Pho Bo (Beef Pho)
Aromatic beef noodle soup simmered with charred ginger, star anise, and cinnamon.
Meat
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Northern (Hanoi) pho is typically served plainer -- fewer herbs, no bean sprouts or hoisin -- for a cleaner broth, while Southern (Saigon) pho is sweeter and piled with bean sprouts, Thai basil, and condiments. This recipe's garnish spread reflects the Southern style.
Ingredients
- 1.5kg beef knuckle and marrow bones (ask your butcher for a mix; avoid oxtail, which dulls the broth)
- 500g beef neck bones (optional, adds body)
- 300g beef brisket or sirloin
- 1 onion, halved
- 1 knob ginger
- 3 star anise (or 2 star anise plus 1 black cardamom pod, cracked open), 1 cinnamon stick, 4 cloves
- 1 tbsp coriander seeds
- 1/2 tsp fennel seeds
- Fish sauce, to taste
- Rock sugar, to taste
- 400g flat rice noodles
- Bean sprouts, Thai basil, cilantro, lime, sliced onion, and chili to serve
Steps
- Blanch bones in boiling water for 5 minutes, then rinse to remove scum.
- Toast star anise (and black cardamom if using), cinnamon, cloves, coriander seeds, and fennel seeds in a dry pan until fragrant.
- Char onion and ginger under a hot broiler (or directly over a gas flame), turning occasionally, 10-15 minutes until blackened in spots; rinse off loose char.
- Simmer bones, charred onion and ginger, spices, brisket, and a splash of fish sauce in a large pot of water for 1.5-3 hours, skimming occasionally.
- Remove brisket when tender, slice thinly. Strain broth, then adjust seasoning with more fish sauce and rock sugar to taste.
- Cook rice noodles per package directions.
- Assemble bowls with noodles, sliced beef, ladle over hot broth, and serve with herbs, sprouts, lime, and chili.