Description
A rich and flavorful beef bone broth with traditional pho ingredients.
Ingredients
Scale
- 3 to 4 pounds beef bones (marrow bones and knuckle bones)
- 1 large yellow onion, halved
- 1 piece fresh ginger (about 3 inches), halved lengthwise
- 1 cinnamon stick
- 3 star anise pods
- 4 whole cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds (optional)
- 1 tablespoon salt
- 1 tablespoon rock sugar (or white sugar)
- 2 tablespoons fish sauce (plus more to taste)
- 6 to 7 quarts water
- 1 pound rice noodles (bánh phở, medium width)
- 1/2 pound raw beef sirloin or eye of round, thinly sliced
- 1/2 pound brisket or beef shank, cooked and sliced
- Fresh cilantro leaves
- Thai basil
- Bean sprouts
- Lime wedges
- Sliced red chili or jalapeños
- Thinly sliced green onions
- Hoisin sauce (optional)
- Sriracha (optional)
Instructions
- Blanch the bones in boiling water for 10 minutes, then drain and rinse to remove impurities.
- Char onion and ginger over an open flame or under a broiler until blackened. Rinse off burnt parts.
- Toast cinnamon, star anise, cloves, coriander, and fennel in a dry pan until fragrant.
- Add bones, charred aromatics, spices, salt, sugar, and fish sauce to a clean pot with 6–7 quarts of water. Bring to a boil, reduce to a gentle simmer.
- Simmer the broth for 6–10 hours, skimming scum regularly. Strain and discard solids.
- Soak rice noodles in warm water, then blanch for 30–60 seconds before serving.
- Freeze beef slightly, then slice thinly.
- Assemble bowls with noodles, beef slices, and ladle boiling hot broth on top to cook the meat.
- Garnish with herbs, sprouts, lime, and sauces as desired.
Notes
- This broth can be made ahead and stored in the refrigerator or freezer for later use.
- Adjust seasonings and toppings according to personal preference.
- Prep Time: 30 minutes
- Cook Time: 10 hours
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl