Phở Bò

Name: Phở Bò
Cook time: 108 min
Total time: 108 min
Yield: 5 servings
Cuisine: Vietnamese
Ingredients: 400g Beef Bones, marrow and knuckle, mixed; 600g Beef Brisket, for simmering then slicing; 2 large Onions, halved and charred; 1 large piece of Ginger, charred; 6 Star Anises; 2 sticks of Cinnamon; 6 Cloves; 2 pods of Black Cardamom (Thảo quả); 1 1/2 tbsp Coriander Seeds; 30g Rock Sugar, preferably yellow; 80ml Fish Sauce; 1 tbsp Salt, fine; 4.5 l Water; 500g Bánh Phở Rice Noodles; 400g Beef Eye of Round, very thinly sliced; 1 small Onion, very thinly sliced; soaked in cold water; 4 Scallions, finely sliced; 1 bunch of Cilantro, leaves and tender stems; 1 bunch of Thai Basil; 1 bunch of Ngò Gai, optional (traditional); 200g Bean Sprouts; 2 Limes, cut into wedges; 2 1/2 Bird's Eye Chilies, sliced

Phở Bò is a fragrant Vietnamese beef noodle soup with a clear, aromatic broth studded with tender slices of beef and soft rice noodles. Long-simmered beef bones and spices yield a deeply savory, slightly sweet stock that pairs perfectly with fresh herbs, crunchy bean sprouts, lime and spicy condiments. It’s a comforting, soulful bowl you can customize at the table.

Phở Bò is a fragrant Vietnamese beef noodle soup with a clear, aromatic broth studded with tender slices of beef and soft rice noo... Show more

Traditional Vietnamese Recipe

Health Grade

B · Healthy

Rating

4.8

Time

1 hr40 min

Price

3,59 €

Calories

524 kcal

low calorie

meal prep

high protein

low carb

Method

Char the aromatics

Set a dry skillet over medium-high heat. Halve the Onion and press the cut sides down until they're deeply browned and blotchy black in spots, about 3 to 4 minutes per side. Add the Ginger and turn it occasionally until the skin blisters and the surface smells smoky and sweet, about 2 to 3 minutes more.

Toast the spices

In the same dry skillet over medium heat, toast the Star Anise, Cinnamon, Cloves, Black Cardamom, and Coriander Seeds, shaking the pan often, for 1 to 2 minutes until they smell warm and fragrant. Pull them off the heat as soon as the aroma blooms; if they darken too much, they'll turn bitter.

Simmer the broth

Put the Beef Bones, Beef Brisket, and Water in a pot and bring it to a boil over high heat. Skim off any foam, add the charred onion and ginger, the toasted spices, the Rock Sugar, Fish Sauce, and Salt, then lower the heat so the broth barely bubbles and simmer, partially covered, for 70 minutes. Lift out the brisket, then strain the broth through a fine-mesh strainer into a clean pot to remove the onion, ginger, and spices, and keep the broth hot.

Soak the garnishes

Put the thinly sliced onion in cold water and leave it there until serving time so it mellows and crisps up. Rinse the Bean Sprouts well, drain them thoroughly, and keep them chilled.

Slice the herbs

Thinly slice the Scallion, pick the Cilantro leaves and tender stems, and tear the Thai Basil into bite-size pieces. If you're using the Ngò Gai, slice it finely, then cut the Lime into wedges and slice the Bird's Eye Chilies thinly.

Cook the noodles

Bring a second pot of water to a boil, add the Bánh Phở Rice Noodles, and cook for 2 to 4 minutes until they're just tender and still springy. Drain them immediately and shake off the excess water so they don't clump.

Slice the brisket

Let the cooked brisket cool just enough to handle, then slice it thinly against the grain. Keep the slices warm and ready for the bowls.

Assemble the bowls

Divide the noodles between serving bowls. Top each bowl with the brisket slices and the very thinly sliced Beef Eye of Round, then ladle the piping hot broth over the beef so it cooks in seconds. Finish with the soaked onion, scallion, cilantro, Thai basil, optional ngò gai, bean sprouts, lime wedges, and sliced chilies, and serve right away.