Cooking Lucid
Pho Bo
Vietnam's iconic beef noodle soup — aromatic star anise and cinnamon broth, rice noodles, and thinly sliced beef. A bowl of pure comfort, best with fresh herbs and lime.
Prep 30 min
Cook 3h
Total 3h 30m
Serves 6
Ingredients
Step 1 — Make the broth
- 3 lbs beef bones
- 1 lb beef brisket
- 2 onions (halved, charred)
- 4-inch piece ginger (charred)
- 5 star anise
- 1 cinnamon stick
- 3 cloves
- 1 tbsp coriander seeds
- 2 tbsp fish sauce
- 1 tbsp rock sugar
- 12 cups water
- Salt
Step 2 — Assemble bowls
- 1 lb dried rice noodles (banh pho)
- ½ lb beef eye round (thinly sliced)
- Bean sprouts
- Thai basil
- Cilantro
- Lime wedges
- Hoisin sauce
- Sriracha
- Sliced jalapeño
Instructions
- 1
Simmer the broth
Parboil bones 5 minutes, rinse clean. Char onion and ginger over open flame. Toast spices. Combine bones, brisket, charred aromatics, spices, and water. Simmer 3 hours, skimming. Season with fish sauce, sugar, and salt. Remove brisket, slice thin.
- 2
Cook noodles
Soak noodles in hot water 20 minutes. Cook in boiling water 30 seconds until tender. Drain and divide among bowls.
- 3
Assemble and serve
Top noodles with brisket and raw beef slices. Ladle boiling broth over to cook beef. Serve with bean sprouts, herbs, lime, hoisin, and sriracha.
Nutrition per serving: 420 cal · 32g protein · 48g carbs · 12g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
