Authentic Vietnamese Pho Bo Tai Recipe: A Journey of Flavors in a Bowl

Ingredients

  • 2 kg beef bones
  • 500g beef brisket
  • 500g beef sirloin
  • 2 onions, unpeeled
  • 4-inch piece of ginger, unpeeled
  • 5 star anise
  • 6 cloves
  • 1 cinnamon stick
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 cardamom pod
  • 1 tablespoon salt
  • 4 tablespoons fish sauce
  • 30g rock sugar
  • 2 limes, cut into wedges
  • 2 bunches of fresh herbs (coriander, mint, basil)
  • 2 cups bean sprouts
  • 2 red chillies, sliced
  • 2 green onions, sliced
  • Freshly ground black pepper
  • Rice noodles for 4 servings
  • Hoisin sauce and Sriracha sauce for serving

Steps and instructions

  1. Place the beef bones and brisket in a large stockpot and fill with enough water to cover the bones. Bring to a boil over high heat and boil vigorously for 10 minutes.
  2. Drain the bones and brisket in a colander and rinse under cold running water. Rinse the stockpot, return the bones and brisket to the pot and refill with 4 liters of water. Bring to a boil over high heat.
  3. While the bones and brisket are boiling, place the onions and ginger on a baking sheet and broil in the oven, turning occasionally, until they are charred. Once charred, add them to the stockpot.
  4. Toast the star anise, cloves, cinnamon stick, coriander seeds, fennel seeds and cardamom pod in a frying pan over medium heat until fragrant. Add the toasted spices to the stockpot along with the salt, fish sauce and rock sugar.
  5. Reduce the heat to low, partially cover the pot, and simmer for 2 hours. Remove the brisket and set it aside. Continue simmering the broth for another 3 hours.
  6. Strain the broth through a fine mesh strainer into a clean pot. Discard the solids. Skim off any fat from the surface of the broth.
  7. Soak the rice noodles in hot water until soft, then drain. Divide the noodles among 4 large bowls.
  8. Slice the reserved brisket and raw sirloin thinly. Arrange the meat over the noodles in each bowl.
  9. Bring the broth to a boil over high heat. Ladle the hot broth over the meat and noodles in each bowl (the hot broth will cook the raw sirloin). Garnish with fresh herbs, bean sprouts, sliced chillies and green onions. Serve immediately with lime wedges, hoisin sauce and Sriracha sauce on the side.

Tools for making

Recipe variations

  • Vegetarian/Vegan Pho: Replace beef bones, brisket, and sirloin with vegetable broth and add a variety of vegetables like mushrooms, tofu, and bok choy as substitutes.
  • Chicken Pho: Substitute chicken bones, chicken breast, and chicken broth for the beef components.
  • Seafood Pho: Use seafood broth made from shrimp shells, fish bones, or crab shells. Add shrimp, fish fillets, or other seafood of your choice.
  • Pork Pho: Replace beef with pork bones, pork shoulder, or pork loin.
  • Lemongrass Pho: Add lemongrass stalks, lime leaves, and extra ginger for a vibrant and citrusy flavor.
  • Spicy Pho: Increase the amount of chili or add chili oil to the broth for a spicy kick.
  • Mushroom Pho: Create a rich and earthy broth using a variety of mushrooms like shiitake, oyster, and cremini.
  • Vegetable Pho with Noodles: Keep the traditional vegetable broth but include a variety of colorful vegetables and rice noodles.
  • Pho with Rare Beef: Instead of cooking the beef in the broth, thinly slice beef sirloin and add it to the bowls just before pouring over the hot broth.
  • Customized Toppings: Experiment with different herbs, such as Thai basil, cilantro, or Thai holy basil. Add sliced jalapenos, bean sprouts, lime wedges, and hoisin or Sriracha sauce according to personal preference.

Recipe overview

Pho Bo Tai, or Vietnamese beef noodle soup, is a comforting and flavorful dish that's steeped in tradition. This recipe guides you to prepare it from scratch, with a deeply aromatic broth made from beef bones, brisket, and a medley of spices. The broth is poured over tender rice noodles and topped with thinly sliced beef sirloin that cooks right in the hot broth. Fresh herbs, bean sprouts, and chillies offer a crisp contrast, while lime wedges, hoisin sauce, and Sriracha allow each diner to customize their bowl to their liking. Making Pho Bo Tai may be a labor of love due to the time required to develop the flavors in the broth, but the result is absolutely worth the effort. Expect an authentic, palate-pleasing meal that will transport your taste buds straight to the heart of Vietnamese cuisine.

Common questions

  1. How long does it take to make Pho Bo Tai?
    It takes approximately 5 hours to make Pho Bo Tai, including preparation and cooking time.
  2. Can I use store-bought beef broth instead of making my own?
    While it is possible to use store-bought beef broth, making your own broth from scratch will give the pho a richer and more authentic flavor.
  3. Can I use different cuts of beef?
    Yes, you can use different cuts of beef according to your preference. Brisket and sirloin are commonly used, but you can also use flank steak or eye of round.
  4. Can I make the broth in advance?
    Yes, you can make the broth in advance and store it in the refrigerator for up to 3 days. Reheat the broth before serving.
  5. Can I freeze the leftover broth?
    Yes, you can freeze the leftover broth in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
  6. What can I substitute for fish sauce?
    If you don't have fish sauce, you can substitute it with soy sauce, although the flavor will be slightly different.
  7. Can I omit the rock sugar?
    If you don't have rock sugar, you can substitute it with regular granulated sugar or omit it altogether. However, the rock sugar adds a subtle sweetness to the broth.

Serving dishes and utensils

  • Stockpot - A large pot for boiling the beef bones and simmering the broth.
  • Colander - Used to drain and rinse the bones and brisket.
  • Baking sheet - To char the onions and ginger under the broiler.
  • Frying pan - For toasting the spices before adding to the broth.
  • Fine mesh strainer - To strain the broth and remove any solids.
  • Sharp knife - For slicing the brisket and raw sirloin thinly.
  • Large bowls - To serve the pho with noodles, meat, and toppings.
  • Chopsticks - Traditional utensils for eating pho.
  • Soup spoons - To enjoy the flavorful broth.
  • Ladle - For transferring the hot broth into the bowls.

Origin stories

Pho Bo Tai, the soul of Vietnamese culinary tradition, emerged from the bustling streets of Hanoi in the early 20th century, during the French colonial period. An ingenious blend of Vietnamese and French cooking methods, the dish evolved from the French practice of simmering beef bones for hours to create a rich, clear broth. The Vietnamese enhanced the broth with local spices and herbs, creating a unique flavor profile that is at once hearty and aromatic. Despite its humble origins, Pho Bo Tai has captured the global imagination with its complex, satisfying taste, a testament to the ingenuity of Vietnamese cooks. Today, it is savored not only in its native land, but in every corner of the world. Soulful, warm, and full of history - just like a bowl of Pho Bo Tai.

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.