Phở Bò Viên Recipe
Beef broth with beef meatballs, rice noodles.
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Ingredients
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Broth & Aromatics
Beef Meatballs (Bò Viên)
Noodles & Garnishes
Method
Broth & Aromatics
- 1
- 2
Char onion and ginger
While bones blanch, halve the onions and smash the ginger with the flat of a knife. On a gas burner or under a broiler, char the cut sides of onion and ginger until blackened in spots (about 5–8 minutes). Rinse lightly if extremely burnt, then set aside.
- 3
Toast whole spices
In a dry skillet over medium heat, toast star anise, cloves, cardamom, cinnamon sticks, and coriander seeds for 2–3 minutes until fragrant. Place toasted spices in a spice bag or wrap in cheesecloth.
- 4
- 5
Season the broth
About 30 minutes before finishing, add fish sauce and salt to taste (start with 4 tbsp fish sauce and 2 tsp salt, adjust as needed). Continue simmering. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Keep broth hot and hold at a gentle simmer.
Beef Meatballs (Bò Viên)
- 6
Prepare meatball mixture
In a large bowl combine ground beef and optional ground pork. Add minced garlic, chopped shallot, cornstarch, baking powder, sugar, fish sauce, soy sauce, salt, white pepper, and ice water. Mix vigorously with your hands or a wooden spoon until the mixture becomes sticky and cohesive (about 3–5 minutes). The ice water and vigorous mixing help create springy texture.
- 7
Form meatballs
Wet your hands with cold water and shape mixture into 1.25–1.5 inch (3–4 cm) meatballs. Place formed meatballs on a tray and refrigerate for 15–20 minutes to firm up, which helps them hold shape when poached.
- 8
Poach the meatballs
Bring a separate pot of water to a gentle simmer and add 1 tsp vegetable oil (this keeps the liquid clear). Lower meatballs into simmering water in batches, being careful not to overcrowd. Poach until they float and are cooked through, about 6–8 minutes depending on size. Remove with a slotted spoon and transfer to a bowl. (Alternatively you can finish them briefly in the hot broth for extra flavor.)
- 9
Noodles & Assembly
- 10
Prepare rice noodles
Soak dried flat rice noodles in warm water according to package instructions until pliable (typically 20–30 minutes) and then blanch in boiling water for 10–20 seconds to finish, or cook briefly until tender but still slightly firm. Drain well. If using fresh rice noodles, briefly dip in boiling water to loosen.
- 11
Warm bowls and reheat broth
Ladle some hot broth into serving bowls to preheat them, then discard that broth. Reheat strained broth to a vigorous simmer. Make sure meatballs are hot (reheat in broth if needed).
- 12
Assemble each bowl
Divide noodles among 4 bowls (about 4 oz / 115 g dried noodles per serving). Top each with 4–6 beef meatballs (depending on size and appetite). Pour very hot broth over noodles and meatballs until noodles are submerged and broth just covers meatballs.
- 13
Garnish and serve
Top each bowl with sliced green onions and chopped cilantro. Serve bean sprouts, Thai basil, lime wedges, sliced chilies, hoisin and Sriracha on the side so diners can customize. Add bean sprouts and herbs to the bowl and squeeze lime to taste before eating.
