Pho Bo (Vietnamese Beef Noodle Soup)
Warm, fragrant, and deeply comforting, *Pho Bo (Vietnamese Beef Noodle Soup)* is a quintessential Vietnamese dish that will fill your kitchen with irresistible aromas. This iconic soup features an aromatic beef bone broth, slow-simmered for hours with roasted bones, charred ginger, onion, and spices like cinnamon, star anise, and cloves, creating a rich and flavorful base. The bowl is completed with silky rice noodles, tender slices of beef brisket, and paper-thin sirloin that cooks to perfection in the hot broth. Topped with a vibrant assembly of fresh bean sprouts, herbs like Thai basil and cilantro, and lime wedges, this dish is as visually stunning as it is delicious. Customizable with hoisin sauce and sriracha, *Pho Bo* is a true celebration of balance and bold flavors, perfect for impressing guests or indulging in a soulful meal at home.
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Recipe Information
Ingredients
- 2 pounds Beef bones
- 1 pound Beef brisket
- 0.5 pound Beef sirloin
- 2 sticks Cinnamon sticks
- 4 pods Star anise
- 5 pieces Cloves
- 3 inches Ginger
- 1 large Onion
- 3 tablespoons Fish sauce
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 14 ounces Rice noodles
- 2 cups Bean sprouts
- 1 bunch Fresh cilantro
- 1 bunch Fresh Thai basil
- 1 sliced Lime
- 1 sliced Jalapeño pepper
- as desired Hoisin sauce
- as desired Sriracha
Instructions
Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 30 minutes. This will enhance the flavor of the broth.
Char the ginger and onion by placing them directly over a gas flame or under a broiler until they are charred on all sides, about 5 minutes.
In a large pot, add the roasted bones, charred ginger, and onion, along with cinnamon sticks, star anise, and cloves. Cover with 4 quarts of water and bring it to a boil.
Reduce heat to a low simmer. Skim off any impurities that rise to the surface using a ladle. Let the broth simmer gently for 3-4 hours, uncovered.
After simmering, remove the bones and spices using a slotted spoon, and strain the broth into a clean pot.
Add the beef brisket to the strained broth and simmer for about 1-1.5 hours, or until tender. Remove and slice thinly.
Slice the beef sirloin across the grain into paper-thin slices and set aside.
Season the broth with fish sauce, salt, and sugar, adjusting to taste.
Prepare the rice noodles according to package instructions, typically by soaking in hot water until tender.
To serve, divide the cooked noodles among the bowls. Top with slices of cooked brisket and raw sirloin.
Pour the hot broth over the meat and noodles to cook the sirloin slices.
Garnish with bean sprouts, cilantro, Thai basil, lime wedges, and sliced jalapeño.
Serve with hoisin sauce and sriracha on the side.
Nutrition Facts
Calories |
4583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.1 g | 295% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1222 mg | 407% | |
| Sodium | 16029 mg | 697% | |
| Total Carbohydrate | 219.0 g | 80% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 60.8 g | ||
| Protein | 400.2 g | 800% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 721 mg | 55% | |
| Iron | 61.6 mg | 342% | |
| Potassium | 6500 mg | 138% | |
*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.
