📝 About This Recipe
Transport your kitchen to the bustling streets of Hanoi with this deeply aromatic and naturally dairy-free masterpiece. This Phở Bò features a crystal-clear broth simmered for hours with charred aromatics and toasted spices, creating a complex profile of sweet, salty, and earthy notes. It is a labor of love that rewards the senses with silky rice noodles, tender beef, and a vibrant bouquet of fresh herbs.
🥗 Ingredients
The Broth Base
- 5 pounds Beef marrow bones and knuckle bones (rinsed well)
- 2 large Yellow onions (halved, skins on)
- 4 inch piece Fresh ginger (sliced lengthwise)
- 1.5 ounces Yellow rock sugar (or 2 tbsp granulated sugar)
- 1/2 cup Fish sauce (Nước mắm) (high quality)
- 1 tablespoon Salt (to taste)
The Spice Sachet
- 8 whole Star anise (toasted)
- 2 pieces Cinnamon sticks (toasted)
- 2 whole Black cardamom pods (cracked and toasted)
- 1 tablespoon Coriander seeds (toasted)
- 4 whole Cloves (toasted)
Noodles and Beef
- 1 pound Dried flat rice sticks (Bánh phở) (medium width)
- 1 pound Beef flank or brisket (cooked in broth and sliced)
- 1/2 pound Eye of round steak (sliced paper-thin against the grain)
Fresh Garnishes
- 1 bunch Thai basil (fresh leaves only)
- 2 cups Bean sprouts (raw and crunchy)
- 1/2 cup Fresh cilantro and Scallions (finely chopped)
- 2 pieces Lime (cut into wedges)
- to taste Sriracha and Hoisin sauce (served on the side)
👨🍳 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 water until clean.
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2
While the bones are blanching, char your onions and ginger. Place them directly over a gas flame or under a broiler until the skins are blackened and the insides are fragrant and softened. Peel away the burnt skin and rinse under water.
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3
In a clean stockpot, add the rinsed bones, charred onions, ginger, and 6 quarts of filtered water. Bring to a boil, then immediately reduce to a very gentle simmer.
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4
Add the beef flank or brisket to the pot. Simmer the meat for 1.5 to 2 hours until tender, then remove it, plunge into an ice bath to prevent darkening, and refrigerate for easy slicing later.
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5
In a dry skillet over medium heat, toast the star anise, cinnamon, cardamom, coriander seeds, and cloves for 2-3 minutes until highly aromatic. Place them in a spice bag or cheesecloth.
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6
Add the spice bag, rock sugar, salt, and fish sauce to the simmering broth. Continue to simmer uncovered for at least 4 more hours. Regularly skim off any foam or excess fat that rises to the surface.
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7
Prepare the rice noodles by soaking them in cold water for 30 minutes, then blanching them in boiling water for 10-20 seconds just before serving. Drain and set aside.
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8
Remove the bones and aromatics from the broth. Strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean pot to ensure a crystal-clear appearance.
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9
Taste the broth. It should be slightly 'over-seasoned' because the noodles and garnishes will dilute the flavor. Add more fish sauce or sugar if necessary.
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10
Thinly slice the chilled cooked brisket and the raw eye of round steak. The raw steak should be as thin as possible so the hot broth can cook it instantly.
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11
To assemble, place a portion of noodles in a deep bowl. Top with slices of cooked brisket and raw steak, then sprinkle with chopped cilantro and scallions.
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12
Bring the broth to a rolling boil and ladle it immediately over the beef and noodles. The boiling broth will cook the raw beef to a perfect medium-rare.
💡 Chef's Tips
For the clearest broth, never let it reach a vigorous boil after the initial blanching; a gentle 'smile' or tiny bubbles is all you need. To get paper-thin slices of raw beef, freeze the steak for 30-45 minutes before slicing to firm it up. Always rinse your noodles after boiling to remove excess starch, which can make your broth cloudy and gummy. Don't skip the rock sugar; it provides a mellow, rounded sweetness that granulated sugar can't quite replicate. If you have time, make the broth a day in advance; the flavors deepen significantly overnight in the fridge.
🍽️ Serving Suggestions
Serve with a side platter of fresh Thai basil, bean sprouts, and lime wedges for guests to customize their bowls. A small dish of Sriracha mixed with Hoisin sauce is perfect for dipping the meat slices. Pair with a refreshing Vietnamese Iced Coffee (made with coconut milk for a dairy-free version) or a crisp Jasmine tea. For an extra kick, add thinly sliced bird's eye chilies to the garnish plate. A side of Quẩy (Vietnamese fried dough sticks) is traditional for dipping into the savory broth.