Hanoi Beef & Rice-Noodle Soup (Pho Bac)
Submitted by 56kris
Authentic Hanoi-style pho bo with slow-simmered oxtail and beef bone broth, star anise, charred ginger, rice noodles, and paper-thin sirloin. This traditional Vietnamese beef noodle soup recipe takes 5 hours but rewards you with deeply aromatic, soul-warming bowls.
YIELD
4 servingsPREP
30 minCOOK
5 hrsREADY
5 hrsPho Bac is the northern Vietnamese original, the Hanoi beef noodle soup that started it all. Where southern pho piles on herbs and hoisin, this version strips things back and lets the broth do the talking. And what a broth it is: oxtails, marrow bones, and short ribs simmer for hours with charred onion, fresh ginger, star anise, and a single cinnamon stick until the liquid turns clear, golden, and impossibly rich.
The ritual of building each bowl is part of the experience. Slippery rice noodles go in first, then shaved raw sirloin and tender short rib meat, then a ladleful of rolling-hot broth that instantly cooks the beef and sends fragrant steam rising from the table.
Yes, this is a weekend project. But once you taste homemade pho bo made the right way, the store-bought stuff will never satisfy again.
Pro Tips
- Soak the bones overnight in cold water to draw out impurities. This is the single biggest secret to a crystal-clear pho broth.
- Char the onions and ginger directly over a gas flame until blackened and blistered. This adds a smoky sweetness you cannot get any other way.
- Freeze the sirloin for 30 minutes before slicing. Partially frozen beef cuts into paper-thin sheets effortlessly.
- Skim the broth every 20 to 30 minutes during the first two hours. After that, the impurities stop rising and you can relax.
- Use flat rice noodles (banh pho) rather than thin vermicelli for the most authentic Hanoi-style texture.
Variations
- Pho tai nam: Use only raw sirloin (tai) and well-done flank (nam) for a simpler but still classic Hanoi combination.
- Pho with brisket: Swap the short ribs for beef brisket and simmer it whole in the broth for 2 hours before slicing.
- Quick weeknight pho: Use store-bought beef bone broth as a base, toast the spices in a dry pan, and simmer for just 45 minutes.
Ingredients
Directions
NOTE: In order to cut the beef into paper-thin slices, freeze the pieces of meat for 30 minutes before slicing. The night before, clean the bones under cold running water and soak overnight in a pot with water to cover at room temperature. (This will help loosen the impurities inside the bones. When heat is applied, these impurities are released and come to the top much faster and can be removed, therefore, producing a clear broth.)
Place the beef bones, oxtails and short rib plate in a large stockpot. Add water to cover and bring to a boil. Cook for 10 minutes. Drain.
Rinse the pot and the bones. Return the bones to the pot and add 6 quarts of water.
Bring to a boil. Skim the surface to remove the foam and fat. Stir the bones in the bottom of the pot from time to time to free the impurities. Continue skimming until the foam ceases to rise.
Add 3 quarts more water and bring to a boil. Skim off all the residue that forms on the top. Turn the heat to low and simmer.
Meanwhile, char the clove-studded onions, shallots and ginger directly over a gas burner or under the broiler until they release their fragrant odors.
Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. Add the spice bag, parsnips and salt to the simmering broth. Simmer for 1 hour.
Remove the short rib plates. Pull the meat away from the bones. Reserve the meat and return the bones to the pot. Simmer the broth, uncovered, for 4 to 5 hours.
Keep an eye on it; as the liquid boils away, add enough fresh water to cover the bones.
Meanwhile, slice the beef sirloin against the grain into paper-thin slices, roughly 2 by 2 inches in size.
Slice the reserved short rib meat paper-thin. Set aside. In a small bowl, combine the scallions, coriander and half of the slice onions. Place the remaining sliced onions in a small bowl and stir in the hot chili sauce. Blend well.
Soak the rice sticks in warm water for 30 minutes. Drain and set aside.
When the broth is ready, remove and discard all of the bones. Strain the broth through a strainer or colander lined with a double layer of dampened cheesecloth into a clean pot.
Add the fish sauce and bring the broth to a boil. Reduce the heat and keep the broth at a bare simmer. In another pot, bring 4 quarts of water to a boil. Drain the noodles, then drop them in the boiling water.
Drain immediately. Divide the noodles among 4 large soup bowls. Top the noodles with the sliced meats. Bring the broth to a rolling boil. Ladle the broth directly over the meat in each bowl (the boiling broth will cook the raw beef instantly).
Garnish with the scallion mixture and freshly ground black pepper. Serve the onions in hot chili sauce and the accompaniments on the side. Each diner will add these ingredients as desired.
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