Phở Bò (Vietnamese Beef Noodle Soup)

🧂 Ingredients

• 2 kg Beef bones(Marrow bones and knuckle bones are ideal for flavor and richness.)
• 500 g Oxtail(Adds significant depth and gelatin to the broth.)
• 300 g Beef sirloin or eye of round(For serving. Slice as thinly as possible against the grain, or partially freeze for easier slicing.)
• 500 g Dried rice stick noodles (Banh Pho)(Choose medium-width noodles for authentic texture.)
• 2 medium Yellow onion(Halved or quartered, for charring.)
• 100 g Fresh ginger(About a 4-inch piece, sliced lengthwise, for charring.)
• 5-6 pods Star anise
• 1 large Cinnamon stick(About 3-4 inches long.)
• 5-6 pods Whole cloves
• 4-6 tbsp Fish sauce(Or to taste. Use a good quality brand.)
• to taste Salt
• 1-2 tsp Sugar(Optional, to balance flavors.)
• for serving Bean sprouts(Fresh and crisp.)
• for serving Thai basil leaves(Fresh, fragrant leaves.)
• for serving Cilantro sprigs(Freshly chopped or whole sprigs.)
• for serving Mint leaves(Optional, for extra freshness.)
• for serving Lime wedges
• for serving Hoisin sauce
• for serving Sriracha or other chili sauce
• for serving Thinly sliced red onion or scallions(Optional, adds a pungent bite.)

👨‍🍳 Instructions

1. 1

   Prepare the bones: Place beef bones and oxtail in a large stockpot. Cover with cold water and bring to a rolling boil over high heat. Boil vigorously for 5-10 minutes to release impurities. Drain the bones and oxtail, discard the murky water. Rinse the bones and pot thoroughly under cold running water to remove any scum. Scrub the pot clean.

   ⏱️ 15 minutes
2. 2

   Char the aromatics: While the bones are blanching, char the onion and ginger. You can do this directly over a gas flame (turning frequently until blackened and fragrant), under a broiler (turning as needed), or in a dry skillet over high heat. Once charred, scrape off the blackened skin with a knife. Rinse the ginger and onion briefly. Lightly toast the star anise, cinnamon stick, and cloves in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them.

   ⏱️ 15 minutes
3. 3

   Simmer the broth: Return the cleaned bones and oxtail to the clean stockpot. Add the charred onion and ginger. Add the toasted spices (you can place them in a cheesecloth bag for easy removal). Cover with 4-5 liters of fresh cold water. Bring to a gentle simmer over medium-high heat, then immediately reduce heat to low. Cover partially, leaving a small gap for steam to escape. Simmer very gently for at least 6 hours, and up to 8 hours. During the first hour, skim off any foam or scum that rises to the surface to ensure a clear broth. The broth should barely bubble.

   ⏱️ 6-8 hours
4. 4

   Strain and season the broth: After simmering, carefully strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids. Skim off any excess fat from the surface (leaving some fat is desirable for flavor). Season the broth generously with fish sauce, salt, and optional sugar to taste. The broth should be deeply savory and aromatic. Keep the broth hot over very low heat.

   ⏱️ 20 minutes
5. 5

   Prepare noodles and beef: Cook the rice noodles according to package directions until al dente. Drain and rinse briefly with cold water to prevent sticking. Divide the cooked noodles among serving bowls. Arrange the thinly sliced raw beef over the noodles in each bowl. Add a few slices of red onion or chopped scallions if using.

   ⏱️ 10 minutes
6. 6

   Assemble and serve: Ladle the very hot, simmering broth over the noodles and beef in each bowl. The heat of the broth will cook the thin slices of beef to a perfect tender, rare doneness. Garnish generously with fresh bean sprouts, Thai basil leaves, cilantro, and mint (if using). Serve immediately with lime wedges, hoisin sauce, and sriracha on the side for guests to customize their bowls.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a clearer broth, ensure you thoroughly blanch and clean the bones, and consistently skim the surface during the initial stages of simmering.
• ✓A very low, gentle simmer is key to a clear and flavorful broth. Avoid a rolling boil after the initial blanching.
• ✓Charring the onion and ginger adds a crucial layer of smoky sweetness and depth to the broth. Don't skip this step.
• ✓Partially freezing the beef sirloin for about 30-45 minutes makes it much easier to slice paper-thin.
• ✓Taste and adjust seasoning (fish sauce, salt) at the end. The broth should be robustly flavored.
• ✓Prepare all garnishes before you start assembling the bowls for a smooth serving process.

🔄 Variations

• Phở Gà: Substitute chicken bones and chicken meat for beef.
• Additions: Include cooked beef brisket, flank steak, tendon, tripe, or beef meatballs for a heartier bowl.
• Spicy Pho: Add sliced chilies or chili oil to the broth or as a condiment.

🥗 Nutrition

Per serving