Vietnamese

Phở Bò (Beef Noodle Soup)

Name: Phở Bò (Beef Noodle Soup)
Total time: 360 min
Yield: 12 servings
Cuisine: Vietnamese
Ingredients: 5 lbs beef bones (knuckles and marrow); 1 lb beef sirloin, thinly sliced; 1 package (16 oz) dried flat rice noodles (bánh phở); 2 yellow onions, halved and charred; 4 inches ginger, halved lengthwise and charred; 1/4 cup fish sauce; 2 tbsp rock sugar; Spices: 5 star anise, 1 cinnamon stick, 1 tbsp coriander seeds, 1 pod black cardamom, 5 whole cloves

Traditional Vietnamese soup consisting of broth, rice noodles, herbs, and beef.

360 minutes

Serves 12

Soup

Contains common allergens

Fish Seafood Wheat

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Instructions

6 steps

1
Clean the Bones: Parboil the beef bones in boiling water for 10 minutes to remove impurities. Drain, rinse the bones thoroughly under cold water, and clean the pot.

2
Char Aromatics: Char the onions and ginger over an open flame or under a broiler until blackened. Scrape off the burnt bits and rinse lightly.
3
Toast Spices: Toast star anise, cinnamon, coriander seeds, cardamom, and cloves in a dry skillet over medium heat for 3-4 minutes until fragrant. Place them in a spice bag or cheesecloth.
4
Simmer Broth: Return bones to the clean pot with 6 quarts of water. Add charred onions, ginger, spice bag, rock sugar, and fish sauce. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 4-6 hours, skimming scum regularly to keep the broth clear.
5
Prepare Noodles: Soak rice noodles in warm water for 30 minutes, then blanch in boiling water for 1-2 minutes until tender but chewy. Drain well.
6
Assemble Bowls: Divide cooked noodles among large bowls. Top with raw, thinly sliced beef sirloin. Pour boiling hot broth directly over the beef to cook it instantly. Garnish with cilantro, scallions, Thai basil, bean sprouts, lime wedges, and jalapeños.

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