beef noodle soup vietnamese recipe

Written ByJenny Smyth Posted on
beef noodle soup vietnamese recipe
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The Best beef noodle soup vietnamese recipe

I’ve been making Beef Noodle Soup, also known as Pho Bo, for years, and it’s a staple in our household. It’s a traditional Vietnamese dish that’s been adapted into various forms around the world, but I love the simplicity and richness of this recipe.

The combination of tender beef, flavorful broth, and springy noodles is a match made in heaven. My family and I enjoy it for lunch or dinner, and it’s always a hit with my kids who love the way the flavors come together.

One of the best things about this recipe is its versatility – we can make it on a weeknight or serve it at a special occasion. Plus, it’s relatively quick to make and packed with nutrients from the beef, vegetables, and herbs.

I’ve experimented with different variations over the years, but this recipe remains one of my favorites. The secret to its success lies in the slow-cooked broth that infuses the dish with depth and complexity.

I like to serve it with fresh herbs like basil or mint for added freshness. This recipe has become a part of our family’s culinary tradition, and I’m excited to share it with you.

Vietnamese Beef Noodle Soup (Pho Bo)

Vietnamese Beef Noodle Soup (Pho Bo)

4.7 from 1572 votes

A fragrant and hearty Vietnamese soup featuring tender beef slices, rice noodles, and a deeply aromatic broth infused with star anise, cinnamon, and ginger. This comforting dish is traditionally served with fresh herbs, bean sprouts, and lime for a bright finish.

Prep Time30 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 30 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Broth

2 lbs beef bones (marrow or knuckle)
1 lb beef chuck or brisket
1 large onion, halved
4-inch piece ginger, halved lengthwise
5 star anise pods
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon salt
2 tablespoons fish sauce
1 tablespoon sugar
8 cups water

For the Soup

1 lb flat rice noodles (bánh phở)
8 oz beef sirloin or eye of round, thinly sliced
1 cup bean sprouts
1 cup fresh Thai basil leaves
1 cup fresh cilantro sprigs
2 limes, cut into wedges
2 jalapeño peppers, thinly sliced
Hoisin sauce and sriracha for serving

👨‍🍳Directions

1Place the beef bones and chuck in a large stockpot and cover with cold water.
2Bring to a boil over high heat, then reduce to a simmer and cook for 5 minutes.
3Drain the bones and meat, rinse them under cold water, and scrub the pot clean to remove any impurities.
4Return the bones and chuck to the clean pot.
5Add the onion halves and ginger, placing them cut-side down in the pot.
6Toast the star anise, cinnamon stick, and coriander seeds in a dry skillet over medium heat for 2 minutes until fragrant, then add them to the pot along with salt, fish sauce, sugar, and 8 cups of water.
7Bring the broth to a boil over high heat, then reduce to a gentle simmer.
8Skim off any foam that rises to the surface with a slotted spoon.
9Cook for 2.
5 hours, maintaining a low simmer, until the chuck is tender and the broth is deeply flavored.
10Remove the chuck from the broth and let it cool slightly, then slice it thinly against the grain.
11Strain the broth through a fine-mesh strainer into a clean pot, discarding the bones, onion, ginger, and spices.
12Keep the broth warm over low heat.
13Cook the rice noodles according to package directions until tender but still chewy, usually 4 to 6 minutes in boiling water.
14Drain well and divide evenly among 6 large soup bowls.
15Arrange the sliced cooked chuck and raw beef sirloin on top of the noodles in each bowl.
16Ladle the hot broth over the meat, ensuring it covers the noodles and cooks the raw beef slices to a medium-rare doneness within 30 seconds.
17Serve immediately, allowing each person to add bean sprouts, Thai basil, cilantro, lime wedges, jalapeño slices, and condiments like hoisin sauce and sriracha to taste.

🔧Equipment

Large stockpot (at least 8 quarts)
Fine-mesh strainer
Slotted spoon
Chef’s knife
Cutting board
Bowls for serving

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 15g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 50g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a clearer broth, parboil the bones and meat as described. Adjust fish sauce and sugar to taste. The broth can be made a day ahead and refrigerated; skim off any solidified fat before reheating.

Watch Video Of How Vietnamese Beef Noodle Soup (Pho Bo) Works

To store leftover pho, keep the broth and noodles in separate containers in the fridge. The broth stays good for up to four days, and the noodles keep for two days. When you want to reheat, bring the broth to a simmer on the stove and pour it over the noodles in a bowl.

This keeps the noodles from getting too soft. For serving, I like to set out a platter of fresh herbs, lime wedges, bean sprouts, and sliced chili. Everyone can build their own bowl.

This recipe works for a quiet family dinner or a casual gathering with friends. It is one of those meals that feels special but is actually simple to pull together. I hope you try it and enjoy it as much as we do.

❓ Frequently Asked Questions About Vietnamese Beef Noodle Soup (Pho Bo)

Q: What is Beef Noodle Soup?

Beef Noodle Soup is a popular Vietnamese dish made with slow-cooked beef broth, rice noodles, and various toppings such as beef slices, herbs, and bean sprouts.

Q: What type of beef is used in this recipe?

We use thinly sliced beef brisket or chuck for this recipe. You can also use other cuts like shank or short ribs if you prefer.

Q: Can I make this recipe in advance?

Yes, you can make the broth ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months. Reheat before serving.

Q: Are there any variations to this recipe?

Yes, you can customize this recipe by adding your favorite vegetables such as carrots, potatoes, or sweet potatoes. Feel free to experiment with different seasonings like fish sauce or soy sauce for added depth.

Q: How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. Reheat before serving.

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