Phở (Vietnamese Beef Noodle Soup)
Phở (Vietnamese Beef Noodle Soup)
Ingredients
For the Broth
- 1.5 kg beef marrow bones
- 500 g oxtail, optional, for extra richness
- 1 yellow onion, large, about 250 g
- 1 piece ginger, about 100 g, unpeeled
- 5-6 star anise pods
- 2 cinnamon sticks, about 7-8 cm each
- 5-6 whole cloves
- 2-3 black cardamom pods
- 1 tablespoon fennel seeds
- 4-5 liters water
- 2-3 tablespoons fish sauce
- 1-2 tablespoons rock sugar, or granulated sugar to taste
- as needed salt, to taste
For the Beef
- 300-400 g raw beef, thinly sliced, such as eye round or sirloin
- 300-400 g cooked beef, thinly sliced, such as brisket or flank steak
For the Noodles
- 500 g fresh flat rice noodles, (bánh phở), or dried equivalent
For the Garnish
- as needed fresh bean sprouts
- as needed lime wedges
- as needed red chilies, sliced (e.g., bird's eye chilies)
- as needed fresh cilantro, chopped
- as needed fresh Thai basil leaves
- as needed green onions, sliced (scallions)
- as needed hoisin sauce, for serving
- as needed sriracha sauce, for serving
Instructions
- 1
Place the beef marrow bones and oxtail in a large pot. Cover with cold water and bring to a rolling boil for 10-15 minutes. This step is crucial for removing impurities and achieving a clear broth. Drain the bones and rinse them thoroughly under cold running water to remove any scum. Clean the pot as well.
⏱️ 20 min
- 2
Cut the unpeeled onion in half and the ginger into large chunks. Place the onion halves and ginger pieces directly over an open flame (gas burner) or under a broiler until lightly charred and fragrant. This adds a smoky depth to the broth. In a dry pan over medium heat, gently toast the star anise, cinnamon sticks, whole cloves, black cardamom pods, and fennel seeds until fragrant, about 2-3 minutes. Be careful not to burn them. Place the charred onion and ginger, along with the toasted spices, into a spice bag or cheesecloth.
⏱️ 15 min
- 3
Return the blanched bones and oxtail to the clean pot. Add the water (4-5 liters). Add the spice bag with the charred aromatics. Bring the broth to a boil, then immediately reduce the heat to a gentle simmer. Simmer the broth for at least 3-4 hours, or ideally 6-8 hours, maintaining a very low simmer to prevent the broth from becoming cloudy. Skim any foam or impurities that rise to the surface periodically. If using uncooked brisket or flank steak for the cooked beef component, slice it thinly and add it to the simmering broth during the last hour of cooking the bones, ensuring it becomes tender.
⏱️ 480 min
- 4
After simmering, remove the spice bag. Strain the broth through a fine-mesh sieve into another clean pot. Discard the bones and aromatics. If you added brisket or flank steak, remove it and slice thinly against the grain. Season the clear broth with fish sauce, rock sugar, and salt to taste. The broth should be savory, slightly sweet, and fragrant. Keep the broth warm over low heat.
⏱️ 15 min
- 5
For the raw beef, thinly slice it against the grain. It should be almost paper-thin so it cooks quickly when the hot broth is poured over it.
⏱️ 5 min
- 6
If using dried rice noodles, follow package instructions for soaking and cooking. Generally, soak in warm water for 30 minutes, then briefly boil until tender but still firm (al dente). If using fresh rice noodles, blanch them briefly in boiling water for 30-60 seconds until softened. Drain the noodles well and divide them among serving bowls.
⏱️ 10 min
- 7
Wash and prepare all fresh garnishes: chop cilantro, slice green onions, thinly slice red chilies, and have bean sprouts and lime wedges ready.
⏱️ 5 min
- 8
Place a portion of cooked beef slices over the noodles in each bowl. Arrange the thinly sliced raw beef over the cooked beef and noodles. Ladle the piping hot broth directly over the raw beef. The heat from the broth will cook the thinly sliced beef to a perfect medium-rare. Garnish generously with chopped cilantro, green onions, and fresh Thai basil leaves. Add a few slices of red chili and a lime wedge to each bowl. Serve immediately with hoisin sauce and sriracha on the side for individual customization.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Phở (Vietnamese Beef Noodle Soup)
For the Broth
- 1.5 kg beef marrow bones
- 500 g oxtail, optional, for extra richness
- 1 yellow onion, large, about 250 g
- 1 piece ginger, about 100 g, unpeeled
- 5-6 star anise pods
- 2 cinnamon sticks, about 7-8 cm each
- 5-6 whole cloves
- 2-3 black cardamom pods
- 1 tablespoon fennel seeds
- 4-5 liters water
- 2-3 tablespoons fish sauce
- 1-2 tablespoons rock sugar, or granulated sugar to taste
- as needed salt, to taste
For the Beef
- 300-400 g raw beef, thinly sliced, such as eye round or sirloin
- 300-400 g cooked beef, thinly sliced, such as brisket or flank steak
For the Noodles
- 500 g fresh flat rice noodles, (bánh phở), or dried equivalent
For the Garnish
- as needed fresh bean sprouts
- as needed lime wedges
- as needed red chilies, sliced (e.g., bird's eye chilies)
- as needed fresh cilantro, chopped
- as needed fresh Thai basil leaves
- as needed green onions, sliced (scallions)
- as needed hoisin sauce, for serving
- as needed sriracha sauce, for serving
Instructions
- 1
Place the beef marrow bones and oxtail in a large pot. Cover with cold water and bring to a rolling boil for 10-15 minutes. This step is crucial for removing impurities and achieving a clear broth. Drain the bones and rinse them thoroughly under cold running water to remove any scum. Clean the pot as well.
⏱️ 20 min - 2
Cut the unpeeled onion in half and the ginger into large chunks. Place the onion halves and ginger pieces directly over an open flame (gas burner) or under a broiler until lightly charred and fragrant. This adds a smoky depth to the broth. In a dry pan over medium heat, gently toast the star anise, cinnamon sticks, whole cloves, black cardamom pods, and fennel seeds until fragrant, about 2-3 minutes. Be careful not to burn them. Place the charred onion and ginger, along with the toasted spices, into a spice bag or cheesecloth.
⏱️ 15 min - 3
Return the blanched bones and oxtail to the clean pot. Add the water (4-5 liters). Add the spice bag with the charred aromatics. Bring the broth to a boil, then immediately reduce the heat to a gentle simmer. Simmer the broth for at least 3-4 hours, or ideally 6-8 hours, maintaining a very low simmer to prevent the broth from becoming cloudy. Skim any foam or impurities that rise to the surface periodically. If using uncooked brisket or flank steak for the cooked beef component, slice it thinly and add it to the simmering broth during the last hour of cooking the bones, ensuring it becomes tender.
⏱️ 480 min - 4
After simmering, remove the spice bag. Strain the broth through a fine-mesh sieve into another clean pot. Discard the bones and aromatics. If you added brisket or flank steak, remove it and slice thinly against the grain. Season the clear broth with fish sauce, rock sugar, and salt to taste. The broth should be savory, slightly sweet, and fragrant. Keep the broth warm over low heat.
⏱️ 15 min - 5
For the raw beef, thinly slice it against the grain. It should be almost paper-thin so it cooks quickly when the hot broth is poured over it.
⏱️ 5 min - 6
If using dried rice noodles, follow package instructions for soaking and cooking. Generally, soak in warm water for 30 minutes, then briefly boil until tender but still firm (al dente). If using fresh rice noodles, blanch them briefly in boiling water for 30-60 seconds until softened. Drain the noodles well and divide them among serving bowls.
⏱️ 10 min - 7
Wash and prepare all fresh garnishes: chop cilantro, slice green onions, thinly slice red chilies, and have bean sprouts and lime wedges ready.
⏱️ 5 min - 8
Place a portion of cooked beef slices over the noodles in each bowl. Arrange the thinly sliced raw beef over the cooked beef and noodles. Ladle the piping hot broth directly over the raw beef. The heat from the broth will cook the thinly sliced beef to a perfect medium-rare. Garnish generously with chopped cilantro, green onions, and fresh Thai basil leaves. Add a few slices of red chili and a lime wedge to each bowl. Serve immediately with hoisin sauce and sriracha on the side for individual customization.
⏱️ 5 min