Vietnamese Beef Noodle Soup (Pho Bo)
- lluu.eats
- Dec 17, 2025
- 1 min read
This is one of the first dishes I tried to make when I was on my own and let me tell you it was a disaster. It was completely watered down and lacked any distinct flavours. Nonetheless, I still ate it (along with my brother and sister in law -- bless their hearts). But I'm happy to say that after many years and attempts, I've finally perfected my recipe. It use to feel like a lot of work making pho but now I make it almost weekly for my family and the kiddos love it.
I feel like everyone has their own pho recipe and processes and I would consider mine a very simple starter recipe. Let me know what you do when you make pho!
Notes
1
Bring a large pot of water to a boil. Place all the bones and beef shank into the pot and parboil the bones. Parboiling will clean the bones and meat of the "gunk" and give you a clearer broth. Lightly boil for 5 mins. Then rinse the bones in cold water.
2
Bring a fresh pot of water to a boil and add the bones and meat to the pot.
3
Chop the onion in half and the ginger into thick slices. Broil the onion and ginger at 500 F for 15-20 mins until there is a nice char on the onion. Add the aromatics to the pot.
4
Pack your spices into a spice bag and put it in the pot. Or you can throw them loose into the pot if you plan on straining the broth later. Simmer the broth for at least 4 hours. The longer you simmer the broth the more flavourful it will become.
** Simmering on a low heat will give you a clearer broth but simmering on a higher heat will help break down the bones faster giving you a collagen rich broth, albeit more cloudy. **
You can add the salt/fish sauce and sugar at anytime. Be sure to taste the broth before serving and adjust according to taste.
5
After 1 hour remove the beef shank from the broth. Let it cool completely and thinly slice the meat. Set aside for later. Boil your rice noodles according to the instructions and prepare your other toppings.
** Other cuts of beef can be used in this recipe such as brisket or oxtail. After these meats are fully cooked and tender, you can remove them from the broth, only the bones should sit for hours. **
6
Prepare your bowl with noodles, thinly sliced beef, beef shank and desired toppings. Laddle the HOT broth over the noodles. Enjoy with your favourite garnishes!
Instructions
8 litres of water
4 lbs beef bones
1 beef shank
1 yellow onion
3 inch knob of ginger
rock sugar (to taste)
fish sauce (to taste)
salt (to taste)
3 pods cardamom
1 cinnamon stick bark
6 star anise
1/2 tbsp whole cloves
1 tbsp corriander seeds
Broth
rice noodles
thinly sliced beef
sliced beef shank
green onion
cilantro
bean sprouts (optional)
basil (optional)
lime (optional)
chillis / hot sauce (optional)
Noodle Bowl
Vietnamese Beef Noodle Soup (Pho Bo )
lluu.eats
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Testing Description
Servings :
6-8 Servings
Calories:
Prep Time
1 hour
Cooking Time
4+ hours
Rest Time
--
Total Time
7+ hours
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