Pho Bo Recipe

Beef bones: These provide the rich, meaty base for the broth and are usually leg and knuckle bones for the best flavor.

Onion: Roasted to add sweetness and depth to the broth.

Ginger: Adds a warm, spicy note when roasted.

Star anise: A fragrant spice that gives pho its signature licorice-like aroma.

Cinnamon: A sweet and woody spice that enhances the broth.

Salt: Balances and brings out the flavors.

Sugar: Adds a touch of sweetness to the broth.

Fish sauce: A salty, umami-rich liquid that deepens the broth’s flavor.

Dried rice noodles: Thin noodles that soak up the broth and are the main part of the soup.

Beef sirloin: Thinly sliced raw beef that cooks quickly when hot broth is poured over.

Bean sprouts: Adds crunch and freshness to the soup.

Thai basil: A fragrant herb that adds a fresh, slightly spicy flavor.

Lime: Adds a bright, tangy finish when squeezed over the soup.

Chili pepper: Adds heat and spice for those who like it a little fiery.

One of the coolest tricks in this Pho Bo Recipe is how you cook the thinly sliced beef sirloin right in the hot broth. Instead of cooking the beef on the stove or in a pan, you place the raw slices on top of the noodles in your bowl and then pour the steaming broth over everything. Here’s how to do it step by step:

1. Put your cooked and drained rice noodles in a bowl.
2. Lay the thin slices of raw beef sirloin evenly over the noodles.
3. Carefully ladle the hot broth from the pot right over the beef and noodles.
4. Let it sit for a minute or two while the heat from the broth cooks the beef perfectly.

This way of cooking the beef is great because the hot broth gently cooks the meat, keeping it tender and juicy instead of tough. It also means your beef stays fresh and soft, and you get to enjoy the rich flavors of the broth soaking into the noodles and meat all at once.

When I first tried this, I poured the broth too fast and splashed it everywhere—definitely a mess! Now, I pour slowly and close to the bowl to avoid spills. Also, if your broth isn’t hot enough, the beef won’t cook well, so make sure it’s steaming before you pour. This trick makes serving pho feel a bit like magic, and it’s a fun way to enjoy the fresh ingredients all together.

• beef bones - Substitute with chicken bones: Chicken bones can provide a rich and flavorful broth, though it will have a different taste profile compared to beef.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can still enhance the broth.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic quality, though it is slightly more citrusy.

• star anise - Substitute with fennel seeds: Fennel seeds provide a similar licorice-like flavor, though they are less intense.

• cinnamon - Substitute with cassia bark: Cassia bark has a similar flavor to cinnamon but is slightly more pungent.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• sugar - Substitute with rock sugar: Rock sugar is traditionally used in Asian cooking and provides a more subtle sweetness.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone.

• dried rice noodles - Substitute with glass noodles: Glass noodles have a similar texture and can absorb the broth flavors well.

• beef sirloin - Substitute with chicken breast: Chicken breast can be thinly sliced and will cook quickly in the hot broth, though it will have a different flavor.

• bean sprouts - Substitute with snow peas: Snow peas provide a similar crunch and fresh flavor.

• thai basil - Substitute with regular basil: Regular basil can provide a similar aromatic quality, though it is less spicy.

• lime - Substitute with lemon: Lemon can provide a similar acidity and freshness.

• chili pepper - Substitute with red pepper flakes: Red pepper flakes can provide a similar heat, though they are less fresh.

• Allow the broth to cool completely before storing. This helps to prevent condensation, which can dilute the rich flavors of your pho bo.

• Transfer the cooled broth into airtight containers. For convenience, consider using containers of various sizes so you can thaw just the amount you need later.

• Store the broth in the refrigerator if you plan to use it within 3-4 days. For longer storage, place the containers in the freezer. The broth can be frozen for up to 3 months without losing its depth of flavor.

• For the beef bones and other solid ingredients, remove them from the broth before storing. These can be discarded or used in other recipes, but they do not freeze well.

• Keep the rice noodles separate from the broth. Cooked noodles can become mushy if stored in liquid. Instead, store them in a separate airtight container in the refrigerator for up to 3 days.

• If you have leftover beef sirloin, store it raw in the refrigerator for up to 2 days. For longer storage, freeze the raw beef in a single layer on a baking sheet before transferring to a freezer bag. This prevents the slices from sticking together.

• Fresh bean sprouts, thai basil, and other garnishes should be stored in the refrigerator. Wrap them in a damp paper towel and place them in a plastic bag to keep them fresh for up to a week.

• When ready to reheat, thaw the broth in the refrigerator overnight if frozen. Bring it to a boil on the stove to ensure it is hot enough to cook the raw beef slices.

• Reheat the noodles by briefly soaking them in hot water. This will refresh their texture without making them overly soft.

• Assemble your pho bo as usual, topping the reheated noodles with raw beef slices and pouring the hot broth over to cook the beef. Add fresh garnishes to complete your dish.

• Gently reheat the broth on the stove over medium heat until it reaches a simmer. Avoid boiling to maintain the delicate flavors of the star anise and cinnamon.
• While the broth is warming, place the rice noodles in a colander and run hot water over them to loosen and warm them up.
• If you have leftover beef slices, briefly dip them in the hot broth for a few seconds to reheat without overcooking.
• Assemble your pho bo by placing the warmed noodles in a bowl, topping with the reheated beef slices, and pouring the hot broth over everything.
• Add fresh bean sprouts, thai basil, lime wedges, and chili pepper as desired to enhance the flavors and textures.

• Oven: Used to roast the beef bones, onion, and ginger at 400°F for 30 minutes.

• Large pot: Essential for boiling the roasted ingredients and simmering the broth with spices.

• Skimmer: Handy for skimming off any foam that forms on the surface of the boiling broth.

• Strainer: Necessary for straining the broth to remove solids and ensure a clear soup.

• Knife: Used for halving the onion, slicing the ginger, and cutting the chili pepper.

• Cutting board: Provides a safe surface for cutting the onion, ginger, and chili pepper.

• Measuring spoons: Important for accurately measuring the salt, sugar, and fish sauce.

• Tongs: Useful for handling the hot roasted bones and transferring them to the pot.

• Noodle strainer: Helps in draining the cooked rice noodles efficiently.

• Serving bowls: Used to assemble and serve the pho with noodles, beef slices, and garnishes.

• Ladle: Essential for pouring the hot broth over the noodles and beef slices in the serving bowls.

• Chopsticks: Traditional utensils for eating pho, allowing you to handle the noodles and garnishes easily.

• Soup spoon: Useful for sipping the broth and enjoying the soup.