Dinner

Traditional Beef Pho (Phở Bò)

By Kkuek Culinary Team  |  Prep & Cook Time: 3 Hrs 30 Mins

Traditional Beef Pho (Phở Bò)
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A truly transcendent bowl of Vietnamese Pho is defined entirely by its broth. This recipe guides you through the traditional method of parboiling the beef bones to ensure a crystal-clear liquid, heavily charring the aromatics for deep, smoky sweetness, and slowly toasting whole spices to infuse the broth with its signature, intoxicating fragrance of star anise and cinnamon. The long simmer extracts every ounce of gelatin and flavor from the bones, resulting in a rich, restorative soup. Served with slippery rice noodles, paper-thin slices of raw beef that cook instantly in the boiling broth, and a vibrant mountain of fresh herbs, this Pho rivals the best noodle houses in Hanoi.
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The Ingredients

  • For the Broth:
  • 3 lbs beef bones (a mix of marrow bones, knuckle bones, and oxtail)
  • 1 large yellow onion, unpeeled, cut in half
  • 1 large piece of fresh ginger (about 4 inches long), unpeeled, cut in half lengthwise
  • 5 whole star anise pods
  • 1 large cinnamon stick (about 3 inches)
  • 4 whole cloves
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 black cardamom pod (optional, but highly recommended)
  • 1/4 cup high-quality fish sauce (adjust to taste)
  • 2 tbsp rock sugar (or granulated sugar)
  • 1 tbsp kosher salt
  • For the Bowls and Assembly:
  • 1 lb dried flat rice noodles (Banh Pho), medium width
  • 3/4 lb beef sirloin, tenderloin, or eye of round, placed in the freezer for 30 minutes for easier slicing
  • 1/2 white onion, sliced paper-thin
  • 3 green onions, thinly sliced
  • The Herb Platter (Mandatory):
  • 1 large bunch fresh Thai basil
  • 1 large bunch fresh cilantro
  • 2 cups fresh mung bean sprouts
  • 1-2 jalapeño or serrano peppers, thinly sliced
  • 2 limes, cut into wedges
  • Hoisin sauce and Sriracha for dipping meat

Step-by-Step Instructions

  1. Char the aromatics: Turn your oven broiler to high. Place the halved yellow onion and ginger pieces on a foil-lined baking sheet, cut side up. Broil for 10-15 minutes until they are heavily charred and blackened on the surface. Remove from the oven. Once cool enough to handle, use a knife to scrape off the blackest, most heavily burnt bits of skin (leave some char for flavor). Rinse them briefly under water.
  2. Parboil the bones (The secret to clear broth): Place all the beef bones in a massive stockpot and cover them completely with cold water. Bring to a rolling boil over high heat. Boil rapidly for 10 minutes. You will see a large amount of dirty, grey foam and impurities rise to the top. Dump the entire pot into a clean sink. Rinse every single bone thoroughly under warm running water to remove any clinging scum. Scrub the stockpot completely clean.
  3. Toast the spices: Place a dry skillet over medium-low heat. Add the star anise, cinnamon stick, cloves, coriander seeds, fennel seeds, and cardamom. Toast the spices, stirring constantly, for 3-4 minutes until they are intensely fragrant. Transfer the toasted spices to a spice bag, a large tea infuser, or tie them securely in a piece of cheesecloth.
  4. Simmer the broth: Return the cleaned bones to the clean stockpot. Add the charred onion and ginger, and the spice bag. Pour in 6 quarts (24 cups) of fresh, cold water. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest possible setting so the surface barely bubbles. Simmer gently, uncovered, for at least 3 hours (longer is even better). Periodically use a ladle to skim off any fat or foam that rises to the surface.
  5. Season the broth: After 3 hours, use tongs to remove and discard all the solid bones, vegetables, and the spice bag. You should be left with a beautiful, fragrant broth. Stir in the fish sauce, rock sugar, and salt. Taste the broth—it should taste slightly too salty and strong on its own, as it will be diluted by the plain noodles and raw meat later. Adjust seasoning as necessary. Keep the broth at a rolling, violent boil right before serving.
  6. Prepare the meat and noodles: Take the partially frozen beef sirloin out of the freezer. Using your sharpest knife, slice the beef as thinly as humanly possible (paper-thin). Set aside. Prepare the rice noodles according to the package directions (usually soaking in hot water until pliable, then briefly blanching in boiling water). Drain well.
  7. Assemble the bowls: Divide the cooked, hot noodles evenly among large, deep serving bowls. Arrange the raw, paper-thin slices of beef in a single layer flat across the top of the noodles. Add a scattering of the paper-thin white onions and chopped green onions.
  8. The pour: Ensure your seasoned broth is at a rolling, furious boil. Carefully ladle the boiling hot broth directly over the raw beef slices in the bowls. The intense heat of the broth will instantly cook the meat to a perfect, tender medium-rare.
  9. Serve and customize: Serve immediately. Provide the massive platter of fresh Thai basil, cilantro, bean sprouts, jalapeño slices, and lime wedges at the table so guests can customize their bowls. Provide small dipping bowls with a mix of Hoisin and Sriracha for dipping the cooked beef slices.