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Pho Bo (Vietnamese Beef Noodle Soup) with beef, rice noodles and star anise — Vietnam recipeVietnamVietnam
📝Useful tips
S
Sergei Martynov

Фо Бо — ароматный говяжий бульон, рисовая лапша, свежие травы и тонко нарезанное мясо — классика вьетнамской кухни. Суп появился на севере Вьетнама в начале XX века и сегодня является национальным блюдом страны. Бульон — это всё. Если бульон хорош, остальное просто сборка.

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Freeze the raw beef for 15-20 minutes before slicing — semi-frozen meat slices paper-thin effortlessly. The slices should be nearly transparent so they cook instantly when the hot broth is poured over them in the bowl.

Soups

Pho Bo (Vietnamese Beef Noodle Soup)

🌾Gluten-free🌶️Spicy

Vietnam's most iconic dish — a crystal-clear, deeply aromatic beef broth simmered for hours with charred onion, ginger, and whole spices, served over rice noodles with paper-thin beef, fresh herbs, lime, and chili. The broth is everything.

⏱️
210
Minutes
👥
4
Servings
🔥
400
kcal
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IngredientsInstructionsCommentsRelated Recipes

Key Ingredients

beef bonesrice-noodlesstar-anisefish-sauceginger

What you'll need

Ingredients

How to make it

Instructions

  1. 1

    Rinse the bones, cover with cold water, bring to a boil, drain and rinse the bones and pot clean. Cover with 3 litres of fresh water and bring back to a boil.

  2. 2

    Char the onion and ginger halves directly on a dry skillet or open flame until deeply blackened. Add to the broth along with star anise, cloves, cinnamon, coriander seeds, and peppercorns. Simmer on the lowest possible heat for 2.5-3 hours, skimming foam regularly. Never let it boil.

  3. 3

    About 1 hour before the end, add the whole piece of beef. Simmer until cooked through, then remove and slice thinly when cooled.

  4. 4

    Add fish sauce, sugar, and salt to the broth. Strain through a fine sieve, discard bones and spices.

  5. 5

    Cook rice noodles according to package instructions. Divide into deep bowls, top with thinly sliced raw or cooked beef. Ladle boiling broth over — the raw beef will cook instantly in the bowl.

  6. 6

    Serve with green onion, cilantro, mint, bean sprouts, lime wedges, and chili on the side.

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Frequently Asked Questions

Why does pho bo broth turn out cloudy — how to make a clear pho broth at home?

Cloudy broth is the most common beginner mistake. The causes: skipping the parboil, or simmering at too high a heat. Blanch the bones first — cover with cold water, boil for 5 minutes, drain and rinse everything. Then simmer on the lowest possible heat with barely a bubble, skimming regularly.

Why char the onion and ginger for pho broth — is this step necessary?

Charring to blackness is not a mistake — it is a technique. It gives the broth its deep smoky aroma and dark amber color. Without this step the broth tastes flat and pale. This and the parboil are the two non-negotiable secrets of authentic pho.

Why does pho bo broth turn gelatinous in the fridge — is that normal?

Yes — it is a very good sign. Gelatin comes from collagen in the bones and means your broth is rich and full-bodied. Restaurant broth from a packet never gels because there are no real bones in it.

What is the difference between pho bo and other Vietnamese noodle soups — pho ga, bun bo hue?

Pho bo uses beef bones with star anise and cinnamon for a rich, spiced broth. Pho ga is the same but with chicken — lighter and clearer. Bun bo Hue is a spicier soup from central Vietnam made with lemongrass and shrimp paste — a completely different flavor profile.

How to slice raw beef paper-thin for pho without a very sharp knife?

Put the beef in the freezer for 15-20 minutes — semi-frozen meat slices much more easily and evenly. Cut across the grain. The slices should be nearly transparent so they cook instantly when hot broth is poured over them in the bowl.