📝 About This Recipe
Tracing its roots to Northern Vietnam, Pho Bo is more than just a soup; it is a fragrant masterpiece of patience and precision. This recipe delivers a crystal-clear broth infused with charred aromatics and warming spices, creating a deeply savory 'umami' profile that lingers on the palate. With tender rice ribbons and paper-thin slices of beef, it is the quintessential comfort food that heals the soul and warms the heart.
🥗 Ingredients
The Broth Base
- 5 pounds Beef marrow bones and knuckle bones (soaked in salted water for 1 hour to remove impurities)
- 2 large Yellow onions (halved, skins on)
- 4 inch piece Fresh ginger (sliced lengthwise)
- 2 ounces Yellow rock sugar (provides a mellow sweetness compared to granulated sugar)
- 1/2 cup Fish sauce (Nuoc Mam) (high quality, like Red Boat)
The Spice Bouquet
- 8 whole Star anise
- 2 sticks Cinnamon sticks (preferably Saigon cinnamon)
- 2 whole Black cardamom pods (lightly smashed)
- 4 pieces Whole cloves
- 1 tablespoon Coriander seeds
Noodles and Beef
- 1.5 pounds Dried flat rice sticks (Banh Pho) (medium width)
- 1 pound Beef eye of round or sirloin (frozen for 30 mins then sliced paper-thin against the grain)
- 1 pound Beef brisket (cooked in the broth, then sliced)
Fresh Garnishes
- 1 bunch Thai basil (leaves picked)
- 2 cups Fresh bean sprouts (washed and drained)
- 1/2 cup Cilantro and Scallions (finely chopped together)
- 3 pieces Bird's eye chilies (thinly sliced)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
-
1
Parboil the bones: Place beef bones in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes to release gray scum. Drain the bones and scrub them under cold running water until clean. Wash the pot thoroughly.
-
2
Char the aromatics: Place halved onions and ginger pieces directly over a gas flame or under a broiler until the skins are blackened and the flesh is fragrant and softened. Peel off the burnt skins and rinse under water.
-
3
Toast the spices: In a dry skillet over medium heat, toss the star anise, cinnamon, cardamom, cloves, and coriander seeds for 3-5 minutes until they release their essential oils and smell toasted. Place them in a spice bag or cheesecloth.
-
4
Simmer the broth: Return the clean bones and the whole brisket to the pot. Add 6 quarts of fresh water, charred onion, ginger, and the spice bag. Bring to a gentle simmer.
-
5
The slow cook: Simmer uncovered for 6 to 8 hours. Periodically skim any fat or foam from the surface to ensure the broth stays clear. Remove the brisket after 1.5 hours (or when tender), submerge in cold water to prevent darkening, and refrigerate until serving.
-
6
Season the liquid: During the final hour of simmering, add the rock sugar and fish sauce. Taste and adjust; the broth should be slightly over-seasoned as the noodles will dilute the flavor.
-
7
Strain the broth: Remove the bones and solids. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Keep it at a rolling boil just before serving.
-
8
Prepare the noodles: Soak dried rice noodles in cold water for 30 minutes. Just before serving, blanch them in boiling water for 10-20 seconds until soft but chewy. Drain and divide into 6 large bowls.
-
9
Assemble the meat: Thinly slice the chilled cooked brisket. Arrange the brisket slices and the raw paper-thin eye of round slices over the noodles in the bowls.
-
10
The final pour: Top the meat with a handful of the cilantro/scallion mix. Carefully ladle the boiling hot broth over the raw beef; the heat of the broth will cook the meat to a perfect medium-rare instantly.
💡 Chef's Tips
For the clearest broth possible, never let the liquid reach a rolling boil after the initial parboiling; a gentle 'smile' of bubbles is perfect. Freezing your raw beef for 30-45 minutes makes it much easier to achieve those signature paper-thin slices. If you can't find rock sugar, substitute with 1.5 tablespoons of light brown sugar for a similar depth. Always rinse your noodles after blanching to remove excess starch, which prevents the broth from becoming cloudy in the bowl.
🍽️ Serving Suggestions
Serve with a side platter of fresh Thai basil, bean sprouts, lime wedges, and sliced chilies so guests can customize their bowls. Provide small dipping dishes with a 50/50 mix of Hoisin sauce and Sriracha for dipping the meat. A cold Vietnamese iced coffee (Ca Phe Sua Da) provides a perfect sweet contrast to the salty broth. Pair with crispy Vietnamese spring rolls (Cha Gio) for a satisfying crunch alongside the soft noodles.