Other variations:
Phở tái, Phở tái chín, Phở tái lăn, Phở gà
Category
Noodle Soup
Region
Northern Vietnam
Preparation Time
5h08
Servings
4 - 6
Difficulty
Hard
About this recipe
Phở originated in Northern Vietnam in the early 20th century, becoming a breakfast staple sold by street vendors carrying mobile kitchens (gánh phở). It is now a national dish enjoyed worldwide, with regional variations.
Ingredients List
1 kg beef bones 300 g beef brisket 400 g dried rice noodles 2 onions (charred) 1 large knob ginger (charred) 3 - 4 star anise 1 cinnamon stick 1 tsp coriander seeds 1 - 2 cardamom pods 2 tbsp fish sauce 1½ tsp salt 1 tbsp rock sugar water to cover
Materials & Tools
Large stockpot Ladle Strainer Char-grilling surface (open flame or oven) Saucepan for blanching noodles Dry frying pan Spice bag or tea bag
Preparation steps
Total Time
5h08
Cooking Time
4h33
Active Time
35 min
Parboil Bones
Bring a large pot of water to a boil. Add beef bones and brisket and boil 5 minutes to remove impurities. Drain, then rinse bones and meat under cold running water.
10 min
Char Aromatics
Char whole onions and ginger over an open flame or under a broiler until blackened on all sides. Rinse off charred skin.
10 min
Toast Spices
Toast star anise, cardamom and cinnamon in a dry pan for 1 - 2 minutes, then add coriander seeds and toast 30 seconds more. Put all toasted spices in a spice bag or tea bag.
3 min
Make Broth
Place cleaned bones, brisket, charred onion and ginger, spice bag, fish sauce, sugar, salt and water in a clean stockpot.
5 min
Simmer Broth
Bring to a boil, skim foam, then lower heat and simmer gently for 3 - 4 hours.
4h00
Slice Brisket & Strain Broth
Remove brisket, let cool, then slice thinly against the grain. Strain broth through a fine sieve to remove solids, leaving a clear soup.
25 min
Cook Noodles
Boil rice noodles separately according to package directions, then rinse briefly.
10 min
Assemble Bowl
Place noodles and brisket in bowls, ladle hot broth over, and garnish with bean sprouts, lime, herbs and chili.
5 min
Chef’s Tips
For a clearer broth, blanch and rinse bones before simmering; char aromatics for smoky depth; let diners add condiments individually for best flavor.
Serving Suggestions
Fresh herbs (cilantro, scallions, Thai basil), lime wedges, bean sprouts, hoisin sauce, chili sauce
Nutritional info
350kcal
20g protein
8g fat
50g carbs
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