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Beef and noodle soup (pho bo)
Beef and noodle soup (pho bo)
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Prep Time:
75 minutes
Cook Time:
190 minutes
Total Time:
265 minutes
Experience the exotic flavors of pho at home with this easy-to-follow recipe. Simmer fragrant spices in a savory broth, pair with tender beef and soft noodles, and top with fresh, crisp garnishes. Make a double batch of broth to freeze for a rainy day. Explore more Vietnamese recipes, including a vegan pho option and almost instant chicken pho.
Ingredients:
  • 1kg beef bones
  • 3L (12 cups) cold water
  • 2 brown onions, chopped
  • 5cm piece ginger, peeled, sliced
  • 5 whole star anise
  • 2 cinnamon sticks
  • 1 tsp black peppercorns
  • 5 whole cloves
  • 20.00 ml coriander seeds
  • 48.80 gm fish sauce, plus extra to taste
  • 21.00 gm lime juice
  • 200g dried thick rice noodles
  • 1 (about 200g) beef fillet steak, thinly sliced
  • 110g bean sprout
  • 3 green onions, trimmed, thinly sliced diagonally
  • 2 red birdseye chillies, thinly sliced
  • 125.00 ml mint leaves
  • 125.00 ml coriander leaves
  • Lime wedges, to serve
Instructions:
  • In a large saucepan over high heat, combine beef bones, water, onion, ginger, star anise, cinnamon, peppercorns, cloves, and coriander seeds. Bring to a boil. Simmer over low heat for 3 hours until liquid reduces by half. Allow to cool, strain through a fine sieve into a clean saucepan, and reserve any meat from the bones. Discard solids.
  • Bring the soup to a simmer over high heat. Stir in fish sauce and lime juice, then season to taste with salt, pepper, extra fish sauce, and extra lime juice.
  • Place the noodles in a large heatproof bowl and cover them with boiling water. Let them sit for 5-10 minutes until softened. Drain well. Divide noodles and beef among serving bowls. Top with sliced beef and pour hot soup evenly into each bowl. Garnish with bean sprouts, green onion, chili, mint, and coriander. Serve immediately with lime wedges on the side.

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