homemade pho broth

Enjoy the wonderful flavors of Vietnam's with this traditional beef pho recipe. This Southern-style variation of beef pho features flat rice noodles with tender beef slices in an aromatic and hearty beef broth.

Vietnamese Beef Noodle Soup (Pho Bo)

lbs beef bones

water

shallots (or 2 yellow onions)

ginger

Chinese cinnamon

cloves

coriander

cardamom

star anise

rock sugar

fish sauce

sea salt

MSG (optional)

beef stock

lbs thinly sliced eye-round beef steak

11 oz cooked beef balls (Bo Vien)

lbs fresh rice noodles

onion

cilantro (roughly chop)

green onions/scallions (slice thinly)

jalapenos (slice thinly)

limes

Hoisin sauce

Sriracha sauce

Clean the bones

Cleaning the bones will get rid of all the impurities and ensure a clear broth. Bring a large pot of water to a rolling boil. Add beef bones and boil for 8 minutes or until foam float to the top. If using marrow bones, boil for only 3 minutes. Any longer will remove the marrow, which would not be good. Remove the bones from the pot and rinse the bones well under cold running water. Discard the water and clean the pot.

Roast the aromatics

Peel the shallots and slice the ginger into thick coins. Transfer shallots and ginger to a baking tray and roast in the toaster oven at 400°F for 20 minutes or until lightly charred on the edges.

Simmer

In the clean pot, add water (5 quarts) and bring to a boil. Add cleaned bones, shallots, and ginger. Cook for 2 hours, uncovered on a low simmer. Occasionally, use a ladle or mesh strainer to skim off any impurities that float to the top and discard.

Remove solids

Remove all the aromatics and bones from the stock and discard. There may be a good amount of tender meat on the bones so remove the meat from the bones and set aside as a meaty topping before discarding bones.

Toast the spices and continue simmering

In a small frying pan, dry roast (no oil) the spices for about 30 seconds or until fragrant. Shake them around to prevent burning. Wrap the roasted spices in a cheesecloth or if you are using the pho spice seasoning packet, use the accompanying spice bag. Add to stockpot. Simmer on low for 30 minutes. After 30 minutes, remove the spice packet.

Season stock

Add rock sugar, fish sauce, salt and MSG (optional). Start with a little at a time and adjust to your taste. Make sure to allow the sugar to completely melt before taste testing.

Prepare the noodles

Cook rice noodles per package instructions.

Assemble and serve

Divide noodles evenly between eight bowls. Add your choices of meat with the raw slices of eye-round beef steak on top. Ladle hot broth over the raw beef slices. Top with a bit of white/yellow onions, green onions, and cilantro. Serve with hoisin and sriracha sauce, and a small platter of bean sprouts, Thai basil, jalapenos, lime, and enjoy.

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Vietnamese Beef Noodle Soup (Pho Bo...

Vietnamese Beef Noodle Soup (Pho Bo...

Top 2 homemade pho broth recipes from across the web

The most viewed homemade pho broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Beef Noodle Soup (Pho Bo...

Vietnamese Beef Noodle Soup (Pho Bo...

The most viewed homemade pho broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine