Authentic Vietnamese Beef Pho (Phở Bò)

Name: Authentic Vietnamese Beef Pho (Phở Bò)
Prep time: 45 min
Cook time: 6 h
Total time: 6 h 45 min
Yield: 6 bowls
Cuisine: Vietnamese
Ingredients: 5 lbs Beef Knuckle and Marrow Bones; 2 lbs Beef Brisket (flank or plate); 2 large Yellow Onions, halved; 4 inch Hand of Ginger, halved; 5 Star Anise pods; 1 Cinnamon stick; 4 whole Cloves; 1 tbsp Coriander Seeds; 1/4 cup Red Boat 40N Fish Sauce; 1.5 tbsp Yellow Rock Sugar; 1.5 lbs Fresh Rice Noodles (Banh Pho)

frommangoesandpalmtrees.com mangoesandpalmtrees.com/traditional-vietnamese-pho-recipe

Master the definitive Vietnamese Pho recipe with our family's 24-hour bone broth protocol. Features clear broth techniques, charring instructions, and high-protein ingredient selection.

6 hr 45 min

cook 6 hr

6 bowls

Vietnamese

Ingredients

Instructions

Place bones in a large pot, cover with cold water, and boil vigorously for 15 minutes. Discard the water and scrub bones to remove all grey impurities for a clear broth.
Char onion and ginger halves over an open flame until blackened to trigger the Maillard reaction.
Combine cleaned bones, charred aromatics, brisket, 6 liters of water, fish sauce, and rock sugar. Simmer on low for 4-6 hours, skimming occasionally.
Toast spices in a dry pan until fragrant. Add to the broth in a mesh bag for the final 45 minutes of simmering.
Place blanched noodles and raw sirloin slices in a bowl. Pour boiling broth over to cook the meat instantly.

Nutrition

Calories: 450 kcal
Protein Content: 35g
Fat Content: 12g
Carbohydrate Content: 55g