Pho Bo

Description

Pho Bo - Authentic recipe from Vietnam. Ready in 90 min. Try it now!

1. 1

   Cover 1.5 kg beef marrow bones with cold water and boil vigorously for 5 minutes. Discard the foamy water and rinse the bones under running water to remove all impurities. Thoroughly clean the pot.

   ⏱️ approx. 15 min

   💡 Tip: Blanching is the most important step for a clear broth. Without this step, the stock will turn cloudy and taste unpleasantly of bone flour.

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2. 2

   Halve 2 large onions (without peeling — the skin adds color) and cut the thumb-sized piece of ginger lengthwise. Char both directly over a gas flame, under the broiler, or in a heavy skillet until the cut surfaces are deep brown to black. Rub off the charred spots.

   ⏱️ approx. 10 min

   💡 Tip: Charring caramelizes the natural sugars and creates the characteristic golden-brown color and deep aroma of the broth. Without this step, phở tastes flat.

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3. 3

   Toast 3 star anise, 1 cinnamon stick, 4 cloves, 1 tsp coriander seeds, and 2 black cardamom pods in a dry skillet over medium heat for about 1 minute until fragrant. Place in a cheesecloth bag or tea infuser.

   ⏱️ approx. 3 min

   💡 Tip: Toast the spices only briefly until they smell aromatic. If they darken too much, the broth will taste bitter.

4. 4

   Place the blanched bones and 1 kg beef brisket in a large pot and cover with about 5 liters of cold water. Add the onions, ginger, and spice bag. Heat slowly over medium heat until it begins to simmer — never let it boil vigorously.

   ⏱️ approx. 10 min

   💡 Tip: Phở is simmered, not boiled. A clear broth only forms when the liquid barely bubbles. Skim off any rising foam with a ladle throughout the entire cooking time.

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5. 5

   After 2 hours, remove the brisket from the broth and place it in a bowl of cold water (to prevent darkening), then wrap in plastic wrap and refrigerate. Leave the bones in the pot.

   ⏱️ approx. 5 min

   💡 Tip: If the brisket were to cook the entire 6 to 12 hours, it would become dry and stringy. After 2 hours it is perfectly tender, yet still firm enough to slice thinly.

6. 6

   Continue simmering the broth for a total of 6 to 12 hours — the longer, the deeper the flavor. Regularly skim off foam and excess fat. Add hot water as needed to keep the bones submerged.

   ⏱️ approx. 480 min

   💡 Tip: Traditional phở cooks in Nam Định and Hanoi often simmer the broth overnight. Those in a hurry can manage with 6 hours, but under 4 hours the marrow will not be fully dissolved.

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7. 7

   Strain the finished broth through a fine sieve or a cheesecloth-lined sieve into a clean pot. Season with 2 tbsp fish sauce, 1 tbsp rock sugar, and 2 tsp salt. Adjust seasoning as needed — the broth should taste distinctly salty, as the noodles and meat will absorb it later.

   ⏱️ approx. 10 min

   💡 Tip: Rock sugar (yellow rock sugar) is the classic choice, as it does not cloud the broth. In a pinch, raw cane sugar works, but not white sugar.

8. 8

   Prepare 400 g flat rice noodles (bánh phở) in plenty of boiling water according to package directions — usually 4 to 6 minutes. Drain immediately in a colander and rinse with cold water to prevent sticking. Briefly dip in hot water before serving.

   ⏱️ approx. 8 min

   💡 Tip: Use specifically flat, wide rice noodles (bánh phở), not thin rice vermicelli (mihoon/bún) and not glass noodles. The wide shape is essential for authentic phở.

9. 9

   Using a very sharp knife, slice the chilled brisket and the beef tenderloin crosswise against the grain into paper-thin slices. The tenderloin should be almost translucent.

   ⏱️ approx. 10 min

   💡 Tip: Place the tenderloin in the freezer for 30 minutes just before slicing — partially frozen, it can be cut much thinner. The thickness determines whether the meat cooks perfectly in the hot broth.

10. 10

    Cut the 2nd onion into paper-thin rings and slice the spring onions into fine rounds. Set both aside.

    ⏱️ approx. 5 min
11. 11

    Preheat deep soup bowls. Place the rice noodles in each bowl first, then top with a few slices of the cooked brisket and the raw, paper-thin tenderloin slices. Scatter onion rings and spring onions on top. Pour the boiling-hot broth directly over the raw tenderloin — the heat cooks it in seconds to the perfect doneness.

    ⏱️ approx. 5 min

    💡 Tip: The broth must be boiling hot, not just warm. Only then will the paper-thin tenderloin cook immediately into tender, pink meat.

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12. 12

    Arrange a garnish platter separately: fresh cilantro, Thai basil, mung bean sprouts, lime wedges, and chili slices. Place small dishes of hoisin sauce and Sriracha alongside. Each guest seasons to their own taste at the table — this is an essential part of phở culture.

    ⏱️ approx. 5 min

    💡 Tip: In the northern Vietnamese style (Phở Bắc) the garnish platter stays simple (often just spring onions and lime). In the southern Vietnamese style (Phở Nam) it is generous with sprouts and herbs.