Vietnamese Pho Bo
Tags: #vietnamese #soup #beef #noodles #aromatic
Serving: 4 portions
Total time: 6 hours
Aromatic Vietnamese beef noodle soup with fragrant broth and fresh herbs.
Ingredients
- 1kg beef bones
- 500g beef brisket
- 400g rice noodles
- 300g raw beef sirloin, sliced thin
- 2 onions, halved
- 100g fresh ginger, sliced
- 6 star anise pods
- 1 cinnamon stick
- 6 cloves
- 15ml fish sauce
- 10g rock sugar
- Salt to taste
- Bean sprouts for serving
- Thai basil for serving
- Cilantro for serving
- Lime wedges for serving
- Sliced jalapeños for serving
Steps
- Char onions and ginger over open flame until blackened
- Boil bones and brisket for 10 minutes, rinse well
- Toast star anise, cinnamon, and cloves in dry pan
- Add bones, brisket, charred vegetables, and spices to pot
- Cover with water and simmer 4-5 hours
- Remove brisket after 2 hours and slice thin
- Strain broth and season with fish sauce, sugar, and salt
- Cook rice noodles according to package directions
- Divide noodles among bowls
- Top with sliced brisket and raw beef
- Ladle hot broth over to cook raw beef
- Serve with herbs, bean sprouts, lime, and jalapeños
Notes
The key is long, slow simmering for rich broth. Char the aromatics for deeper flavor.