Homemade phở bò takes time but it is not difficult. The slow-simmered broth does most of the work. This recipe makes 6 bowls in the Hanoi style: a clear broth, warm spices and thin slices of beef. To learn more about the dish itself, read Phở: Vietnam’s noodle soup.
Ingredients
Broth
- 2.5 kg beef bones (marrow and knuckle)
- 500 g beef brisket or shoulder
- 2 large onions
- 8 cm piece of ginger
- 5 star anise, 1 cinnamon stick, 5 cloves, 1 tbsp coriander seeds, 1 black cardamom (optional)
- 4 tbsp fish sauce
- 30 g rock sugar or cane sugar, salt
- 5 litres water
For the bowls
- 600 g flat rice noodles (bánh phở)
- 300 g beef tenderloin or sirloin, very thinly sliced
- spring onion, coriander, Thai basil, bean sprouts
- limes, fresh chilli, hoisin and sriracha
Method
- Blanch the bones. Cover the bones with cold water, bring to the boil and cook for 10 minutes. Drain and rinse. This keeps the broth clear.
- Char the onion and ginger. Char the unpeeled onions and ginger over a gas flame or under the grill until blackened, then peel and rinse.
- Toast the spices. Dry-toast star anise, cinnamon, cloves, coriander seeds and cardamom for 2 to 3 minutes until fragrant. Put them in a spice bag or tea strainer.
- Simmer the broth. Put bones, beef, onion and ginger in 5 litres of water and simmer gently, skimming the foam. Take the beef out after about 1.5 hours, when tender, and plunge it into cold water. Keep simmering the bones for another 5 to 6 hours. Add the spices for the last hour.
- Season. Strain the broth and season with salt, fish sauce and sugar. It should taste rich, slightly sweet and savoury.
- Noodles. Soak the rice noodles in lukewarm water for 30 minutes, then blanch them in boiling water for 20 to 30 seconds.
- Serve. Put noodles, sliced cooked beef and raw tenderloin in each bowl. Pour boiling broth over to cook the raw beef. Top with spring onion and coriander.
Tips for the best phở
- Never let the broth boil hard, or it will turn cloudy.
- Put the tenderloin in the freezer for 20 minutes so you can slice it paper-thin.
- Make the broth a day ahead. Once cold, the fat is easy to remove.
- For phở gà, use a whole chicken and chicken bones and simmer for only 2 to 3 hours.
Where to buy the ingredients
Bánh phở noodles, fish sauce, star anise and Vietnamese herbs are sold in Asian grocery stores, at Sapa market in Prague and in online Asian food shops. Most supermarkets stock at least rice noodles and fish sauce.
FAQ
How long should phở broth simmer?
Ideally 6 to 8 hours. A pressure cooker does it in about 1.5 hours, with a slightly less intense flavour.
Can I freeze phở?
The broth, yes, for up to 3 months. Always prepare noodles and herbs fresh.