Entrée: Singapore – Phở Bò (Beef Noodle Soup)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 5 hrs

Additional 20 min

Total 5 hrs 50 min

Ingredients

4–5 lb (2–2.5 kg) beef bones (marrow and knuckle)
1 lb (450 g) beef brisket or chuck
1 medium yellow onion, halved
6-inch (15 cm) knob fresh ginger, halved lengthwise
4 star anise
1 cinnamon stick (2–3 inches / 5–8 cm)
6 whole cloves
1 tsp coriander seeds
1 tsp fennel seeds (optional)
1 black cardamom pod (optional)
2 tbsp vegetable oil
2 tbsp fish sauce (or to taste)
1–1½ tsp sea salt (or to taste)
1 tbsp sugar or rock sugar
8 oz (225 g) dried flat rice noodles (banh pho), medium width
8 oz (225 g) thinly sliced raw beef sirloin or eye of round, very cold and sliced paper-thin
Cooked brisket or chuck, thinly sliced (from the simmered meat), about 12 oz (340 g)
Bean sprouts, rinsed (to serve)
Fresh Thai basil or sweet basil sprigs (to serve)
Cilantro leaves (optional, to serve)
Lime wedges (to serve)
Fresh Thai chilies or sliced red chili (to serve)
Hoisin sauce and Sriracha (to serve)
Scallions, thinly sliced (to serve)

Instructions

1. Prepare bones and meat: Rinse beef bones and brisket under cold water. Place bones and brisket in a large stockpot and cover with cold water. Bring to a boil over high heat and boil vigorously for 10 minutes to remove impurities.
2. Blanch and clean: After 10 minutes, drain the pot and discard the foamy water. Rinse the bones and brisket under cold running water and wipe the pot clean to remove scum.
3. Char onion and ginger: While blanching, char the halved onion and ginger directly over an open flame or under a broiler until they are blackened on the cut surfaces (about 5–10 minutes). Alternatively, roast in a hot skillet with a little oil until deeply browned.
4. Toast spices: In a dry skillet over medium heat, toast star anise, cinnamon stick, cloves, coriander seeds, fennel seeds (if using) and black cardamom (if using) for 2–3 minutes until fragrant. Be careful not to burn them.
5. Build the broth: Return the cleaned bones and brisket to the cleaned stockpot. Add about 6–8 quarts (6–8 L) of fresh cold water to cover. Add the charred onion and ginger plus the toasted spice bundle (place spices in a spice bag or tie in muslin for easy removal).
6. Simmer gently: Bring to a gentle simmer over medium-high heat, then reduce heat so the broth barely simmers. Cook uncovered or partially covered for 4–6 hours. For a clearer broth, skim foam and fat from the surface during the first hour and occasionally thereafter.
7. Remove brisket and reduce: After 2–3 hours (when brisket is tender), remove the brisket, set aside to cool, then slice thinly against the grain. Continue simmering the bones to develop flavor. If desired, simmer longer for a richer broth.
8. Strain and season: When the broth is deeply flavored, strain it through a fine-mesh sieve or cheesecloth into a clean pot. Discard solids. Add fish sauce, sugar, and salt to taste. Keep the broth hot but not boiling. Adjust seasoning — it should be savory with a gentle sweetness and aromatic spice notes.
9. Prepare noodles and garnishes: Soak or cook rice noodles according to package instructions (usually a quick soak in hot water or brief blanch in boiling water). Drain and toss with a little oil to prevent sticking. Arrange garnishes: bean sprouts, basil, cilantro, lime wedges, chilies, scallions, hoisin and sriracha on a platter.
10. Assemble bowls: Divide the cooked rice noodles among bowls. Top with a few slices of the cooked brisket and arrange several slices of very thin raw beef over the noodles.
11. Finish with hot broth: Bring the strained broth to a rolling simmer and ladle it piping hot directly over the raw beef and noodles — the heat will gently cook the thin raw slices. Add more cooked brisket as desired.
12. Serve: Let each diner season their bowl with bean sprouts, basil, cilantro, lime juice, sliced chilies, scallions, hoisin and sriracha to taste. Enjoy immediately while hot.