Summary: Phở Bò – iconic Vietnamese noodle soup featuring rice noodles, thin slices of beef, and an aromatic clear broth simmered with star anise, cinnamon, ginger, and onion. Prepared in 240 minutes, yielding 6 rich portions.
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Category: Soups, Beef, Vietnamese Cuisine
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Quick overview
- Dish: Phở Bò
- Category: Soups, Beef, Vietnamese Cuisine
- Cuisine: Vietnamese
- Main ingredient: Beef bones and flank steak, 1500 g (high quality marrow bones and fresh beef)
- Guide: 12 most popular Vietnamese dishes: favourite recipes of Vietnamese cuisine
- Total time: 240 minutes (60 min prep + 180 min cooking)
- Difficulty: Advanced
- Portions: 6 portions (Portion weight: 650 g)
- Key technique: Long simmering broth with charred aromatics and raw beef scalding
- Preparation types: Simmering, charring, blanching, slicing
- Dietary info & Allergens: Gluten-free (if using pure rice noodles and gluten-free fish sauce), contains fish
- Suitable for: Lunch, dinner, warming meal
- Nutritional values (per 1 portion): 480 kcal, Protein: 38 g, Fat: 14 g, Carbohydrates: 48 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Vietnamese beer, green tea, fresh lime juice
- In short: The ultimate comforting Vietnamese beef noodle soup with complex star anise and cinnamon broth.
- Last updated: 2025-02-24
WAGUU says: “Patience is the secret ingredient of Phở Bò; a crystal-clear, deeply aromatic broth requires gentle simmering and careful skimming.”
Key facts
| Prep time: | 60 minutes |
| Cooking time: | 180 minutes |
| Temperature: | 95–100 °C (gentle simmer) |
| Number of portions: | 6 portions |
In a nutshell
Discover the art of authentic Phở Bò. This recipe guides you through charring aromatics, blanching bones, and simmering a fragrant broth infused with warm spices, delivering restaurant-quality Vietnamese soup at home.
Ingredients
Base portions: 6 portions • Portion weight: 650 g
| Ingredient | Amount | Quality |
|---|---|---|
| Beef knuckle and marrow bones | 1500 g | Fresh, cleaned |
| Beef flank or chuck steak | 600 g | High quality, marbled |
| Beef tenderloin or sirloin | 300 g | Very fresh, for thin raw slices |
| Yellow onions | 2 pcs | Medium size |
| Fresh ginger | 100 g | Knot, unpeeled |
| Star anise | 4 pcs | Whole pods |
| Cinnamon stick | 1 pcs | Ceylon cinnamon |
| Cloves | 5 pcs | Whole |
| Cardamom pods | 2 pcs | Black cardamom, lightly crushed |
| Coriander seeds | 1 tbsp | Whole seeds |
| Fish sauce | 45 ml | First press Vietnamese fish sauce |
| Rock sugar | 20 g | Yellow rock sugar or cane sugar |
| Salt | 25 g | Sea salt |
| Flat rice noodles (Bánh Phở) | 600 g | Medium width dry rice noodles |
| Fresh bean sprouts | 200 g | Crisp, washed (not included in recipe) |
| Fresh herbs (Thai basil, cilantro, mint) | 100 g | Mixed fresh herbs (not included in recipe) |
| Limes and fresh chillies | 100 g | For serving (not included in recipe) |
| Spring onions and coriander greens | 80 g | Finely chopped for garnish |
Why you will love this recipe
- Authentic aroma: Combines char-roasted ginger and onion with toasted star anise and cinnamon for an unmistakable fragrance.
- Restaurant quality at home: Step-by-step instructions ensure a crystal-clear, deeply savory broth without cloudiness.
- Customisable bowls: Fresh herbs, lime, and chili let every diner tailor the flavor profile to their exact preference.
Success guaranteed: Follow the precise blanching and skimming techniques for a pure, golden broth.
Recipe overview
Prep: 60 min | Cooking: 180 min | Difficulty: Advanced | Portions: 6 | Type: Soup | Origin: Vietnamese
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing and blanching the bones – 30 min
Appliances: Stove, large stockpot
1. Place 1500 g of beef knuckle and marrow bones into a large stockpot, cover with cold water, and bring to a rapid boil over high heat (100 °C) for 10 minutes to purge impurities. Drain the bones completely, rinse them thoroughly under cold running water, and scrub the pot clean.
VKB: Visual check: bones should be free of surface scum and blood clots before returning to the pot.
Before moving to the next step:
Ensure all bone scum is thoroughly washed away; skipping this will make the final broth cloudy and bitter.
Phase 2: Charring aromatics and toasting spices – 20 min
Appliances: Gas burner or oven broiler, dry skillet
2. Char 2 whole yellow onions and 100 g of unpeeled ginger directly over an open flame or under a hot oven broiler until the skins are blackened and fragrant (about 10–15 minutes). Peel off the burnt onion skin and rinse the ginger. In a dry skillet over medium heat (160 °C), toast 4 star anise, 1 cinnamon stick, 5 cloves, 2 cardamom pods, and 1 tbsp coriander seeds for 3 minutes until aromatic.
VKB: Aromatics must be deeply charred on the outside to impart the characteristic smoky sweetness to the broth.
Before moving to the next step:
Place the toasted spices into a clean spice bag or cheesecloth to keep the broth clear of spice debris.
Phase 3: Simmering the foundational broth – 150 min
Appliances: Stove, large stockpot
3. Return the cleaned bones to the large stockpot, add 600 g of beef flank steak, charred onion, charred ginger, and the spice bag. Pour in 5 litres of cold water. Bring to a gentle boil, then immediately reduce heat to a low simmer (95 °C). Skim any foam from the surface continuously for the first 30 minutes. Simmer uncovered for 2.5 hours.
VKB: Maintain a very gentle simmer; a vigorous boil will make the broth cloudy and murky.
Before moving to the next step:
Remove the cooked flank steak after 45 minutes of simmering so it does not overcook; plunge it into ice water and slice thinly once cooled.
Phase 4: Seasoning and straining the broth – 20 min
Appliances: Fine mesh strainer, ladle
4. Remove the bones and spice bag from the stockpot. Season the hot broth with 45 ml of fish sauce, 20 g of rock sugar, and 25 g of salt. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot to ensure absolute clarity. Keep the broth simmering on low heat (85 °C).
VKB: Taste the broth; it should be robustly seasoned, slightly sweet, and intensely aromatic.
Before moving to the next step:
Ensure the broth remains boiling hot before assembling the bowls to properly cook the raw beef slices.
Phase 5: Preparing noodles and slicing the beef – 20 min
Appliances: Pot of boiling water, sharp carving knife
5. Cook 600 g of flat rice noodles in boiling water according to package instructions (usually 3–5 minutes until tender yet firm), then rinse thoroughly under cold water and drain well. Divide the noodles among 6 large serving bowls. Thinly slice 300 g of raw beef tenderloin across the grain into paper-thin slices.
VKB: Freeze the tenderloin for 30 minutes before slicing to achieve ultra-thin, even slices easily.
Before moving to the next step:
Arrange noodles, cooked flank slices, and raw tenderloin slices neatly in each bowl before pouring the broth.
Phase 6: Assembling and serving – 10 min
Appliances: Ladle, serving bowls
6. Top the noodles in each bowl with cooked flank slices and raw tenderloin slices. Garnish with chopped spring onions and coriander. Ladle the boiling-hot broth generously over the meat and noodles to instantly cook the raw beef. Serve immediately accompanied by bean sprouts, fresh herbs, lime wedges, and chilli.
VKB: The broth must be piping hot when poured so the raw beef turns perfectly tender and pink.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large stockpot | 10 litres | Two medium pots | Boil-over if too small |
| Fine mesh strainer | 25 cm diameter | Colander with cheesecloth | Sediment in broth |
| Carving knife | 20 cm chef’s knife | Slicing knife | Uneven beef slices |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 73.8 kcal | 480.0 kcal | 2880.0 kcal |
| Fat | 2.2 g | 14.0 g | 84.0 g |
| of which saturates | 0.9 g | 5.8 g | 34.8 g |
| Carbohydrates | 7.4 g | 48.0 g | 288.0 g |
| of which sugars | 0.6 g | 3.9 g | 23.4 g |
| Protein | 5.8 g | 38.0 g | 228.0 g |
| Salt | 0.6 g | 3.9 g | 23.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Parboil and wash the bones thoroughly to eliminate any impurities that cause cloudiness in the broth.
- Tip 2: Freeze beef tenderloin for 30 minutes before slicing to achieve paper-thin cuts easily.
- Tip 3: Simmer the broth uncovered on extremely low heat to extract maximum gelatin without boiling away liquid.
- Tip 4: Pour boiling-hot broth over the noodles and raw beef right before serving for optimal texture.
Scientific background
Long simmering of marrow bones hydrolyzes collagen into gelatin, providing body and mouthfeel to the broth. Charring onions and ginger initiates Maillard reactions and caramelization, creating complex flavor compounds that balance the aromatic warmth of star anise and cinnamon.
Fine Dining – Professional techniques
- Plate composition: Arrange noodles neatly in a tight mound, fan cooked flank and raw tenderloin in distinct sections.
- Textural contrasts: Tender rice noodles, silky broth, velvety rare beef, and crunchy fresh bean sprouts.
- Temperature contrast: Piping hot broth instantly cooks the cold raw beef slices in the center of the bowl.
- Aromatic garnishes: Finish with finely diced spring herbs and a vibrant squeeze of fresh lime juice.
Sensory radar
- Appearance: Crystal-clear golden amber broth with neatly arranged noodles and vibrant green herbs.
- Aroma: Intensely fragrant notes of star anise, cinnamon, charred ginger, and fresh herbs.
- Taste: Deeply savory, comforting beef flavor balanced with subtle sweetness and warm spices.
- Texture: Silky liquid, tender noodles, melt-in-the-mouth rare beef, and crisp bean sprouts.
Pairing
- BEER: Light Asian lager or Pilsner style beer
- WINE: Off-dry Riesling or Gewürztraminer
- NON-ALCOHOLIC: Chilled fresh jasmine green tea or iced lime juice
Various preparation variants
- Phở Gà variant: Substitute beef bones and meat with whole free-range chicken for a lighter poultry broth.
- Vegetarian Phở: Use daikon, shiitake mushrooms, and charred leeks for a vegetable-based aromatic stock.
Allergens and dietary information
Contains: Fish sauce • Gluten: Naturally gluten-free (verify rice noodles) • Not suitable for: Vegetarians and vegans
Suitable for
Lunch, dinner, cold weather warming, weekend cooking project
Substitution catalog
- Fish sauce: Soy sauce or tamari (for vegetarian adjustment, though flavor profile changes)
FAQ
Why is my Phở broth cloudy?
Cloudiness happens if bones are not blanched and washed beforehand, or if the broth is boiled too vigorously instead of simmering gently.
Can I make the broth ahead of time?
Yes, the broth can be simmered, strained, and stored in the refrigerator for up to 3 days or frozen for 3 months.
What cut of beef is best for raw slices?
Beef tenderloin, sirloin, or eye round are ideal as they remain tender and cook instantly when hot broth is poured over them.
Do I need to toast the spices?
Toasting releases the essential oils in star anise, cinnamon, and cloves, giving Phở its characteristic deep aroma.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and use two large stockpots to maintain proper simmering and broth clarity. • 20+ people: Prepare the broth in a commercial-size stockpot or split across multiple pots, adjusting spices proportionally.
Sides and Serving
- Fresh bean sprouts – Adds crisp texture (not included in the recipe)
- Fresh herbs platter – Thai basil, cilantro, and mint (not included in the recipe)
Serving: Serve piping hot in deep bowls with lime wedges, fresh chilli slices, and hoisin or sriracha sauce on the side.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat broth gently on the stove until simmering. Assemble fresh noodles and meat per serving before pouring hot broth.
Author: WAGUU Petr & Team • Published: 31 Oct 2026
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Common mistakes
- Skipping bone blanching – Failing to boil and wash bones first results in a cloudy, bitter broth with floating impurities.
- Boiling too vigorously – A rolling boil emulsifies fat into the broth, ruining its traditional crystal-clear appearance.
- Overcooking the beef – Leaving tenderloin slices in hot broth too long makes the meat tough instead of tender and pink.
- Under-seasoning the broth – Phở broth requires adequate fish sauce and rock sugar balance to taste authentic and rich.