cookingoVietnam
🇻🇳 A TASTE OF VIETNAM
Beef Phở (Phở Bò).
Vietnam's soul food — a crystal-clear, deeply aromatic beef broth slow-simmered with charred spices and served over silky noodles with fresh herb garnishes.
- Total time
- 360 min
- Servings
- 6 people
- Difficulty
- Hard
Ingredients
For 6 servings · Check off as you go
0 of 11 ingredients ready
Let's make it.
5 stepsBlanch the bones
Boil bones for 5 minutes, discard the water. Rinse bones under cold water to remove impurities for a clear broth.
10 min
Char the aromatics
Char onion and ginger halves directly over an open gas flame or under a broiler until blackened in spots. Rinse to remove excess char.
5 min
Toast the spices
Toast star anise, cinnamon, cloves, and coriander seeds in a dry pan until fragrant. Wrap in a cheesecloth bundle.
3 min
Simmer the broth
Combine blanched bones, brisket, 4L of water, charred aromatics, and spice bundle. Bring to a boil, skim foam, then reduce to a very gentle simmer for 4-6 hours.
4-6h
Assemble
Remove brisket and slice thinly. Strain broth and season with fish sauce and rock sugar. Place noodles in bowls, add sliced brisket and raw sirloin (it will cook in the hot broth). Pour boiling hot broth over. Serve with bean sprouts, lime, basil, and hoisin sauce.
15 min
Cooking Tips
Charring the onion and ginger directly over an open flame (or broiler) adds a smokiness and depth that is fundamental to authentic phở broth. Do not skip this step.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 520 kcal
- protein
- 38 g
- carbs
- 58 g
- fat
- 12 g
- fiber
- 3 g
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