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Vietnamese
Pho Bo Beef Noodle Lunch
150 min total30 prep120 cook6 servings420 cal
ClassicContains gluten
Vietnamese pho bo — aromatic beef broth with rice noodles, rare beef slices, and fresh herbs. A soul-warming lunch bowl from Hanoi street stalls.
Ingredients
meat
- 1 kgbeef bones
- 400 gbeef sirloin
pantry
- 400 grice noodles
- 3star anise
- 1cinnamon stick
- 3 tbspfish sauce
produce
- 3 tbspginger
- 2yellow onion
- 2 cupbean sprouts
- 1 cupfresh Thai basil
- 2lime
Steps
- Char ginger and onion under broiler until blackened in spots.
- Simmer bones with charred aromatics and spices 2 hours; skim often.
- Strain broth and season with fish sauce.
- Slice sirloin paper-thin across the grain.
- Cook rice noodles until tender; drain.
- Divide noodles among bowls; top with raw beef slices.
- Ladle boiling broth over beef to cook instantly.
- Serve with bean sprouts, basil, and lime wedges.
Tips
- Skim broth diligently for a clean, clear soup.
- Char ginger and onion for smoky depth in the broth.
- Slice beef paper-thin so it cooks in the hot broth.
- Serve with Thai basil, lime, and hoisin on the side.
