Authentic Vietnamese Pho Bo

About This Recipe

Pho (pronounced 'fuh') is Vietnam's national dish and one of the world's great soups. The secret is entirely in the broth: beef bones roasted until deep brown, then simmered for hours with charred aromatics and spices to create a complex, clear, deeply fragrant liquid. Pho Bo (beef pho) originated in northern Vietnam in the early 20th century and spread throughout the country after the 1954 partition.

Ingredients

Serves 6

• 2 kgbeef marrow bones and knuckle bones
• 500 gbeef brisket or chuck
• 1 largeonion(halved)
• 1 large piecefresh ginger (8cm)(halved lengthways)
• 3star anise
• 1cinnamon stick
• 4cloves
• 1 tbspcoriander seeds
• 1 tspblack peppercorns
• 2 tbspfish sauce
• 1 tbsprock sugar or brown sugar
• 400 gflat rice noodles (bánh phở)(soaked in cold water 30 min)
• 200 gbeef sirloin or eye of round(very thinly sliced (freeze 30 min for easier slicing))
• 4spring onions(thinly sliced)
• 1 handfulfresh coriander
• 1 handfulfresh Thai basil
• 2limes(cut into wedges)
• 2red chillies(sliced)

Instructions

1. 1

   Blanch the bones

   Cover bones with cold water, bring to a boil for 10 minutes. Drain and rinse bones and pot thoroughly — this removes impurities and ensures a clear broth.

2. 2

   Char ginger and onion

   Hold onion and ginger halves over a gas flame (or under a hot grill) until charred and fragrant — about 5 minutes per side. The char adds deep, smoky sweetness to the broth.

   This step is non-negotiable for authentic pho. The charring transforms the aromatics.

3. 3

   Toast the spices

   Dry-toast star anise, cinnamon, cloves, coriander seeds and peppercorns in a pan until fragrant, about 2 minutes. Place in a spice bag or tea strainer.

4. 4

   Build the broth

   Place blanched bones, brisket, charred aromatics and spice bag in a large stockpot. Cover with 4 litres cold water. Bring slowly to a simmer. Skim off any foam. Simmer gently for 3 hours.

5. 5

   Season the broth

   Remove brisket (it should be tender). Strain broth through a fine sieve. Season with fish sauce and rock sugar until balanced — it should be savoury, very slightly sweet and deeply aromatic. Slice the brisket thinly.

6. 6

   Assemble the bowls

   Cook soaked noodles in boiling water 30 seconds. Divide among warmed bowls. Add sliced cooked brisket and raw sirloin on top. Ladle boiling broth over — the hot broth cooks the raw beef in the bowl. Garnish with spring onions and coriander.

Variations

• •

  Pho Ga (Chicken Pho): substitute beef bones with a whole chicken — cooks in 1.5 hours.

• •

  Instant Pho: use good quality stock, simmer with spices for 30 minutes — a weeknight shortcut.

Storage

Broth stores beautifully — refrigerate up to 5 days, freeze up to 3 months. Assemble each bowl fresh with noodles and meat.

Frequently Asked Questions