Name: Vietnamese Beef Noodle Soup (Phở Bò)
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Cuisine: Vietnamese
Ingredients: 2 lbs beef soup bones (shank/femur marrow bones and knuckles); 2 lbs beef neck bones (or oxtail); 2 lbs bone-in beef short rib (or flank, brisket and boneless short rib); 5 quarts water; 2 yellow onions (can sub with shallots or a combination of both); 4-inch ginger; 4-inch stick Chinese/Saigon cinnamon; 2 teaspoons cloves; 2 teaspoons coriander seeds; 2 cardamom pods; 8 whole star anise; 2 teaspoons fennel seeds; 2 1/2 tablespoons fine sea salt; 3 tablespoons fish sauce; 2 tablespoons white sugar or 20 grams rock sugar; 1/2 tablespoon MSG (optional); 2 lbs fresh rice noodles; 1/2 white or yellow onion (slice thinly); 1 small bunch cilantro (roughly chop); 5 green onions/scallions (slice thinly); 2 jalapenos (slice thinly); 2 limes (cut into wedges); Culantro, Thai basil, bean sprouts; Hoisin sauce; Sriracha chili sauce

Description

Cozy up with this traditional Vietnamese beef pho: soft rice noodles in a rich, aromatic beefy broth, topped with green onions. This stovetop version takes about 3½ hours, but the flavor is worth the wait!

Ingredients

Units Scale

Beef Stock

2 lbs beef soup bones (shank/femur marrow bones and knuckles)
2 lbs beef neck bones (or oxtail)
2 lbs bone-in beef short rib (or flank, brisket and boneless short rib)
5 quarts water
2 yellow onions (can sub with shallots or a combination of both)
4-inch ginger

Dried Spices (see notes below)

4-inch stick Chinese/Saigon cinnamon
2 teaspoons cloves
2 teaspoons coriander seeds
2 cardamom pods
8 whole star anise
2 teaspoons fennel seeds

Stock Seasoning (see notes below)

2 1/2 tablespoons fine sea salt
3 tablespoons fish sauce
2 tablespoons white sugar or 20 grams rock sugar
1/2 tablespoon MSG (optional)

Noodles & Vegetable Toppings

2 lbs fresh rice noodles
1/2 white or yellow onion (slice thinly)
1 small bunch cilantro (roughly chop)
5 green onions/scallions (slice thinly)
2 jalapenos (slice thinly)
2 limes (cut into wedges)
Culantro, Thai basil, bean sprouts
Hoisin sauce
Sriracha chili sauce

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Instructions

Prepare the bones and meat: Add soup bones (2 lbs), beef neck bones (2 lbs), and bone-in beef short rib (2 lbs) to a large pot (at least 8-quart capacity). No need to parboil meat. Add water to cover and bring it to a boil (about 15 minutes). Boil for about 2 minutes or until impurities/foam rise to the top. Remove bones and rinse well. Clean the pot and return it to the stovetop. Alternatively, if you plan to skip parboiling, soak the bones in water for at least 30 minutes, rinse then drain dry before using.
Prepare and toast the aromatics: Peel the onions (2) and halve them. Slice the unpeeled ginger (4-inch) into thick coins and give each coin a gentle smash to help release their aroma. Toast them in the air fryer or toaster onion at 400°F for about 10 minutes or until browned and fragrant.
Toast the dried spices: Add cinnamon (1 stick), cloves (2 teaspoons), coriander seeds (2 teaspoons), cardamom pods (2), star anise (8), and fennel seeds (optional, 2 teaspoons) to a small frying pan. Toast them dry (no oil) until they start to smoke (about 1 minute). Tie them in cheesecloth or a spice bag to make them easy to remove later. You can also add them to the pot loosely if you’re planning to strain the entire pot.
Make the beef stock: Add the parboiled bones and raw meat, charred aromatics, and spices to the pot. Add water (5 quarts) and bring to a boil, then lower to a gentle simmer. Simmer for about three hours, uncovered. After the first hour, start skimming the impurities that rise to the top and discard them. If you happen to skim away some of the loose spices, it’s okay, as they have already done their job.
Remove meaty bones: If you’re using meaty bones or meat-only cuts like bone-in short ribs or brisket, remove them as soon as they’re chopstick tender to prevent overcooking. This takes about 45 minutes for meat-only pieces and around 1 hour 45 minutes for those massive Costco beef short ribs. Put the bones back into the pot to keep simmering (the bones separate from the meat easily). Refrigerate the meaty pieces or submerge them in ice water to stop the cooking and help them firm up quickly, then thinly slice and set aside to use as toppings later.
Strain and remove excess fat: Strain out all the solids, leaving a clear broth. Now is the time to skim the entire top portion of the stock to remove excess fat. You can set this aside as nước béo, which is often served on the side for those who love it fatty.
Season the stock: Add salt (2 1/2 tablespoons), fish sauce (3 tablespoons), white sugar (2 tablespoons) or rock sugar (20 grams), and MSG (1/2 tablespoon) if using. Add a little at a time and season to taste or until the broth is balanced, savory, and slightly sweet.
Prepare noodles and toppings: Cook the rice noodles (2 lbs fresh) according to the package instructions then rinse and drain well.
Assemble the bowls: Place noodles and cooked meats in a bowl. Top with raw beef slices if using, then pour hot broth over everything to cook the raw meat. Top with thinly sliced onions, green onions, cilantro and serve with additional accompaniments if preferred and enjoy!

Notes

An alternative to individual spices, use 1 pho spice seasoning packet with spice bag.
If you want to use bouillon powder, the stock seasonings are as follows: 2 tablespoons chicken/beef/mushroom bouillon powder, 2 tablespoons fine sea salt, and 2 tablespoons fish sauce. Sugar and optional MSG remain the same (2 tablespoons white sugar or 20 grams rock sugar and 1/2 tablespoon MSG) or slightly lowered to your preference.

Prep Time: 15 minutes
Cook Time: 3 hours, 15 minutes
Category: Entree
Method: Stovetop
Cuisine: Vietnamese