Spicy Beef Pho Noodles
Spicy Beef Pho Noodles
Ingredients
For the Spicy Beef Broth
- 3 pounds beef marrow bones, rinsed
- 1 pound oxtail, rinsed
- 1 yellow onion, halved
- 4 inches fresh ginger, sliced
- 6 pods star anise
- 1 cinnamon stick, 3-inch
- 1/2 teaspoon whole cloves
- 1 teaspoon black peppercorns
- 2 dried red chiles, or more, to taste
- 1/4 cup fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon salt, or to taste
- 12 cups water
For the Beef and Noodles
- 1 pound beef flank steak, very thinly sliced against the grain
- 12 beef meatballs, pre-cooked, optional
- 1 pound dried pho rice noodles, flat and wide
For the Garnishes and Sauces
- 2 cups fresh bean sprouts
- 1 cup fresh basil leaves
- 1/2 cup fresh cilantro, chopped
- 2 lime, cut into wedges
- 1 jalapeño, thinly sliced
- 4 green onions, thinly sliced
- 1/4 cup hoisin sauce
- 1/4 cup Sriracha sauce
- 2 tablespoons chili garlic sauce
Instructions
- 1
Preheat oven to 400°F (200°C). Place beef marrow bones and oxtail on a baking sheet. Roast for 30 minutes, turning halfway, until lightly browned. This adds depth of flavor to the broth.
⏱️ 30 min•🌡️ 400
- 2
While bones are roasting, char the onion and ginger. You can do this directly over a gas flame until blackened, or under a broiler. This step is crucial for authentic pho flavor.
⏱️ 10 min
- 3
In a large stockpot, add the roasted bones and oxtail. Cover with 12 cups of cold water. Bring to a rolling boil over high heat, then immediately reduce heat to a simmer. Skim off any scum that rises to the surface for about 10-15 minutes. This keeps the broth clear.
⏱️ 20 min
- 4
Add the charred onion, ginger, star anise, cinnamon stick, whole cloves, black peppercorns, and dried red chiles to the pot. Cover and simmer on low heat for at least 3 hours, or up to 6 hours, for the best flavor extraction. The longer it simmers, the richer the broth will be.
⏱️ 180 min
- 5
After simmering, carefully strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. Skim any excess fat from the surface of the broth. Stir in the fish sauce, granulated sugar, and salt. Taste and adjust seasonings as needed.
⏱️ 15 min
- 6
Prepare the rice noodles according to package directions, usually by soaking in hot water until pliable, then briefly boiling. Drain well and divide into four large serving bowls.
⏱️ 10 min
- 7
Arrange the very thinly sliced raw flank steak and optional beef meatballs over the noodles in each bowl. The heat from the broth will cook the raw beef.
⏱️ 5 min
- 8
Bring the pho broth back to a rolling boil. Ladle the piping hot broth over the beef and noodles in each bowl. The hot broth will instantly cook the raw beef slices.
⏱️ 5 min
- 9
Serve immediately with a platter of fresh garnishes: bean sprouts, basil leaves, cilantro, lime wedges, sliced jalapeño, and green onions. Offer hoisin sauce, Sriracha, and chili garlic sauce on the side for diners to customize their pho.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Beef Pho Noodles
Ingredients
For the Spicy Beef Broth
- 3 pounds beef marrow bones, rinsed
- 1 pound oxtail, rinsed
- 1 yellow onion, halved
- 4 inches fresh ginger, sliced
- 6 pods star anise
- 1 cinnamon stick, 3-inch
- 1/2 teaspoon whole cloves
- 1 teaspoon black peppercorns
- 2 dried red chiles, or more, to taste
- 1/4 cup fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon salt, or to taste
- 12 cups water
For the Beef and Noodles
- 1 pound beef flank steak, very thinly sliced against the grain
- 12 beef meatballs, pre-cooked, optional
- 1 pound dried pho rice noodles, flat and wide
For the Garnishes and Sauces
- 2 cups fresh bean sprouts
- 1 cup fresh basil leaves
- 1/2 cup fresh cilantro, chopped
- 2 lime, cut into wedges
- 1 jalapeño, thinly sliced
- 4 green onions, thinly sliced
- 1/4 cup hoisin sauce
- 1/4 cup Sriracha sauce
- 2 tablespoons chili garlic sauce
Instructions
- 1
Preheat oven to 400°F (200°C). Place beef marrow bones and oxtail on a baking sheet. Roast for 30 minutes, turning halfway, until lightly browned. This adds depth of flavor to the broth.
⏱️ 30 min•🌡️ 400 - 2
While bones are roasting, char the onion and ginger. You can do this directly over a gas flame until blackened, or under a broiler. This step is crucial for authentic pho flavor.
⏱️ 10 min - 3
In a large stockpot, add the roasted bones and oxtail. Cover with 12 cups of cold water. Bring to a rolling boil over high heat, then immediately reduce heat to a simmer. Skim off any scum that rises to the surface for about 10-15 minutes. This keeps the broth clear.
⏱️ 20 min - 4
Add the charred onion, ginger, star anise, cinnamon stick, whole cloves, black peppercorns, and dried red chiles to the pot. Cover and simmer on low heat for at least 3 hours, or up to 6 hours, for the best flavor extraction. The longer it simmers, the richer the broth will be.
⏱️ 180 min - 5
After simmering, carefully strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. Skim any excess fat from the surface of the broth. Stir in the fish sauce, granulated sugar, and salt. Taste and adjust seasonings as needed.
⏱️ 15 min - 6
Prepare the rice noodles according to package directions, usually by soaking in hot water until pliable, then briefly boiling. Drain well and divide into four large serving bowls.
⏱️ 10 min - 7
Arrange the very thinly sliced raw flank steak and optional beef meatballs over the noodles in each bowl. The heat from the broth will cook the raw beef.
⏱️ 5 min - 8
Bring the pho broth back to a rolling boil. Ladle the piping hot broth over the beef and noodles in each bowl. The hot broth will instantly cook the raw beef slices.
⏱️ 5 min - 9
Serve immediately with a platter of fresh garnishes: bean sprouts, basil leaves, cilantro, lime wedges, sliced jalapeño, and green onions. Offer hoisin sauce, Sriracha, and chili garlic sauce on the side for diners to customize their pho.
⏱️ 5 min