Phở Bò (Beef Noodle Soup)

Name: Phở Bò (Beef Noodle Soup)
Total time: 6 h
Yield: 4
Cuisine: Vietnamese
Ingredients: 2 kg Beef bones (marrow and knuckle); 500 g Beef brisket; for the broth Onion and ginger, charred; 1 tbsp whole Star anise, cinnamon, clove, cardamom; to season Fish sauce, rock sugar; 400 g Flat rice noodles; to serve Thin raw beef, herbs, lime, chili

A clear, deeply aromatic beef broth simmered with charred aromatics and spices, poured over rice noodles and raw beef.

Pinagmulan

Recipe ni Vietnamese tradition · 🏺 Traditional

Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.

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Helen's Recipes (Vietnamese Food)Vicky Pham

⏱ 360 min🍽 4 na serving🔥 450 kcal🇻🇳 Vietnam

Walang gatas

Mga hakbang

Parboil the bones for 10 minutes, drain, and rinse away the scum so the broth will be clear.
Char the onion and ginger directly over a flame until blackened and fragrant.
Simmer the clean bones, brisket, charred aromatics and toasted spices very gently for 4–6 hours, skimming often.
Season the strained broth with fish sauce and a little rock sugar until it tastes rounded and savory.
Blanch the rice noodles and divide them into bowls with slices of cooked brisket and paper-thin raw beef.
Pour the scalding broth over the raw beef to cook it on contact and serve with herbs, lime and chili on the side.

💡 Mga tip

Skim relentlessly in the first hour — that's what keeps the broth crystal clear.
Charring the onion and ginger gives the broth its haunting aroma.
Slice the raw beef while slightly frozen for tissue-thin pieces.