Vietnamese Beef Noodle Soup (Phở Bò)

By Vicky Pham · 240 min

Ingredients

Instructions

1. Place the beef soup bones, neck bones and short ribs in a large pot of at least 8 quarts, cover with water and bring to a boil. Boil about 2 minutes until foam rises, then drain the bones, rinse them well and clean the pot. (Alternatively, soak the bones in water for at least 30 minutes, rinse and drain.)
2. Halve the 2 onions. Slice the unpeeled 4-inch ginger into thick coins and lightly smash them. Char the onions and ginger in an air fryer or toaster oven at 400°F for about 10 minutes, until browned and fragrant.
3. Dry-toast the cinnamon stick, 2 teaspoons cloves, 2 teaspoons coriander seeds, 2 cardamom pods, 8 star anise and 2 teaspoons fennel seeds in a small pan until they start to smoke, about 1 minute. Tie them in cheesecloth or a spice bag.
4. Add the parboiled bones, raw meat, charred aromatics and spices to the pot. Add 5 quarts water, bring to a boil, then lower to a gentle simmer and cook uncovered for about 3 hours. Skim the impurities during the first hour.
5. Remove the meaty pieces once they are tender when pierced with chopsticks (about 45 minutes for meat-only cuts, about 1 hour 45 minutes for large short ribs). Return the bones to the pot. Chill the meat or plunge it in ice water, then thinly slice it.
6. Strain the broth to remove all solids, then skim off the excess fat from the top.
7. Season the broth with 2 1/2 tablespoons salt, 3 tablespoons fish sauce, 2 tablespoons sugar or 20 g rock sugar, and 1/2 tablespoon MSG if using, adding gradually until savory and slightly sweet.
8. Cook the 2 lbs fresh rice noodles according to package directions, then rinse and drain well.
9. Put the noodles and cooked meat in bowls, add thinly sliced raw beef if using, and pour the hot broth over to cook it. Top with the sliced onion, green onions and cilantro.

Summarized from Vicky Pham's video. Watch it for the details.

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