Pho Bo Beef Noodle Soup
Experience the soul-warming flavors of authentic Pho Bo Beef Noodle Soup, a beloved Vietnamese classic that's a true labor of love. Crafted with a rich, aromatic broth simmered for hours using beef bones, charred onion and ginger, and fragrant toasted spices like star anise, cinnamon, and cardamom, this dish is the pinnacle of comfort food. Tender slices of brisket and paper-thin sirloin are nestled alongside silky rice noodles, then artfully garnished with fresh herbs like Thai basil, cilantro, and mint for a vibrant, aromatic touch. A generous squeeze of lime adds zesty brightness, while hoisin and sriracha offer a customizable finish. Perfect for a cozy dinner, this pho recipe brings the authentic taste of Vietnam to your table, making it an irresistible choice for noodle soup enthusiasts and lovers of bold, warming flavors.
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Recipe Information
Ingredients
- 2 pounds Beef bones (marrow and knuckles)
- 1 pound Beef brisket
- 1 pound Beef sirloin (thinly sliced)
- 14 ounces Rice noodles (banh pho)
- 1 large Onion
- 4 inches Fresh ginger
- 1 Cinnamon stick
- 4 pods Star anise
- 6 Cloves
- 2 Cardamom pods
- 1 tablespoon Coriander seeds
- 3 tablespoons Fish sauce
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 2 cups Bean sprouts
- 1 cup Fresh Thai basil
- 1 cup Fresh cilantro
- 1 cup Fresh mint
- 3 Scallions (sliced)
- 4 Lime wedges
- 0.5 cup Hoisin sauce
- 0.5 cup Sriracha sauce
- 16 cups Water
Instructions
Start by parboiling the beef bones. Place the bones in a large stockpot, cover with water, and bring to a boil. Cook for 10 minutes, then drain and rinse the bones to remove impurities.
While the bones are boiling, char the onion and ginger. Slice the onion in half and the ginger lengthwise. Place them under a broiler or on an open flame until the skins are blackened and fragrant. Peel off the charred outer layer and set aside.
In a dry pan, toast the cinnamon stick, star anise, cloves, cardamom pods, and coriander seeds over medium heat until aromatic, about 2-3 minutes.
Return the beef bones to the cleaned stockpot. Add the charred onion, ginger, toasted spices, fish sauce, salt, and sugar. Pour 16 cups of water into the pot and bring to a boil.
Reduce the heat to low and simmer the broth for 4 hours, skimming off any foam or impurities on the surface. Add the beef brisket to the pot in the last hour of cooking and cook until tender.
Remove the beef brisket and let it cool. Slice it thinly and set aside. Strain the broth through a fine sieve or cheesecloth to remove the solids, returning the liquid to the pot. Adjust seasoning with salt or fish sauce if needed.
Prepare the rice noodles according to the package instructions, typically by soaking in hot water until soft. Drain and set aside.
To assemble the pho, divide the cooked noodles between bowls. Top with slices of beef brisket and thinly sliced raw sirloin.
Ladle the hot broth over the noodles and beef, cooking the raw beef slices in the heat of the broth.
Garnish with bean sprouts, Thai basil, cilantro, mint, scallions, and lime wedges. Serve with hoisin sauce and sriracha on the side.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 16.3 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 392 mg | 30% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1441 mg | 31% | |
*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.
