Phở Bò (Vietnamese Beef Noodle Soup)
Local name: Phở bò
In short: A clear beef broth simmered for hours with charred ginger, onion and warm spices, then ladled over rice noodles and paper-thin raw beef. It takes about 4 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 3 h 30 min
- Total
- 4 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Phở is the noodle soup Vietnamese families eat for breakfast, lunch or a late supper, from Hanoi street stalls to home kitchens in Saigon. The broth is the whole point: beef bones are parboiled, then simmered gently for hours with charred ginger and onion, star anise, cinnamon and clove, until it tastes deep but stays clear. Thin raw beef cooks in the bowl as hot broth is ladled over it. Set out herbs, lime and chilies so everyone can finish the bowl their own way.
Instructions
- Put the bones in a large pot, cover with cold water and boil hard for 10 minutes. Drain, rinse the bones under cold water and scrub the pot clean. This removes the scum that would cloud the broth.
- Char the onions and ginger over a gas flame, under a hot grill or in a dry pan for about 10 minutes, until blackened in spots. Rinse off loose burnt skin. Toast the coriander, fennel, star anise, cinnamon and cloves in a dry pan for 1 minute.
- Return the bones to the pot with the brisket, onions, ginger and spices. Add the cold water, bring to a boil, then lower the heat to the gentlest simmer.
- Skim the surface often during the first 30 minutes. Take out the brisket when a knife slides in easily, after about 1 1/2 hours. Cool it in cold water for 5 minutes so it stays pale, then slice thinly against the grain.
- Keep simmering the broth, partly covered, for 3 hours in total. Strain through a fine sieve, then season with the fish sauce, rock sugar and salt. It should taste savory with a faint sweetness.
- Soak the dried noodles in warm water for 20 minutes, then blanch in boiling water for 30 to 60 seconds until just tender. Drain well and divide among 6 deep bowls.
- Top each bowl with brisket, a few slices of raw beef, sliced onion, spring onions and cilantro. Bring the broth to a rolling boil.
- Ladle the boiling broth over the beef, which turns pink and cooks in about 1 minute. Serve right away with bean sprouts, basil, lime wedges and chilies on the side.
Tips
- No marrow bones? Use oxtail or beef short ribs for part of the weight. Do not skip the charring, because it gives the broth its gentle sweetness.
- Make the broth a day ahead and chill it overnight. The fat sets on top and lifts off easily, which gives the clearest bowl.
Questions and answers
Can I freeze phở broth?
Yes. Cool and strain the broth, then freeze it for up to 3 months or keep it in the fridge for 4 days. Bring it to a full boil before ladling it over the raw beef.
What is the difference between northern and southern phở?
Hanoi style is simpler, with a clear broth, spring onions and little else. In the south the bowl comes with a plate of bean sprouts, basil and chilies, and the broth is often a little sweeter.
Which beef cut is best for the raw slices?
Sirloin or eye of round, sliced paper thin. Freeze the meat for 30 minutes first so it cuts cleanly, and make sure the broth is at a full boil when it hits the bowl.
How long does it take to make Phở Bò (Vietnamese Beef Noodle Soup)?
About 4 h in total: 30 min of preparation and 3 h 30 min of cooking.
How many calories are in Phở Bò (Vietnamese Beef Noodle Soup)?
About 420 kcal per serving, with 30 g of protein, 52 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 52 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
