Classic Beef Pho (Phở Bò)
Prep Time
1 hour active, 6 hours simmer
Calories
450 kcal (est.)
Difficulty
Medium
Ingredients
- For the Broth:
- 2-3 lbs beef bones (marrow, knuckle, oxtail)
- 1 lb beef chuck or brisket
- 1 large yellow onion, halved and charred
- 4-inch piece ginger, halved and charred
- 2-3 star anise pods
- 1 cinnamon stick
- 1 black cardamom pod
- 5-6 whole cloves
- 1 tsp coriander seeds
- 2-3 tbsp fish sauce
- 1 tbsp rock sugar (or granulated sugar)
- Salt to taste
- 12-14 cups water
- For Serving:
- 1 lb fresh or dried flat rice noodles (Banh Pho)
- 1/2 lb very thinly sliced raw beef (sirloin, eye of round)
- 1/2 cup chopped green onions (scallions)
- 1/2 cup fresh cilantro, chopped
- 1/4 red onion, thinly sliced
- Freshly ground black pepper
- Optional Garnishes:
- Bean sprouts
- Lime wedges
- Fresh chili slices (jalapeño or serrano)
- Thai basil leaves
- Hoisin sauce
- Sriracha
Instructions
- Prepare Beef Bones: Rinse beef bones thoroughly under cold water. Blanch bones by boiling them in a large pot of water for 10-15 minutes. Drain and rinse the bones again to remove any impurities. This step helps create a clear broth.
- Char Aromatics: Place the halved onion and ginger directly over a gas flame or under a broiler until slightly charred and fragrant. This adds depth of flavor to the broth.
- Toast Spices: In a dry pan, toast the star anise, cinnamon stick, black cardamom, cloves, and coriander seeds over medium heat for 2-3 minutes until fragrant. Place them in a spice bag or cheesecloth if desired for easy removal.
- Simmer Broth: In a large stockpot, combine the blanched beef bones, beef chuck/brisket, charred onion and ginger, toasted spices, and 12-14 cups of water. Bring to a boil, then immediately reduce heat to low, cover, and simmer for at least 4-6 hours (or longer for more flavor). Skim any foam or fat that rises to the surface periodically.
- Season Broth: After simmering, remove the beef chuck/brisket (if using) and let it cool slightly before slicing thinly. Strain the broth through a fine-mesh sieve to remove all solids. Return the clear broth to the pot. Stir in fish sauce, rock sugar, and salt to taste. The broth should be savory, slightly sweet, and aromatic.
- Prepare Noodles: Cook the rice noodles according to package directions. For fresh noodles, a quick blanch in boiling water is usually sufficient. For dried noodles, soak then boil until tender. Drain and rinse with cold water to prevent sticking.
- Assemble Bowls: Divide the cooked noodles among serving bowls. Arrange the thinly sliced raw beef and cooked beef (if using) over the noodles.
- Serve: Ladle the piping hot broth over the beef and noodles. The heat from the broth will cook the raw beef. Garnish with chopped green onions, cilantro, thinly sliced red onion, and a sprinkle of black pepper. Serve immediately with optional garnishes like bean sprouts, lime wedges, chili slices, and fresh basil.