Authentic Vietnamese Beef Pho (Pho Bo) Recipe

Ingredients

  • 2 kg beef bones
  • 500g beef brisket
  • 500g beef sirloin
  • 5 star anise
  • 6 cloves
  • 1 cinnamon stick
  • 1 whole nutmeg
  • 1 ginger, about 100g
  • 2 onions
  • 60g rock sugar
  • 100ml fish sauce
  • 2.5 liters of water
  • 500g flat rice noodles
  • 2 green onions
  • Fresh cilantro
  • Fresh mint
  • Fresh Thai basil
  • 2 limes, cut into wedges
  • 2 red chili peppers, thinly sliced
  • Mung bean sprouts

Steps and instructions

  1. Preheat the oven to 200°C. Place beef bones on a baking sheet and roast for about one hour until they are well browned.
  2. While the bones are roasting, char the onions and ginger on a baking sheet in the oven until they are blackened.
  3. Place the roasted bones, charred onion and ginger, star anise, cloves, cinnamon stick, nutmeg, beef brisket, and rock sugar in a large pot. Pour in the water.
  4. Bring the pot to a boil over high heat, then reduce the heat to low. Let it simmer for about 6 hours.
  5. After 6 hours, remove the beef brisket from the pot and let it cool. Once cooled, slice it thinly. Set it aside for later.
  6. Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids.
  7. Add the fish sauce to the strained broth and bring it to a boil.
  8. Cook the rice noodles according to the package instructions.
  9. To serve, divide the cooked noodles among bowls. Top with slices of beef brisket and raw beef sirloin. Ladle the hot broth over the top, cooking the raw beef.
  10. Garnish with green onions, cilantro, mint, Thai basil, lime wedges, sliced red chili peppers, and mung bean sprouts. Serve immediately.

Tools for making

  • Large pot - Needed to simmer the beef bones and other ingredients for the broth.
  • Baking sheet - Used to roast the beef bones and char the onions and ginger.
  • Fine-mesh sieve - Used to strain the broth and remove any solids.
  • Knife - Essential for slicing the beef brisket and preparing garnishes.
  • Cutting board - Provides a stable surface for chopping and slicing ingredients.
  • Soup bowls - Used to serve the pho.
  • Soup ladle - Helps to portion and serve the hot broth over the noodles and beef.
  • Tongs - Useful for handling hot beef and transferring it to the cutting board.
  • Serving spoons - Used for garnishing the pho with fresh herbs and condiments.
  • Chopsticks - Traditional utensils for eating the pho.

Recipe variations

  • Vegetarian/Vegan Option: Replace the beef bones, brisket, and sirloin with vegetable broth and add tofu or mushrooms as a meat substitute.
  • Chicken Pho: Substitute the beef bones, brisket, and sirloin with chicken bones, chicken breast, and chicken broth.
  • Seafood Pho: Replace the beef bones, brisket, and sirloin with seafood broth and add shrimp, squid, or fish fillets.
  • Spicy Pho: Add sliced jalapenos or Thai bird's eye chilies to the broth for an extra kick of heat.
  • Pho with Beef Meatballs: Make beef meatballs and add them to the broth along with the beef brisket and sirloin.
  • Pho with Different Noodles: Use different types of noodles such as udon noodles, glass noodles, or even spaghetti as a fun twist.
  • Pho with Different Herbs: Experiment with different herbs like Thai basil, mint, or coriander for unique flavor combinations.
  • Pho with Extra Vegetables: Add bean sprouts, bok choy, or sliced carrots to the broth for added texture and nutrition.
  • Pho with Lime Leaves: Add kaffir lime leaves to the broth for an aromatic and citrusy flavor.
  • Pho with Coconut Milk: Create a fusion twist by adding coconut milk to the broth for a creamy and rich Pho.

Recipe overview

Pho Bo, or Vietnamese Beef Noodle Soup, is a traditional dish known for its fragrant broth and hearty servings of meat and noodles. This recipe guides you in creating this authentic, comforting dish from scratch, including making the broth, which is the heart of the dish. Roasting the beef bones, simmering them with spices, and charred ginger and onions give the soup its unique, deep flavors. The final dish is a delightful combination of tender beef, soft noodles, and a spiced broth, garnished with fresh herbs and a squeeze of lime. Though it requires patience, the resulting bowl of Pho Bo is a rewarding and delicious experience. Enjoy it as a warming dinner on a cool night, or a satisfying lunch any time of the year.

Common questions

  1. Can I use store-bought beef broth instead of making it from scratch? No, it is recommended to make the broth from scratch using beef bones for the authentic flavor of Pho Bo.
  2. Can I use different cuts of beef? Yes, you can use different cuts of beef according to your preference. Beef brisket and beef sirloin are commonly used, but you can also try other cuts like flank steak or eye of round.
  3. Can I make this recipe vegetarian or vegan? Yes, you can make a vegetarian or vegan version of Pho Bo by using vegetable broth instead of beef broth and substituting tofu or seitan for the beef.
  4. Can I adjust the spices and seasonings? Absolutely! Feel free to adjust the amount of spices and seasonings like star anise, cloves, cinnamon, and fish sauce according to your taste preferences.
  5. How long can I store the leftovers? You can store the leftover broth in an airtight container in the refrigerator for up to 3 days. However, it is best to consume the pho noodles and toppings immediately.
  6. Can I freeze the broth? Yes, you can freeze the broth in freezer-safe containers for up to 3 months. Thaw it in the refrigerator overnight before using.

Serving dishes and utensils

  • Large pot - For cooking the broth and simmering the ingredients.
  • Baking sheet - To roast the beef bones and char the onions and ginger.
  • Fine-mesh sieve - To strain the broth and remove any solids.
  • Knife - For slicing the beef brisket and preparing the garnishes.
  • Chopsticks - Traditional utensil used for eating pho.
  • Soup bowls - To serve the pho.
  • Serving ladle - For ladling the hot broth over the noodles and beef.
  • Small plates - For holding lime wedges, sliced chili peppers, and herbs.
  • Soup spoons - For enjoying the pho soup.
  • Noodle strainer - Optional tool for cooking and straining the rice noodles.

Origin stories

Pho Bo is a quintessential Vietnamese dish, deeply woven into the country's culinary and cultural tapestry. The origins of Pho Bo, or beef pho, trace back to the early 20th century in northern Vietnam, near Hanoi. The name 'Pho' is believed to have been derived from 'pot au feu', a French soup, hinting at the French colonial influence on Vietnamese cuisine. Interestingly, it wasn't until after the Vietnam War that pho gained popularity internationally, when refugees carried this comforting bowl of soup beyond their homeland to the rest of the world. Today, Pho Bo represents more than just a meal. It's a symbol of Vietnamese resilience and tradition. Each bowl of Pho Bo is like a story, narrating the journey of its people and their enduring spirit.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.