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Pho (Vietnamese Noodle Soup)

🍜 Pho Bo – Vietnamese Beef Noodle Soup

🛒 Ingredients (Serves 4–5):

For the Broth:

  • 1 kg (2.2 lb) beef bones (marrow or knuckle bones work great)

  • 300g (10 oz) beef brisket or chuck (optional, for meat slices)

  • 1 large onion, halved

  • 1 large piece ginger (~3 inches), halved

  • 1–2 cinnamon sticks

  • 3–4 star anise

  • 3–4 cloves

  • 1 cardamom pod (optional)

  • 1 tbsp coriander seeds

  • 1 tbsp salt

  • 1 tbsp fish sauce

  • 1 tbsp sugar or rock sugar

  • 3.5–4 liters (about 1 gallon) water

For Assembly:

  • 400g (14 oz) rice noodles (flat, like banh pho)

  • Thin slices of raw beef (sirloin or eye of round), optional

  • Fresh herbs: Thai basil, cilantro, mint

  • Bean sprouts

  • Lime wedges

  • Hoisin sauce & Sriracha (optional)

  • Thinly sliced red onion or scallions

  • Jalapeño or Thai chili slices (if you like heat)

🍳 Instructions:

1. Parboil the Bones:

  • Place bones in a large pot, cover with water, and bring to a boil for 5 minutes.

  • Drain and rinse bones under cold water. Clean the pot too.

  • (This removes impurities and keeps the broth clear.)

2. Char the Onion & Ginger:

  • Broil or char onion and ginger on a grill/pan until blackened spots appear. Adds deep flavor.

3. Simmer the Broth:

  • Add cleaned bones back to pot. Cover with ~4 liters of fresh water.

  • Add charred onion, ginger, and all spices (toasted in a dry pan for 1–2 minutes first if you want extra depth).

  • Add salt, fish sauce, and sugar.

  • Simmer uncovered for 3–4 hours (longer = better). Skim scum occasionally.

  • Optional: Add brisket/chuck early on and remove when tender (~2 hours in). Slice thin for serving.

4. Strain & Final Taste:

  • Strain broth through a fine mesh or cheesecloth. Discard solids.

  • Adjust seasoning: add more fish sauce or a pinch of salt/sugar if needed.

5. Prepare Noodles & Toppings:

  • Soak or cook rice noodles according to package directions.

  • Arrange garnishes: herbs, sprouts, lime, onions, etc.

6. Assemble Bowls:

  • Place cooked noodles in bowls.

  • Top with thin raw beef slices (they’ll cook when broth is poured).

  • Ladle in piping hot broth to cook the meat.

  • Add brisket slices if using. Top with onion, herbs, and other toppings.

  • Serve with lime, hoisin, sriracha, and chili on the side.