Authentic Vietnamese Pho Bo Chin Recipe: A Step-By-Step Guide

Ingredients

  • 2 kg beef bones
  • 1 kg beef brisket
  • 2 white onions
  • 4 cloves of garlic
  • 5 star anise
  • 6 whole cloves
  • 1 cinnamon stick
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 whole cardamom
  • 1 thumb-sized piece of ginger
  • 1 tbsp salt
  • 3 tbsp fish sauce
  • 100g rock sugar
  • 4.5 litres water
  • 1 kg rice noodles
  • 500g beef sirloin
  • Fresh herbs for garnish (mint, cilantro, basil)
  • 2 limes, cut into wedges
  • 2 chillies, sliced
  • Bean sprouts
  • Hoisin sauce
  • Sriracha sauce

Steps and instructions

  1. Char the onions and ginger over an open flame or under a broiler until they have a nice char. This should take about 15 minutes.
  2. While the onions and ginger are charring, parboil the bones. Put the bones in a large pot, cover with cold water and bring to a boil. Boil for 10 minutes and then drain and rinse the bones.
  3. Toast the star anise, cloves, cinnamon, coriander seeds, fennel seeds and cardamom in a dry pan until fragrant. This should take about 3 minutes.
  4. Put the charred onions and ginger, toasted spices, beef bones, beef brisket, salt, fish sauce and rock sugar in a large pot. Cover with the water and bring to a boil. Reduce the heat to low and simmer for 6 hours.
  5. After 6 hours, remove the beef brisket from the pot and slice thinly. Set the slices aside for the garnish.
  6. Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids.
  7. Cook the rice noodles according to the instructions on the package. Drain and set aside.
  8. Slice the beef sirloin thinly against the grain.
  9. Divide the rice noodles between serving bowls. Top with the sliced brisket and sirloin. Pour the hot broth over the noodles and meat.
  10. Garnish with the fresh herbs, lime wedges, chillies, bean sprouts and a drizzle of hoisin and Sriracha sauce.
  11. Serve immediately.

Tools for making

  • Large pot - Needed to simmer the beef bones and create the broth.
  • Fine-mesh sieve - Used to strain the broth and remove any solids.
  • Large pan - Used to toast the spices before adding them to the broth.
  • Tongs - Used to handle the charred onions, ginger, and meat.
  • Knife - Needed to slice the beef brisket and sirloin thinly.
  • Cutting board - Used for slicing the meat and preparing garnishes.
  • Colander - Used to drain and rinse the parboiled bones.
  • Ladle - Used to pour the hot broth over the noodles and meat.
  • Bowls - Used to serve the pho.
  • Spoons - Used for eating the pho.
  • Chopsticks - Optional utensil for eating the pho.
  • Flame or broiler - Used to char the onions and ginger.

Recipe variations

  • Vegetarian/Vegan option: Replace the beef bones and brisket with vegetable broth and add a combination of mushrooms (such as shiitake or oyster mushrooms) and tofu for protein.
  • Chicken Pho: Substitute the beef bones and brisket with chicken bones and chicken breast or thigh. Adjust the cooking time accordingly.
  • Seafood Pho: Use fish or seafood broth as the base and add shrimp, scallops, or fish fillets instead of beef.
  • Spicy Pho: Add sliced jalapenos or Thai bird's eye chilies for an extra kick of heat.
  • Pho with Rare Beef: Instead of simmering the beef brisket for hours, cook it separately and slice it thinly. Add the raw sliced beef to the bowls of noodles and pour the hot broth over it, allowing the beef to cook slightly in the hot liquid.
  • Pho with Different Herbs: Experiment with different herbs such as Thai basil, sawtooth herb, or culantro for unique flavor profiles.
  • Pho with Different Noodles: Try using different types of noodles like udon, soba, or even spiralized zucchini noodles for a healthier twist.
  • Lemongrass Pho: Infuse the broth with lemongrass stalks and kaffir lime leaves to impart a refreshing citrusy flavor.
  • Pho with Beef Meatballs: Make homemade beef meatballs and add them as an additional protein option to the pho bowls.
  • Pho with Extra Vegetables: Load up your pho with a variety of vegetables such as bok choy, bean sprouts, sliced bell peppers, or baby corn for added nutrition and texture.

Recipe overview

Pho Bo Chin is a comforting and flavoursome Vietnamese beef noodle soup. Known for its hearty broth, tender beef, and soft rice noodles, this dish is a favourite at any time of day. The broth is the star, simmered for hours with beef bones, spices, and aromatics to achieve a rich, layered flavour. Toasting the spices and charring the onions and ginger adds depth and complexity. Fresh herbs, chillies, and condiments served on the side allow each person to customize their bowl to their liking. While this recipe does take time, the result is a fragrant and satisfying bowl of soup that is well worth the effort. Expect to be transported to the bustling streets of Vietnam with each delightful slurp!

Common questions

  1. How long does it take to make Pho Bo Chin? The total cooking time for Pho Bo Chin is approximately 6 hours.
  2. What type of beef should I use for the brisket and sirloin? It is recommended to use lean beef brisket and tender beef sirloin for this recipe.
  3. Can I use pre-made beef broth instead of making it from scratch? While it is best to make the broth from scratch for the authentic flavor, you can use pre-made beef broth as a substitute if needed.
  4. Can I adjust the amount of spices and seasonings? Yes, you can adjust the amount of spices and seasonings according to your taste preferences.
  5. What are some common garnishes and sauces for Pho Bo Chin? Common garnishes include fresh herbs like mint, cilantro, and basil, lime wedges, bean sprouts, and sliced chillies. Hoisin sauce and Sriracha sauce are often served as condiments.
  6. Can I make this recipe vegetarian or vegan? This specific recipe includes beef bones and brisket, so it is not suitable for vegetarians or vegans. However, you can adapt the recipe by using vegetable broth and substituting tofu or other plant-based protein for the beef.
  7. Can I make the broth ahead of time? Yes, you can make the broth ahead of time and store it in the refrigerator for up to 3 days. Reheat it before serving.
  8. Can I freeze the leftover broth? Yes, you can freeze the leftover broth in airtight containers for up to 3 months. Thaw it in the refrigerator overnight before using.

Serving dishes and utensils

Origin stories

Pho Bo Chin, a delightful symphony of tastes and textures, has its roots deeply embedded in the culinary culture of Vietnam. The dish is believed to have emerged in the early 20th century in northern Vietnam, around Hanoi. The name 'Pho' is derived from 'feu', the French word for fire, a theory that ties back to the French colonial influence on Vietnamese cuisine. The dish, traditionally a breakfast staple, was made using leftover beef bones from French dinners. Over time, the Vietnamese people transformed these leftovers into a masterpiece of their own, adding local spices and herbs. Today, Pho has become an unmissable delight, not just in Vietnam, but around the world, symbolizing the resourcefulness and resilience 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.