PHO BO TIME!!!
For the Broth:
• 5 lbs beef bones (marrow bones, knuckle bones, oxtail, or a mix)
• 1 lb beef brisket (optional, for sliced meat)
• 1 large onion, halved
• 4-inch piece ginger, halved lengthwise
• 2 stalks fresh fennel, chopped into 2-inch pieces
• 1 handful fennel fronds (optional)
• 1/2 fennel bulb, sliced (optional)
• 3 whole star anise
• 1 cinnamon stick
• 3 cloves
• 1 black cardamom pod (optional)
• 1 tbsp coriander seeds
• 1 tbsp rock sugar (or 2 tsp regular sugar)
• 2 tbsp fish sauce
• 1 tbsp salt
For Serving:
• 1 lb rice noodles (bánh phở)
• ½ lb raw beef sirloin, thinly sliced
• Bean sprouts
• Fresh Thai basil
• Fresh cilantro
• Sliced jalapeños
• Lime wedges
• Hoisin sauce & Sriracha (optional)
Instructions:
1. Parboil the Bones
• Place beef bones and brisket in a large pot and cover with water.
• Bring to a boil for 10 minutes to remove impurities.
• Drain and rinse the bones and pot thoroughly.
2. Roast the Aromatics
• Char the onion and ginger over an open flame or under a broiler until blackened (about 5 minutes).
• In a dry pan, toast the star anise, cinnamon, cloves, cardamom, and coriander seeds for 1-2 minutes until fragrant.
3. Simmer the Broth
• Refill the pot with clean water and add the bones, brisket, onion, ginger, toasted spices, and fresh fennel stalks.
• Bring to a boil, then lower to a gentle simmer.
• Skim off any foam or fat that rises to the surface.
• Simmer for at least 6 hours (ideally 10-12 hours for the best flavor).
• In the last hour, add fennel fronds and sliced fennel bulb for a subtle anise-like flavor.
• Strain the broth and season with fish sauce, salt, and sugar.
4. Prepare the Noodles & Beef
• Cook rice noodles according to package instructions.
• Slice the raw sirloin as thinly as possible.
5. Assemble & Serve
• Place cooked noodles in a bowl, top with sliced raw beef, and pour hot broth over it to cook the meat.
• Serve with bean sprouts, basil, cilantro, jalapeños, and lime wedges.
Pho Bo, or Vietnamese beef noodle soup, is a beloved dish known for its rich and aromatic broth. The key to a successful Pho Bo lies in the quality of the ingredients and the careful preparation of the broth. Start with the best beef bones, as they provide the essential flavors. Roasting onion and ginger adds depth, while the blend of spices like star anise, cinnamon, and cardamom creates an unforgettable aroma. Simmering the broth for a long duration allows the flavours to develop richly. When serving, rice noodles (bánh phở) should be perfectly cooked and topped with thinly sliced raw beef sirloin, which cooks instantly when the steaming broth is poured over. Enhance your Pho Bo with fresh herbs such as Thai basil and cilantro, alongside bean sprouts and lime for a refreshing burst of flavor. This comfort food is not only delicious but also embodies the essence of Vietnamese cuisine, making it a staple in homes worldwide, perfect for any meal of the day.
