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Hanoi Beef & Rice-Noodel Soup (Pho Bac)

Hanoi Beef & Rice-Noodel Soup (Pho Bac recipe image
This authentic Hanoi-style Pho Bac features a deeply flavorful, clear broth achieved by slowly simmering beef bones, oxtails, and short ribs with charred aromatics. Unlike southern versions, it relies on the natural sweetness of the meat and a precise balance of star anise and cinnamon, without added sugar. The result is a sophisticated, savory soup that highlights the quality of the beef. Perfect for a cozy weekend project, this dish requires patience but rewards you with a restaurant-quality experience at home. Serve with fresh herbs, lime, and hoisin for a complete, comforting meal.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 3425.4
Description
This authentic Hanoi-style Pho Bac features a deeply flavorful, clear broth achieved by slowly simmering beef bones, oxtails, and short ribs with charred aromatics. Unlike southern versions, it relies on the natural sweetness of the meat and a precise balance of star anise and cinnamon, without added sugar. The result is a sophisticated, savory soup that highlights the quality of the beef. Perfect for a cozy weekend project, this dish requires patience but rewards you with a restaurant-quality experience at home. Serve with fresh herbs, lime, and hoisin for a complete, comforting meal.
Ingredients
  • 5 pound Beef bones with marrow
  • 5 pound Oxtails
  • 2 pound Short rib plate, or 1 lb
Directions
  1. 1
    Char two large unpeeled onions over an open flame or under a broiler until blackened, then halve them and stud with cloves.
  2. 2
    Char a large piece of unpeeled ginger root until blackened, then leave unpeeled but halved.
  3. 3
    Blanch beef bones, oxtails, and short ribs in boiling water for 10 minutes to remove impurities, then drain and rinse thoroughly.
  4. 4
    Place cleaned bones, oxtails, and ribs in a large stockpot and cover with cold water.
  5. 5
    Add the charred onions, charred ginger, star anise, and cinnamon stick to the pot.
  6. 6
    Bring the pot to a boil, then immediately reduce heat to a very low simmer.
  7. 7
    Skim off any foam or impurities that rise to the surface during the first hour.
  8. 8
    Simmer gently for 8 to 12 hours, adding water as needed to keep the bones submerged.
  9. 9
    Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
  10. 10
    Season the clear broth with fish sauce (nuoc mam) and salt to taste.
  11. 11
    Cook dried rice noodles (banh pho) according to package directions, then drain and rinse with cool water.
  12. 12
    Place noodles in serving bowls, top with thinly sliced beef sirloin if using, and ladle hot broth over the top.
  13. 13
    Garnish with sliced scallions, fresh coriander, bean sprouts, and herbs.
  14. 14
    Serve immediately with lime wedges, hot chili sauce, and hoisin 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, noodles, hanoi, soup, oxtail, short ribs, marrow, star anise, cinnamon, ginger, comfort food, dinner, slow cook, traditional, asian, meal prep, herbs, spices
Read it online: https://www.chefs-mate.com/recipe/hanoi-beef-rice-noodel-soup-pho-bac/