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Vietnamese Pho Beef Noodle Soup

5 from 1 vote
Vietnamese Pho Beef Noodle Soup is an iconic and aromatic dish that represents the heart of Vietnamese cuisine. Known simply as "phở bò", this comforting soup consists of tender rice noodles, savory beef, and a deeply flavorful broth infused with fragrant spices.
Print Recipe
Prep Time 1 hour
Cook Time 6 hours 30 minutes
Total Time 7 hours 30 minutes
Servings: 8 Servings
Course: Main Course, Soup
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • 5 Lbs. Beef Knuckles with Meat
  • 2 Lbs. Chuck steak or roast Boned and fat trimmed. Can use sirloin or oxtails also.
  • 1 Daikon Radish Sliced
  • 2 Onions Chopped
  • 3 Star Anise Pods
  • 1 Stick Cinnamon
  • 2 Whole Cloves
  • 1/2 Cup Gingeroot Thinly sliced
  • 1/2 Cup Fresh Cilantro
  • 1 Tsp Black Peppercorns
  • 1/2 Tsp Salt
  • 4 Cardamom Pods
  • 1 Tbl Corriander
  • 1/4 Cup Jalapeno Peppers Thinly Sliced
  • 1 Tbl Sugar
  • 1/2 Cup Thai Basil
  • 3 Limes Cut into wedges
  • 2 Cups Bean Sprouts
  • 3/4 Cup Green Onions Thinly sliced-use entire part of onion.
  • 2 Lbs. Rice Noodles Dry and flat
  • 1/2 Cup Fish Sauce
  • 1/2 Cup Hoisin Sauce
  • 1/2 Cup Chili Paste Sriracha Sauce works also
  • 1/2 Lb. Sirloin Steak Frozen

Equipment

  • Cheese cloth

Method
 

  1. Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil and simmer for about 2 hours.
  2. Skim fat from the surface of the soup, and add the beef, radish and onions.
  3. Tie the anise pods, cinnamon stick, cloves, peppercorns, cardamom, coriander and ginger in a cheesecloth or place in a spice bag; add to the soup.
  4. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better).
  5. At the end of cooking, taste, and add salt as needed. Strain broth and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle if desired.
  6. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes.
  7. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
  8. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. This will cook the frozen beef slices.
  9. Serve with hoisin sauce and chili paste or Sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

Notes

This seems like a lot of work but very much worth it. If you prefer you can substitute beef broth instead of preparing your own broth. You will need a gallon of beef broth at least. 
I first had this soup in Salt Lake City and have been in love with it ever since.