📝 About This Recipe
Phở Bò is the quintessential Vietnamese comfort food, featuring a deeply aromatic, crystal-clear beef broth infused with charred ginger and star anise. This gluten-free masterpiece relies on delicate flat rice noodles and paper-thin slices of beef that cook instantly in the steaming liquid. It is a harmonious balance of rich umami, bright citrus, and fresh herbal notes that transport your senses to the bustling streets of Hanoi.
🥗 Ingredients
The Broth Base
- 4 pounds Beef marrow bones and knuckle bones (rinsed well)
- 2 large Yellow onion (peeled and halved)
- 4 inch piece Fresh ginger (sliced lengthwise)
- 6 quarts Water (filtered preferred)
Aromatic Spices
- 5-8 whole Star anise (toasted)
- 2 pieces Cinnamon sticks (toasted)
- 1 tablespoon Coriander seeds (toasted)
- 1 whole Black cardamom pod (smashed and toasted)
- 1/4 cup Fish sauce (ensure certified gluten-free)
- 1 ounce Yellow rock sugar (or 1 tablespoon granulated sugar)
Noodles and Beef
- 16 ounces Dried flat rice noodles (Banh Pho) (medium width)
- 1 pound Beef eye of round or sirloin (sliced paper-thin against the grain)
- 1/2 pound Beef brisket (cooked in broth and sliced)
Fresh Garnishes
- 1 bunch Thai basil (fresh leaves only)
- 2 cups Bean sprouts (washed)
- 1/2 cup Fresh cilantro and Scallions (finely chopped)
- 2 whole Lime (cut into wedges)
- 2-3 pieces Bird's eye chili (thinly sliced)
👨🍳 Instructions
-
1
Place the beef bones in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes to release impurities (the 'scum'). Drain the bones and rinse them thoroughly under cold water. Scrub the pot clean.
-
2
While the bones boil, char the onion halves and ginger slices over an open gas flame or under a broiler until blackened and fragrant. Scrape off the heaviest burnt bits with a knife.
-
3
Return the cleaned bones to the pot. Add 6 quarts of fresh water, the charred onion, ginger, and the brisket piece. Bring to a gentle simmer.
-
4
In a small dry skillet, toast the star anise, cinnamon, coriander seeds, and cardamom over medium heat for 2-3 minutes until highly aromatic. Place them in a spice bag or tea infuser and add to the pot.
-
5
Simmer the broth uncovered for at least 4 to 6 hours. Periodically skim any fat or foam that rises to the surface to ensure the broth stays clear.
-
6
After 1.5 hours, remove the brisket. Submerge it in cold water for 10 minutes (to prevent darkening), then wrap and refrigerate. Continue simmering the bones.
-
7
Once the simmering is complete, strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.
-
8
Season the strained broth with fish sauce, rock sugar, and salt. The flavor should be slightly 'over-seasoned' as it will be diluted once added to the noodles.
-
9
Prepare the rice noodles by soaking them in cold water for 30 minutes, then blanching them in boiling water for 10-20 seconds until soft but chewy. Drain and divide among large bowls.
-
10
Thinly slice the chilled brisket and the raw eye of round. Arrange the meat slices over the noodles in the bowls.
-
11
Bring the broth back to a rolling boil. Ladle the piping hot broth over the beef and noodles; the heat of the broth will cook the raw beef instantly.
-
12
Top with chopped cilantro, scallions, and a pinch of black pepper. Serve immediately with the plate of garnishes on the side.
💡 Chef's Tips
For the clearest broth, never let the liquid reach a violent boil; a lazy bubble is the secret to clarity. Freeze your raw beef for 30 minutes before slicing to achieve those professional, paper-thin ribbons. Always check your fish sauce label to ensure it is certified gluten-free, as some brands use wheat-based thickeners. If you can't find yellow rock sugar, a bit of maple syrup or palm sugar adds a similar rounded sweetness. Don't skip the 'par-boil and rinse' step for the bones; it is the difference between a cloudy soup and a restaurant-quality consommé.
🍽️ Serving Suggestions
Serve with a side of gluten-free Hoisin sauce and Sriracha for dipping the meat. A cold Vietnamese iced coffee (made with condensed milk) cuts through the savory richness perfectly. Offer extra lime wedges to brighten the broth's deep umami flavor. Pair with a side of crunchy, fresh summer rolls wrapped in rice paper for a complete texture contrast.