Phở is Vietnam's beef noodle soup: flat rice noodles in a clear broth built from beef bones, charred onion and ginger, and whole spices (star anise, cinnamon, cloves, cardamom, coriander). The broth here simmers about three hours, which is what gives phở bò its deep, savory backbone. Thin slices of raw beef cook right in the bowl as you ladle the hot broth over them.
For phở bò viên, the beef-ball version, add Great Wall Beef Meatballs or Beef Tendon Meatballs to the pot in the last five minutes, straight from frozen. They hold their springy bite in the broth and turn a from-scratch bowl into a heartier one. See how to cook them from frozen. Both come in 11 oz and 5 lb sizes and are cooked in the USA.
Ingredients
- 2 large onions
- 150 g / 5 oz ginger
- 10 star anise
- 4 cinnamon quills
- 4 cardamom pods
- 3 spice cloves
- 1.5 tbsp coriander seeds
- 1.5 kg / 3 lb beef brisket
- 1 kg / 2 lb meaty beef bones
- 1 kg / 2 lb marrow bones (leg, knuckle), cut to reveal marrow
- 3.5 liters / 3.75 quarts water (15 cups)
- 2 tbsp white sugar
- 1 tbsp salt
- 40 ml / 3 tbsp fish sauce
- 50 g / 1.5 oz dried rice sticks (or 120 g / 4 oz fresh)
- 30 g / 1 oz beef tenderloin, raw, very thinly sliced
- 3–5 brisket slices (used for broth)
- Bean sprouts, handful
- Thai basil, 3–5 sprigs
- Coriander/cilantro, 3–5 sprigs (or more basil)
- Lime wedges
- Finely sliced red chili
- Hoisin sauce
- Sriracha sauce
Directions — Aromatics
- Heat a heavy-based skillet over high heat (no oil) until smoking.
- Place onion and ginger in the pan cut-side down. Cook for a few minutes until charred, then turn. Remove and set aside.
- Toast spices lightly in a dry skillet over medium-high heat for 3 minutes.
Directions — Remove Impurities
- Rinse bones & brisket then cover with water in a large stockpot.
- Boil for 5 minutes, then drain.
- Rinse each bone and brisket under tap water.
Directions — Broth
- Wipe pot clean, bring 3.75 quarts water to a boil.
- Add bones and brisket, onion, ginger, spices, sugar and salt — water should just barely cover everything.
- Cover with lid, simmer 3 hours.
- Remove brisket (should be fall-apart tender), cool then refrigerate for later.
- Simmer remaining soup uncovered for 40 minutes.
- Strain broth into another pot, discard bones and spices. Should be about 2.65 quarts (10 cups); if loads more, reduce.
- Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savory and barely sweet.
Directions — Assemble
- Prepare rice noodles per packet, just prior to serving.
- Place noodles in a bowl. Top with raw beef and brisket.
- Ladle over about 400 ml / 14 oz hot broth — will cook beef to medium rare.
- Serve with toppings on the side.
