Phở Bò is Vietnam’s most iconic dish, a deeply fragrant beef broth slowly infused with spices like star anise and cinnamon, ladled over rice noodles and raw beef slices that cook in the steaming bowl. Finished with lime, herbs, and sauces, it’s a customizable feast of flavor and texture.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 3 hrsTotal Time 3 hrs 20 minsFor the Broth
3 lbs beef bones (marrow and knuckle)
1 lb beef brisket or shank
1 large onion, halved
1 large piece of ginger (3–4 inches), halved lengthwise
1 cinnamon stick
2 star anise
3 cloves
1 black cardamom pod (optional)
1 tsp coriander seeds
1 tbsp salt
1 tbsp fish sauce (plus more to taste)
10 cups water
For Serving
12 oz dried or fresh flat rice noodles (bánh phở)
8 oz beef sirloin or eye of round, sliced paper-thin (freezing 30 min helps slicing)
Thinly sliced scallions and white onion (soaked in cold water)
Toppings & Garnishes
Fresh Thai basil
Cilantro
Mint (optional)
Bean sprouts
Lime wedges
Hoisin sauce
Sriracha or chili garlic sauce
Thinly sliced chili (bird's eye or jalapeño)
Char the Aromatics
Prepare and Simmer the Broth
2
Blanch beef bones and brisket in boiling water for 5 minutes to remove impurities. Drain and rinse bones.
In a clean large pot, add blanched bones , brisket , charred onion and ginger , spices , salt , and water .
Bring to a boil, then simmer uncovered for 3–4 hours , occasionally skimming foam and fat.
Strain and Season
Prepare Noodles and Toppings
4
Cook rice noodles per package instructions. Rinse under cold water, then warm with a quick dip in hot water before serving.
Arrange raw beef slices , cooked brisket , and herbs on a platter.
Assemble the Bowls
5
In each bowl, add:
Ladle piping hot broth directly over meat to cook it.
Top with onion slices , scallions , and serve with garnishes on the side.
Variations
6
Use oxtail, beef tendon, or short ribs for different textures
Make a quick phở using pressure cooker (1 hour total)
Add rock sugar for slightly sweeter northern-style broth
Pairing Suggestions
7 Traditional:
Iced jasmine tea or salted lime sodaModern:
Dry Riesling or crisp lagerBold:
Vietnamese coffee with condensed milk (on the side!)
Ingredients For the Broth
3 lbs beef bones (marrow and knuckle)
1 lb beef brisket or shank
1 large onion, halved
1 large piece of ginger (3–4 inches), halved lengthwise
1 cinnamon stick
2 star anise
3 cloves
1 black cardamom pod (optional)
1 tsp coriander seeds
1 tbsp salt
1 tbsp fish sauce (plus more to taste)
10 cups water
For Serving
12 oz dried or fresh flat rice noodles (bánh phở)
8 oz beef sirloin or eye of round, sliced paper-thin (freezing 30 min helps slicing)
Thinly sliced scallions and white onion (soaked in cold water)
Toppings & Garnishes
Fresh Thai basil
Cilantro
Mint (optional)
Bean sprouts
Lime wedges
Hoisin sauce
Sriracha or chili garlic sauce
Thinly sliced chili (bird's eye or jalapeño)
Directions Char the Aromatics
Prepare and Simmer the Broth
2
Blanch beef bones and brisket in boiling water for 5 minutes to remove impurities. Drain and rinse bones.
In a clean large pot, add blanched bones , brisket , charred onion and ginger , spices , salt , and water .
Bring to a boil, then simmer uncovered for 3–4 hours , occasionally skimming foam and fat.
Strain and Season
Prepare Noodles and Toppings
4
Cook rice noodles per package instructions. Rinse under cold water, then warm with a quick dip in hot water before serving.
Arrange raw beef slices , cooked brisket , and herbs on a platter.
Assemble the Bowls
5
In each bowl, add:
Ladle piping hot broth directly over meat to cook it.
Top with onion slices , scallions , and serve with garnishes on the side.
Variations
6
Use oxtail, beef tendon, or short ribs for different textures
Make a quick phở using pressure cooker (1 hour total)
Add rock sugar for slightly sweeter northern-style broth
Pairing Suggestions
7 Traditional:
Iced jasmine tea or salted lime sodaModern:
Dry Riesling or crisp lagerBold:
Vietnamese coffee with condensed milk (on the side!)
Phở Bò (Vietnamese Beef Noodle Soup)
