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Vietnamese Beef Pho (Pho Bo)

Jack Boling

• 2 min read
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Vietnamese Beef Pho (Pho Bo)

Vietnamese Beef Pho (Pho Bo)

The broth is everything. Everything else is just supporting cast. If your broth tastes like water, your pho tastes like water. Spend the time here — 8 hours minimum, preferably overnight in the fridge to let the flavors deepen.

What You Need (Broth)

  • 5 lbs beef bones (marrow and knuckle — ask the butcher)
  • 2 onions, halved
  • 4 inches fresh ginger, halved lengthwise
  • 5 star anise
  • 3 cinnamon sticks
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1 cardamom pod
  • 2 tbsp fish sauce (more to taste)
  • 1 tbsp rock sugar (or brown sugar)
  • 15 cups water

What You Need (Assembly)

  • ½ lb beef sirloin or eye round, sliced paper-thin
  • 1 lb dried rice noodles (bánh phở)
  • Bean sprouts, Thai basil, cilantro, lime wedges, hoisin sauce, sriracha

The Method

  1. Char the aromatics. Place onion halves and ginger cut-side down under the broiler until deeply charred — 5 minutes. This is where the deep, smoky flavor comes from.
  2. Blanch the bones. Cover bones with cold water in a large stockpot, bring to a rolling boil, and blanch 10 minutes. Drain and rinse thoroughly under cold water. This removes the scum and keeps the broth clear.
  3. Toast the spices. Dry-toast star anise, cinnamon, coriander, fennel, and cardamom over medium heat until fragrant — 2 minutes. Wrap in a cheesecloth bundle or use a spice bag.
  4. Build the broth. Combine bones, charred aromatics, spice bundle, rock sugar, and water in a clean stockpot. Bring to a gentle boil, then reduce to a barely-there simmer.
  5. The long haul. Simmer uncovered for 8–12 hours. The liquid should barely ripple. Add water if it drops below the bone level. Don't stir — just let it go.
  6. Strain and season. Strain the broth through a fine-mesh sieve. Discard solids. Add fish sauce and more sugar to taste. It should taste slightly over-seasoned at this point — the noodles will dilute it.
  7. Cook the noodles according to package directions in a separate pot — don't do this in the pho broth.
  8. Assemble. Place a nest of noodles in each bowl. Lay raw beef slices over the top. Ladle boiling-hot broth over the beef — the heat cooks it instantly. Top with herbs, sprouts, lime, hoisin, and sriracha.

The Rule

Clear broth only. If your pho is cloudy, you blanch the bones next time. No excuses.

Recipe generated with AI assistance — always taste as you go and adjust to your preference.