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Flavorful Vietnamese Pho Bo Beef Noodle Soup Recipe Easy Authentic Star Anise Broth

Vietnamese Pho Bo Beef Noodle Soup - featured image
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An authentic Vietnamese pho bo recipe featuring a fragrant star anise broth, tender beef slices, and silky rice noodles that delivers comfort and rich flavor in about 2 hours.

Ingredients

Scale
  • 4 lbs beef marrow and knuckle bones
  • 1 lb beef brisket or chuck, thinly sliced against the grain
  • 2 medium yellow onions, halved and charred
  • 4-inch piece of ginger, sliced and charred
  • 4 whole star anise pods
  • 1 large cinnamon stick
  • 5 whole cloves
  • 2 cardamom pods (optional)
  • 1/4 cup fish sauce (60 ml)
  • 1 tablespoon rock sugar or brown sugar
  • 1 lb flat medium-thickness rice noodles (pho noodles)
  • Fresh Thai basil, cilantro, and mint leaves for garnish
  • Lime wedges for serving
  • Fresh bean sprouts for serving
  • Thinly sliced green onions for garnish
  • Chili slices or Sriracha (optional)

Instructions

  1. Rinse beef bones thoroughly under cold water to remove blood and impurities. Place in a large stockpot and cover with about 5 quarts (4.7 liters) of cold water. Bring to a rolling boil for 10 minutes, then drain and rinse bones and pot to remove scum.
  2. Char the halved onions and sliced ginger using a grill, broiler, or stovetop pan until blackened in spots (about 5-7 minutes) to add smoky depth.
  3. Return cleaned bones to the pot and add 5 quarts (4.7 liters) fresh water. Add charred onions, ginger, star anise, cinnamon stick, cloves, and cardamom pods. Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 1.5 to 2 hours, skimming foam occasionally to keep broth clear.
  4. About 30 minutes before broth is done, add fish sauce and rock sugar. Taste and adjust seasoning to achieve a savory broth with a hint of sweetness and aromatic spices.
  5. Add beef brisket or chuck to the simmering broth during the last 45 minutes of cooking. Remove when tender and let cool slightly before slicing thinly against the grain.
  6. Soak rice noodles in warm water for 30 minutes or according to package instructions until pliable but not mushy. Just before serving, blanch noodles in boiling water for 30 seconds, then drain.
  7. Divide noodles between bowls. Arrange thin slices of brisket on top. Ladle hot broth over noodles and meat to cook any raw beef slices if desired. Garnish with fresh herbs, bean sprouts, lime wedges, green onions, and chili slices.

Notes

Do not rush blanching bones to keep broth clear. Maintain a low simmer to avoid cloudiness. Toast and char spices and aromatics for deeper flavor. Freeze beef for 15 minutes before slicing thinly against the grain for tender meat. Broth tastes better after resting and can be stored refrigerated for 3 days or frozen for 3 months. Use fresh herbs just before serving for best flavor and color.

Nutrition

Keywords: pho bo, Vietnamese pho, beef noodle soup, star anise broth, authentic pho recipe, easy pho, homemade pho broth

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