Authentic Vietnamese Bún Phở: A Step-By-Step Recipe Guide

Ingredients

  • 1.5 kilograms of beef bones
  • 500 grams of beef brisket
  • 500 grams of rice noodles
  • 2 onions, peeled and halved
  • 4 cloves of garlic
  • 5 star anise
  • 6 cloves
  • 1 cinnamon stick
  • 1 piece of ginger, about 5cm long
  • 1 teaspoon of coriander seeds
  • 2 tablespoons of fish sauce
  • 1 tablespoon of salt
  • 1 tablespoon of sugar
  • 1 bunch of fresh mint
  • 1 bunch of fresh basil
  • 2 limes, cut into wedges
  • 2 chillies, sliced
  • Bean sprouts for serving
  • Hoisin sauce for serving
  • Sriracha sauce for serving

Steps and instructions

  1. Place the beef bones and brisket in a large pot, fill with enough water to cover, and bring to a boil. Boil for 5 minutes, then drain and rinse the meat and bones under cold water. This step is important to ensure a clear broth.
  2. Clean the pot and return the meat and bones to it, then add enough water to cover. Bring to a simmer over medium heat.
  3. While the broth is simmering, char the onions and ginger over an open flame or in a hot oven until they are blackened on all sides. This will add a smoky flavor to the broth.
  4. Add the charred onion and ginger to the pot, along with the garlic, star anise, cloves, cinnamon stick, and coriander seeds.
  5. Simmer the broth for at least 3 hours, skimming off any scum that rises to the surface. The longer you simmer the broth, the more flavorful it will be.
  6. After the broth has simmered, remove the brisket and set it aside to cool. Strain the broth into a clean pot and discard the remaining solids.
  7. Add the fish sauce, salt, and sugar to the broth and adjust the seasoning to taste.
  8. Soak the rice noodles in hot water until they are soft, then drain and divide among serving bowls.
  9. Slice the cooled brisket and add it to the bowls with the noodles.
  10. Pour the hot broth over the noodles and beef. Serve with fresh mint, basil, lime wedges, sliced chillies, bean sprouts, hoisin sauce, and sriracha sauce on the side, so everyone can customize their bowl to their liking.

Tools for making

Recipe variations

  • Use chicken bones or a combination of chicken and beef bones instead of beef bones for the broth.
  • Substitute the beef brisket with thinly sliced beef sirloin or beef tendon.
  • Add cooked beef meatballs or beef balls to the soup.
  • Include thinly sliced raw beef in the serving bowls, and let the hot broth cook the beef to your desired doneness.
  • Replace the rice noodles with egg noodles or soba noodles.
  • Add a variety of vegetables such as bok choy, sliced carrots, or sliced mushrooms to the soup.
  • Create a vegetarian or vegan version by using vegetable broth and omitting the meat. Add tofu or tempeh as a protein option.
  • Add lemongrass or kaffir lime leaves to the broth for a citrusy flavor.
  • Top the bowls with fried shallots or crispy garlic for added texture and flavor.
  • Experiment with different herbs such as Thai basil, cilantro, or sawtooth herb.

Recipe overview

Bún phở, or simply phở, is a traditional Vietnamese noodle soup that is loved for its hearty, aromatic broth and tender pieces of beef. This recipe will guide you through the process of creating a flavorful broth from scratch, which is simmered for hours with beef bones, brisket, and a host of aromatic spices. The soup is served with rice noodles and thinly sliced beef, and each diner can add fresh herbs, lime juice, chili, and sauces according to their own taste. The result is a warming, comforting dish that is perfect for any time of day. Though the simmering process is time-consuming, the depth of flavor achieved is well worth the effort. This recipe will yield 4 servings.

Common questions

  1. What type of beef bones should I use for the broth?
    You should use beef bones with marrow, such as beef knuckles or beef leg bones, as they will add richness and flavor to the broth.
  2. Can I use a different type of meat instead of brisket?
    Absolutely! While brisket is commonly used in traditional Bún phở, you can also use other cuts of beef such as beef sirloin or beef eye round.
  3. How long should I simmer the broth?
    Simmer the broth for at least 3 hours to develop a rich and flavorful base. However, you can simmer it for longer if you prefer a more intense flavor.
  4. Can I use pre-packaged phở broth instead of making my own?
    While making your own broth from scratch is preferred for the authentic flavor, you can use pre-packaged phở broth as a shortcut if you are short on time. Just make sure to follow the instructions on the package.
  5. Can I make the broth in advance and store it?
    Absolutely! You can make the broth in advance and store it in the refrigerator for up to 3 days, or freeze it for longer storage. Just make sure to reheat it before serving.
  6. Can I customize the toppings and garnishes?
    Yes, feel free to customize the toppings and garnishes based on your preferences. You can add sliced onions, bean sprouts, Thai basil, cilantro, or any other herbs and vegetables you like.
  7. Can I make a vegetarian version of Bún phở?
    Yes, you can make a vegetarian version of Bún phở by using vegetable broth instead of beef broth and substituting the meat with tofu or seitan. Add a variety of vegetables for added flavor.

Serving dishes and utensils

  • Large pot - Needed to boil the beef bones and brisket and simmer the broth.
  • Strainer - Used to strain the broth and remove solids.
  • Bowls - For serving the noodles, beef, and broth.
  • Chopsticks - Traditional utensils for eating the Bún phở.
  • Soup spoons - Used to scoop up the noodles and broth.
  • Mortar and pestle - Optional, for grinding the coriander seeds.
  • Tongs - Handy for handling the hot meat and bones.
  • Knife - To slice the cooled brisket.
  • Ladle - Used to pour the hot broth over the noodles and beef.
  • Serving platter - For presenting the fresh herbs, lime wedges, sliced chillies, bean sprouts, hoisin sauce, and sriracha sauce.

Origin stories

Bún phở, or rather simply Phở, hails from the northern region of Vietnam, near Hanoi. Its rich, aromatic broth and hearty accompaniments are steeped in the history of the region. Interestingly, the name Phở is thought to be derived from 'feu', the French word for fire, as the dish was born during the French colonial period. The Vietnamese took the French's 'pot au feu', a slow-cooked beef stew, and transformed it into a dish uniquely their own. The result? A soup that is as nourishing and hearty as the French stew, yet infused with quintessential Vietnamese flavors of star anise, cinnamon, and fish sauce. Enjoyed for breakfast, lunch, or dinner, Phở is truly a testament to the culinary ingenuity of the Vietnamese people.

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.