Vietnamese Beef Noodle Soup Pho Bo Recipe

Get ready to embark on a savory journey as we dive into crafting a steaming bowl of homemade pho that’s brimming with rich beefy goodness and aromatic spices, just like your favorite Vietnamese spot but right from the comfort of your kitchen.

I love the fragrant beef noodle soup from Vietnam called Pho Bo; its rich, comforting flavors and nutritional benefits appeal to me. I adore how deliciously aromatic the broth is, simmered, as it is, with beef bones and a selection of spices that include star anise, cloves, and cinnamon.

You can tell it’s an labor of love. This is not a soup you whip up quickly on a weeknight.

I love how thinly sliced beef sirloin and brisket balance the soup’s protein content. And then there are the fresh herbs: Thai basil, cilantro, and others that I can’t quite identify make a delightful contrast to the deliciously aromatic oblation broth.

But hold on; I’m getting ahead of myself.

Vietnamese Beef Noodle Soup Pho Bo Recipe Ingredients

• Beef Bones: Rich in collagen, they create a nutrient-dense broth.
• Beef Brisket & Sirloin: High in protein, adding richness and depth.
• Ginger: Aids digestion; adds warmth and spice.
• Star Anise: Provides sweet, licorice-like aroma and flavor.
• Cinnamon Stick: Adds sweetness and warmth to the broth.
• Fish Sauce: Enhances umami flavors with a savory depth.
• Rock Sugar: Balances flavors with a hint of sweetness.
• Banh Pho Noodles: Carbohydrates, essential for energy, and satisfying texture.
• Fresh Herbs (Basil, Cilantro, Mint): Herbal notes and freshness.

Vietnamese Beef Noodle Soup Pho Bo Recipe Ingredient Quantities

• 450g beef bones (marrow or knuckle bones are ideal)
• 225g beef brisket
• 225g beef sirloin or eye of round, thinly sliced
• 1 large onion, halved
• 1 piece ginger (about 5 cm), halved
• 4 whole star anise
• 4 whole cloves
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1 tablespoon rock sugar or brown sugar
• 300g banh pho noodles (flat rice noodles)
• Fresh bean sprouts, for serving
• Fresh Thai basil, for serving
• Fresh cilantro, for serving
• Fresh mint, for serving
• 1 lime, cut into wedges
• 1-2 fresh chili peppers, thinly sliced
• Hoisin sauce, for serving
• Sriracha sauce, for serving

How to Make this Vietnamese Beef Noodle Soup Pho Bo Recipe

1. Place the beef bones and brisket in a sizable pot, and add sufficient water to completely immerse the meats. Heat until the water reaches a rolling boil; this should take about 10 minutes. Then, cover the pot and allow it to reach a boil. Once the water is fully boiling, remove the cover, and allow the pot to continue boiling for 5-10 minutes. (Do not worry about using too much time; if you really over-boil the beef, it will make the meat more crumbly but pretty tender.) After the initial boiling, drain the bones and brisket, rinse them and the pot with hot tap water, and then return the bones and meat to the pot.

2. Wash the pot, place the bones and brisket inside it, and add 4 liters of fresh water. Heat the contents of the pot to a gentle simmer.

3. Burn the onion and ginger halves over an open flame or in a broiler until they are completely charred. Then, add them to the stock that’s been simmering for some time.

4. Include star anise, cloves, a stick of cinnamon, and coriander seeds in the broth. Cover and simmer for 3-4 hours. Skim any impurities off the surface.

5.
1. After
1.5–2 hours, or once it is tender, remove the brisket from the pot.

2. Allow it to cool sufficiently to handle without heat protection.

3. Slice the brisket thinly against the grain.

6. Combine fish sauce, salt, and rock sugar with the broth. Keep on a low simmered fire to meld the flavors.

7. Prepare the banh pho noodles according to the instructions on the package; then rinse them in cold water to prevent further cooking. Set the noodles aside once they are cool.

8. Remove solids from the broth by straining it, and return the clear broth to the pot. Make any additional needed adjustments to the seasoning by adding extra fish sauce or salt.

9. For serving, set out bowls containing noodles. Top with brisket and raw sirloin, slicing as necessary to ensure the meat is in suitable portions for each bowl. Ladle hot broth over the top; it should sizzle a bit as it obviously

10. Add bean sprouts, Thai basil, cilantro, mint, lime wedges, and chili peppers as a garnish.
On the side, serve hoisin sauce and Sriracha.

Vietnamese Beef Noodle Soup Pho Bo Recipe Equipment Needed

1. Large pot
2. Lid for the pot
3. Open flame or broiler
4. Tongs (for handling charred onion and ginger)
5. Strainer or colander
6. Knife
7. Cutting board
8. Measuring spoons
9. Weighing scale (for accurate measurement of ingredients like beef and noodles)
10. Mixing bowls (for preparing garnishes and holding noodles)
11. Ladle (for serving broth)

Optional:
– Skimmer or slotted spoon (for skimming impurities off the broth)

FAQ

• What are the key flavors in Pho Bo?The most important flavors come from the aromatic spices such as star anise, cloves, and cinnamon; the umami-rich broth made from beef bones; and fish sauce.
• How long should I simmer the broth?To get the best flavor, simmer the broth for 3-4 hours to extract all the flavors from the beef bones and spices.
• Can I prepare the broth in advance?Correct. You can prepare the broth in advance and store it in the fridge for 3 days or in the freezer for 3 months.
• What is the purpose of charring the onion and ginger?Burning the onion and ginger gives the broth a thick flavor and a not-so-subtle smokiness. Plus, it adds another layer of tasty complexity to the final dish.
• How should the beef sirloin or eye of round be prepared?The beef sirloin or eye of round should be frozen slightly for ease of slicing, then cut very thinly across the grain to cook quickly in the hot broth.
• How do I assemble a bowl of Pho Bo?Prepare the noodles, put them in a bowl, add shavings of beef, and then cover everything with broth. Decorate with bean sprouts, herbs, limes, and whatever sauces make your bowl sing.
• What can I use as a substitute if I can’t find banh pho noodles?You can substitute with other flat rice noodles or even fettuccine-style rice noodles if you can’t find banh pho noodles.

Vietnamese Beef Noodle Soup Pho Bo Recipe Substitutions and Variations

For bones from beef: Use oxtail or chicken bones, as an alternative.
For beef brisket: Use flank steak or chuck roast.
To make rock sugar: Use brown sugar or white granulated sugar.
For pho banh noodles: Use pad Thai noodles or any flat rice noodles.
To replace Thai basil, use either standard basil or Italian basil.

Pro Tips

1. Roast the Bones and Spices Before boiling the bones and adding the spices, try roasting the beef bones and dry-toasting the spices in a preheated oven or skillet. This step deepens their flavors, adding more richness to the broth.

2. Use Cold Water for the Broth When making the broth, start with cold water, as it helps extract more flavor from the bones and meat. This gradual heating process allows for more complex flavors to develop.

3. Char the Onion and Ginger Thoroughly When charring the onion and ginger, ensure they are deeply blackened. This not only adds depth to the flavor of the broth but also introduces a subtle smoky aroma that elevates the dish.

4. Control the Broth’s Clarity To maintain a clear broth, occasionally skim off any impurities or foam that rise to the surface during the simmering process. This will give you a clean and visually appealing broth.

5. Adjust Seasoning Gradually When adding fish sauce, salt, and sugar, do so gradually and taste the broth frequently. This method ensures you reach the perfect balance of flavors, tailoring the broth to your taste preferences.