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Beef Pho (Pho Bo)

Pho bo is Vietnam's national dish for good reason — a crystal-clear beef broth perfumed with star anise, cinnamon and charred ginger, ladled over silky rice noodles and thin slices of beef that cook gently in the bowl.

Great pho is all about the broth, and that just takes time, not skill. Bones and brisket simmer away for a few hours while the spices work their magic; your only job is the occasional skim.

Make it on a lazy Sunday and you'll be rewarded with a pot of liquid gold, plus leftovers that taste even better the next day. Pile on the bean sprouts, Thai basil, lime and chilli at the table and build your perfect bowl.

Servings
4
Prep Time
30
mins
Cook Time
195
mins
Ingredients
16
Total Time
225
mins

Pantry bits

Fish Sauce
Fish Sauce
Rice Noodles
Rice Noodles

Ingredients

  • 1.5kg beef bones (marrow and knuckle bones)
  • 500g beef brisket
  • 300g beef sirloin or eye fillet, very thinly sliced
  • 2 brown onions, halved (skin on)
  • 100g piece ginger, halved lengthways
  • 4 star anise
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 tbsp coriander seeds
  • 2 black cardamom pods (optional)
  • 3 tbsp fish sauce
  • 25g rock sugar (or 1 tbsp white sugar)
  • 400g flat dried rice noodles (banh pho)
  • 2 cups bean sprouts
  • 1 bunch Thai basil
  • 2 spring onions, sliced, plus lime wedges and sliced chilli, to serve

Instructions

  1. Cover the bones and brisket with cold water in a large stockpot, bring to the boil for 3 minutes, then drain and rinse — this keeps the broth clear. Rinse out the pot.
  2. Char the onion halves and ginger under a hot grill (or over a gas flame) for 8-10 minutes until blackened in spots. Toast the star anise, cinnamon, cloves, coriander seeds and cardamom in a dry pan for 1-2 minutes until fragrant.
  3. Return the bones and brisket to the pot with 4 litres of cold water, the charred onion and ginger, and the toasted spices. Bring to a bare simmer.
  4. Simmer gently, uncovered, for 3 hours, skimming any scum from the surface. Remove the brisket after 1.5 hours (once tender) and set aside to cool, then slice thinly.
  5. Strain the broth into a clean pot, discarding the solids. Season with the fish sauce and rock sugar — it should taste rich, clean and just slightly sweet. Keep at a rolling simmer.
  6. Soak or cook the rice noodles according to the packet directions, then drain and divide between four large bowls.
  7. Top the noodles with the sliced brisket and the raw sirloin slices, then ladle the boiling broth over the top — the hot broth cooks the raw beef in seconds.
  8. Serve immediately with bean sprouts, Thai basil, spring onion, lime wedges and chilli for everyone to add at the table.

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