Phở Tái Bò Viên Recipe
Beef broth with rare beef and beef meatballs, rice noodles.
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Ingredients
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Broth
Meats
Noodles & Garnish
Method
Broth
- 1
Prepare bones and parboil
Place beef bones and oxtail in a large stockpot and cover with cold water (about 8 cups). Bring to a rolling boil over high heat for 10 minutes to scum. Drain and rinse bones under hot water; clean the pot. This removes impurities for a clear broth.
- 2
Char aromatics
While bones parboil, char the halved onion and ginger directly over a gas flame or under a broiler until surfaces are blackened (about 5–8 minutes), turning as needed. Rinse briefly to remove loose soot.
- 3
Toast spices
In a dry skillet over medium heat, toast star anise, cinnamon sticks, cardamom pods, cloves, coriander seeds and black peppercorns until fragrant, about 2–3 minutes; shake frequently to avoid burning. Transfer to a piece of cheesecloth or a spice infuser and tie closed.
- 4
Simmer broth
Return cleaned bones to the stockpot and add 5 cups fresh water. Add charred onion and ginger and the spice bundle. Bring to a simmer over medium-high heat, then immediately reduce to low so the broth maintains a gentle simmer (small bubbles). Skim any foam from the surface during the first 30 minutes. Add rock sugar and 4 tablespoons of fish sauce. Simmer gently, uncovered, for 3 hours (for richer flavor) up to 6 hours if time allows, topping up with hot water to keep bones submerged.
- 5
Season and clarify
After simmering, remove bones and larger solids with tongs. Taste the broth and add remaining fish sauce (about 2 tbs) and 1.5 tsp salt, adjusting to taste. If broth looks cloudy and you prefer clearer broth, strain through a fine-mesh sieve lined with cheesecloth.
Meatballs & Meats
- 6
Make beef meatball mixture
In a bowl, combine ground beef, chopped tendon (if using), egg white, cornstarch, 1/2 tsp salt and 1/4 tsp ground black pepper. Mix gently but thoroughly until the mixture is slightly tacky (about 1–2 minutes). Refrigerate for 10 minutes to firm.
- 7
Form and cook meatballs
Bring a medium pot of water to a gentle simmer. Wet your hands and shape the beef mixture into small meatballs about 1" (makes ~12). Drop meatballs into simmering water and cook until they float and are cooked through, 6–8 minutes. Transfer meatballs to a bowl with hot broth to keep warm and to infuse flavor.
- 8
Prepare rare beef (tái)
Freeze the eye of round for 15–20 minutes to firm for easier slicing (optional). Using a very sharp knife, slice the raw beef as thinly as possible (paper-thin) against the grain. Keep refrigerated until ready to serve.
Noodles & Assembly
- 9
Prepare noodles
Soak dry rice noodles in warm water for 20–30 minutes or cook according to package instructions until just tender (al dente). If using fresh noodles, briefly blanch in boiling water 10–20 seconds. Drain and portion into bowls (about 3 oz cooked noodles per serving).
- 10
Heat and finish broth for serving
Bring strained broth to a rolling simmer. Taste again and adjust seasoning with fish sauce or salt if needed. Keep at a near-boil; the hot broth will cook the thinly sliced raw beef when poured over it.
- 11
- 12
Ladle hot broth
Ladle the boiling-hot broth over the meat and noodles, pouring directly onto the raw beef so it cooks to rare/pink (tái) in the hot liquid. Ensure broth covers meat. Let sit 30–60 seconds; thin slices will cook quickly.
- 13
Serve with garnishes
Serve immediately with bean sprouts, Thai basil, cilantro or sawtooth herb, lime wedges, sliced chiles, hoisin and Sriracha on the side so each diner can customize. Add extra fish sauce or lime to taste.
