Pho Bo (Vietnamese Beef Noodle Soup)

RECIPE CARD

Pho Bo (Vietnamese Beef Noodle Soup)

Yield: 6 bowls  |  Time: 6 hours

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Ingredients

Broth

• 5 lb Beef marrow and knuckle bones
• 1 lb Beef brisket or chuck
• 2 Onions, halved
• 4-inch piece Ginger, halved lengthwise
• 5 Star anise
• 1 Cinnamon stick
• 5 Whole cloves
• 1 Tbsp Coriander seed
• 1 Black cardamom pod (optional)
• 3 Tbsp Fish sauce
• 1 oz Rock sugar
• Salt

Bowls

• 1 lb Dried flat rice noodles
• ¾ lb Beef eye of round, sliced paper thin
• Thai basil, cilantro, sawtooth herb
• Bean sprouts, sliced onion, lime wedges, sliced jalapeño
• Hoisin and sriracha

Instructions

• Blanch the bones 10 minutes, drain and rinse.
• Char the onion and ginger under the broiler or over a flame until blackened in spots.
• Toast the spices in a dry pan until fragrant.
• Cover bones, brisket, onion and ginger with 5 quarts cold water. Simmer very gently, skimming, 5–6 hours. Remove the brisket after 2 hours and chill.
• Add the spices (in a sachet) for the last hour. Strain and season with fish sauce, rock sugar and salt.
• Soak and cook the noodles. Divide into bowls with sliced brisket and raw beef.
• Ladle boiling broth over the top to cook the beef. Serve with herbs, sprouts, lime and sauces.

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