Beef Pho
Phở bò
A fragrant beef broth with star anise, ginger, and rice noodles, topped with thin raw beef that cooks in the hot soup.
Serves 6
Prep 30 min
Cook 3 hr
Ingredients
- 3 lb beef bones
- 1 lb beef brisket
- 1 onion, halved
- 4 inch piece ginger, halved lengthwise
- 3 star anise
- 1 cinnamon stick
- 4 cloves
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon salt
- 14 oz dried flat rice noodles
- 1/2 lb beef sirloin, sliced paper-thin
- 1 cup bean sprouts
- 1/2 cup Thai basil
- 2 limes, cut in wedges
- 2 green onions, sliced
- 1 jalapeño, sliced
Steps
Step 1. Boil the bones in water for 10 minutes, then drain and rinse. Char the onion and ginger over a flame or under the broiler until blackened in spots.
Step 2. Return the bones to a clean pot with 4 quarts of water, the brisket, onion, ginger, star anise, cinnamon, and cloves. Simmer gently for 2.5 hours, skimming.
Step 3. Remove the brisket when tender (about 1.5 hours in) and slice thin. Strain the broth and season with the fish sauce, sugar, and salt.
Step 4. Cook the noodles as the package says and divide among bowls with the brisket.
Step 5. Bring the broth to a rolling boil. Arrange the raw sirloin over the noodles and ladle the boiling broth on top, which cooks the beef until it is no longer pink, in about a minute.
Step 6. Serve with sprouts, basil, lime, green onions, and jalapeño.
Where this recipe comes from
Yoribang Vietnamese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Vietnamese dishes. Fish sauce, rice noodles, rice paper, and fresh herbs like mint, cilantro, and Thai basil are sold at Asian grocery stores. Vietnamese cooking balances sweet, salty, sour, and spicy, so taste your sauces and adjust.