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Pho Bo (Beef Noodle Soup)

Total Time 4 minutes
Servings: 4 4 servings
Course: Main Course
Cuisine: Vietnamese
Ingredients Method Notes

Ingredients
  

Broth
  • 1.5 kg beef bones knuckles and marrow bones
  • 500 g beef brisket whole piece
  • 1 large onion halved
  • 5 cm piece ginger halved
  • 5 star anise
  • 4 cloves
  • 2 cinnamon sticks
  • 1 tbsp coriander seeds
  • 1 black cardamom pod optional
  • 3 litres water
  • 2 tbsp fish sauce or to taste
  • 1 tsp sugar
  • Salt to taste
To Serve
  • 400 g dried pho rice stick noodles, soaked and cooked
  • 200 g beef sirloin or eye round very thinly sliced (for raw beef)
  • Bean sprouts
  • Fresh Thai basil
  • Coriander leaves
  • Spring onion sliced
  • Lime wedges
  • Sliced bird's eye chillies
  • Hoisin sauce and sriracha

Method
 

  1. Blanch the beef bones in boiling water for 10 minutes. Drain, rinse and set aside.
  2. Char the onion and ginger halves directly over a gas flame or under a hot broiler until blackened on the outside — this is essential for the flavour.
  3. Toast the star anise, cloves, cinnamon, coriander seeds and cardamom in a dry pan for 1–2 minutes until fragrant.
  4. Place the blanched bones, brisket, charred onion and ginger, and toasted spices in a large pot. Cover with 3 litres of cold water. Bring to a boil, skim any foam, then reduce to a very gentle simmer.
  5. Simmer for 3 hours. Remove the brisket after 1.5 hours (when tender) and slice thinly. Strain the broth. Season with fish sauce, sugar and salt.
  6. Divide the cooked noodles into bowls. Arrange sliced brisket and raw beef over the noodles. Ladle the very hot broth over — the hot broth will cook the raw beef.
  7. Serve with bean sprouts, basil, coriander, spring onion, lime, chilli, hoisin and sriracha on the side.

Notes

Source: Classic Vietnamese recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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