Description
Vietnamese Beef Pho is a traditional noodle soup recipe made with rich beef bone broth, rice noodles, fresh herbs, and thinly sliced beef. This comforting bowl is perfect for a cozy dinner or meal prep, and brings authentic Vietnamese flavor to your table.
Ingredients
2 pounds beef bones
1 pound beef brisket or chuck roast
2 onions
1 piece fresh ginger (about 3 inches)
3 star anise
1 cinnamon stick
4 cloves
1 tablespoon coriander seeds
3 tablespoons fish sauce
1 tablespoon rock sugar
14 ounces rice noodles (banh pho)
1/2 pound thinly sliced raw beef (sirloin or eye of round)
2 green onions
1/4 cup chopped cilantro
2 cups bean sprouts
1 bunch Thai basil
2 limes, cut into wedges
1 jalapeño, thinly sliced
Instructions
1. Slice onions and ginger in half. Broil or char until deeply browned.
2. In a large pot, cover beef bones with cold water and bring to a boil. Boil for 10 minutes, then drain and rinse bones.
3. Return bones to pot with brisket, charred onion, ginger, spices, fish sauce, sugar, and 14 cups of water. Simmer uncovered for 3 hours, skimming foam. Remove brisket after 2 hours and slice thin.
4. Strain the broth through a fine sieve and adjust seasoning to taste.
5. Cook or soak rice noodles according to package instructions.
6. Arrange raw beef, cooked brisket, green onions, and cilantro in bowls.
7. Pour hot broth over toppings to cook raw beef.
8. Serve with bean sprouts, basil, lime, and jalapeño on the side.
Notes
Slice the raw beef as thin as possible for it to cook instantly in the broth.
Use rock sugar for a more authentic subtle sweetness in the broth.
Simmering uncovered helps the broth reduce and intensify flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 4g
- Sodium: 1380mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg