Vietnamese Pho Bo

Pho Bo is Vietnam’s beloved beef noodle soup, often linked to early Hanoi street stalls. Charred onion and ginger deepen a spice-laced broth that cradles tender beef and silky rice noodles.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 52g carbs
• 18g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lbs beef chuck roast
• 1 lb beef soup bones (marrow or knuckle)
• 2 medium yellow onions
• 4-inch piece fresh ginger
• 4 star anise pods
• 6 whole cloves
• 1 (3-inch) cinnamon stick
• 1 tbsp coriander seeds
• 1/4 cup fish sauce
• 2 tsp kosher salt
• 10 cups water
• 12 oz dried rice noodles (bahn pho, 1/8-inch wide)
• 2 cups fresh bean sprouts
• 1 cup fresh Thai basil leaves
• 1/2 cup fresh cilantro sprigs
• 2 lime
• 2 jalapeño or Thai chili
• 8 oz thinly sliced raw beef sirloin or eye of round
• 1/4 cup hoisin sauce
• 1/4 cup sriracha

Instructions

1. 1Preheat broiler to high. Quarter the onions and slice the ginger into 1/2-inch coins. Place onions, ginger, and beef bones on a baking sheet.
2. 2Broil 4–6 minutes until charred on one side, flip, and char the other side (about 4 minutes more).
3. 3In a pressure cooker or large stockpot, add the charred onions, ginger, bones, chuck roast, star anise, cloves, cinnamon stick, and coriander seeds.
4. 4Pour in water, fish sauce, and salt. If using pressure cooker: seal and cook on high pressure for 45 minutes, then natural release for 20 minutes. If stovetop: bring to boil then simmer gently 3–4 hours, skimming foam.
5. 5Remove chuck roast, wrap in foil, and refrigerate. Strain broth through fine mesh sieve into a clean pot; discard solids. Skim fat if desired. Taste and adjust salt or fish sauce.
6. 6Bring a large pot of water to boil. Cook rice noodles according to package (usually 4–6 minutes). Drain and rinse under cold water.
7. 7Thinly slice the chilled chuck roast against the grain.
8. 8Arrange garnishes on a platter: bean sprouts, basil, cilantro, lime wedges, sliced chilies, hoisin, and sriracha.
9. 9To serve: divide cooked noodles into 4 deep bowls. Top with a few slices of cooked chuck and a few slices of raw sirloin.
10. 10Bring broth to a rolling boil. Ladle very hot broth over the meat and noodles (this gently cooks the raw beef).
11. 11Serve immediately with the platter of herbs and sauces so each person can customize their bowl.