asianSlow-Simmered Vietnamese Pho Bo
Clear, aromatic beef broth layered with charred onion, ginger and toasted whole spices, poured over flat rice noodles and tender beef.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Grill and tongs, Tongs and thermometer
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Cleaning the bones
15 minutesHigh heatCover the beef bones with cold water, bring to a boil and boil for 10 minutes. Drain, then rinse the bones and the pot well.
Success cueThe bones are free of grey scum.
- 02
Charring
15 minutesHigh heatHalve the onion and the ginger and char them under a hot grill for 10 to 15 minutes. Toast the star anise, cinnamon, cloves and coriander seeds in a dry pan for 2 minutes.
Success cueThe onion and ginger are blackened in spots and the spices smell strong.
- 03
Broth
3 hoursGentle simmerPut the bones and brisket back in the pot with the water, the charred onion and ginger and the spices. Bring to a boil, skim, then keep at the gentlest simmer for 3 hours, skimming often. Lift out the brisket after about 1½ hours, once tender.
Success cueThe broth is clear and smells of beef and spice.
Watch outA rolling boil makes the broth cloudy.
- 04
Noodles
30 minutesWhile the broth simmers, soak the rice noodles in warm water for 30 minutes and drain. Slice the scallions and chop the cilantro.
Success cueThe noodles are flexible but still firm.
- 05
Seasoning
10 minutesGentle simmerStrain the broth through a fine cloth, return it to a simmer and season gradually with the fish sauce, the sugar and salt.
Success cueThe broth tastes savory with a light sweetness.
- 06
Slicing
5 minutesSlice the brisket thinly across the grain.
Success cueThe slices are thin and hold together.
- 07
Assembly
5 minutesHigh heatBlanch each portion of noodles in boiling water for 20 to 30 seconds and put it in a warm bowl. Add the brisket, ladle over the boiling broth and finish with the scallions and cilantro.
Success cueThe broth is boiling hot when poured and warms the beef.
Cooking tips
Leave the lid slightly open; a covered rolling boil emulsifies fat into the broth and makes it cloudy.
- • Never hard-boil the stock
- • Rinse blanched bones until no grey residue remains
Potential allergens
Egg, Fish
Compound ingredients vary by product; check labels and possible cross-contact.
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