Phở Bò (Beef Pho) - East Asian Recipe

Phở Bò (Beef Pho)

🌍 East Asian, Vietnam (Northern) Difficulty: ●●●○○

Phở emerged in Nam Định around 1900, influenced by French pot-au-feu and Chinese rice noodle traditions — a colonial-era fusion that became national identity.

Ingredients

• (Broth) 2kg beef bones blanched and rinsed
• 1 charred onion
• 1 charred ginger
• 3 star anise
• 3 cloves
• 1 cinnamon stick
• 1 tsp coriander seeds
• 3 cardamom pods
• 2 tbsp fish sauce
• 1 tbsp sugar
• salt. Per bowl: flat rice noodles (bánh phở)
• thinly sliced raw beef (eye of round)
• bean sprouts
• Thai basil
• lime
• hoisin
• sriracha
• sliced chili

Method

1. Step 1 — Blanch bones 10 min, rinse. Char onion and ginger directly over flame.
2. Simmering — Simmer bones with charred aromatics and spices 6–8 hours.
3. Seasoning — Season broth with fish sauce, sugar, salt. Strain.
4. Cooking — Cook noodles separately, place in bowls with raw beef slices.
5. Ladling — Ladle boiling broth over — this cooks the beef.

Tags: 2kg beef bones blanched and rinsed, charred onion, charred ginger, star anise, cloves · Source: Brittani's Almanac