Pho Bo - Vietnamese Beef Noodle Soup (Hanoi Style)
⏱ 300 min
Authentic Hanoi-style Vietnamese beef pho made with beef marrow bones, oxtail, beef shanks, and brisket simmered for hours with roasted ginger and onions, infused with star anise, cinnamon, coriander seeds, and fennel. Served with rice noodles in a clear, aromatic broth, topped with fresh herbs, scallions, lime, and pickled garlic and chilies.
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Adapted from a video by Thomas kocht
Pho - authentische vietnamesische Rindersuppe mit Nudeln
rice noodlessoak in lukewarm water (max 35°C) for 35-40 minutes per package instructions
garlicthinly sliced and pickled in rice vinegar5 cloves
chiliThai chilies, thinly sliced and pickled in rice vinegar10
rice vinegarfor pickling garlic and chili, enough to cover
fresh cilantrofor garnish and serving
scallionwhite parts sliced diagonally, green parts cut into rings
limecut into wedges, squeezed in when serving
Steps
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1
Prepare all bones and meat. Place beef marrow bones, beef shanks, oxtail, and beef brisket in a pot and cover with hot or boiling water.
2
Bring to a boil and simmer gently for about 10 minutes to allow impurities to rise. Skim off foam with a ladle to ensure a clear broth later.
3
Rinse all bones and meat thoroughly with cold water. Scrub the pot well to remove any residue. Return cleaned bones and meat to a clean pot and cover with cold water.
4
Prepare ginger and onion for flavoring. Place ginger chunks and onions directly over a gas flame or on a foil-lined baking sheet under the broiler, roasting until charred to add a smoky depth of flavor.
5
Gently crack the roasted ginger to help release its aroma. Add ginger and onions to the broth. Add about 1.5 tbsp of salt. Let the broth simmer gently (not vigorously) for about 4-5 hours.
6
While broth simmers, prepare a spice sachet. Toast coriander and fennel seeds separately in a dry pan until fragrant. Lightly crack black cardamom. Bundle all spices in a cheesecloth or coffee filter, tie securely.
7
Add the spice sachet to the broth and simmer for 60-90 minutes, then remove. Check doneness: brisket should yield easily to a fork; oxtail should fall off the bone. Remove all cooked meat and bones when tender.
8
Pick all usable meat from cooled bones and meat pieces, especially oxtail and shanks. Keep brisket whole for slicing later. Ideally do this the day before and refrigerate so it firms up for easier slicing.
9
Strain broth through a sieve or cheesecloth for clarity. For the clearest result, use cheesecloth, though a fine sieve works too. Cool broth and refrigerate if preparing ahead.
10
After chilling overnight, fat solidifies on the surface. Spoon off the fat layer. Reserve some fat for finishing the soup. Reheat the broth.
11
Prepare pickled garlic and chili condiment. Slice garlic very thinly and slice Thai chilies equally thin. Place in a glass jar and fill with rice vinegar. Let sit at least 30 minutes for flavors to infuse.
12
Prepare fresh garnishes. Slice scallion whites diagonally and greens into rings. Prepare fresh cilantro, lime wedges, and other desired garnishes.
13
Slice cooled beef brisket thinly against the grain for tenderness. Slice other cooked meats similarly. For raw beef (such as sirloin), chill for 10-15 minutes then slice very thinly against the grain.
14
Soak rice noodles in lukewarm water (max 35°C) for 35-40 minutes per package directions.
15
Season the broth. Add about 40 ml of Vietnamese or Thai fish sauce and 1 tbsp sugar (optional) or rock sugar. Adjust to taste. Add about 1 tbsp of reserved beef fat. Taste and adjust seasoning.
16
Cook the soaked rice noodles in salted water for about 2 minutes or until desired doneness.
17
Place cooked noodles in a bowl. Add both cooked and raw beef slices. Pour very hot broth over to cook the raw beef. Top with fresh scallions, cilantro, lime, and pickled garlic and chilies. Mix well and serve.
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