Phở Bò, is one of Vietnam’s most iconic dishes. This comforting noodle soup features a clear, aromatic beef broth infused with toasted spices, charred onion, and ginger, then served over rice noodles with tender beef and fresh herbs.
Ingredients
Beef Broth
Noodle Bowls
Toppings
Prepare the bones and meat
Place the beef bones, brisket, and oxtail in a large pot and cover with water.
Bring to a boil and parboil for about 5 minutes. Drain and thoroughly rinse the bones and meat to remove any impurities.
Transfer everything to a large stockpot.
Char the aromatics
Peel the onions and cut them in half. Slice the unpeeled ginger in half lengthwise.
Roast the onion and ginger at 400°F for about 20 minutes, or until browned and fragrant. Flip them halfway through cooking so they char evenly.
Set aside for the broth.
Toast the spices
Place the Phở Bắc seasoning spices in a dry frying pan with no oil.
Toast over medium heat for 3 to 5 minutes, stirring frequently, until fragrant.
Transfer the toasted spices to a cheesecloth or spice bag and tie securely so they can easily be removed from the broth later.
Make the beef broth
Add the cleaned beef bones, brisket, oxtail, charred onion and ginger, and spice bag to the stockpot.
Add the water and bring everything to a boil. Reduce the heat and maintain a gentle, uncovered simmer.
Periodically skim away any foam and impurities that rise to the surface.
Cook the brisket until tender, approximately 2½ to 3 hours. Remove it from the broth and immediately place it in ice water to stop the cooking process.
Once cooled, thinly slice the brisket and set it aside for serving.
Continue simmering the bones and oxtail to develop the broth, adding water as necessary to replace what is lost through evaporation.
When the broth has finished cooking, remove the bones, aromatics, and spice bag. Skim excess fat from the surface or strain the broth for a cleaner finish.
Season the broth
Add the salt, fish sauce, white sugar, and rock sugar to the broth.
Add the seasonings gradually, tasting as you go. Adjust the salt, fish sauce, or sugar as needed until the broth is deeply savory, aromatic, and slightly sweet.
Prepare the toppings
Cut the limes into wedges.
Thinly slice the yellow onion and green onion, then roughly chop the cilantro.
Wash and prepare the bean sprouts and Thai basil for serving.
Keep the raw beef refrigerated until you are ready to assemble the bowls.
Prepare the noodles
Cook the fresh bánh phở according to the package instructions.
Drain well and divide the noodles among serving bowls.
Assemble the Phở
Arrange the thinly sliced raw beef, cooked brisket, and meatballs over the noodles.
Add sliced yellow onion, green onion, and cilantro.
Bring the broth back to a strong simmer, then ladle the piping-hot broth directly over the meat and noodles. The hot broth will cook the thin slices of raw beef.
Serve
Serve the Phở immediately with bean sprouts, Thai basil, lime wedges, hoisin sauce, and Sriracha on the side.
Each person can add the garnishes and condiments according to their taste.
