Pho Bo (Vietnamese Beef Noodle Soup)
Ingredientsfor 2
520
Cal
44g
Protein
48g
Carbs
14g
Fat
- 12 lbs beef marrow bones and knuckle bones
- 21 lb beef brisket
- 31 large onion, halved
- 43-inch piece fresh ginger, halved lengthwise
- 53 star anise
- 65 whole cloves
- 71 cinnamon stick
- 81 tablespoon coriander seeds
- 91 tablespoon fennel seeds
- 103 tablespoons fish sauce
- 111 tablespoon sugar
- 12Salt to taste
- 131 lb flat rice noodles (banh pho), cooked according to package
- 148 oz raw beef sirloin, sliced paper-thin for the bowl
- 15Bean sprouts, Thai basil, lime wedges, jalapeño, hoisin, and sriracha for serving
Instructions
- 1
Blanch the bones: place in a large pot, cover with cold water, boil 10 minutes. Drain and thoroughly rinse under cold water, scrubbing the bones. This removes blood and impurities for a clean, clear broth.
- 2
Char the aromatics: hold the onion halves and ginger directly over a gas burner or under the broiler until the cut surfaces are deeply blackened and caramelized, about 5 minutes per side. This charring is the secret to pho's deep, roasted flavor.
- 3
Toast the spices in a dry skillet over medium heat until fragrant, about 3 minutes. Combine cleaned bones, brisket, charred onion and ginger, toasted spices, and 12 cups water in a large pot. Bring to a boil, skim any foam, then reduce to a gentle simmer. Simmer uncovered for 3 hours, adding water as needed.
- 4
Remove brisket after it becomes tender (about 2 hours) and refrigerate. Continue simmering bones for another hour. Strain broth through a fine sieve; discard solids. Season with fish sauce, sugar, and salt — the broth should be clean, deeply savory, and aromatic without being greasy.
- 5
To serve: place cooked noodles in a bowl. Add thin slices of brisket and raw sirloin. Ladle boiling broth over everything — the heat cooks the raw beef to medium-rare in about 30 seconds. Serve with the full accompaniment plate for guests to customize.