Vietnamese Beef Pho (Phở Bò)
Phở Bò is Vietnam's iconic beef noodle soup made with slow-simmered beef broth, flat rice noodles, tender beef, and traditional aromatic spices.
This recipe creates a clear and flavorful broth using beef bones, ginger, onion, star anise, cinnamon, and other pho spices. Served with fresh herbs, bean sprouts, lime, and chili, this homemade pho delivers a balanced combination of savory, sweet, and aromatic flavors.
PREP TIME
45 minutes
COOK TIME
8 hours
INGREDIENTS
31
Serves: 8
Ingredients
Beef And Broth Base
- 3.3 lb3.3 lb3.3 lb Beef Bones
- 2.2 lb2.2 lb2.2 lb Beef Shank
- 1.75 lb1.75 lb1.75 lb Beef Brisket
- 1.1 lb1.1 lb1.1 lb Steak, Beef Round Steak
- 1 gallon1 gallon1 gallon Water
- 1 pieces1 pieces1 pieces Yellow Onion
- 2 pieces2 pieces2 pieces Ginger Root
Pho Spices
- 111 Allspice, Ground, pho spice mix
- 3 pieces3 pieces3 pieces Star Anise, Whole
- 111 Cinnamon Stick, Whole
- 1 tsp1 tsp1 tsp Coriander Seeds, Whole
- 1 tsp1 tsp1 tsp Cloves, Whole
Broth Seasoning
- 2 tsp2 tsp2 tsp Salt
- 4 Tbsp4 Tbsp4 Tbsp Beef Fajita Seasoning - Siete Foods
- 3 Tbsp3 Tbsp3 Tbsp Cane Sugar
- 2 Tbsp2 Tbsp2 Tbsp Fish Sauce
- 1 tsp1 tsp1 tsp Black Pepper
Noodles And Toppings
- 1.5 lb1.5 lb1.5 lb Rice Noodles
- 2 cup2 cup2 cup Bean Sprouts
- 1 cup1 cup1 cup Thai Basil
- 1 cup1 cup1 cup Culantro
- 333 Green Onion (Scallion)
- 1 pieces1 pieces1 pieces Yellow Onion
- 2 pieces2 pieces2 pieces Lime
- 2 pieces2 pieces2 pieces Chili Peppers
- 111 Hoisin Sauce
- 111 Sweet Chili Sauce
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Soak beef bones in water with salt and vinegar, then rinse thoroughly to remove impurities before making the broth.
- Clean brisket and beef muscle with salt, rice wine, and ginger, then rinse and prepare for cooking.
- Blanch beef bones, brisket, and beef muscle briefly in boiling water, then rinse again.
- Place beef bones in a large pot with water and simmer gently for 6–8 hours while regularly skimming foam from the surface.
- Roast onion and ginger until fragrant, then add them to the broth to develop the classic pho aroma.
- Toast pho spices until fragrant, place them in a spice bag, and add them to the broth during the final simmering stage.
- Cook brisket and beef muscle separately until tender, then chill and slice thinly across the grain.
- Remove bones, aromatics, and spices from the broth, then strain until clear.
- Season the broth with salt, rock sugar, seasoning powder, MSG, and fish sauce until balanced.
- Cook rice noodles according to package instructions, then drain and prepare for serving.
- Slice cooked beef brisket, beef muscle, and raw steak thinly.
- Place noodles into serving bowls, arrange beef slices on top, and pour hot broth over the meat.
- Finish with green onions, herbs, bean sprouts, lime, chili, hoisin sauce, and chili sauce before serving.
Notes
Keep the broth at a gentle simmer because strong boiling can make the broth cloudy. Skim foam regularly during the first hours of cooking for a cleaner broth. Roast onion and ginger before adding them to enhance sweetness and aroma. Toast spices briefly to release their fragrance without burning them. Slice cooked beef after chilling because cold meat creates cleaner slices. Serve immediately after assembling because rice noodles absorb broth over time.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Nut Free Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 897 |
| Fat: | 40 g |
| Carbohydrates: | 29 g |
| Protein: | 103 g |
| Cholesterol: | 29 g |
| Sodium: | 1821 mg |
| Fiber: | 4 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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