Beef Noodle Soup (pho Bo) Recipe
Choices of: brisket, beef meatball, beef eye round, beef tendon, beef tripe
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Ingredients
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Broth
Meat and Noodles
Garnishes
Method
Making the Broth
- 1
Prepare the Bones
In a large pot, add the beef bones and cover with cold water. Bring to a boil over high heat. Once boiling, let it boil for about 10 minutes. This helps to remove impurities.
- 2
Rinse the Bones
After boiling, drain the bones and rinse them under cold water. This will help achieve a clear broth.
- 3
Simmer the Broth
In the same large pot, add the rinsed bones back in along with 4 quarts of fresh water, halved onion, sliced ginger, star anise, cinnamon stick, cloves, and cardamom pods. Bring to a boil again, then reduce to a simmer. Simmer for at least 6 hours, preferably 8-10 hours for best flavor.
- 4
Season the Broth
After simmering, add fish sauce and salt to taste. Adjust seasoning as needed. Strain the broth to remove solids, keeping just the liquid.
Cooking the Meat and Noodles
- 5
Prepare the Noodles
Soak the rice noodles in hot water for about 30 minutes until softened. Drain and set aside.
- 6
Cook the Meat
In a separate pot, bring some water to a boil. Add the beef tendon and tripe, and cook for about 1-2 hours until tender. For the brisket and eye round, briefly cook in the simmering broth for about 5-10 minutes before serving.
- 7
Form the Meatballs
If using raw beef meatballs, cook them in the broth until they float to the top, indicating that they are cooked through.
Serving the Pho
- 8
Assemble the Bowls
In a bowl, place a serving of soaked rice noodles. Top with slices of brisket, beef eye round, beef meatballs, beef tendon, and beef tripe.
- 9
Ladle the Broth
Carefully ladle the hot broth over the meat and noodles.
- 10
Add Garnishes
Garnish with sliced green onions, chopped cilantro, Thai basil leaves, bean sprouts, lime wedges, and sliced jalapeños. Serve immediately.