Pho bo, the legendary Vietnamese beef noodle soup! A clear broth simmered for hours from beef bones with ginger and star anise, served with rice noodles and thinly sliced beef. The soul of Vietnamese cuisine.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- Broth: 1kg beef bones (marrow and knuckle)
- 500g beef brisket or short ribs
- 3 liters water
- 1 large onion, charred
- 5 inch piece ginger, charred
- 3 cinnamon sticks
- 4 star anise
- 4 cardamom pods
- 1 tsp whole coriander seeds
- 1 tsp salt
- 2 tbsp fish sauce
- Noodles: 300g wide pho rice noodles
- Toppings: thinly sliced beef (eye of round), fresh bean sprouts, Thai basil leaves, sliced chili, lime
- Hoisin sauce and sriracha sauce for serving
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👩🍳 Instructions
- 1 Char the onion and ginger directly over the stove flame until blackened on the outside — this is what gives the broth its color and aroma
- 2 Toast the cinnamon, star anise, cardamom, and coriander seeds until fragrant
- 3 Blanch the beef bones, discard the water, and rinse clean
- 4 Boil the beef bones with 3 liters of water along with the toasted spices and charred onion and ginger
- 5 Simmer for 4-6 hours over low heat, occasionally skimming off the foam
- 6 Add the fish sauce and salt, and taste
- 7 Strain the broth and set the meat aside
- 8 Cook the rice noodles according to the package instructions, then drain
- 9 Place the noodles in a bowl and arrange the thinly sliced raw beef on top
- 10 Pour the very hot broth over the beef until it turns medium-rare
- 11 Add the bean sprouts, basil, chili, and a squeeze of lime as toppings
- 12 Serve with hoisin and sriracha on the side
💡 Tips
• Charring the onion and ginger until blackened is a must — it gives the broth its signature smoky flavor and brown color
• A good broth needs at least 4 hours of simmering — the longer, the richer it gets
• The thinly sliced RAW beef will cook through on its own once the piping hot broth is poured over it
📊 Nutrition Facts / serving
450
Calories (kcal)
28 g
Protein
14 g
Fat
54 g
Carbs
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