Vietnamese
Pho Bo
Hanoi beef noodle soup. The broth is the whole dish, and charring the ginger and onion before they go in is what gives it that smoky depth.
- Time
- 3 hrs
- Serves
- 4
- Steps
- 7
- Ingredients
- 10
Method
- 01
Cover the bones with cold water, boil hard for 10 minutes, then dump the water and rinse both bones and pot. This parboil is why good pho is clear.
- 02
Char the onion and ginger directly over a flame or under a hot grill until blackened in patches.
- 03
Toast the star anise, cinnamon, coriander and fennel in a dry pan for 2 minutes, then tie them in a cloth.
- 04
Return the bones to the pot with 4 litres of fresh water, the charred aromatics, the spice bundle and the brisket.
- 05
Simmer very gently for 2.5 hours, never letting it boil, and skim whenever foam gathers.
- 06
Pull the brisket out after 90 minutes, cool it and slice thinly. Season the strained broth with fish sauce and sugar.
- 07
Pour boiling broth over cooked noodles and raw sliced beef in each bowl. Serve herbs, sprouts and lime on the side.
Cooking Tips
- Parboil the bones for 10 minutes then dump the water and rinse the pot. This is why good pho is clear rather than murky.
- Char the onion and ginger until blackened in patches - that smokiness is unmistakable in the finished broth.
Ingredient Substitutions
- Rock sugar is traditional; ordinary sugar works with a slightly sharper edge.
- Brisket, flank or thin raw sirloin all work - raw slices cook in the hot broth.
What to Serve With It
- Serve the herbs, sprouts, chilli and lime on the side so everyone builds their own bowl.
Storage and Reheating
- The broth keeps 4 days and freezes for 3 months - it is worth making a big batch.
- Store broth and noodles separately or the noodles disintegrate.
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