Pho bo (Vietnamese beef noodle soup)
A clear, deeply spiced beef broth poured over rice noodles and thin slices of raw beef, with fresh herbs and lime on the side.
- 240 min30 prep · 210 cook
- HardDifficulty
- 720 kcalper serving
Ingredients
- Beef bones1.5 kg
- Beef brisket500 g
- Onions2
- Fresh ginger60 g
- Star anise3
- Cinnamon stick1
- Cloves4
- Coriander seeds1 tbsp
- Fish sauce4 tbsp
- Sugar1 tbsp
- Flat rice noodles400 g
- Beef sirloin, very thinly sliced200 g
- Bean sprouts150 g
- Thai basil, coriander and mint1 cup
- Limes2
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Cover the bones with cold water, boil hard for a few minutes, then drain and rinse to get a clear broth.
- 2
Char the halved onions and ginger directly over a flame or under the grill until blackened in spots. Toast the spices in a dry pan.
- 3
Put the bones, brisket, onion, ginger and spices in a large pot with 4 litres of water and simmer very gently, skimming often.
- 4
Lift out the brisket and slice it. Strain the broth and season with fish sauce, sugar and salt.
- 5
Soak or cook the noodles following the packet instructions and divide them between deep bowls.
- 6
Top with the brisket and raw sirloin and ladle over the boiling broth, which will cook the beef.
- 7
Serve with bean sprouts, herbs and lime wedges for everyone to add at the table.
Tips and questions
- How do I get a clear broth?
- Blanch the bones for 10 minutes first, rinse them, then keep the stock at a bare simmer and skim it. A rolling boil makes it cloudy.
- Can I make the broth ahead?
- Yes, it keeps 4 days in the fridge or 3 months frozen. Chill it and lift off the fat before reheating.
- Does the raw beef cook in the bowl?
- Yes, if the slices are paper-thin and the broth is boiling when you pour it over. Freeze the beef for 20 minutes to slice it easily.
Enjoy your meal!
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