Name: Pho Bo (Slow-Simmered Beef Pho)
Prep time: 40 min
Cook time: 480 min
Total time: 520 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 2 kg beef bones (marrow and knuckle bones); 500 g beef brisket or chuck (for simmering into the broth); 300 g beef sirloin (sliced paper-thin, for serving raw and cooked by the hot broth); 2 pcs onion (unpeeled, halved); 100 g ginger (unpeeled, halved lengthwise); 6 pcs star anise; 2 pcs cinnamon sticks; 5 pcs cloves; 1 pcs black cardamom pod; 1 tbsp coriander seeds; 5 tbsp fish sauce; 2 tbsp rock sugar or sugar; 800 g dried flat rice noodles (banh pho) (or fresh, soaked per packet instructions); 1 pcs white onion (sliced paper-thin, for serving); 4 stalks spring onion (sliced, for serving); Thai basil, cilantro and mint (a large mixed handful, for serving); 200 g bean sprouts (for serving); 2 pcs lime (cut into wedges, for serving)

Method

Parboil the bones

Cover the beef bones with cold water in a large pot, bring to a boil, and boil hard for five minutes to force out the scum, then drain and rinse the bones under cold water.

This step is what keeps the broth clear instead of muddy grey — do not skip it.

5 min

Char the onion and ginger

Char the halved onions and ginger directly over a gas flame or under a hot broiler for eight minutes, turning, until blackened in spots.

The char is what gives pho its smoky depth — don't be shy about letting the edges blacken.

8 min

Toast the whole spices

Toast the star anise, cinnamon sticks, cloves, cardamom and coriander seeds in a dry pan over medium heat for two minutes until fragrant.

2 min

Simmer the broth

Return the rinsed bones to a clean large pot with the charred onion and ginger, toasted spices and the brisket, cover with cold water by 5cm, and simmer uncovered on the lowest heat for eight hours, skimming occasionally.

A bare simmer with the odd bubble breaking the surface, never a rolling boil, keeps the broth clear rather than cloudy.

480 min

Strain and season

Lift out the brisket to cool and slice later, then strain the broth through a fine sieve into a clean pot and stir in the fish sauce and rock sugar, tasting and adjusting.

Soak the noodles

Soak the dried rice noodles in warm water for twenty minutes until pliable, then drain.

20 min

Blanch the noodles

Blanch the soaked noodles in boiling water for one minute until tender, then divide between deep bowls.

1 min

Assemble and serve

Top the noodles with sliced brisket and the raw sirloin slices, then ladle over the boiling broth so it cooks the raw beef, and serve immediately with white onion, spring onion, herbs, bean sprouts and lime on the side.

Pho Bo (Slow-Simmered Beef Pho)

Ingredients

Method

Reviews · 0