Summary: Beef broth slowly simmered from bones and meat with charred ginger, onion, star anise, and cinnamon, served with rice noodles and thin slices of raw top round. Total time 260 minutes, base 6 servings.
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Category: Soups · Vietnamese Cuisine
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Quick overview
- Dish: Phở Bò – beef noodle soup with star anise, cinnamon, and charred ginger
- Category: soups, vietnamese-cuisine
- Cuisine: Vietnamese
- Main ingredient: Beef top round, 400 g (thinly sliced against the grain, for raw addition)
- Guide: 12 most famous Vietnamese dishes: traditional recipes of Vietnamese cuisine
- Total time: 260 minutes (40 min prep + 220 min cooking)
- Difficulty: Advanced
- Servings: 6 (Serving weight: 782 g)
- Key technique: Slow simmering broth below boiling point and layering raw and cooked meat into the bowl
- Preparation types: Classic boiling, poaching (simmering), dry-roasting spices
- Dietary info & allergens: fish (fish sauce), soy (hoisin), gluten (hoisin), peanuts (hoisin)
- Suitable for: Family lunch, Sunday table, feast for a larger number of diners, or as a first course of a festive dinner.
- Nutritional values (per 1 serving): 1153 kcal, Protein: 62.0 g, Fat: 43.5 g, Carbohydrates: 121.5 g
- Storage: 3 days in refrigerator, 2 months in freezer
- Pairing: Vietnamese lager, dry Riesling, strong green tea
- In short: Beef broth from bones, charred ginger, and star anise, rice noodles, thin slices of top round, and a handful of fresh herbs. Total time 260 minutes, 6 servings.
WAGUU says: “Phở is not boiled, phở is simmered. Once the broth bubbles, it becomes cloudy and loses the clarity that defines phở.”
Key facts
| Preparation time: | 40 minutes |
| Cooking time: | 220 minutes |
| Temperature: | Broth 200–205°F (below boiling point), ginger and onion charred over open flame |
| Number of servings: | 6 |
In a nutshell
Phở Bò relies on two things: a clear broth fragrant with star anise, and meat that is added raw to the bowl and cooked by the hot broth. Patience with the broth and a sharp knife for the top round are crucial. If you boil the broth over high heat or cut the meat thick, you get a cloudy soup with tough slices.
Ingredients
Base servings: 6 servings • Serving weight: 782 g
| Ingredient | Amount | Quality |
|---|---|---|
| beef marrow bones | 3.3 lb | cut into 5 cm pieces, from young cattle |
| beef shank (knuckle) | 21 oz | boneless, with connective tissue, for long simmering |
| beef top round | 14 oz | top round, thinly sliced against the grain |
| rice noodles | 21 oz | flat 5 mm, made from rice flour |
| onion | 2 pcs | yellow, halved and charred cut side down |
| ginger | 3.0 oz | fresh, halved and charred |
| star anise | 6 pcs | whole stars, not ground |
| cinnamon stick | 0.3 oz | thin cassia stick, 1 piece |
| coriander seeds | 0.14 oz | whole, toasted in a dry pan |
| black cardamom | 3 pcs | whole pods, lightly crushed |
| cloves | 4 pcs | whole, dried |
| fish sauce | 1/2 cups | fermented from anchovies, unsweetened |
| palm sugar | 1.0 oz | light, coarse |
| scallions | 6 pcs | fresh, sliced diagonally |
| fresh cilantro | 1.5 oz | stems and leaves, without roots |
| Thai basil | 1.0 oz | fresh, leaves |
| bean sprouts | 7.0 oz | fresh, firm, without brown spots |
| lime | 2 pcs | juicy, cut into wedges |
| hoisin sauce | 1/4 cups | thick, dark, for seasoning at the table |
| fresh chili | 2 pcs | red, thinly sliced into rings |
Why you’ll love this recipe
- Broth that can be made ahead: Bones and meat simmer for three hours, and the broth can be stored in the refrigerator for two days. On the day of serving, simply reheat the broth and blanch the noodles.
- Meat cooks in the bowl: Thin slices of top round are covered with boiling broth right on the plate. The slices stay pink and tender because they are not overcooked.
- Exact ratios for 6 servings: Bones, meat, spices, and noodles are calculated for six bowls. The number of servings can be recalculated according to diners.
Guaranteed success: Clear broth only forms at a temperature below boiling point. When the broth bubbles, fat and proteins disperse into the liquid and the broth turns cloudy. Charring ginger and onion over open flame creates a dark crust that releases color and a sweeter aroma into the broth. Spices are toasted separately in a dry pan because they would become bitter in fat. Fish sauce is added at the end so its aroma does not boil away.
Recipe overview
Prep: 40 min | Cook: 220 min | Difficulty: Hard | Servings: 6 | Type: Soup | Origin: Vietnamese
Detailed Instructions
Overall progress: 0 % done
Phase 1: Bones, Blanching, and Charring Aromatics – 40 min
Equipment: large 8-quart pot, colander, gas burner or dry skillet
1. Place the bones in the pot, cover with cold water, and bring to a boil. After a few minutes of boiling, drain the water, rinse the bones, and wash the pot. This removes the protein foam that would cloud the broth.
2. Place the halved onion and ginger cut-side down on a hot dry skillet or hold them over a flame until the cut side blackens and smells charred. The black crust gives the broth color and depth.
3. In a dry skillet, toast the star anise, cinnamon, coriander seeds, cardamom, and cloves until fragrant. Then put the spices in a cheesecloth and tie it closed.
VKB: The bones are free of pink foam, the cut sides of the onion and ginger are black several millimeters deep, and the spices smell of bark and anise, not burnt.
Before you move to the next step:
Do not rinse the blanched bones with hot tap water; foam residue would remain. Rinse them with cold water and wash the pot.
Phase 2: Simmering the Broth – 180 min
Equipment: large 8-quart pot, fine-mesh strainer, skimmer
1. Cover the bones, brisket, charred onion, and ginger with cold water, bring to a boil, then immediately reduce to the lowest heat. Keep the liquid at a level where only occasional bubbles break the surface.
2. During the first two hours, skim off foam and fat from the surface with a skimmer. Add the bag of toasted spices and continue simmering until the meat on the brisket is tender enough to shred with a spoon.
3. Remove the spices, transfer the brisket to a plate, and strain the broth through a fine-mesh strainer. Let it cool and skim off any remaining fat from the surface. Season the broth just before serving.
VKB: The broth is clear as weak tea and no sediment remains in the strainer. When tasted, you can detect star anise, cinnamon, and the sweet flavor of charred onion, not fat.
Before you move to the next step:
If the broth starts boiling vigorously, reduce the heat and add a little cold water. Cloudy broth will not clear again.
Phase 3: Seasoning the Broth and Preparing the Meat – 15 min
Equipment: smaller pot, refrigerator, sharp knife
1. Bring the broth to a boil, add the fish sauce and palm sugar, and stir until the sugar dissolves. Taste: it should be salty with a hint of sweetness and spice.
2. Put the sirloin in the freezer for twenty minutes to firm up, then slice it across the grain into 2- to 3-millimeter-thick slices. Arrange the slices on a plate and return them to the refrigerator.
3. Slice the cooked brisket thinly and the scallions and chili into thin rings. Leave the cilantro and basil whole; tear the leaves into the bowl just before serving.
VKB: The sirloin slices are translucent and hold their shape when lifted on a knife. The broth tastes balanced and has no raw fish flavor.
Before you move to the next step:
Do not boil fish sauce for long; it becomes bitter. Add it to hot but not long-boiled broth and taste immediately.
Phase 4: Cooking the Rice Noodles – 15 min
Equipment: large pot, colander, bowl of cold water
1. Add the noodles to boiling water and cook until tender but still springy. Stir once during cooking to prevent sticking to the bottom.
2. Drain the noodles, rinse with cold water, and let them drain well. Rinsing removes surface starch, so the noodles won’t stick together in the bowl and the broth won’t thicken.
VKB: The noodles are translucent, hold their shape, and after rinsing can be spread freely with your fingers. No slimy layer remains in the colander.
Before you move to the next step:
Do not leave the noodles in hot water after draining; they will overcook and fall apart in the bowl. Rinse them with cold water and let them drain.
Phase 5: Assembling the Bowl – 6 min
Equipment: deep bowls, ladle, kitchen tongs
1. In each deep bowl, first place the drained noodles, then a few slices of cooked brisket and a handful of bean sprouts. The sprouts stay crisp because they are blanched only by the broth.
2. Place the raw sirloin slices on the noodles so they do not overlap. Prepare the bowls just before serving; the meat should not sit on the noodles for long.
VKB: The bowls are filled to two-thirds, the meat slices do not touch each other, and the sprouts rest on top of the noodles. Everything is ready in a line for pouring the broth.
Before you move to the next step:
Do not put raw meat into cold bowls until the last moment. Keep it in the refrigerator until the broth is boiling.
Phase 6: Pouring the Broth and Serving – 4 min
Equipment: ladle, serving tray
1. Bring the broth to a rolling boil and ladle it over the raw meat slices in the bowl. The hot liquid cooks the meat to pink in a few seconds.
2. Top with scallions, chili rings, and torn cilantro and basil leaves. Serve with a lime wedge and a small bowl of hoisin sauce.
VKB: The meat slices have changed from raw to pink, the broth remains clear, and no cloudy foam appears on the surface. The herbs smell fresh.
Required Equipment
| Utensil | Ideal Size | Alternative | Risk |
|---|---|---|---|
| large pot | 8-quart capacity, heavy bottom | two 4-quart pots and combine the broth | a small pot will boil dry during simmering and the bones will be above the surface |
| fine-mesh strainer | 24 cm diameter, double mesh | coarse strainer lined with cheesecloth | a coarse mesh lets sediment through and the broth remains cloudy |
| sharp knife | 21 cm blade, thin | electric meat slicer | a dull knife tears the sirloin slices and the meat remains tough |
| deep bowls | 900 ml capacity | deep soup plates | a shallow plate won’t hold the broth or noodles and the dish will spill |
Shopping List
Nutrition Facts
Values per 1 serving (without sides). Calculated from average nutrient values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 617 kJ / 147 kcal | 4824 kJ / 1153 kcal | 28946 kJ / 6919 kcal |
| Fat | 5.6 g | 43.5 g | 261.2 g |
| of which saturated | 2.1 g | 16.2 g | 97.1 g |
| Carbohydrates | 15.5 g | 121.5 g | 729.0 g |
| of which sugars | 6.2 g | 6.2 g | 6.2 g |
| Protein | 7.9 g | 62.0 g | 372.0 g |
| Salt | 3.4 g | 3.4 g | 3.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Always blanch the bones twice. The first water is discarded; only the second forms the base of the broth. This saves an hour of skimming foam.
- Tip 2: Weigh the spices on a kitchen scale. More than three star anise per liter of broth will dominate the soup and give it a medicinal taste.
- Tip 3: Put the sirloin in the freezer for twenty minutes and slice it on a meat slicer or with a very sharp knife. Warm meat gets crushed under the blade and the slices tear.
- Tip 4: Make the broth a day ahead and let it set in the fridge. The fat rises to the surface in a thin layer and can be lifted off with a spoon without clouding the broth.
Scientific background
Collagen from beef bones and brisket connective tissue turns into gelatin at around 195°F (90°C), giving the broth body and a slightly sticky feel on the lips. At this temperature, fat does not disperse into the liquid, so it can be skimmed from the surface and the broth stays clear. Charring onion and ginger over a flame creates aromatic compounds that bind to both fat and water and are released into the broth during simmering. Star anise and cinnamon contain volatile aromatics that escape during long boiling, so the spices are simmered in a closed bag and removed before the end.
Fine Dining – Professional Techniques
- Plate composition: Twirl the noodles with a fork into a low spiral and place them in the center of the bowl. Arrange the sirloin slices in a fan around the edge so each slice remains visible.
- Texture contrasts: Add a few thin radish slices and a Vietnamese cilantro leaf to the blanched sprouts. The crunchy layer holds up against the soft noodles.
- Temperature contrast: Preheat the bowls with hot water and keep the herbs chilled in the fridge. A hot bowl keeps the broth warm longer, and cold herbs perfume the table.
- Aromatic additions: Bring lime, chili, and hoisin sauce on a small tray alongside the soup. The guest adjusts the bowl themselves, which is the usual way of serving.
Sensory radar
- Appearance: Clear amber broth with white noodles, pink meat slices, green herbs, and chili rings.
- Aroma: First star anise and cinnamon, then charred ginger, and finally fresh cilantro with lime.
- Taste: Salty and spicy, with a mild sweetness from charred onion and fresh acidity from lime added at the table.
- Texture: Noodles soft but springy, meat slices silky, sprouts crunchy.
Pairings
- Vietnamese lager: A light pale beer with higher carbonation cleanses the palate of fat from the broth. Serve it chilled to 43–46°F (6–8°C).
- dry Riesling: The acidity in Riesling pairs with the spicy star anise and lime. Sweeter styles will overpower the delicate broth.
- strong green tea: Unsweetened green tea with a slightly astringent taste. The tea’s tannins refresh the mouth between bites.
Variations
- Phở with beef rib: Use meat from cooked rib instead of sirloin and cut it into thicker slices. The meat is fattier and gives the broth a fuller flavor.
- Phở with beef tenderloin: Tenderloin is sliced thin and added raw to the bowl just like sirloin. The cut is leaner, so it suits a lighter version of the soup.
Allergens and dietary information
Contains: fish (fish sauce), soy (hoisin), gluten (hoisin), peanuts (hoisin) • Gluten: yes, trace amounts from hoisin sauce • Not suitable for: people with fish, soy, peanut, and gluten allergies
Suitable for
Family lunch, Sunday table, a feast for a larger number of diners, or as a first course for a festive dinner.
Substitution catalog
- beef bones with marrow: beef oxtail or chicken bones with skin; the broth will be lighter and ready sooner
- beef brisket: beef shank or boneless beef chuck; simmering time remains the same
- beef sirloin: beef tenderloin or lean flank steak; slice into the same thin pieces
- rice noodles: thin rice noodles or rice starch noodles; cooking time is shorter
- fish sauce: soy sauce with a teaspoon of salt; the flavor will be less pronounced and lacks the umami from fish
FAQ
Why did my broth become cloudy?
The broth boiled too vigorously, or the bones were not blanched. After bringing to a boil, reduce the heat to a minimum and skim the foam with a ladle during the first two hours.
Can I make the broth a day ahead?
Yes, and it’s more practical. In the fridge, the broth sets, the fat rises to the surface, and it can be easily skimmed off. The next day, reheat the broth and season with fish sauce.
How do I slice the meat thinly?
Put the sirloin in the freezer for twenty minutes to firm it up. Slice it against the grain into pieces two to three millimeters thick. Draw the blade in one stroke, not a sawing motion.
What can I use instead of star anise?
Star anise carries the main aroma of the soup. It can only be partially replaced with anise and cinnamon, but the flavor will be flatter. Do not use ground star anise; it disperses in the liquid and makes the broth bitter.
Do I need to rinse the noodles with cold water?
Yes. Rinsing removes surface starch that would make the noodles stick together in the bowl and thicken the broth. The noodles then hold their shape even in hot soup.
How much salt should I add when using fish sauce?
Fish sauce replaces salt. Add it to the broth only at the end and do not add extra salt. Taste the broth before pouring it into bowls and add another spoonful of sauce if needed.
WAGUU Petr advises: Cooking for 6 or more people?
6–8 people: Simmer the broth in one large pot and cook the noodles in batches so they don’t stick. Assemble bowls two at a time and pour the broth directly at the table. • 10+ people: Make a double batch of broth and keep half in the fridge for the next day. Cook noodles in batches and keep the rinsed ones in a colander over the pot. Slice the raw meat at the last moment and keep it in the fridge until serving.
Sides and serving
Serving: Phở Bò is served in a deep bowl that the guest holds with both hands. Place a lime wedge, a handful of herbs, a bowl of chili, and a small bowl of hoisin sauce next to the bowl. Noodles are eaten with chopsticks, and the broth is sipped with a spoon directly from the bowl.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Reheat the broth in a pot below boiling point and blanch the noodles separately. Never reheat the soup with the noodles; the noodles will fall apart.
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
Phở Gà – chicken noodle soup with a delicate broth, star anise, and fresh herbs
Bánh Mì – crispy Vietnamese baguette with meat, pâté, and pickled vegetables
Bún Chả – grilled pork slices and patties with rice noodles and sweet-and-sour sauce
Gỏi Cuốn – fresh summer rolls with rice paper, shrimp, and herbs
Bún Bò Huế – spicy noodle soup from Hue with lemongrass and chili
Cơm Tấm – broken rice with grilled pork, egg, and fish sauce
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Bánh Xèo – crispy rice pancake with turmeric, shrimp, and sprouts
Chả Giò – fried Vietnamese spring rolls with meat, vegetables, and noodles
Cá Kho Tộ – caramelized braised fish in a sweet-and-savory sauce
Chè – Vietnamese sweet desserts from beans, tapioca, and coconut milk
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Most common mistakes
- Vigorous boiling of the broth – fat and proteins disperse in the liquid and the broth turns white. Keep the temperature below boiling point.
- Skipped blanching of bones – impurities and blood remain in the broth and give it a gray color and off-flavor.
- Spices left in the broth until the end – star anise and cinnamon become bitter after long boiling. Remove the spices after two hours of simmering.
- Thick meat slices – the hot broth doesn’t cook them through and the slices remain tough. Slice two to three millimeters against the grain.