Pho Bo (Beef Noodle Soup)
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The Tale of Pho Bo (Beef Noodle Soup)
Story updated
Pho developed in northern Vietnam around Nam Dinh and Hanoi in the early 20th century, likely blending French-introduced beef broth cooking (echoing pot-au-feu) with Vietnamese rice noodles and Chinese spicing. After Vietnam's 1954 partition, pho migrated south with refugees, taking on sweeter, herb-heavy variations distinct from the northern style.
Ingredients
Scale:· 6 servings
- 4 lbs beef bones
- 1 lb beef brisket
- 2 onions, charred
- 4-inch piece ginger, charred
- 5 star anise
- 4 cloves
- 1 cinnamon stick
- 2 tbsp fish sauce
- 1 tbsp rock sugar
- 1 lb dried flat rice noodles (banh pho)
- 1/2 lb beef sirloin, thinly sliced
- Bean sprouts, Thai basil, cilantro, lime wedges, and sliced jalapeño, for serving
Instructions
- 1Blanch the beef bones in boiling water for 5 minutes, then rinse clean of scum.
- 2Toast star anise, cloves, and cinnamon in a dry pan until fragrant.
- 3Simmer the bones, brisket, charred onion, charred ginger, and toasted spices in a large pot of water for 3-4 hours, skimming regularly.
- 4Remove the brisket once tender, cool, and slice thinly.
- 5Strain the broth and season with fish sauce and rock sugar.
- 6Soak rice noodles in hot water until softened, then divide among bowls.
- 7Top noodles with sliced brisket and raw sirloin slices, then ladle the boiling broth over top to cook the raw beef.
- 8Serve with bean sprouts, Thai basil, cilantro, lime, and jalapeño on the side.
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