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

Hanoi-style Pho is defined by its clear, aromatic broth rather than a dark, sweetened sauce. This recipe focuses on extracting deep flavor from beef bones, oxtails, and short ribs through a long, slow simmer. The broth is infused with charred aromatics like onions and ginger, along with star anise and cinnamon, creating a complex, savory base. It is a comforting, warming dish perfect for cold weather or when you need a restorative meal. The tender beef melts in your mouth, while the fresh herbs and rice noodles add texture and freshness to every bowl.

Cuisine: Vietnamese

Courses: Soups

Difficulty: Intermediate

Servings: 1

Calories: 3425.4

Description

Hanoi-style Pho is defined by its clear, aromatic broth rather than a dark, sweetened sauce. This recipe focuses on extracting deep flavor from beef bones, oxtails, and short ribs through a long, slow simmer. The broth is infused with charred aromatics like onions and ginger, along with star anise and cinnamon, creating a complex, savory base. It is a comforting, warming dish perfect for cold weather or when you need a restorative meal. The tender beef melts in your mouth, while the fresh herbs and rice noodles add texture and freshness to every bowl.

Ingredients

5 lbs Beef bones with marrow -chunks
5 lbs Oxtails
2 teaspoons Salt
2 lbs Short rib plate, or 1 lb
1 lbs Beef sirloin

Directions

1
Char the onions and ginger under a broiler or over an open flame until blackened, then peel off the charred skin and set aside.
2
Blanch the beef bones, oxtails, and short ribs in boiling water for 10 minutes to remove impurities, then drain and rinse thoroughly with cold water.
3
Place the cleaned bones and meat in a large stockpot and cover with 2 gallons of cold water.
4
Add the charred onions, charred ginger, star anise, and cinnamon stick to the pot.
5
Bring the liquid to a gentle boil, skimming off any foam or scum that rises to the surface during the first 15 minutes.
6
Reduce the heat to low, cover partially, and simmer gently for 8 to 12 hours, adding water as needed to keep the bones submerged.
7
Remove the large bones and oxtails from the broth. Cut the cooked short ribs and sirloin into thin slices against the grain.
8
Strain the broth through a fine-mesh sieve into a clean pot. Season with fish sauce and salt to taste.
9
Blanch dried rice noodles in boiling water for 1-2 minutes until tender, then divide among serving bowls.
10
Ladle the hot broth over the noodles and top with the sliced beef.
11
Serve immediately with a plate of fresh herbs, bean sprouts, lime wedges, and sliced chilies 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.

Note

Ensure the broth simmers gently rather than boiling vigorously to maintain clarity. Skimming scum early is crucial for a clean flavor.

For thinner slices of beef, partially freeze the meat before slicing.

Traditional accompaniments include hoisin sauce and sriracha for those who prefer a sweeter or spicier profile.

Keywords: pho, beef soup, vietnamese, hanoi, broth, rice noodles, oxtail, short ribs, star anise, cinnamon, ginger, comfort food, slow cooker, homemade broth, asian cuisine, herbs, scallions, lime, sriracha

Read it online: https://www.chefs-mate.com/recipe/hanoi-beef-and-rice-noodel-soup-pho-bac/