Hanoi-Beef-and-Rice-Noodel-Soup-Pho-Bac_1

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Servings: 1 Difficulty: Advanced
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A clear, aromatic broth simmered for hours with charred aromatics and tender beef, representing the refined Northern Vietnamese style of pho.
Hanoi Beef and Rice-Noodel Soup (Pho Bac recipe image
Hanoi Beef and Rice-Noodel Soup (Pho Bac recipe image
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Hanoi-Beef-and-Rice-Noodel-Soup-Pho-Bac_1

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 3425.4

Description

This traditional Northern-style pho features a crystal-clear broth, distinct from the sweeter Southern versions. The deep, savory flavor comes from a long, slow simmer of beef bones, oxtails, and short ribs, infused with charred onions, ginger, and star anise. The result is a delicate yet robust soup that highlights the natural taste of the beef. It is best enjoyed with fresh herbs, bean sprouts, and a squeeze of lime. Perfect for a comforting weekend project, this dish requires patience but rewards you with an authentic, restaurant-quality meal at home. The tender meat falls off the bone, and the broth is light enough to drink bowl after bowl.

Ingredients

Directions

  1. Blanch the beef bones, oxtails, and short ribs by boiling them in water for 10-15 minutes, then drain and rinse thoroughly to remove impurities.
  2. Char the unpeeled halved onions and the whole piece of ginger directly over an open flame or under a broiler until blackened; peel the skins off.
  3. Toast the star anise and cinnamon stick in a dry pan for 1 minute to release their aromas.
  4. Place the cleaned bones and meats in a large stockpot and cover with fresh cold water.
  5. Add the charred onions, charred ginger, shallots, toasted spices, salt, and parsnips to the pot.
  6. Bring the pot to a boil, then immediately reduce to a very gentle simmer, skimming off any foam that rises to the surface.
  7. Cover and simmer gently for 8-12 hours, adding water as needed to keep the bones submerged, until the broth is clear and flavorful.
  8. Remove the large bones and oxtails; shred the meat from the bones and cut the short ribs into serving-sized pieces.
  9. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
  10. Season the clear broth with nuoc mam (fish sauce) to taste, adding more if necessary.
  11. Cook the dried rice noodles according to package directions, then drain and rinse with cool water.
  12. Place cooked noodles in bowls, top with sliced beef sirloin (which will cook in the hot broth) and the shredded beef meat.
  13. Ladle the piping hot broth over the meat and noodles.
  14. Serve immediately with a plate of fresh herbs, sliced scallions, bean sprouts, lime wedges, and chili sauce on the side.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 3425.4kcal
% Daily Value *
Total Fat 312.1g481%
Saturated Fat 111.2g556%
Cholesterol 442.6mg148%
Sodium 408.6mg18%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 147.5g295%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pho, vietnamese, beef, broth, hanoi, northern, oxtail, short ribs, star anise, ginger, onion, rice noodles, soup, comfort food, slow cook, herbs, lime, sriracha, fish sauce, traditional
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