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.

Nguồn

Công thức của Vietnamese tradition · 🏺 Truyền thống

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.

Background on Wikipedia ↗

Watch it being made · 2 videos

Helen's Recipes (Vietnamese Food)Vicky Pham

⏱ 360 phút🍽 4 khẩu phần🔥 450 kcal🇻🇳 Việt Nam

Không sữa

Các bước

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.

💡 Mẹo

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.