Phở
Beef Noodle Soup
A fragrant Vietnamese beef noodle soup with delicate rice noodles served in a clear, aromatic broth.
Other variations:
Phở Bò, Phở Tái, Phở Tái Chín, Phở Gà
Category
Noodle Soup
Region
Northern Vietnam
Preparation Time
5h05
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)
5–6 star anise
2 cinnamon sticks
1 tsp coriander seeds
3 cardamom pods
2 tbsp fish sauce
1 tbsp rock sugar
water to cover
Materials & Tools
Large stockpot
ladle
strainer
char-grilling surface (open flame or oven)
saucepan for blanching noodles
Preparation steps
Total Time :
5h05
Active Time :
1h05
Cooking Time
4h00
Step 1
Parboil Bones
Bring a large pot of water to a boil. Add beef bones and brisket, boil 5 minutes to remove impurities. Drain and rinse bones and meat under cold running water.
10 min
Step 2
Char Aromatics
Place whole onions and ginger directly over an open flame or under a broiler until blackened on all sides. Rinse away charred skin.
10 min
Step 3
Make Broth
Place cleaned bones, brisket, charred onion and ginger, spices, fish sauce, sugar, and water in a clean stockpot.
5 min
Step 4
Simmer Broth
Bring broth to a boil, skim foam, then lower heat and simmer gently for 3–4 hours.
4h00
Step 5
Slice Brisket
Strain broth through a fine sieve to remove solids, leaving a clear soup.
15 min
Step 6
Strain Broth
Strain broth through a fine sieve to remove solids, leaving a clear soup.
10 min
Step 7
Cook Noodles
Boil rice noodles separately according to package directions, then rinse briefly.
10 min
Step 8
Assemble Bowl
Place noodles and brisket slices 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
350 kcal20 g protein8 g fat50 g carbs
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