Hanoi Noodle Soup
Transport your taste buds to the bustling streets of Vietnam with this authentic Hanoi Noodle Soup, a soul-soothing dish brimming with rich flavors and aromatic spices. Known as "pho" in its traditional form, this recipe features a savory broth made by simmering beef bones, charred onion, and ginger alongside fragrant star anise, cinnamon, and cloves for hours to develop a deeply complex flavor. Tender slices of beef brisket and silky flat rice noodles form the heart of this comforting dish, while fresh herbs like coriander, Thai basil, and green onions, along with lime wedges and bean sprouts, bring a vibrant and zesty finish. Perfectly balanced with a hint of sweetness from rock sugar and a splash of fish sauce, this Vietnamese classic is an irresistible combination of earthy, umami-rich broth and fresh, lively toppings. Serve this hearty soup as a warm family dinner or a show-stopping centerpiece for your next gathering.
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Recipe Information
Ingredients
- 1.5 kg Beef bones (marrow or knuckle bones)
- 500 g Beef brisket
- 500 g Flat rice noodles (pho noodles)
- 2 medium Onion
- 1 large piece (8 cm) Ginger root
- 4 pieces Star anise
- 1 stick Cinnamon stick
- 5 pieces Cloves
- 3 tbsp Fish sauce
- 30 g Rock sugar
- 3 stalks Green onions (scallions)
- 1 bunch Coriander (cilantro)
- 1 bunch Thai basil leaves
- 200 g Bean sprouts
- 2 pieces Lime
- 1 tsp Chili slices
- 1 tsp (to taste) Salt
Instructions
Place the beef bones in a large stockpot. Cover with water and bring to a boil. Let it boil vigorously for 5 minutes, then drain and rinse the bones under running water to remove impurities.
Return the cleaned bones to the pot and fill with 4 liters of water. Bring to a boil and then reduce to a gentle simmer.
Char the onion and ginger by placing them directly over a gas flame or under a broiler until the outsides are blackened. Peel off any burnt skin and add them to the pot.
Toast the star anise, cinnamon stick, and cloves in a dry skillet over medium heat for 1-2 minutes until fragrant. Add them to the broth.
Simmer the broth gently for 3-4 hours, skimming off any foam or fat that rises to the top.
After 2 hours of simmering, add the beef brisket to the pot. Cook for 1 hour or until tender but not falling apart. Remove the brisket and set aside to cool, then slice thinly.
Season the broth with fish sauce, rock sugar, and salt to taste. Continue simmering until a rich flavor develops.
Soak the rice noodles in cold water for 30 minutes, then drain. Cook the noodles in boiling water for 1-2 minutes until soft, then drain and set aside.
To assemble, divide the cooked noodles among serving bowls. Top with sliced brisket, bean sprouts, green onions, and coriander.
Ladle the hot broth over the noodles and toppings. Serve with lime wedges, basil leaves, chili slices, and additional fish sauce on the side.
Nutrition Facts
Calories |
8955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 742.1 g | 951% | |
| Saturated Fat | 323.8 g | 1619% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 2270 mg | 757% | |
| Sodium | 8920 mg | 388% | |
| Total Carbohydrate | 238.6 g | 87% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 58.3 g | ||
| Protein | 283.7 g | 567% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 709 mg | 55% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 3739 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
