Classic Pho Bo Vietnamese Beef Noodle Soup
A deeply aromatic and comforting traditional Vietnamese beef noodle soup featuring a clear, spiced bone broth and tender rice noodles.
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Ingredients
- 4 lbs Beef marrow bones
- 1 lb Beef chuck or brisket
- 1 large Yellow onion, charred
- 3 inches Fresh ginger, charred
- 5 whole Star anise
- 1 large Cinnamon stick
- 1/4 cup Fish sauce
- 1 ounce Rock sugar
- 16 oz Dried flat rice noodles
- 1/2 lb Beef eye round, thinly sliced raw
- 1/2 cup Fresh cilantro and scallions
- 1 plate Bean sprouts and Thai basil(optional)
Instructions
- 1
Parboil the beef bones in a large pot for 15 minutes, then drain and rinse the bones thoroughly to ensure a clear broth.
- 2
Char the onion and ginger over an open flame or under a broiler until blackened, then peel off the burnt skin.
- 3
Toast the star anise and cinnamon in a dry pan for 2-3 minutes until fragrant.
- 4
Place bones, charred aromatics, toasted spices, and brisket into a clean pot with 6 quarts of water; simmer gently for at least 5-6 hours.
- 5
Remove the brisket after 1.5 hours (or when tender), chill it in cold water, and slice thinly for serving.
- 6
Strain the broth through a fine-mesh sieve, discarding solids, and season with fish sauce, rock sugar, and salt to taste.
- 7
Prepare rice noodles according to package instructions and divide them into four large serving bowls.
- 8
Top noodles with cooked brisket and raw eye round slices, then pour boiling hot broth over the meat to cook it instantly; garnish with herbs.
Nutrition per Serving
550
Calories
35g
Protein
65g
Carbs
15g
Fat
4g
Fiber
6g
Sugar
1450mg
Sodium
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