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Vietnamese

Phở bò

A fragrant Vietnamese beef noodle soup with a clear, deeply seasoned broth made from charred aromatics, toasted spices, beef bones, and fish sauce. It is served with silky bánh phở, tender brisket, rare sliced beef, herbs, lime, and fresh chile.

Phở bò — Vietnamese — ChefSnap
30 minsPrep
4 hrs 30 minsCook
6Serves
HardDifficulty
720 kcal per serving48g protein 82g carbs 23g fat
Watch it made — Phở bòWatch it madeThe Culinary Institute of America · 23:36

Ingredients

Method

  1. Put the beef bones and brisket in a stockpot, cover with cold water, bring to a hard boil for 5 minutes, then drain and rinse the bones, meat, and pot well to remove impurities.
  2. Char the halved onions and ginger directly over a gas flame or under a hot broiler until blackened in spots and fragrant, then rinse off loose burnt flakes.
  3. Toast the star anise, cinnamon, black cardamom, cloves, coriander seeds, and fennel seeds in a dry pan for 2 to 3 minutes until aromatic, then tie them in cheesecloth or place them in a spice bag.
  4. Return the cleaned bones and brisket to the pot with 2.5 liters fresh water and bring gently to a simmer, skimming any foam that rises.
  5. Add the charred onion, charred ginger, spice bag, salt, rock sugar, and fish sauce, then simmer uncovered very gently for about 3 hours, keeping the surface barely bubbling.
  6. Remove the brisket when tender, usually after 1 1/2 to 2 hours, cool it slightly, then slice it thinly across the grain and reserve.
  7. Continue simmering the broth until rich and clear, then strain it through a fine sieve and season with more fish sauce, salt, or a small piece of rock sugar until savory, lightly sweet, and aromatic.
  8. Soak or briefly blanch the bánh phở according to the package or market instructions until just tender, then divide between two warmed bowls.
  9. Arrange the sliced cooked brisket and raw thinly sliced eye of round over the hot noodles.
  10. Bring the broth back to a rolling boil, ladle it generously over the beef and noodles so the raw beef turns pink and tender, then top with scallions, cilantro, and thin white onion.
  11. Serve immediately with Thai basil, bean sprouts, lime wedges, and sliced chiles on the side for adding at the table.

Common questions

Can I substitute the beef bones or brisket if I can’t find marrow bones or eye of round?

Yes. Use knuckle bones, shank bones, or oxtail for a beefier broth, and brisket can be swapped with chuck. For the thin-sliced topping, sirloin, eye of round, or even flank work best because they stay tender when briefly cooked by the hot broth.

How long should I simmer phở bò broth for the best flavor without making it cloudy or bitter?

Simmer very gently for about 3 hours after the initial boil-and-rinse step. Too vigorous a boil makes the broth cloudy and greasy. Keep it at a bare bubble, skim often, and remove the brisket when tender at about 1.5 to 2 hours.

What are the most common mistakes when making beef phở broth?

The biggest mistakes are skipping the parboil and rinse, boiling the broth too hard, and using too much spice. Also avoid burning the onion and ginger to ash, which can make the broth bitter. Gentle heat and frequent skimming are essential.

How do I store phở broth and noodles so the leftovers stay good?

Store broth, meat, noodles, and herbs separately. Chill broth quickly and refrigerate up to 4 days or freeze up to 3 months. Keep cooked noodles out of the broth or they’ll turn soggy; reheat noodles briefly in hot water before serving.

What’s the best way to serve phở bò for the right texture and flavor?

Use hot bowls. Add blanched bánh phở noodles, thin slices of raw beef, and shredded or sliced brisket, then ladle boiling broth over top so the raw beef cooks instantly. Serve immediately with herbs, lime, chili, and bean sprouts if desired.