📝 About This Recipe
Deeply aromatic and restorative, Pho Bo is the quintessential Vietnamese comfort food, born in the northern province of Nam Dinh. This recipe focuses on a crystal-clear, amber broth achieved through a patient simmer of marrow bones, charred aromatics, and toasted spices. Each bowl is a symphony of textures, featuring silky rice noodles, tender brisket, and paper-thin slices of raw steak that cook instantly in the boiling liquid.
🥗 Ingredients
The Broth Base
- 5 pounds Beef marrow bones and knuckle bones (rinsed thoroughly)
- 1.5 pounds Beef brisket (whole piece)
- 2 large Yellow onions (halved, unpeeled)
- 4 inch piece Fresh ginger (sliced lengthwise)
The Aromatics
- 8 whole Star anise (toasted)
- 2 large Cinnamon sticks (toasted)
- 2 whole Black cardamom pods (lightly crushed and toasted)
- 1 tablespoon Coriander seeds (toasted)
- 4 whole Cloves (toasted)
- 1/2 cup Fish sauce (Nuoc Mam) (high quality)
- 1.5 ounces Yellow rock sugar (or 2 tbsp granulated sugar)
Noodles and Meat
- 1 pound Dried rice sticks (Banh Pho) (medium width)
- 1 pound Beef eye of round or sirloin (sliced paper-thin against the grain)
Fresh Garnishes
- 2 cups Thai basil, cilantro, and scallions (freshly washed)
- 2 cups Bean sprouts (raw)
- 3-4 pieces Bird's eye chilies (sliced)
- 2 pieces Limes (cut into wedges)
👨🍳 Instructions
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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. Drain the bones and rinse them thoroughly under cold running water until clean.
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2
Clean the stockpot and return the rinsed bones to it along with the brisket. Add 6 quarts of fresh filtered water and bring to a gentle simmer.
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3
While the water heats, char the onions and ginger. Place them directly over a gas flame or under a broiler until the skins are blackened and fragrant. Peel away the burnt skin and rinse the flesh before adding to the pot.
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4
In a dry skillet over medium heat, toast the star anise, cinnamon, cardamom, coriander seeds, and cloves for 2-3 minutes until they release their oils and smell highly aromatic.
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5
Place the toasted spices into a mesh spice bag or cheesecloth and drop into the simmering broth. Add the rock sugar and salt.
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6
Maintain a very gentle simmer for 6-8 hours. Periodically skim any foam or excess fat from the surface to ensure the broth stays clear.
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7
After about 1.5 to 2 hours, check the brisket. Once it is tender but not falling apart, remove it and submerge it in an ice water bath for 10 minutes to prevent darkening. Slice thinly and set aside.
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8
Once the broth is finished, remove the bones and aromatics. Strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean pot.
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9
Stir in the fish sauce. Taste and adjust seasoning; the broth should be slightly saltier than you think, as the noodles will dilute the flavor.
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10
Prepare the rice noodles according to package instructions (usually soaking in hot water until soft). Drain and set aside.
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11
To assemble, place a portion of noodles in a deep bowl. Top with slices of cooked brisket and raw eye of round. Scatter chopped scallions and cilantro over the meat.
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12
Bring the broth back to a rolling boil. Ladle the piping hot broth directly over the raw beef slices to cook them instantly. Serve immediately with the garnish plate on the side.
💡 Chef's Tips
For the clearest broth, never let the liquid reach a rapid boil after the initial parboiling; a gentle 'smile' (lazy bubbles) is perfect. To slice the raw beef paper-thin, freeze the meat for 30-45 minutes before slicing. Always rinse your rice noodles in cold water after boiling to stop the cooking process and prevent them from becoming gummy. If you can't find rock sugar, use local honey or palm sugar for a similar depth of sweetness. Don't skip charring the ginger and onion; this provides the signature smoky depth and golden hue to the soup.
🍽️ Serving Suggestions
Serve with a side of Hoisin sauce and Sriracha for dipping the meat. Pair with a cold Vietnamese iced coffee (Ca Phe Sua Da) for a classic experience. Provide plenty of extra lime wedges to cut through the richness of the beef fat. Offer a side of Quay (Vietnamese fried dough sticks) to dip into the broth. A cold crisp lager or jasmine tea works beautifully to cleanse the palate between bites.