Pho Bo (Vietnamese Beef Noodle Soup)

A deeply aromatic, soul-warming Vietnamese classic — slow-simmered beef bone broth infused with charred ginger, onion, and warming spices, served over silky rice noodles with tender sliced beef and a vibrant platter of fresh garnishes. Authentic, restorative, and utterly irresistible.

Ingredients

• 1.5 kg beef marrow bones
• 600 g beef brisket or chuck
• 2 pcs yellow onion
• 80 g fresh ginger
• 6 pcs star anise
• 2 pcs cinnamon stick
• 4 pcs whole cloves
• 2 pcs black cardamom pod
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• 60 ml fish sauce
• 1 tbsp rock sugar (or brown sugar)
• to taste salt
• 600 g flat rice noodles (bánh phở)
• 300 g beef sirloin or eye of round
• 200 g bean sprouts
• 1 bunch fresh Thai basil
• 1 bunch fresh cilantro
• 4 pcs spring onions (scallions)
• 1 pcs white onion
• 2 pcs lime
• 2 pcs fresh red chilli
• to taste hoisin sauce
• to taste sriracha

Instructions

1. Blanch the bones: Place the beef bones in a large stockpot, cover with cold water, and bring to a rolling boil over high heat. Boil for 10 minutes — you will see grey scum rise to the surface. Drain, rinse each bone under cold running water, and scrub the pot clean. This step is essential for a clear, clean-tasting broth.
2. Char the aromatics: Directly over an open gas flame using tongs, or cut-side down under a broiler/grill, char the halved onions and ginger until deeply blackened and fragrant — about 5 minutes per side. This caramelisation is the hallmark of authentic pho broth. Set aside.
3. Toast the spices: In a dry skillet over medium heat, combine the star anise, cinnamon sticks, cloves, black cardamom, coriander seeds, and fennel seeds. Toast, stirring constantly, for 2–3 minutes until deeply fragrant. Transfer immediately to a spice bag or tie in a piece of cheesecloth.
4. Build and simmer the broth: Return the blanched bones to the clean stockpot. Add the whole brisket or chuck, charred onions, charred ginger, and the spice bag. Pour in enough cold water to cover everything by about 5 cm (approximately 4–4.5 litres). Bring to a boil over high heat, then immediately reduce to the lowest possible simmer. Skim any remaining foam from the surface. Simmer, uncovered and undisturbed, for at least 3 hours, skimming occasionally. The broth should barely bubble — never boil vigorously, or it will turn cloudy.
5. Remove and rest the brisket: After about 1.5–2 hours of simmering, check the brisket — it should be just tender when pierced with a chopstick. Remove it to a bowl, cover with cold water (to prevent it from drying out and darkening), and set aside. Continue simmering the bones for the remaining time.
6. Season the broth: Strain the finished broth through a fine-mesh strainer or cheesecloth-lined colander. Discard the solids. Return the clear broth to the pot. Season with fish sauce, rock sugar, and salt, tasting and adjusting until the broth is savoury, slightly sweet, and deeply complex. You should have approximately 3 litres of rich broth. Keep at a strong simmer while you prepare the bowls.
7. Prepare the noodles and beef: Cook the soaked rice noodles in a separate pot of boiling water for 1–2 minutes (or as directed on the package) until just tender but still slightly chewy. Drain and divide among 6 large warmed bowls. Slice the rested brisket thinly across the grain. Arrange brisket slices and raw sirloin slices on top of the noodles in each bowl. The raw sirloin will cook in the boiling broth.
8. Assemble and serve: Ladle the very hot, simmering broth generously over the noodles and meat in each bowl — use enough to completely submerge everything and cook the raw beef slices. Top with sliced spring onions, raw white onion rings, and fresh cilantro. Arrange a garnish plate in the centre of the table with bean sprouts, Thai basil, lime wedges, sliced chilli, hoisin sauce, and sriracha, so guests can customise their bowls. Serve immediately.