Vietnamese · Soup

Vietnamese Pho Bo

Name: Vietnamese Pho Bo
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 400 g beef sirloin; 500 g beef bones; 300 g rice noodles; 2 onions; 50 g fresh ginger; 3 star anise; 1 cinnamon stick; 3 tbsp fish sauce; 150 g bean sprouts; 1 handful fresh basil; 2 limes; 2 tbsp hoisin sauce

Give Vietnamese Pho Bo about 1 hr 30 min; most of that is cooking time, and it makes 4 servings. The main ingredients are beef sirloin, beef bones and rice noodles. The cooking is mostly simmering. With 35 g of protein per serving (about 420 calories), it is a filling option.

Vietnamese Pho Bo, plated (AI-generated illustration)

Total time: 1 hr 30 min
Servings: 4
Difficulty: Hard
Calories: 420 kcal

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Ingredients

For 4 servings

400 gbeef sirloin
500 gbeef bones
300 grice noodles
2onions
50 gfresh ginger
3star anise
1cinnamon stick
3 tbspfish sauce
150 gbean sprouts
1 handfulfresh basil
2limes
2 tbsphoisin sauce

Instructions

Char the onion and fresh ginger under a broiler or over an open flame until blackened on all sides, about 10 minutes. This step adds deep, smoky flavor to the broth.
Place the beef bones in a large pot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain and rinse the bones to remove impurities. Return to a clean pot with 2 liters of fresh water.
Add the charred onion and ginger, star anise, cinnamon stick, and fish sauce to the pot. Simmer for 60 minutes, skimming any foam that rises to the surface.
While the broth simmers, soak the rice noodles in hot water for 20 minutes, then drain. Slice the beef sirloin as thinly as possible against the grain.
Strain the broth and discard the solids. Cook the drained noodles in boiling water for 1 minute, then divide among bowls. Arrange the raw beef slices on top and ladle the boiling broth over them to cook the meat.
Serve with bean sprouts, fresh basil, lime wedges, and hoisin sauce on the side for each person to customize their bowl.

Cook’s notes

Charring the onion and ginger is what gives pho its smoky depth, so do not skip it. Slice the beef as thinly as possible; freezing it for 20 minutes makes this easier. The broth can be made a day ahead and refrigerated, which also makes it easy to lift off the fat.

Nutrition per serving

Calories: 420 kcal
Protein: 35 g
Fat: 12 g
Carbs: 42 g

Approximate values for one serving.

About this recipe

Cuisine: Vietnamese
Dish type: Soup
In cookbook: Soups, Stews & Chilis