Recipe details
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Vietnamese Beef Noodle Soup
2h 20min
4 servings
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This simplified Classic Pho Bo delivers the authentic flavors of Vietnamese beef noodle soup with fewer ingredients. The rich, aromatic broth is infused with basic spices and simmered with beef bones for depth. Tender rice noodles, thinly sliced beef, and fresh garnishes create a balanced bowl that's both comforting and refreshing. This streamlined version maintains the soul of traditional pho while making it accessible for home cooks to prepare with readily available ingredients.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content
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Ingredients
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Steps
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Prepare the beef bones
Rinse bones under cold water. Place in a large pot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain and rinse bones to remove impurities.
Char the aromatics
Peel the onion and cut in half. Slice ginger lengthwise. Char onion and ginger directly over an open flame or under a broiler until blackened in spots.
Start the broth
Place cleaned bones in a large pot. Add charred onion and ginger. Cover with water. Bring to a boil, then reduce to a simmer.
Add spices
Add star anise and cinnamon stick to the broth. Simmer uncovered for 1.5-2 hours, occasionally skimming any foam that rises to the surface.
Season the broth
Add fish sauce, sugar, and salt to the broth. Stir to combine. Simmer for another 30 minutes.
Prepare the beef
Place beef in freezer for 15-20 minutes to firm up. Slice very thinly against the grain. Set aside.
Prepare the noodles
Cook rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
Prepare the garnishes
Wash bean sprouts. Thinly slice green onions. Cut lime into wedges.
Strain the broth
Strain broth through a fine-mesh sieve. Return to pot and keep hot. Taste and adjust seasoning if needed.
Assemble the soup
Divide cooked noodles among four bowls. Arrange raw beef slices on top of noodles. Ladle hot broth over the beef (the heat will cook the meat).
Serve
Top each bowl with bean sprouts and green onions. Serve immediately with lime wedges on the side.
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