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Per serving
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- 1
Parboil the Bones
Place beef knuckle or leg bones in a large stockpot (10-quart capacity or larger) and cover with cold water. Bring to a boil over high heat for 3 to 5 minutes — gray scum will float to the top. Drain the bones, rinse them under warm water, and scrub the pot clean. Return bones to the pot and add 6 quarts of fresh cold water.
- 2
Char the Onions and Ginger
Preheat your oven broiler to high. Line a baking sheet with foil. Quarter the onions and halve the ginger (unpeeled) lengthwise, then place them on the sheet. Broil for 10 to 15 minutes, turning occasionally, until nicely charred around the edges. This gives the broth its distinctive smoky-sweet depth.
- 3
Toast the Spices
Place the cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves, and black cardamom pod in a dry skillet over low heat. Toast for about 5 minutes, stirring frequently, until fragrant. Transfer the toasted spices to a piece of cheesecloth and tie shut with kitchen twine to form a spice bundle.
- 4
Simmer the Broth
Bring the stockpot to a boil, then reduce to the gentlest simmer possible. Add the charred onion, charred ginger, spice bundle, salt, fish sauce, and rock sugar. Simmer uncovered for 3 hours, skimming off any foam that rises to the surface. Keep the heat low — a hard boil will cloud the broth.
- 5
Strain and Season
Use tongs to remove the bones, onion, and ginger. Strain the broth through a fine-mesh strainer into a clean pot. Taste and adjust seasoning with more fish sauce, salt, or a pinch of sugar as needed. Keep the broth at a gentle simmer while you prepare the bowls. To remove fat, skim the surface with a spoon, or refrigerate overnight — the fat solidifies and lifts off easily.
- 6
Prepare the Noodles
Soak dried pho noodles in a bowl of hot water for 15 to 20 minutes until soft and opaque (if using fresh noodles, skip soaking and just rinse with cold water). Bring a medium saucepan of water to a boil. Add the soaked noodles and cook briefly — about 10 seconds — then drain and divide evenly among 4 serving bowls.
- 7
Assemble and Serve
Place the steak in the freezer for 15 minutes to firm it up, then slice it paper-thin across the grain. Arrange the raw slices over the noodles in each bowl. Carefully ladle the simmering hot broth over the meat — the heat gently cooks it. Top with thinly sliced onion and cilantro. Serve immediately with optional toppings on the side: fresh Thai basil, mint, bean sprouts, lime wedges, sliced fresh chilies, sriracha, and hoisin sauce.
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Phở Bò (Vietnamese Beef Noodle Soup)
Created by: SpiceRouteCooks
Ingredients
- 5 lb beef knuckle or leg bones
- 2 yellow onion
- 3 oz fresh ginger
- 2 cinnamon stick
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 6 whole star anise
- 6 whole cloves
- 1 black cardamom pod
- 1 1/2 tbsp fine sea salt
- 1/4 cup fish sauce
- 1 yellow rock sugar
- 1 lb dried pho rice noodles
- 8 oz eye of round or sirloin steak
- 1/4 cup cilantro
Instructions
- Parboil the BonesPlace beef knuckle or leg bones in a large stockpot (10-quart capacity or larger) and cover with cold water. Bring to a boil over high heat for 3 to 5 minutes — gray scum will float to the top. Drain the bones, rinse them under warm water, and scrub the pot clean. Return bones to the pot and add 6 quarts of fresh cold water.
- Char the Onions and GingerPreheat your oven broiler to high. Line a baking sheet with foil. Quarter the onions and halve the ginger (unpeeled) lengthwise, then place them on the sheet. Broil for 10 to 15 minutes, turning occasionally, until nicely charred around the edges. This gives the broth its distinctive smoky-sweet depth.
- Toast the SpicesPlace the cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves, and black cardamom pod in a dry skillet over low heat. Toast for about 5 minutes, stirring frequently, until fragrant. Transfer the toasted spices to a piece of cheesecloth and tie shut with kitchen twine to form a spice bundle.
- Simmer the BrothBring the stockpot to a boil, then reduce to the gentlest simmer possible. Add the charred onion, charred ginger, spice bundle, salt, fish sauce, and rock sugar. Simmer uncovered for 3 hours, skimming off any foam that rises to the surface. Keep the heat low — a hard boil will cloud the broth.
- Strain and SeasonUse tongs to remove the bones, onion, and ginger. Strain the broth through a fine-mesh strainer into a clean pot. Taste and adjust seasoning with more fish sauce, salt, or a pinch of sugar as needed. Keep the broth at a gentle simmer while you prepare the bowls. To remove fat, skim the surface with a spoon, or refrigerate overnight — the fat solidifies and lifts off easily.
- Prepare the NoodlesSoak dried pho noodles in a bowl of hot water for 15 to 20 minutes until soft and opaque (if using fresh noodles, skip soaking and just rinse with cold water). Bring a medium saucepan of water to a boil. Add the soaked noodles and cook briefly — about 10 seconds — then drain and divide evenly among 4 serving bowls.
- Assemble and ServePlace the steak in the freezer for 15 minutes to firm it up, then slice it paper-thin across the grain. Arrange the raw slices over the noodles in each bowl. Carefully ladle the simmering hot broth over the meat — the heat gently cooks it. Top with thinly sliced onion and cilantro. Serve immediately with optional toppings on the side: fresh Thai basil, mint, bean sprouts, lime wedges, sliced fresh chilies, sriracha, and hoisin sauce.