Pho Bo
Clear Vietnamese beef soup with rice noodles, paper-thin beef, and plenty of fresh herbs.
- Preparation
- 30 min
- Cook/bake time
- 4 hr
- Total
- 4 hr 30 min
- Difficulty
- Advanced
- Calories
- 586 kcal
- Servings
- 4
- Prep
- 30 min
- Cooking & baking
- 4 hr
Clear Vietnamese beef soup with rice noodles, paper-thin beef, and plenty of fresh herbs. The secret to the clear broth is to blanch and rinse the bones once before they go into the actual stock. The time in the pot requires patience, but the active work is minimal.
Why this works
During the first boil, blood and muscle proteins released from the bones coagulate and form the gray foam. If it is not removed, it breaks down into fine particles during further cooking, permanently clouding the broth. That is why it is blanched once and rinsed completely. After that, the broth should only simmer: boiling water emulsifies fat into the liquid, which also makes it milky instead of clear.
Step-by-step instructions
- 1
Blanch the bones
Cover the bones and the beef brisket with cold water in a large pot, bring everything to a boil, and let it boil vigorously for ten minutes. Then pour off the water completely and rinse the bones and meat thoroughly under running water. This step removes impurities and is the only way to get a truly clear broth.
- 2
Roast the onions and ginger
Roast the halved onions and the ginger cut-side down in a dry pan or under the broiler for ten minutes until they have distinctly dark, almost black spots. This roasting gives the broth its depth and typical golden-brown color.
- 3
Toast the spices
Toast the star anise, cinnamon, cloves, and coriander seeds in a dry pan for two minutes until fragrant. Place them in a tea bag or spice sachet so you can easily remove them later without having to strain the broth.
- 4
Simmer the broth
Place the rinsed bones, the brisket, the roasted onions, the ginger, and the spice sachet in the pot with four liters of fresh water. Let everything simmer over the lowest heat for three to four hours without ever coming to a rolling boil. Skim off any foam occasionally. Remove the beef brisket after 90 minutes.
- 5
Season and serve
Strain the broth and season it with fish sauce, sugar, and salt; it should taste robust and well-rounded. Cook the rice noodles according to the package instructions and distribute them among bowls. Place the paper-thin raw tenderloin slices and the sliced brisket on top and pour the boiling hot broth over them; it cooks the meat in seconds. Serve the herbs, sprouts, lime, and chili separately.
Our best tips
- The broth must never come to a rolling boil, otherwise it will become cloudy. The lowest heat and patience are the whole secret.
- Do not skip blanching the bones. It takes fifteen minutes and determines the clarity and purity.
- The broth is excellent for cooking ahead and freezing, making pho a quick weeknight meal.
Tasty variations
Pho Ga
Use a whole soup chicken instead of beef bones, and reduce the cooking time to 90 minutes.
Quick version
Buy good beef broth and bring it to a boil with roasted onions, ginger, and spices for 30 minutes.
Nutrition facts
| Calories | 586 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 74 g |
| – of which sugar | 8 g |
| Fat | 12 g |
| Fiber | 4 g |
Estimated, not calculated – why
Here some of the ingredients never reach the plate: most frying oil stays in the pan, and in a stock the solids are strained off. How much of it ends up in the food cannot be calculated – counting a litre of oil would quintuple the figure, leaving it out would describe a dish baked without fat. So this is an editorial estimate rather than a total that would look dependable without being so.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Why is my broth cloudy?
Either the bones were not blanched or the broth boiled instead of simmering. Neither can be corrected afterward.
How do I slice the beef so thinly?
Place the tenderloin in the freezer for 45 minutes until it is firm on the outside. Then it can be sliced paper-thin with a sharp knife.
Is the raw meat safe?
The boiling hot broth cooks the paper-thin slices through in seconds. Use fresh meat and assemble just before serving.
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