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Vietnamese Beef Pho Noodle Soup

Authentic Vietnamese Beef Pho Noodle Soup You'll Crave

Experience the rich flavors of Vietnamese Beef Pho Noodle Soup, a delightful and aromatic dish that warms the soul.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vietnamese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 3.75 quarts Water Base for the broth
  • 2 pounds Beef Bones Marrow bones are ideal
  • 1 pound Beef Brisket Adds texture
  • 1 pound Beef Shank For a well-done meat topping
  • 1 tablespoon Salt Adjust according to taste
  • 2 sticks Cassia Bark/Cinnamon Sticks Key for authentic flavor
  • 2 pieces Star Anise Adds aromatic sweetness
  • 3 whole Cloves Use sparingly
  • 1 tablespoon Coriander Seeds Enhances complexity
  • 1 tablespoon Fennel Seeds Adds sweetness
  • 2 pieces Black Cardamom Pods Provides smoky flavor
  • 2 whole Yellow Onions Char for sweetness
  • 1 piece Ginger Char for depth
  • 2 pieces Shallots Char for optimal flavor
  • 3 tablespoons Fish Sauce For umami flavor
  • 1 tablespoon Rock Sugar Balances savory notes
For the Noodles and Toppings
  • 8 ounces Rice Noodles Flat and wide varieties
  • 1 pound Thinly Sliced Steak Optional
  • 1 cup Garnishes (Onions, Scallions, Cilantro) Fresh ingredients
  • to taste Freshly Cracked Black Pepper Adds finishing spice

Equipment

  • large pot
  • Skillet
  • spice bag or cheesecloth
  • ladle

Method
 

Step‑by‑Step Instructions
  1. Prepare the Broth: Par-boil the beef bones for 10 minutes, then drain. Fill the pot with fresh water, add cleaned bones, salt, and ginger, and simmer for 6 to 8 hours.
  2. Cook the Beef Cuts: Bundle brisket and shank, par-boil for 5-10 minutes, rinse, then add them to the broth until tender (2-3 hours).
  3. Char the Aromatics: Char onions, ginger, and shallots until blackened, then add to the broth during the last 2 hours of simmering.
  4. Toast the Spices: In a dry skillet, toast the spices until fragrant, then place in a spice bag and immerse in simmering broth.
  5. Finish the Broth: Skim off fat, adjust seasonings with salt, fish sauce, and rock sugar, and simmer for an additional 30 minutes.
  6. Assemble Pho Bowls: Slice the cooked brisket and shank, place cooked noodles in bowls, top with beef, and ladle hot broth over.
  7. Serve Immediately: Garnish with onions, scallions, cilantro, and serve with lime wedges, chili, and herbs on the side.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin C: 2mgCalcium: 20mgIron: 3mg

Notes

Char everything well for flavor; maintain gentle simmer; adjust cooking times for different cuts; taste and modify seasonings; add fresh herbs just before serving.

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