Description

Comforting, kid-approved, and weeknight-friendly, this Vietnamese beef meatball noodle soup (phở bò viên) is the easiest pho you can make at home. A simple bone-simmered broth pairs with springy homemade meatballs for authentic flavor without the fuss. In a rush? Grab store-bought meatballs.

Ingredients

Units Scale

Beef Stock

3 lbs beef soup bones (shank/femur marrow bones and knuckles)
5 quarts water
1 large yellow onions (can sub with shallots or a combination of both)
2-inch ginger
1 package pho spices

Beef Seasonings

3 tablespoons fine ground sea salt
3 tablespoons fish sauce
1 tablespoon granulated sugar
1 tablespoon MSG (optional but recommended)

Beef Meatballs (can sub with 2 packages store-bought)

1 lb ground beef (partially frozen into thin sheets)
2 tablespoons finely minced shallot
1 tablespoon finely minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon MSG (optional but recommended)
2 teaspoons granulated sugar
1 tablespoon fish sauce
2 teaspoons baking powder
2 tablespoons cornstarch (or potato starch/tapioca starch)
1 tablespoon cold water

Noodles, Condiments and Garnishes

14 oz dried pho rice noodles
1 small bunch cilantro
2 green onions
Pickled chili peppers
1 lime
Hoisin sauce
Sriracha chili sauce

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Instructions

Prepare the bones: Add the bones to a large pot, cover with water, and bring to a boil. Boil for about 2 minutes until scum floats to the top. Drain and rinse the bones thoroughly, then wash the pot clean. (Shortcut: You can skip parboiling if you want a beefier stock. Simply soak bones in hot water for 30 minutes, rinse, and drain. Keep in mind that skipping parboiling requires more skimming to keep the broth clear and will yield a slightly darker stock, as pictured in the blog post.)
Toast aromatics: Halve the onion and slice the ginger into thick coins, gently smashing each coin. Char in an air fryer or toaster oven at 400°F until browned and fragrant (about 10 minutes).
Toast spices: Toast the pho spice packet in a dry skillet over medium-low heat until fragrant (about one minute or until it starts smoking). Transfer into a spice pouch or cheesecloth (included with spice packet).
Simmer the stock: Add the cleaned bones, charred aromatics, spice bag, and 5 quarts of water to the pot. Bring to a boil, then reduce heat to a gentle simmer for about 2 hours, skimming any scum from the surface. Remove the spice bag after an hour so the flavor doesn’t overpower and darken the broth.
Prepare the meatballs: While the pot is simmering, prepare the meatballs. Tear the cold, partially frozen beef into small pieces and place in a stand mixer bowl with the paddle attachment. Add the shallot, garlic, salt, pepper, MSG, sugar, fish sauce, baking powder, cornstarch, and cold water. Mix on low, then increase to medium until it forms a smooth, sticky paste, about 5 minutes. Set aside.
Strain, skim, and save the goodies: Pull out the bones from the stock. Pick off any tender meat and tendon from the bones to use as toppings. Discard the aromatics. Skim off excess surface fat.
Cook the meatballs: Scoop 1-inch balls and drop them directly into the simmering beef stock. Once they all float to the surface, simmer for another 5 minutes so the flavors meld into the broth.
Season: Stir in the salt, fish sauce, sugar, and optional MSG. Taste and adjust. It should be strong-tasting, savory, and slightly sweet, as once assembled the flavors will mellow out with the rice noodles. Keep at a low boil for assembly.
Cook noodles and prep garnishes: Cook dried pho noodles per package directions, then drain and rinse well to remove excess starch that would cause clumping. Chop cilantro, slice green onions, and cut lime wedges.
Assemble and serve: Divide noodles into bowls and add any reserved meat from the bones along with a couple of beef meatballs. Ladle piping-hot broth over top. Garnish with cilantro and green onions. When ready to eat, squeeze in lime wedges and add pickled chilies if you like it spicy. Have a small prepared plate of hoisin and Sriracha sauce on the side for dipping the meatballs and enjoy!

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Breakfast, Dinner, Entree, Lunch, Main Course, Main Dish
Method: Stovetop
Cuisine: Asian, Vietnamese