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 rump steak. Total time 260 minutes, makes 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 rump steak, 400 g (thinly sliced across the grain, for raw topping)
- Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
- Total time: 260 minutes (40 min preparation + 220 min cooking)
- Difficulty: Advanced
- Servings: 6 (Serving weight: 782 g)
- Key technique: Slow simmering of the broth below boiling point and layering raw and cooked meat into the bowl
- Preparation types: Classic cooking, 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 the fridge, 2 months in the 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 rump steak 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 turns cloudy and loses the clarity by which phở is recognised.”
Key facts
| Preparation time: | 40 minutes |
| Cooking time: | 220 minutes |
| Temperature: | Broth 92–95 °C (below boiling point), ginger and onion charred over a flame |
| Number of servings: | 6 |
At a glance
Phở Bò stands on two things: a broth that is clear and smells of star anise, and meat that is placed raw into the bowl and cooked through by the hot broth. Patience with the broth and a sharp knife for the rump steak are what decide the result. Anyone who boils the broth over a fierce flame or cuts the meat thick will end up with a cloudy soup and tough slices.
Ingredients
Base servings: 6 servings • Serving weight: 782 g
| Ingredient | Amount | Quality |
|---|---|---|
| beef marrow bones | 1500 g | cut into 5 cm pieces, from young cattle |
| beef shin | 600 g | boneless, with connective tissue, for long simmering |
| beef rump steak | 400 g | top rump, thinly sliced across the grain |
| rice noodles | 600 g | flat 5 mm, made from rice flour |
| onion | 2 pcs | yellow, halved and charred cut-side down |
| ginger | 80 g | fresh, halved and charred |
| star anise | 6 pcs | whole stars, not ground |
| cinnamon stick | 8 g | thin cassia stick, 1 piece |
| coriander seeds | 4 g | whole, toasted in a dry pan |
| black cardamom | 3 pcs | whole pods, lightly crushed |
| cloves | 4 pcs | whole, dried |
| fish sauce | 120 ml | fermented from anchovies, unsweetened |
| cane sugar | 30 g | light, coarse |
| spring onion | 6 pcs | fresh, sliced on the diagonal |
| fresh coriander | 40 g | stem and leaf, without root |
| Thai basil | 30 g | fresh, leaves |
| bean sprouts | 200 g | fresh, firm, without brown spots |
| lime | 2 pcs | juicy, cut into wedges |
| hoisin sauce | 60 ml | thick, dark, for seasoning at the table |
| fresh chilli | 2 pcs | red, thinly sliced into rings |
Why you’ll love this recipe
- Broth that can be made ahead: The bones and meat simmer for three hours and the broth can be kept in the fridge for two days. On the day of serving, simply reheat the broth and blanch the noodles.
- Meat cooks through in the bowl: Thin slices of rump steak are covered with boiling broth right in the bowl. 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 recalculates according to your diners.
Clear broth every time: A 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 white. Charring the ginger and onion over a flame creates a dark crust that releases colour and a sweeter aroma into the broth. The spices are toasted in a dry pan separately, because in fat they would turn bitter. Fish sauce is added only at the end so its aroma does not boil away.
Recipe overview
Prep: 40 min | Cook: 220 min | Difficulty: Advanced | Serves: 6 | Type: Soup | Origin: Vietnamese
Detailed method
Overall progress: 0 % done
Phase 1: Bones, blanching and charring aromatics – 40 min
Equipment: large 8 l pot, colander, gas burner or dry frying pan
1. Put the bones in the pot, cover with cold water and bring to the boil. After a few minutes of boiling, drain the water, rinse the bones and wash out the pot. This removes the protein scum that would cloud the stock.
2. Place the halved onions and ginger cut-side down in a hot dry frying pan or hold them over a flame until the cut side blackens and smells charred. The black crust gives the stock colour and depth.
3. In a dry pan toast the star anise, cinnamon, coriander seeds, cardamom and cloves until fragrant. Then tip the spices into a piece of muslin and tie it up.
VKB: The bones are free of pink scum, the cut sides of the onion and ginger are black to a depth of a few millimetres, 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, as scum would remain. Rinse them with cold water and wash out the pot.
Phase 2: Simmering the stock – 180 min
Equipment: large 8 l pot, fine-mesh sieve, ladle
1. Cover the bones, brisket, charred onion and ginger with cold water, bring to the boil and immediately reduce to the lowest heat. Keep the liquid at a level where only occasional bubbles break the surface.
2. For the first two hours, skim off the scum and fat from the surface with a ladle. Add the bag of toasted spices and continue to simmer until the meat on the brisket is soft enough to be pulled apart with a spoon.
3. Remove the spices, transfer the brisket to a plate and strain the stock through a fine sieve. Leave to cool and skim off any remaining fat from the surface. Season the stock just before serving.
VKB: The stock is as clear as weak tea and no sediment is left in the sieve. When tasted, it has notes of star anise, cinnamon and the sweet flavour of charred onion, not fat.
Before you move to the next step:
If the stock starts to boil vigorously, reduce the heat and top up with a little cold water. Cloudy stock will not clear again.
Phase 3: Seasoning the stock and preparing the meat – 15 min
Equipment: smaller pot, fridge, sharp knife
1. Bring the stock to the 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 2–3 mm thick slices. Spread the slices on a plate and return them to the fridge.
3. Slice the cooked brisket thinly and the spring onions and chilli into thin rings. Leave the coriander 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 stock tastes balanced and has no raw fish flavour.
Before you move to the next step:
Do not boil fish sauce for long, as it becomes bitter. Add it to hot but not long-boiled stock and taste immediately.
Phase 4: Cooking the rice noodles – 15 min
Equipment: large pot, colander, bowl of cold water
1. Put the noodles into boiling water and cook until tender but still springy. Stir once during cooking to prevent them sticking to the bottom.
2. Drain the noodles, rinse with cold water and leave to drain. Rinsing removes surface starch, so the noodles do not clump in the bowl and the stock does not thicken.
VKB: The noodles are translucent, hold their shape and can be spread freely with your fingers after rinsing. No slimy layer remains in the colander.
Before you move to the next step:
Do not leave the noodles in hot water after draining, as they will overcook and fall apart in the bowl. Rinse them with cold water and leave to drain.
Phase 5: Assembling the bowls – 6 min
Equipment: deep bowls, ladle, kitchen tongs
1. First put the drained noodles into each deep bowl, then a few slices of cooked brisket and a handful of bean sprouts. The sprouts stay crunchy because they are blanched only by the hot stock.
2. Lay the raw sirloin slices on top of the noodles so they do not overlap. Prepare the bowls just before serving; the meat must 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 sit on top of the noodles. Everything is ready in a line for pouring over the stock.
Before you move to the next step:
Do not put the raw meat into cold bowls until the last moment. Keep it in the fridge until the stock is boiling.
Phase 6: Pouring over the stock and serving – 4 min
Equipment: ladle, serving tray
1. Bring the stock 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. Scatter over the spring onions, chilli rings and torn coriander and basil leaves. Serve with a lime wedge and a small bowl of hoisin sauce.
VKB: The meat slices have changed colour from raw to pink, the stock remains clear and no cloudy scum has appeared on the surface. The herbs smell fresh.
Equipment needed
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| large pot | 8 l capacity, heavy base | two 4 l pots and combine the stock | a small pot will boil dry during simmering and the bones will be above the liquid |
| fine-mesh sieve | 24 cm diameter, double mesh | coarse sieve lined with muslin | a coarse mesh lets sediment through and the stock remains cloudy |
| sharp knife | 21 cm blade, thin | electric meat slicer | a blunt knife tears the sirloin slices and the meat remains tough |
| deep bowls | 900 ml capacity | deep soup plates | a shallow plate will not hold the stock or noodles and the dish will spill |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional 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 saturates | 7.8 g | 7.8 g | 7.8 g |
| Carbohydrate | 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: Tested 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.
- Tip 2: Weigh the spices on a kitchen scale. More than three star anise per litre 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 slicer or with a very sharp knife. Warm meat compresses under the blade and the slices tear.
- Tip 4: Make the broth a day ahead and let it set in the fridge. The fat will solidify on the surface in a thin layer and can be lifted off with a spoon without clouding the broth.
The science behind it
Collagen from beef bones and brisket connective tissue turns into gelatine at around 90°C, which gives the broth body and leaves a slight stickiness on the lips. At this temperature, fat does not disperse into the liquid, so it can be collected 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 are lost during long boiling, so the spices are cooked 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 centre of the bowl. Arrange the sirloin slices in a fan around the edge so that each slice remains visible.
- Texture contrasts: Add a few thin slices of radish and a sprig of Vietnamese coriander to the blanched beansprouts. The crunchy layer holds up against the soft noodles.
- Temperature contrast: Pre-warm the bowls with hot water and keep the herbs chilled in the fridge. A hot bowl keeps the broth warm for longer and cold herbs perfume the table.
- Aromatic accompaniments: Bring lime, chilli 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 chilli rings.
- Aroma: First star anise and cinnamon, then charred ginger, and finally fresh coriander with lime.
- Taste: Salty and spicy, with a gentle sweetness from the charred onion and fresh acidity from the lime added at the table.
- Texture: Noodles soft but springy, meat slices silky, beansprouts crunchy.
Pairing
- Vietnamese lager: A light pale beer with higher carbonation cleanses the palate of fat from the broth. Serve it chilled at 6–8°C.
- dry Riesling: The acidity in Riesling pairs with the spicy star anise and lime. Sweeter styles will overpower the delicate flavour of the broth.
- strong green tea: Unsweetened green tea with a slightly astringent taste. The 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 flavour.
- Phở with beef fillet: Fillet is sliced thinly 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 allergies to fish, soy, peanuts and gluten
Suitable for
Family lunch, Sunday table, a feast for a larger number of diners, or as a first course for a celebratory dinner.
Substitution catalogue
- beef bones with marrow: beef oxtail or chicken bones with skin; the broth will be lighter and ready sooner
- beef brisket: beef shin or boneless beef chuck; the simmering time remains the same
- beef sirloin: beef fillet or lean flank without fat; slice just as thinly
- rice noodles: thin rice noodles or rice starch noodles; cooking time is shorter
- fish sauce: soy sauce with a teaspoon of salt; the flavour will be less pronounced and lacks the umami from fish
FAQ
Why has my broth turned cloudy?
The broth boiled too vigorously, or the bones were not blanched. After bringing to the 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 is more practical. In the fridge the broth sets, the fat solidifies on the surface and can be easily removed. 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 up. Cut across the grain into slices two to three millimetres 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 aniseed and cinnamon, but the flavour 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 in cold water?
Yes. Rinsing removes surface starch, which would otherwise 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 ladling 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 do not stick. Assemble two bowls at a time and ladle 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 the 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.
Accompaniments 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 chilli and a small bowl of hoisin sauce next to the bowl. The noodles are eaten with chopsticks, and the broth is drunk with a spoon directly from the bowl.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Reheat the broth in a pan below boiling point and blanch the noodles separately. Never reheat the soup with the noodles in it; the noodles will disintegrate.
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 in rice paper with prawns and herbs
Bún Bò Huế – spicy noodle soup from Hue with lemongrass and chilli
Cơm Tấm – broken rice with grilled pork, egg and fish sauce
Cao Lầu – a speciality from Hoi An with firm rice noodles and crispy chips
Bánh Xèo – crispy rice pancake with turmeric, prawns and beansprouts
Chả Giò – fried Vietnamese spring rolls with meat, vegetables and noodles
Cá Kho Tộ – caramelised braised fish in a sweet-and-salty 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.
- Skipping the blanching of bones – impurities and blood remain in the broth and give it a grey colour and off-flavour.
- Spices left in the broth until the end – star anise and cinnamon turn bitter after long boiling. Remove the spices after two hours of simmering.
- Thick slices of meat – the hot broth cannot cook them through and the slices remain tough. Cut two to three millimetres across the grain.