How to Make Vietnamese Beef Noodle Soup

Vietnamese beef noodle soup (pho bo)

Called pho bo in its native country and pho in the Western Hemisphere, Vietnamese noodle soup is time consuming to make because the broth must be prepared from bones. Premixed pho seasoning is available in supermarkets but the taste doesn't compare.

Things You'll Need

• Main:
• 12 ounces flat rice noodles
• 2 cups bean sprouts
• 1/2 cup green onions, chopped
• 4 tablespoons finely chopped coriander
• 1/2 pound beef shank steak, very finely sliced
• 1 package Vietnamese beef balls (optional)
• Broth:
• 10 cups water
• Beef knuckles, leg bones and/or neck bones
• 4-ounce piece of fresh ginger, cut into matchsticks
• 1 large onion, thinly sliced
• 2 sticks cinnamon bark
• 1/2 teaspoon coriander seed
• 4 pieces star anise
• 2 teaspoons caster sugar
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 5 teaspoons fish sauce
• 1 tablespoon cooking oil
• Garnish:
• 1 lime, quartered
• 1 bunch Thai basil or cilantro
• 2 fresh green and/or red chili peppers, sliced

Instructions

1. Rinse the bones and boil in a large stockpot filled with water on high heat to sterilize. Skim the scum and froth if you see any. Boil until the water is clear of bubbles and scum. Turn the heat off.

   Saute the onions, ginger, star anise, coriander seeds and cinnamon stick in a skillet over medium-high with 1 tablespoon of oil. Cook until the onions begins to brown. Set aside.

   Transfer the bones to a Crock-Pot and discard the boiling water. Fill the pot with 10 cups of water, add the sauteed ingredients and the caster sugar, fish sauce, salt and black pepper.

   Cover and simmer for at least eight hours; better if overnight. Don't worry if you go to sleep, as the water level will still be high when you wake up.

   Use a strainer to discard seasoning ingredients. Turn off the heat and add sliced beef to the broth. Let the beef cook in warm broth; since the beef is thinly sliced, it will cook fast and no boiling is needed.

2. Boil water in a pot and cook the rice noodles according to package direction. Some rice noodles require soaking in cold water before using.

   If using the beef balls, cut them into halves or leave them whole and cook with the noodles for two minutes before the noodles are done. Discard the water used for cooking.

   Turn off the heat. Add green onions, coriander and bean sprouts to the rice noodles, stirring a bit.

3. Place the cooked rice noodles, beef balls and vegetables in serving bowls and ladle beef flanks and broth over the noodles. Squeeze the lime juice if desired and garnish with freshly sliced peppers and cilantro or Thai basil.

Tips & Warnings

• Add hoisin sauce, chili sauce, sesame oil, or Worcester sauce to taste.

• The Vietnamese beef noodle soup is sometimes called Tonkinese beef noodle soup or Hanoi beef noodle soup on restaurant menus.

References

• Viet World Kitchen: Beef Pho Noodle Soup Recipe (Pho Bo)