Pho Bo

About This Recipe

Pho Bo (phở bò) is Vietnam's most iconic dish and one of the great noodle soups of the world. The broth is its heart: beef bones are charred and then slow-simmered for hours with charred ginger, onion, star anise, cloves, cinnamon, coriander seeds and cardamom, producing a liquid of extraordinary clarity and depth. Flat rice noodles (bánh phở) and sliced beef are added at the last moment, and the soup is served with a generous platter of fresh bean sprouts, Thai basil, lime wedges, hoisin and sriracha on the side. Pho originated in northern Vietnam around the turn of the twentieth century, likely influenced by French pot-au-feu and Chinese noodle soups, and spread south during the 1954 partition. Today it is eaten morning, noon and night across Vietnam and remains one of the world's most beloved comfort foods.

Ingredients

Serves 6

• 2 kgbeef bones (knuckle and marrow)(blanched and rinsed)
• 500 gbeef brisket
• 300 gbeef sirloin or eye of round(very thinly sliced, for serving)
• 400 gflat rice noodles (bánh phở)(soaked or fresh)
• 1 largeonion(halved and charred over open flame)
• 8 cmfresh ginger(halved and charred over open flame)
• 4star anise
• 1cinnamon stick
• 4cloves
• 1 tablespooncoriander seeds
• 3 tablespoonsfish sauce(plus more to taste)
• 1 tablespoonrock sugar or palm sugar
• 3 litreswater
• 100 gbean sprouts(to serve)
• 1 bunchThai basil(to serve)
• 2limes(cut into wedges, to serve)

Instructions

1. 1

   Blanch the bones

   Place beef bones in a large pot, cover with cold water and bring to a rolling boil. Boil for 10 minutes — the water will become grey and foamy. Drain, rinse the bones thoroughly under cold running water and clean the pot. This step removes impurities and ensures a crystal-clear broth.

   Do not skip the blanching step — it is essential for a clean, clear broth rather than a cloudy, gamey one.

2. 2

   Char the aromatics

   Char the halved onion and ginger directly over a gas flame or under a very hot grill, turning, until blackened in spots, about 5 minutes. The charring adds a smoky sweetness that is fundamental to authentic pho.

3. 3

   Toast the spices

   In a dry frying pan over medium heat, toast the star anise, cinnamon, cloves and coriander seeds for 2–3 minutes until fragrant. Tie in a small muslin cloth or place in a mesh spice ball.

4. 4

   Build the broth

   Return the blanched bones to the clean pot. Add the charred onion and ginger, the spice bundle and the brisket. Cover with 3 litres of cold water and bring to a gentle simmer. Skim any foam that rises in the first 20 minutes. Do not boil vigorously — a gentle simmer keeps the broth clear.

5. 5

   Simmer

   Simmer gently, uncovered, for 3–4 hours. After 1.5 hours, remove the brisket when it is just tender (test with a skewer). Slice thinly and set aside. Continue simmering the bones. Strain the finished broth through a fine mesh sieve. Season with fish sauce and rock sugar. The broth should be clear, golden and deeply aromatic.

6. 6

   Prepare noodles and serve

   Soak dried rice noodles per package instructions (or blanch fresh noodles for 30 seconds). Divide noodles among six deep bowls. Top each with slices of cooked brisket and raw sirloin. Ladle boiling broth over the top — the heat will cook the raw beef instantly. Serve with a platter of bean sprouts, Thai basil, lime wedges, hoisin sauce and sriracha.

Variations

• •

  Pho Ga uses chicken in place of beef, with a lighter but equally aromatic broth.

• •

  Pho Nam (southern-style) tends to be sweeter and is served with more garnishes than the northern original.

Storage

The broth keeps in the fridge for 5 days and freezes beautifully for 3 months. Store noodles and garnishes separately and assemble fresh.

Frequently Asked Questions