andrejthechef
VietnamSoupBreakfastDairy-free

Phở Bò

Phở bò with a clear, spiced beef broth made from charred onion and ginger, flat rice noodles and thin raw beef cooked in the bowl, served with fresh herbs and lime.

prep
40 min
cook
3 h 30 min
total
4 h 10 min
serves
4
level
medium
A large white bowl of pho bo with clear broth, flat rice noodles, thin slices of rare beef, onion, scallion and cilantro, beside a plate of bean sprouts, Thai basil, lime and chilies

Phở bò comes from northern Vietnam, where it took shape in the early twentieth century and is eaten at breakfast from street stalls and small shops. A bowl is flat rice noodles in a clear beef broth, topped with thin slices of beef, onion and herbs. The broth does all the work: it should taste of beef and spice, with a faint sweetness from the onion and a clean finish from fish sauce.

This version uses a northern-style broth (charred ginger and onion, a short list of spices) and the herb and lime plate you see in the south. The key is to parboil the bones first, then keep the pot at a bare simmer for hours so the broth stays clear. Slice the beef paper-thin and let the boiling broth cook it in the bowl, so it stays pink and tender.

Phở Bò is one of the best breakfasts from around the world.

method

  1. Put the bones in a large pot, cover with cold water, bring to a boil and boil hard for 10 minutes. Drain into the sink, rinse each bone under running water to remove the scum, and scrub out the pot. This step is what keeps the broth clear.

  2. Char the onions and ginger, cut side up, under a hot broiler or directly over a gas flame for about 10 minutes, turning until blackened in spots. Rinse off the loosest char and bruise the ginger with the flat of a knife. Toast the whole spices in a dry pan for 2 minutes until fragrant and tie them in a piece of muslin.

  3. Return the bones to the clean pot with 4 liters of fresh cold water, the charred onion, ginger and spice bag. Bring to a boil, then lower the heat until the surface barely trembles (about 90°C / 195°F). Simmer uncovered for 3 hours, skimming off any foam, and remove the spice bag after 1 hour so it does not turn bitter.

  4. Lift out the bones and strain the broth through a fine sieve into a clean pot. Stir in the fish sauce, rock sugar and salt. It should taste slightly too strong, because the noodles and toppings will dilute it. Keep it at a simmer.

  5. Soak the dried noodles in warm water for 30 minutes, then cook in boiling water for 2 to 3 minutes, until tender but still a little chewy. Drain and rinse. Fresh noodles only need a 30-second dip in boiling water.

  6. Arrange the herb plate: pile the bean sprouts, Thai basil, lime wedges and sliced chilies on a plate for the table. Warm four large bowls with hot water and empty them.

  7. Divide the noodles between the bowls and lay the raw beef slices over them. Bring the broth to a full rolling boil and ladle it over the beef, which cooks to pink in under a minute. Top with white onion, scallion and cilantro and serve with the herb plate, chili oil and hoisin or sriracha if you like.

chef's tips

  • A rolling boil clouds a broth; a gentle simmer keeps it clear. Skim often in the first hour.
  • The broth keeps for 4 days in the fridge and freezes well for 3 months. The fat that rises and sets on top can be left on for flavor or removed.
  • For a deeper beef flavor, add 400 g of beef brisket or shank to the pot for the last 2 hours, slice it thin and add it to the bowls with the raw beef.
  • No frozen-slice trick? Ask the butcher to slice the beef on a machine as thin as possible.