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Vietnamese Pho Bo (Beef Pho)
Classic Vietnamese beef broth noodle soup, built on charred ginger, onion and fragrant whole spices. Charring the ginger and onion under the grill before they go into the broth is what gives pho its distinctive smoky sweetness, a step that can't be skipped without losing the dish's character.
Ingredients
Instructions
Simmer bones 2 hours. Drain and rinse.
Return to pot with fresh water. Simmer 3 hours with brisket.
Char ginger and onion under grill.
Add to broth with spices. Simmer 1 hour.
Strain broth. Season with fish sauce and sugar.
Cook noodles.
Assemble: noodles, sliced brisket, raw sirloin (it cooks in hot broth).
Pour boiling broth over.
Serve with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
