Soup: Vietnam – Phở Bò (Vietnamese Beef Noodle Soup)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 6 hrs

Additional 30 min

Total 6 hrs 30 min

Ingredients

4–5 lb (1.8–2.3 kg) beef marrow and knuckle bones (for broth)
1–2 lb (450–900 g) beef oxtail or additional bones (optional, for richer broth)
1–1 1 / 2 lb (450–700 g) beef brisket or chuck (to simmer and serve)
8 oz (225 g) thinly sliced raw eye of round, sirloin, or brisket (for quick-cooking topping)
1 lb (450 g) dried flat rice noodles (bánh phở) — amount for 6–8 bowls
2 large yellow onions, halved (charred)
1 large knob ginger (about 3–4 in / 80–120 g), halved lengthwise (charred)
5–6 whole star anise
2 cinnamon sticks (3–4 in / 7–10 cm)
6 whole cloves
1 tbsp coriander seeds
2 green cardamom pods (optional)
1 tsp whole fennel seeds (optional)
1–2 tbsp rock sugar or granulated sugar (to taste)
1 / 4 cup (60 ml) fish sauce, plus extra to taste
2 tbsp kosher salt (adjust to taste)
6–8 qt (6–8 liters) cold water (enough to cover bones and meat)
2 tbsp neutral oil (for charring spices, onion, and ginger if using stovetop)
Garnishes: 1 bunch fresh Thai basil, cilantro (optional), 6–8 lime wedges, 2–3 cups bean sprouts, thinly sliced jalapeño or Thai chilies, thinly sliced white onion or scallions, hoisin sauce, and Sriracha (for serving)

Instructions

Prepare and blanch the bones: place beef bones and any oxtail in a large stockpot and cover with cold water (about 6–8 liters). Bring to a rolling boil over high heat for 8–10 minutes to remove impurities. Turn off heat, drain bones and discard the cloudy water. Rinse bones under cold water and clean the pot to remove scum.
Char the onion and ginger: while bones blanch, char onion halves and ginger over an open flame, under a broiler, or in a dry skillet until well blackened on the cut sides (about 8–12 minutes). Rinse briefly under hot water to remove loose soot if desired and then smash ginger lightly to expose flesh.
Toast the spices: in a dry skillet over medium heat, toast star anise, cinnamon sticks, cloves, coriander seeds, cardamom and fennel seeds (if using) until fragrant, about 2–3 minutes. Be careful not to burn them. Place hot spices into a piece of cheesecloth or a spice sachet (or a loose tea infuser) for easy removal later.
Return bones to pot and add water: put the blanched bones and any meat for simmering (brisket/chuck) back into the cleaned pot. Pour in fresh cold water to cover by 1–2 inches (about 6–8 liters). Bring to a gentle simmer over medium heat.
Add charred aromatics and spices: add the charred onions and ginger and the spice sachet to the pot. Reduce heat to low so the broth barely simmers (small bubbles).
Skim frequently: for the first 1–1.5 hours, skim any scum and fat that rises to the surface every 10–15 minutes to keep the broth clear. Maintain a very gentle simmer; avoid boiling which clouds the broth.
Simmer for depth of flavor: simmer the broth gently for 3–6 hours (3 hours gives good flavor; 4–6 hours gives a deeper, more gelatinous broth). Add water if necessary to keep bones covered. During the last 30–45 minutes, add fish sauce, rock sugar and salt; adjust to taste near the end.
Remove solids and strain: after simmering, remove bones, meat and large aromatics. Take out the spice sachet. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot to remove tiny particles. Taste and adjust seasoning with fish sauce, salt and a little sugar as needed.
Finish the simmered brisket: if you simmered brisket/chuck in the broth, remove when tender (timing depends on size — often 1.5–2.5 hours). Let rest 10–15 minutes, then slice very thin across the grain. Reserve the slices for serving.
Clarify and degrease (optional for clearer broth): refrigerate the strained broth in a covered container until the fat solidifies on top (several hours or overnight). Skim off the fat and reheat the broth gently before serving. Or use a fat separation ladle or a paper towel skim for a cleaner-looking bowl.
Prepare noodles: for dried bánh phở, soak or cook according to package instructions — typically briefly soak in warm water until pliable and then blanch in boiling water 20–30 seconds until tender but not mushy. Drain and portion into bowls. For fresh noodles, briefly separate and blanch 5–10 seconds.
Slice raw beef thinly: freeze the raw eye of round or sirloin for 20–30 minutes to make very thin slicing easier. Cut across the grain into paper-thin slices and keep refrigerated until assembly.
Warm bowls and reheat broth: simultaneously, bring the strained broth to a rolling simmer. Heat bowls by rinsing with hot water or ladling some hot broth into them, then discard the water.
Assemble each bowl: divide noodles among bowls. Add a few slices of the tender simmered brisket and arrange several slices of raw beef on top (the raw beef will cook when hot broth is poured). Add thinly sliced onion or scallions if desired.
Ladle boiling broth over toppings: bring broth to a vigorous boil and pour it directly over the raw beef and noodles in each bowl — this will gently cook the thin raw slices. Add a few bean sprouts if you like them briefly cooked.
Serve with garnishes: serve immediately with a platter of Thai basil, cilantro, lime wedges, bean sprouts, thinly sliced chilies, hoisin and Sriracha. Allow diners to season their bowls with additional fish sauce, lime juice or chilies to taste.
Storage: cooled broth keeps in the refrigerator for 3–4 days or freezes well for several months. If refrigerated, skim off solidified fat and reheat to a rolling boil before serving.
Tips and variations: for a clearer broth, avoid stirring once simmering begins and skim frequently. For beefy depth, use a mix of marrow, knuckle and oxtail. For a lighter bowl, use only a small amount of simmered brisket and more thinly sliced raw beef. Adjust fish sauce and sugar for balanced savory-sweet flavor. Add a splash of hot broth to raw beef in a separate small bowl to test seasoning.