Pho is one of the most revered soups in the world — a dish whose reputation is built almost entirely on the quality of its broth. The beef version, pho bo, requires time and patience, but rewards both generously with a broth of extraordinary depth and fragrance: simultaneously sweet, savoury, and spiced with warm aromatics that fill the kitchen as they simmer.

The foundational technique of pho is char-roasting the onion and ginger directly over a flame or under a grill until deeply blackened on the outside. This step, which looks alarming to the uninitiated, is non-negotiable. The charring removes any harsh raw flavour and adds a subtle smokiness that is central to the character of authentic pho. The spices — star anise, cinnamon, cloves, cardamom, and coriander seeds — are toasted briefly in a dry pan before being added to the broth, unlocking essential oils that would otherwise remain locked in the whole spices.

The noodles should be fresh if available; dried rice noodles soaked in cold water are a reliable alternative. The beef — typically a combination of slow-cooked brisket and paper-thin raw sirloin sliced directly into the bowl and cooked by the heat of the boiling broth — provides richness and protein. But the garnishes are what make pho extraordinary: bean sprouts, fresh herbs, lime, chillies, and hoisin sauce are not optional extras but essential components that each diner assembles to their own taste at the table.

Calories: 420 kcal   |   Protein: 35g   |   Carbs: 45g   |   Fat: 8g   |   Fiber: 2g

Beef Noodle Soup

Recipe by By butter u0026 berries

Servings

4

servings

Prep time

20

minutes

Cooking time

4

hours 

Calories

420

kcal

Ingredients

• •t1kg beef brisket

• •t500g beef marrow bones

• •t200g beef sirloin, very thinly sliced

• •t300g dried flat rice noodles (banh pho), soaked

• •t1 large onion, halved

• •t8cm piece fresh ginger, halved lengthways

• •t4 star anise

• •t1 cinnamon stick

• •t4 cloves

• •t2 cardamom pods

• •t1 tsp coriander seeds

• •t3 tbsp fish sauce

• •t1 tbsp sugar

• •tSalt to taste

• •tFor garnish: bean sprouts, fresh Thai basil, fresh mint, sliced chilli, lime wedges, hoisin sauce, sriracha

Directions

• Blanch bones and brisket in boiling water for 5 minutes. Drain and rinse thoroughly.
• Char the onion and ginger halves directly over a gas flame or under a hot grill until blackened on the outside. Rinse briefly under cold water to remove loose char.
• 10.tToast the dry spices in a dry pan for 60 seconds until fragrant. Place in a muslin bag or tea infuser.
• 11.tPlace bones, brisket, charred onion, and ginger in a large stockpot. Cover with 3 litres of cold water. Bring to a boil, skimming off any foam.
• 12.tAdd spice bag, fish sauce, and sugar. Reduce to the lowest possible simmer and cook uncovered for 2.5–3 hours.
• 13.tRemove brisket after 1.5 hours when tender. Slice thinly when cooled.
• 14.tStrain broth through a fine sieve. Season with additional fish sauce and salt.
• 15.tCook soaked noodles in boiling water for 30–60 seconds. Divide into deep bowls.
• 16.tTop each bowl with sliced brisket and raw sirloin. Ladle boiling broth over immediately — the heat will cook the sirloin.
• 17.tServe with garnishes arranged on a plate at the table.

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