Phở Bò (Beef Noodle Soup)

Method

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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.

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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.

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

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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.

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Chef’s Tips

• 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.

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.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, 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.

Pairing Suggestions

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

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.