📝 About This Recipe
Originating from Northern Vietnam, Phở Bò is a fragrant, clear beef broth infused with charred aromatics and warming spices that offers a symphony of umami and comfort. This recipe focuses on the slow-simmered clarity and deep marrow-rich flavor that defines a truly authentic bowl, requiring patience but rewarding you with a professional-grade result. It is a labor of love that fills your kitchen with the scents of star anise, cinnamon, and toasted ginger, creating a meal that is both light and deeply satisfying.
🥗 Ingredients
The Broth Base
- 5 lbs Beef marrow and knuckle bones (rinsed well)
- 1.5 lbs Beef brisket or flank (whole piece for simmering)
- 6 quarts Water (filtered preferred)
Aromatics & Spices
- 2 large Yellow onions (peeled and halved)
- 4 inch piece Fresh ginger (halved lengthwise)
- 6 pieces Star anise (whole)
- 2 pieces Cinnamon sticks (3-inch sticks)
- 1 piece Black cardamom pod (slightly crushed)
- 1 tablespoon Coriander seeds (whole)
- 4 pieces Whole cloves
Seasoning
- 1/2 cup Fish sauce (high quality like Red Boat)
- 1.5 oz Yellow rock sugar (or 2 tbsp granulated sugar)
- 1 tablespoon Salt (adjust to taste)
Noodles & Assembly
- 1 lb Dried flat rice noodles (Bánh Phở) (medium width)
- 1/2 lb Eye of round steak (sliced paper-thin against the grain)
- 3 stalks Scallions (thinly sliced)
- 1/2 small White onion (sliced paper-thin)
- 2 cups Fresh herbs (Thai basil, Cilantro, Mint) (washed and picked)
- 2 cups Bean sprouts (fresh)
- 2 pieces Lime (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 vigorous boil for 10-15 minutes to release impurities. Drain the water and rinse the bones thoroughly under cold running water until clean.
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2
Clean the stockpot and return the blanched bones to it. Add 6 quarts of fresh filtered water and the whole piece of brisket. Bring to a gentle simmer.
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3
While the pot heats, char the halved onions and ginger. Place them skin-side up under a broiler or over an open gas flame until the surfaces are blackened and fragrant. Rinse off any loose burnt skin and add them to the pot.
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4
In a small dry skillet, toast the star anise, cinnamon, cardamom, coriander seeds, and cloves over medium heat for 2-3 minutes until highly aromatic. Place these in a spice bag or tea infuser and add to the broth.
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5
Simmer the broth very gently. Use a fine mesh skimmer to remove any foam or fat that rises to the surface. Maintaining a 'lazy bubble' is key to a crystal-clear broth.
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6
After about 1.5 to 2 hours, check the brisket. Once it is tender but not falling apart, remove it from the broth and immediately submerge it in an ice water bath for 10 minutes to prevent darkening. Wrap and refrigerate for easy slicing later.
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7
Continue simmering the bones for at least 6 more hours (8-10 hours total is ideal). Periodically skim the surface and add water if the level drops significantly.
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8
Remove the bones and aromatics. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. You should have a clear, golden liquid.
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9
Stir in the fish sauce, rock sugar, and salt. Taste and adjust; the broth should be slightly over-seasoned as it will be diluted by the noodles and fresh vegetables.
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10
Prepare the rice noodles according to package instructions (usually soaking in warm water then boiling for 1 minute). Drain and set aside.
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11
Thinly slice the chilled brisket and the raw eye of round steak. Tip: Partially freeze the raw steak for 20 minutes to get paper-thin slices.
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12
To assemble, place a portion of noodles in a deep bowl. Top with slices of cooked brisket and raw steak. Add a handful of sliced white onions and scallions.
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13
Bring the broth to a rolling boil. Ladle the piping hot broth over the meat in the bowl; the heat of the broth will cook the raw steak slices instantly to a perfect medium-rare.
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14
Serve immediately with a side platter of bean sprouts, Thai basil, mint, lime wedges, and sliced chilies for each guest to customize their bowl.
💡 Chef's Tips
Never let the broth reach a rolling boil after the initial blanching; a gentle simmer ensures the fat doesn't emulsify, keeping the liquid clear. Charring the aromatics is essential for the deep, smokey 'soul' of the soup—don't skip this step. Rock sugar provides a much more rounded, mellow sweetness than granulated white sugar. Always slice your raw beef against the grain to ensure every bite is tender rather than chewy. If the broth tastes flat, add a splash more fish sauce or a pinch of salt just before serving to brighten the flavors.
🍽️ Serving Suggestions
Serve with a side of 'Quẩy' (crispy Vietnamese/Chinese fried dough crullers) for dipping into the broth. Pair with a cold glass of Cà Phê Sữa Đá (Vietnamese iced coffee with condensed milk) for a classic experience. Provide small dipping dishes with a mix of Hoisin sauce and Sriracha for the beef slices. Offer a side of pickled garlic or extra Bird's eye chilies for those who enjoy a spicy kick. A cold, crisp lager beer complements the hot, aromatic broth perfectly.