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Phở Bò (Vietnamese Beef Noodle Soup) in a blue and white bowl with meat and green herbs.
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Phở Bò (Vietnamese Beef Noodle Soup)

A recipe for Phở Bò (Vietnamese Beef Noodle Soup)! This aromatic soup is filled with meat, rice noodles, and fresh herbs for an incredibly comforting breakfast.
Course Soup
Cuisine Vietnamese
Keyword beef, meat, noodle, rice noodle, soup, Vietnam, Vietnamese
Prep Time 30 minutes
Cook Time 6 hours
0 minutes
Total Time 6 hours 30 minutes
Servings 6 Servings

Ingredients

Beef Broth:

  • 5 pounds (2.25 kilograms) beef bones mixture of knuckle and leg/marrow
  • 1 pound (450 grams) beef brisket chopped into 2 inch (5 centimeter) pieces
  • 6 quarts (5.5 liters) water
  • 1 tablespoon salt
  • 2 large yellow onions unpeeled, cut in half lengthwise
  • 4 inch (10 centimeter) piece fresh ginger unpeeled, cut in half lengthwise
  • 5 whole cloves
  • 5 whole star anise
  • 2 black cardamom pods slightly crushed with the side of a knife
  • 2 teaspoons whole coriander seeds
  • 1 cinnamon stick
  • 1 inch (2.5 centimeter) piece yellow rock sugar
  • 2 tablespoons (30 milliliters) fish sauce

To serve:

  • 1 medium yellow onion peeled and thinly sliced
  • 2 pounds (1 kilogram) dried pho noodles or 3 pounds (1.4 kilograms) fresh pho noodles
  • 12 ounces (340 grams) flank steak thinly sliced
  • 3 green onions
  • Fresh cilantro
  • Freshly ground black pepper
  • Sriracha
  • Hoisin
  • Thai basil
  • Ngo Gai Culantro
  • Mung bean sprouts blanched
  • 2 limes cut into wedges
  • Red Bird's eye Chilies thinly sliced, or Serrano or Jalapeño

Instructions

To make the broth:

  • Place the beef bones in a large stockpot and add enough water to cover. Place over high heat and bring to a boil. Once boiling, cook for 5 minutes, then drain.
  • Rinse the bones and the pot well under cold water. Place the bones back in the now empty pot.
  • Add the brisket, the 6 quarts (5.5 liters), and salt to the pot. Bring to a boil, then reduce heat to a simmer.
  • Cook, occasionally skimming any froth and impurities from the top, for 3 hours.
  • Remove the pieces of cooked brisket and place in a bowl. Cover and refrigerate until needed (to add a few pieces to the Phở).
  • Arrange the unpeeled onions and ginger on a baking sheet. Place under the broiler over high heat and cook, turning as needed, until charred on all sides. Remove from heat.
  • Once cool enough to handle, remove the peel from the onions and ginger. Brush off any charred spots and rinse under water. Add the vegetables to the simmering stockpot and simmer for another hour.
  • Place a skillet over medium heat. Add the cloves, star anise, cardamom, coriander, and cinnamon to the hot pan. Cook, stirring constantly, until fragrant, but not burned. Remove from heat.
  • Place the toasted spices in a spice bag, close, and add to the stockpot. Continue to cook, uncovered for one last hour.
  • Skim off any remaining froth or excess fat that develops on top and discard the bones, onion, ginger, and spices.
  • At the end of cooking, add the rock sugar, fish sauce, and adjust seasonings with salt as needed. Remove the pot from heat.
  • Strain the broth through a fine mesh strainer into a large container. If it is not completely clear, strain again.
  • If not using the broth immediately, allow to cool, cover, and refrigerate until ready to use.

To Serve:

  • Place the prepared beef broth in a pot over medium heat and bring to a simmer to keep hot.
  • Place the thinly sliced onion in a large bowl and cover with cold water. Set aside for 30 minutes.
  • If using dried pho noodles, soak in hot water for about 15-20 minutes, until softened and just tender. Drain and rinse with cold water. Immediately before serving, add to a pot of boiling water just until heated through, about 10-20 seconds.
  • If using fresh pho noodles, place in boiling water (no need to soak first) until just softened and separated. This will take about 5-10 seconds. Drain and rinse with cold water.
  • Divide the softened noodles among soup bowls. Add a few pieces of the refrigerated cooked brisket.
  • Place the thinly sliced beef over the noodles in the bowls.
  • Add a few pieces of the soaked onion slices.
  • Thinly slice the dark green pieces of the green onions on the diagonal. Cut the light green and white parts of the green onions into thin shreds lengthwise.
  • Finely chop the cilantro.
  • Pour the hot broth over each bowl of noodles and meat.
  • Top with the green onion and cilantro pieces. Add a sprinkle of freshly ground black pepper.
  • Serve immediately with the hoisin and Sriracha on the side and the Thai basil, Ngo Gai, bean sprouts, lime, and chilies arranged on a platter.