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.
Char onion and ginger over an open flame or under a broiler until blackened. Rinse to remove loose char. Set aside.
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 broth through a fine mesh sieve.
Season with fish sauce to taste. Keep warm.
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.
In each bowl, add:
A handful of noodles
Slices of cooked brisket
Raw beef slices (they will cook in the broth)
Ladle piping hot broth directly over meat to cook it.
Top with onion slices, scallions, and serve with garnishes on the side.
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
Traditional:
Iced jasmine tea or salted lime soda
Modern:
Dry Riesling or crisp lager
Bold:
Vietnamese coffee with condensed milk (on the side!)
4 servings