Phở Bò is a fragrant Vietnamese beef noodle soup with a clear, aromatic broth, tender beef, and rice noodles. Hanoi’s style is simple yet deeply flavorful.
Phở Bò, Vietnam’s beloved noodle soup, is a dish that tells a story of tradition, balance, and soul-soothing comfort. Originating in Hanoi, this northern-style phở is known for its clear, delicate broth, minimalist toppings, and focus on the purity of flavors. Unlike its southern counterpart, Hanoi-style phở avoids excessive garnishes, letting the fragrant beef broth and tender meat shine. Below, I’ll guide you through crafting an authentic Hanoi-style Phở Bò from scratch. This recipe serves 4–6 and takes about 6–8 hours (mostly for the broth), but the result is a bowl of pure warmth that rivals any phở shop in Vietnam’s capital.
Ingredients
For the Broth:
- 3 lbs (1.4 kg) beef bones (oxtail, knuckle, or marrow bones)
- 1 lb (450 g) beef brisket
- 1 large onion, halved
- 4-inch piece of ginger, halved lengthwise
- 12 cups (2.8 L) water
- 1 daikon radish, peeled and cut into chunks (optional, for sweetness)
- 1 tbsp salt
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 cheesecloth spice bag containing:
- 5 star anise
- 6 cloves
- 2 cinnamon sticks (3-inch each)
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 3 cardamom pods
For the Bowls:
- 1 lb (450 g) dried flat rice noodles (bánh phở, 1/8-inch wide)
- 1/2 lb (225 g) beef sirloin or eye of round, thinly sliced
- 1 small white onion, thinly sliced
- 1 cup (100 g) chopped green onions (green parts only)
- 1/2 cup (50 g) chopped fresh cilantro
- Fresh herbs for serving: Thai basil, mint, or sawtooth coriander (culantro)
- 1 cup (100 g) bean sprouts
- 1 lime, cut into wedges
- Fresh red or green chilies, sliced
- Hoisin sauce (optional, less common in Hanoi style)
- Fish sauce, for dipping or adjusting flavor
- Sriracha or chili sauce (optional)
Step-by-Step Instructions
Step 1: Prepare the Broth
- Blanch the bones: Place beef bones and brisket in a large stockpot, cover with cold water, and bring to a boil over high heat. Boil for 5–7 minutes to remove impurities. Drain, rinse bones and brisket under cold water, and scrub the pot to remove scum.
- Char the aromatics: Place the onion and ginger halves on a baking sheet and broil in the oven (or char directly over a gas flame) until blackened and fragrant, about 5–7 minutes. Scrape off some charred skin from the ginger but leave the onion skins on for color.
- Toast the spices: In a dry skillet over medium heat, toast the star anise, cloves, cinnamon, coriander, fennel, and cardamom until fragrant, about 2–3 minutes. Place in a cheesecloth and tie securely.
- Simmer the broth: In a clean stockpot, add the blanched bones, brisket, charred onion, ginger, daikon (if using), and 12 cups of water. Bring to a boil, then reduce to a low simmer. Skim foam from the surface for the first 30 minutes to keep the broth clear.
- Add seasonings: After skimming, add the spice bag, salt, fish sauce, and sugar. Simmer gently for 3 hours. Remove the brisket, which should be tender, and soak it in cold water for 10 minutes to prevent drying out. Continue simmering the broth for another 3–4 hours (6–7 hours total).
- Strain and adjust: Remove bones, spices, and aromatics with a slotted spoon or strain through a fine-mesh sieve lined with cheesecloth. Skim excess fat from the surface for a clearer broth. Taste and adjust with more fish sauce or salt if needed. Keep warm.
Pro tip: A long, gentle simmer is key to a clear, fragrant broth. Avoid boiling vigorously, as it can make the broth cloudy.
Step 2: Prepare the Brisket and Raw Beef
- Slice the brisket: Once cooled, thinly slice the brisket against the grain. Set aside for assembly.
- Prepare raw beef: Place the sirloin or eye of round in the freezer for 15–20 minutes to firm up, then slice paper-thin. Keep refrigerated until ready to serve.
Step 3: Cook the Noodles
- Soak dried rice noodles in warm water for 20 minutes (or follow package instructions). Bring a large pot of water to a boil, cook noodles for 3–5 minutes until al dente, then drain and rinse briefly with cold water to prevent sticking.
- Divide noodles evenly among 4–6 large bowls.
Step 4: Prepare the Toppings
- Slice onions and herbs: Thinly slice the white onion and soak in cold water for 10 minutes to reduce sharpness. Drain before serving. Chop green onions and cilantro.
- Prep fresh herbs: Rinse Thai basil, mint, or sawtooth coriander and set aside in a bowl. Wash bean sprouts thoroughly.
- Slice chilies and lime: Prepare fresh chilies and lime wedges for serving.
Step 5: Assemble the Phở
- Arrange toppings: In each bowl of noodles, place a few slices of cooked brisket, raw beef slices, a pinch of sliced white onion, green onions, and cilantro.
- Ladle broth: Bring the broth to a rolling boil. Ladle 2–3 cups of piping-hot broth over each bowl, ensuring the raw beef cooks gently in the heat (it should turn from pink to light gray).
- Serve immediately: Present with a side plate of bean sprouts, fresh herbs, lime wedges, and chilies. Offer fish sauce, hoisin, and chili sauce for dipping or customizing, though Hanoi-style phở is traditionally kept simple.
Serving and Enjoying
Serve Phở Bò hot with chopsticks for noodles and a spoon for sipping the fragrant broth. Encourage diners to add herbs, bean sprouts, a squeeze of lime, and chilies to taste, but remind them that Hanoi-style phở celebrates simplicity—less is more. Slurp the noodles and savor the broth’s depth, ideally with a side of Vietnamese iced coffee for the full experience.
For a glimpse into phở’s cultural significance, explore Vietnam’s UNESCO-recognized culinary heritage or watch The Scent of Green Papaya (1993), a film that captures Vietnam’s sensory richness IMDb.
Tips for Success
- Source quality bones: Look for marrow-rich beef bones at a butcher or Asian market for the best broth.
- Keep it clear: Skim diligently and simmer gently to maintain the broth’s signature clarity.
- Make ahead: The broth and brisket can be prepared a day in advance and refrigerated. Reheat the broth to boiling before serving.
- Customize sparingly: Hanoi-style phở is minimalist, so avoid overloading with sauces or herbs to honor the broth’s purity.
- Noodle texture: Don’t overcook the rice noodles; they should be soft but slightly chewy.
This Hanoi-style Phở Bò recipe is a labor of love, but each steaming bowl delivers a taste of Vietnam’s heart and soul. Chúc ngon miệng (bon appétit)!
