Aromatic Vietnamese beef noodle soup with star anise broth
Pho Bo
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Servings
6
6 bowls
Difficulty
Advanced
Cost
Moderate
$$
Pho Bo
Aromatic Vietnamese beef noodle soup with star anise broth
★4.2(14)
Vietnam's iconic beef noodle soup with a deeply aromatic broth built from charred onion, ginger, star anise, and beef bones. Topped with thin slices of rare beef and a mountain of herbs.
20m
Prep Time
180m
Cook Time
200m
Total Time
6
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Pho bo is the soul of Vietnamese cuisine — a clear, intensely flavored beef broth ladled over rice noodles and paper-thin raw beef that cooks instantly in the hot liquid. Building the broth takes time, but the result is transcendent.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Pho Bo special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 3 lbs beef bones (knuckle and marrow)
- 1 lb beef eye round, thinly sliced
- 2-inch ginger, halved and charred
- 4 star anise pods
- 1 lb dried flat rice noodles (banh pho)
- 3 tbsp fish sauce
Instructions
- 1
Parboil beef bones for 10 minutes, drain, rinse, and transfer to a clean pot with 14 cups water.
- 2
Char ginger and onion under a broiler. Add to the pot with star anise, cinnamon stick, and cloves.
- 3
Simmer gently for 3 hours, skimming foam regularly. Strain and season with fish sauce and sugar.
- 4
Cook rice noodles and divide among bowls. Top with thin slices of raw beef.
- 5
Ladle boiling broth over the beef to cook it instantly. Serve with Thai basil, bean sprouts, lime, and hoisin.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Beef bonesOxtail
Oxtail adds even richer, more gelatinous body to the broth
Star aniseFive-spice powder (small pinch)
A quick shortcut if whole spices are unavailable
Tips & Storage
Pro Tips
Slice the beef paper-thin against the grain — partially freezing it makes this much easier.
Never let the broth boil vigorously; a gentle simmer keeps it clear and clean-tasting.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Freeze broth in portions for up to 3 months. Keeps refrigerated 5 days.
Reheating
Bring broth to a rolling boil and pour over fresh noodles and raw beef slices.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (80mg) · 6 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates10g
Fat52g
Fiber860mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why parboil the bones first?
- Parboiling removes impurities and blood, ensuring a clear, clean-tasting broth.
- What cut of beef is best for pho?
- Eye of round is traditional for rare beef slices. Brisket and flank work for pre-cooked toppings.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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