📝 About This Recipe
Transport your senses to the bustling streets of Northern Vietnam with this deeply aromatic, clear beef noodle soup. This recipe honors the traditional 'Phở Bò' method, utilizing a low-and-slow simmer of marrow bones, charred aromatics, and toasted spices to create a complex, restorative broth. It is a harmonious balance of savory beef essence, warming cinnamon and star anise, and the bright, customizable crunch of fresh herbs and lime.
🥗 Ingredients
The Broth Base
- 5 lbs Beef marrow and knuckle bones (rinsed well)
- 2 large Yellow onions (halved, unpeeled)
- 4 inch piece Fresh ginger (sliced lengthwise)
- 1.5 ounces Yellow rock sugar (or 2 tbsp granulated sugar)
- 1/2 cup Fish sauce (Nuoc Mam) (high quality)
- 1 tablespoon Salt (to taste)
The Spice Satchel
- 8 whole Star anise
- 2 large Cinnamon sticks (Ceylon preferred)
- 2 whole Black cardamom pods (cracked)
- 1 tablespoon Coriander seeds
- 1/2 teaspoon Whole cloves
Noodles and Beef
- 1 lb Dried rice sticks (Banh Pho) (medium width)
- 1 lb Beef brisket (cooked in broth, then sliced)
- 1/2 lb Beef eye of round or sirloin (sliced paper-thin against the grain)
Fresh Garnishes
- 1 bunch Thai basil (stems removed)
- 2 cups Bean sprouts (fresh)
- 1/2 cup Fresh cilantro and scallions (finely chopped)
- 2-3 pieces Bird's eye chilies (sliced thinly)
- 2 pieces Limes (cut into wedges)
- to taste Hoisin and Sriracha sauce (for dipping or drizzling)
👨🍳 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 (scum). Drain the bones and rinse them thoroughly under cold water. Scrub the pot clean.
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2
Char the aromatics: Place halved onions and sliced ginger directly over a gas flame or under a broiler until the skins are blackened and the flesh is fragrant and softened. Peel off the charred skin and rinse.
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3
In a small dry skillet over medium heat, toast the star anise, cinnamon, cardamom, coriander seeds, and cloves for 3-5 minutes until they release their oils and smell highly aromatic. Place them in a muslin spice bag or tea infuser.
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4
Return the cleaned bones to the pot. Add 6 quarts of fresh water, the charred onion, charred ginger, brisket, and the spice bag. Bring to a gentle boil, then immediately reduce to a very low simmer.
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5
Simmer the broth uncovered for 6-8 hours. Periodically skim any fat or foam that rises to the surface to ensure the broth remains crystal clear. After 1.5 to 2 hours, remove the brisket (once tender), submerge it in cold water for 10 minutes to prevent darkening, then refrigerate for later slicing.
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6
After 6-8 hours of simmering, remove the bones and aromatics. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot.
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7
Season the broth with fish sauce, rock sugar, and salt. The broth should be slightly over-seasoned at this stage, as the noodles and garnishes will dilute the flavor once added.
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8
Prepare the rice noodles according to package instructions (usually soaking in hot water until pliable but firm), then blanch them in boiling water for 30 seconds just before serving.
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9
Thinly slice the chilled brisket and the raw eye of round. Pro-tip: Freeze the raw beef for 20 minutes beforehand to make paper-thin slicing easier.
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10
Assemble the bowls: Place a portion of noodles in a large heated bowl. Top with slices of cooked brisket and the raw eye of round slices. Scatter with chopped scallions and cilantro.
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11
Bring the broth to a rolling boil. Ladle the piping hot broth over the beef and noodles; the heat of the broth will cook the raw beef slices instantly to a perfect medium-rare.
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12
Serve immediately with a side platter of bean sprouts, basil, lime wedges, and chilies for each guest to customize their bowl.
💡 Chef's Tips
For a clear broth, never let the water reach a rolling boil after the initial parboil; a gentle 'smile' of bubbles is all you need. Toasting the spices is non-negotiable; it transforms the flavor from 'woody' to 'vibrant'. If you prefer a leaner broth, chill the strained liquid overnight and scrape off the solidified fat the next morning. Always slice your raw beef against the grain to ensure it is melt-in-your-mouth tender. Use high-quality fish sauce (like Red Boat) for the most authentic, clean umami finish.
🍽️ Serving Suggestions
Pair with a cold Vietnamese Iced Coffee (Ca Phe Sua Da) for a classic street-food experience. Serve with a side of 'Quay' (Chinese fried dough sticks) to dip into the savory broth. A crisp, light lager or a chilled Jasmine tea cuts through the richness of the beef marrow beautifully. Offer a small dipping dish with a 50/50 mix of Hoisin and Sriracha for dipping the meat slices.