World Flavors Cookbook

Phở Bò

Vietnam's soul in a bowl — clear, deeply aromatic beef broth with rice noodles, thinly sliced beef, and a garden of fresh herbs.

Cuisine: Vietnam

Ingredients

• 2kg beef bones (knuckle and marrow)
• 500g beef brisket
• 200g eye of round (for raw slicing)
• 3 onions, halved and charred
• 100g ginger, halved and charred
• Spices: 5 star anise, 6 cloves, 2 cinnamon sticks, 1 tbsp coriander seeds, 3 cardamom pods
• 3 tbsp fish sauce
• 1 tbsp rock sugar
• Flat rice noodles (bánh phở)
• Garnish: Thai basil, bean sprouts, lime, chilies, hoisin, sriracha

Instructions

1. Blanch bones in boiling water 5 minutes. Drain and rinse.
2. Cover bones with 5L fresh water. Simmer 6-8 hours, skimming constantly.
3. Char onion and ginger under broiler until blackened.
4. Toast spices in a dry pan. Wrap in cheesecloth and add to broth with charred aromatics.
5. Add brisket after 2 hours. Remove when tender (about 1.5 hours).
6. Strain broth. Season with fish sauce and rock sugar.
7. Cook noodles. Slice brisket and raw beef paper-thin.
8. Assemble: noodles, sliced brisket and raw beef (the hot broth cooks it). Ladle broth over.
9. Serve with herb plate for guests to customize.