Pho Bo

Name: Pho Bo
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5kg beef bones (knuckle and marrow); 500g beef brisket; 1 large onion, charred; 1 ginger piece 8cm, charred; 4 star anise; 1 cinnamon stick; 6 cloves; 3 cardamom pods; 3 tbsp fish sauce; 1 tbsp sugar; 400g flat rice noodles; thinly sliced raw beef, bean sprouts, lime, basil, chilli, hoisin to serve

Slow-simmered Vietnamese beef noodle soup with charred ginger and spice. Blanching the bones in boiling water and rinsing them before the real simmer begins keeps the broth clear instead of cloudy with impurities.

Total time

330 min

Prep

30 min

Cook

300 min

Difficulty

hard

Cuisine

Vietnamese

gluten-free

Ingredients

1.5kgbeef bones (knuckle and marrow)

500gbeef brisket

1large onion, charred

1ginger piece 8cm, charred

4star anise

1cinnamon stick

6cloves

3cardamom pods

3 tbspfish sauce

1 tbspsugar

400gflat rice noodles

thinly sliced raw beef, bean sprouts, lime, basil, chilli, hoisinto serve

Instructions

Blanch bones in boiling water 5 minutes. Drain and rinse.

Cover with fresh water and simmer 4+ hours.

Toast spices in a dry pan until fragrant. Add to broth with charred onion and ginger.

Add brisket after 2 hours. Remove when tender.

Season with fish sauce and sugar.

Strain broth. Serve over noodles with toppings.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

650

Protein

40g

Fat

29.6g

Carbs

72g

Fiber

19.4g

Sodium

1039mg

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