High Protein Pho Bo (Vietnamese Beef Noodle Soup)
Indulge in the ultimate comfort food with this High Protein Pho Bo, a Vietnamese beef noodle soup that’s both hearty and flavorful. This recipe takes the classic Pho Bo to a new level with a high protein twist, featuring a medley of beef cuts like chuck roast, beef shank, and thinly sliced sirloin. Slow-simmered for hours, the fragrant broth is infused with roasted beef bones, charred aromatics, and a symphony of spices like star anise, cloves, and cinnamon, creating a deeply rich, authentic flavor. Served with tender rice noodles, fresh herbs, bean sprouts, and zesty lime wedges, this dish is perfect for a nourishing meal that warms the soul. Ready in just over four hours, it’s worth every minute of preparation for a restaurant-quality bowl. Whether you’re seeking a healthy, protein-packed meal or exploring Vietnamese cuisine, this recipe satisfies all your cravings!
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Recipe Information
Ingredients
- 2 pounds beef bones
- 1 pound chuck roast or beef brisket
- 1 pound boneless beef shank
- 1 large yellow onion
- 3 inches ginger
- 5 whole star anise
- 5 whole cloves
- 1 large cinnamon stick
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 3 tablespoons fish sauce
- 1 tablespoon salt
- 1 piece rock sugar
- 1 pound rice noodles
- 1 pound thinly sliced sirloin or eye of round
- 2 cups bean sprouts
- 0.5 cup fresh cilantro
- 0.5 cup mint leaves
- 1 cup Thai basil
- 2 lime wedges
- hoisin sauce
- sriracha
Instructions
Preheat your oven to 425°F (220°C).
Place the beef bones on a baking sheet and roast in the oven for 20 minutes, turning once until well browned.
While the bones are roasting, char the onion and ginger directly over a gas flame or under a broiler until blackened on all sides. Rinse and set aside.
In a large stockpot, add the roasted bones, chuck roast, and beef shank. Fill the pot with enough cold water to cover by 2 inches and bring to a boil.
Once it's boiling, reduce the heat to a simmer and cook for 10 minutes. Skim off any scum that rises to the surface.
Drain, rinse the bones and meat, and clean the pot. Return the bones and meat to the clean pot with the charred onion and ginger.
Add star anise, cloves, cinnamon stick, fennel seeds, and coriander seeds into a spice bag and add to the pot.
Fill the pot with water to cover the bones and meat (around 7-8 quarts), and add fish sauce, salt, and rock sugar.
Simmer uncovered for about 4 hours. Remove the chuck roast and beef shank after 1.5 to 2 hours when tender. Allow to cool and slice thinly.
Strain the broth through a fine sieve. Discard the solids and skim off fat from the broth.
Prepare the rice noodles according to package instructions; set aside.
To serve, divide the noodles between bowls. Top with slices of cooked beef and raw sirloin or eye of round.
Ladle hot broth over the top, which will cook the raw beef.
Serve with bean sprouts, cilantro, mint leaves, Thai basil, lime wedges, hoisin sauce, and sriracha on the side.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 4.8 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1207 mg | 26% | |
*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.
