracha on the side (or add chili slices/flakes directly).

Tips

• **Clear broth tip:** Keep the simmer gentle—vigorous boiling makes broth cloudy. Skim early and often for the first 20–30 minutes.
• **No spice bag?** Toast spices, simmer them loose, then strain carefully through a fine sieve (or sieve lined with paper towel/cheesecloth).
• **Make-ahead:** Broth tastes even better the next day. Chill overnight, lift off any solidified fat if you prefer it lighter, then reheat to a boil before serving.
• **Storage:** Broth keeps 4 days in the fridge or 3 months frozen. Store noodles and toppings separately.
• **Serving ideas:** Add extra lime, Thai basil, and chilies at the table—pho is all about customizing each bowl.

Nutrition (per serving, estimate)