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Beef Pho Noodle Soup

Savor Homemade Beef Pho Noodle Soup for a Cozy Night In

Experience the comforting and aromatic flavors of homemade Beef Pho Noodle Soup, a perfect dish for cozy nights.
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Prep Time 20 minutes
Cook Time 8 hours
Cooling Time 30 minutes
Total Time 9 hours 10 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vietnamese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 3.75 quarts Water
  • 2 pounds Beef Bones Marrow bones for maximum flavor
  • 1 tablespoon Salt Adjust to taste
  • 2 sticks Cassia Bark/Cinnamon Sticks
  • 4 whole Star Anise
  • 4 whole Cloves
  • 1 tablespoon Coriander Seeds
  • 1 tablespoon Fennel Seeds
  • 2 pods Black Cardamom Pods
For the Aromatics
  • 2 medium Yellow Onions Charred
  • 1 piece Ginger Charred
  • 3 pieces Shallots Charred
For the Meats
  • 1 pound Beef Brisket Tie with kitchen twine
  • 1 pound Beef Shank
  • 0.5 pound Beef for Topping Thinly sliced raw steak like sirloin
For Serving and Garnish
  • 8 ounces Rice Noodles Dried or fresh
  • 1 tablespoon Fish Sauce Adjust to taste
  • 1 tablespoon Rock Sugar
  • 2 stalks Scallions Chopped
  • 0.5 cup Cilantro Chopped
  • 1 teaspoon Black Pepper For seasoning before serving

Equipment

  • large pot
  • Grill Pan
  • Kitchen Twine

Method
 

Step‑By‑Step Instructions for Beef Pho Noodle Soup
  1. Par-boil the Beef Bones. Place them in a pot with water, bring to a boil for 10 minutes, then drain and rinse.
  2. Simmer the Broth with 3.75 quarts of water and cleaned bones, adding salt and simmering for 6-8 hours.
  3. Prepare the Meats by tying beef brisket and boiling it with beef shank for about 10 minutes, then rinse.
  4. Cook the meats in the broth for 2.5-3 hours for brisket, and 1-1.5 hours for the shank, then cool in ice water.
  5. Char the Aromatics - char onions, ginger, and shallots; add them and spices to the broth.
  6. Season the Broth after simmering the aromatics for 2 hours; taste and adjust with salt, fish sauce, and rock sugar.
  7. Slice the Meats thinly for presentation after cooling.
  8. Assemble the Bowls with cooked rice noodles, sliced beef, and fresh herbs.
  9. Serve with Broth, bring broth to a boil and ladle over noodles and beef.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 45mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze broth for up to 3 months, thaw overnight.

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