Phở Bò (Vietnamese Beef Noodle Soup)

Vietnam | Prep: 30 min | Cook: 4 hr | Total: 4 hr 30 min | Serves: 6

About Phở Bò

Vietnam's most globally beloved dish, Phở Bò is a study in controlled complexity. A clear, deeply aromatic broth built from beef bones slow-simmered for hours and perfumed with star anise, cinnamon, and charred ginger achieves something rare: a broth that is simultaneously light and profound. Originating in northern Vietnam in the early 20th century, phở spread south with the 1954 partition and arrived in the west with the Vietnamese diaspora. Today it is one of the world's great noodle soups.

Served in deep bowls: hot broth ladled over flat rice noodles and thin slices of raw beef that cook in the pour. Accompanied by a plate of fresh herbs — bean sprouts, Thai basil, lime wedges, and fresh chili — that each diner adds according to their own taste. A morning dish in Vietnam, eaten at pho shops before work.

Ingredients

For the broth:

• 1.5 kg beef marrow bones, cut into pieces

• 500g beef brisket or shank

• 5 cm knob of fresh ginger, unpeeled

• 1 large onion, unpeeled and halved

• 3 star anise

• 1 cinnamon stick

• 4 cloves

• 1 tsp coriander seeds

• 1 tsp fennel seeds

• 2 tbsp fish sauce, plus more to taste

• 1 tsp sugar

• Salt to taste

For serving:

• 500g flat rice noodles (bánh phở), fresh or dried

• 300g beef eye of round, sliced paper-thin against the grain

• 3 spring onions, thinly sliced

• Small handful of fresh cilantro

• Bean sprouts, Thai basil, lime wedges, fresh bird's eye chilies

• Hoisin sauce and sriracha on the side

Directions

1. Blanch the Bones: Place marrow bones and brisket in a large pot, cover with cold water, and bring to a vigorous boil. Boil for 10 minutes. Drain and rinse every bone under cold water. This step removes impurities and ensures a clear broth.

2. Char the Aromatics: Place ginger and onion halves directly over a gas flame or under a broiler, turning until charred and fragrant on all sides, about 5–7 minutes.

3. Build the Broth: Return blanched bones and brisket to the cleaned pot. Add charred ginger and onion. Cover with 4 litres of cold water and bring slowly to a gentle simmer. Never boil.

4. Toast and Add Spices: In a dry pan, toast star anise, cinnamon, cloves, coriander seeds, and fennel seeds over medium heat until fragrant, about 2 minutes. Add to the simmering broth in a spice bag.

5. Slow Simmer: Simmer the broth, uncovered, for 3–4 hours, skimming the surface regularly. Remove the brisket after 1.5–2 hours when tender. Continue simmering bones for the remaining time.

6. Season the Broth: Strain through a fine-mesh sieve. Season with fish sauce, sugar, and salt until deeply savoury.

7. Prepare Noodles: Cook rice noodles per package directions. Drain and divide among deep bowls.

8. Assemble and Serve: Place raw beef slices over noodles. Ladle boiling broth directly over — the heat cooks the beef instantly. Add sliced brisket, spring onions, and cilantro. Serve immediately with the herb plate.

Cooking Tips

• Never Boil: A boiling broth goes cloudy. Maintain a barely trembling simmer throughout.

• Bone Quality: Ask the butcher to cut marrow bones into 7–8 cm pieces for more surface area and a richer broth.

• Make Ahead: Phở broth improves with time. Make it a day ahead and skim solidified fat before reheating.

Nutrition Facts (per serving, based on 6 servings)

• Calories: ~420 kcal

• Total Fat: 10g

• Saturated Fat: 3g

• Cholesterol: 85mg

• Sodium: 980mg

• Total Carbohydrates: 52g

• Dietary Fiber: 2g

• Sugars: 4g

• Protein: 30g