Phở Bò (Beef Noodle Soup)

Where This Goes Wrong

The broth must never boil after the initial parboil. A rolling boil emulsifies fat and turns it cloudy.

The broth needs to be genuinely boiling when it hits the bowl, or the raw beef will not cook.

Rock sugar rather than granulated gives a cleaner sweetness and a clearer broth.

Cooking Phở Bò (Beef Noodle Soup)

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Cover the bones with cold water, bring to a rolling boil for 10 minutes, then drain and scrub each bone clean. Wash the pot too — this is what makes the broth clear.

   Mark done Start 10 min timer

2. Char the onion and ginger halves directly over a gas flame or under a hot grill for 10 minutes, until blackened in patches. Scrape off the worst of the char.

   Mark done Start 10 min timer

3. Toast the star anise, cinnamon, cloves, coriander seeds, fennel and cardamom in a dry pan for 2 minutes, then tie them in muslin.

   Mark done Start 2 min timer

4. Return the clean bones to the pot with the brisket, charred aromatics, spice bundle and 5 litres of cold water.

   Mark done

5. Bring to a bare simmer — never a boil — and cook uncovered for 4 hours, skimming any foam in the first 30 minutes.

   Mark done

6. Remove the brisket after 90 minutes, cool it in cold water and slice thinly.

   Mark done

7. Strain the broth through muslin, then season with the fish sauce, rock sugar and salt. It should taste clean, sweet and deeply savoury.

   Mark done

8. Soak or cook the rice noodles according to the packet, then divide between deep warmed bowls.

   Mark done

9. Lay the raw sirloin and sliced brisket over the noodles, then ladle the boiling broth over — it will cook the raw beef in seconds.

   Mark done

10. Serve with the herbs, beansprouts, lime, chilli and sliced onion on a platter for each person to add as they like.

    Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Leftovers, Reheating and Keeping

The broth keeps 4 days refrigerated and freezes 6 months — freeze it in portions and phở becomes a 15-minute meal.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the red chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What to Serve Alongside

• Vietnamese iced coffee afterwards, or a cold lager
• The herb platter is the accompaniment
• Finish with fresh lychees

Phở Bò (Beef Noodle Soup) Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.