Beef Pho Bo Vietnamese Soup 2024

Pho Bo is a classic Vietnamese soup that has become immensely popular in the USA and around the world. It’s known for its aromatic broth, tender beef slices, and fresh herbs, making it a flavorful and comforting dish. Here’s everything you need to know about Beef Pho Bo.

Ingredients Beef Pho Bo

• Broth:
  • 4 pounds beef bones (marrow and knuckle bones)
  • 1 pound beef brisket
  • 1 large onion, halved
  • 4-inch piece of ginger, halved lengthwise
  • 5 star anise
  • 6 cloves
  • 1 cinnamon stick
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon black peppercorns
  • 1/4 cup fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
• Soup:
  • 1 pound beef sirloin or eye of round, thinly sliced
  • 1 package rice noodles (banh pho)
  • Fresh herbs (cilantro, Thai basil, mint)
  • Bean sprouts
  • Lime wedges
  • Thinly sliced onions
  • Chopped green onions
  • Sliced chili peppers (optional)
  • Hoisin sauce and Sriracha (for serving)

Instructions

1. Prepare the Broth:
   1. Rinse beef bones and brisket under cold water. In a large pot, cover the bones and brisket with water and bring to a boil. Boil for 10 minutes, then drain and rinse the bones and brisket to remove impurities.
   2. Clean the pot, return the bones and brisket, and cover with 6 quarts of water. Bring to a boil and reduce to a gentle simmer.
   3. Meanwhile, char the onion and ginger over an open flame or in a broiler until blackened. Add them to the pot.
   4. Toast the star anise, cloves, cinnamon stick, coriander seeds, fennel seeds, and black peppercorns in a dry pan until fragrant, then place in a spice bag or cheesecloth. Add to the pot.
   5. Simmer the broth for at least 6 hours, skimming off any foam or impurities that rise to the surface.
   6. After 4 hours, remove the brisket, let it cool, and slice thinly. Return the bones to the pot to continue simmering.
   7. Season the broth with fish sauce, sugar, and salt. Adjust to taste.
2. Prepare the Noodles and Beef:
   1. Cook the rice noodles according to the package instructions. Drain and set aside.
   2. Thinly slice the sirloin or eye of round beef.
3. Assemble the Pho:
   1. Place a portion of cooked noodles in a bowl.
   2. Arrange a few slices of raw beef and brisket on top of the noodles.
   3. Ladle the hot broth over the beef and noodles, cooking the raw beef slices in the hot broth.
   4. Garnish with fresh herbs, bean sprouts, lime wedges, thinly sliced onions, chopped green onions, and chili peppers if desired.
   5. Serve with hoisin sauce and Sriracha on the side for additional seasoning.

Tips for the Perfect Pho Bo

• Quality of Beef: Use high-quality beef bones and meat for the best flavor. Grass-fed or organic beef can enhance the taste of the broth.
• Clear Broth: Skim the broth frequently to keep it clear. The longer you simmer, the richer and more flavorful the broth will be.
• Herbs and Garnishes: Fresh herbs and garnishes are essential. Don’t skimp on Thai basil, cilantro, and lime—they add crucial freshness and complexity to the dish.
• Serving: Serve Pho Bo immediately after assembling to enjoy the contrast of the hot broth with fresh, crisp herbs and vegetables.

Cultural Significance

Pho Bo is more than just a meal; it’s a cornerstone of Vietnamese cuisine and culture. Traditionally enjoyed at any time of the day, from breakfast to late-night, Pho Bo represents comfort and home for many Vietnamese people. Its rise in popularity in the USA highlights the growing appreciation for authentic, diverse, and delicious global cuisines.