Phở Bò

Written by on in Soups & Salads

Phở bò is Vietnam’s most famous soup: a clear, deeply fragrant beef broth simmered with charred onion, ginger, star anise and cinnamon, poured over silky rice noodles and thin slices of beef. Each bowl is finished at the table with bean sprouts, Thai basil, lime and chili, so everyone can make it their own. It takes time, but most of it is hands-off simmering.

Prep: 30 min
Cook: 3 hr
Total: 3 hr 30 min
Serves: 6

Ingredients

For the broth:

  • 3 lb (1.4 kg) beef bones (marrow and knuckle bones)
  • 1 lb (450 g) beef brisket or chuck, in one piece
  • 2 medium onions, halved (skin on)
  • 1 piece fresh ginger (about 4 inches / 10 cm), halved lengthwise
  • 5 star anise
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 tablespoon coriander seeds
  • 1 black cardamom pod (optional)
  • 4 quarts (4 liters) water
  • 3 tablespoons fish sauce, plus more to taste
  • 1 tablespoon rock sugar or granulated sugar
  • 2 teaspoons salt

For the bowls:

  • 1 lb (450 g) dried flat rice noodles (bánh phở)
  • 8 oz (225 g) beef sirloin or eye of round, sliced paper-thin
  • 1/2 small onion, very thinly sliced
  • 3 scallions, thinly sliced
  • A handful of fresh cilantro, chopped
  • To serve: bean sprouts, Thai basil, lime wedges, sliced chilies, hoisin sauce and sriracha

Instructions

  1. Put the bones in a large pot, cover with cold water and bring to a boil. Boil for 5 minutes, then drain and rinse the bones and the pot. This keeps the broth clear.
  2. Char the onion halves and ginger under a hot broiler or directly over a gas flame until blackened in spots, about 10 minutes. Rinse off any loose burnt bits.
  3. Toast the star anise, cinnamon, cloves, coriander seeds and cardamom in a dry pan for 1–2 minutes, until fragrant. Tie them in a piece of cheesecloth or put them in a spice bag.
  4. Return the bones to the clean pot with the brisket, charred onion and ginger, spice bag and 4 quarts (4 liters) of water. Bring to a boil, then lower the heat to a gentle simmer. Skim off any foam that rises during the first 20 minutes.
  5. After 1 1/2 hours, remove the brisket, let it cool, then slice it thinly. Remove the spice bag so the broth doesn’t become bitter.
  6. Keep simmering the broth for another 1 1/2 hours. Strain it through a fine sieve, then season with the fish sauce, sugar and salt. Keep it at a rolling boil while you assemble the bowls.
  7. Cook or soak the rice noodles according to the package directions, then drain and divide among 6 large bowls.
  8. Top the noodles with the sliced brisket and the raw sirloin slices. Ladle the boiling broth over the top; it will cook the raw beef in seconds.
  9. Finish with sliced onion, scallions and cilantro, and serve with bean sprouts, Thai basil, lime, chilies, hoisin and sriracha on the side.

Tips for the Best Phở

  • Don’t skip the parboiling. It removes impurities and gives you a clear, clean-tasting broth.
  • Keep it at a gentle simmer. A hard boil makes the broth cloudy.
  • Slice the beef easily: freeze the sirloin for 20–30 minutes first so you can cut it paper-thin.
  • Make ahead: the broth keeps for 4 days in the fridge or 3 months in the freezer. Lift off the fat once chilled for an even cleaner broth.
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