Hanoi Beef & Rice-Noodle Soup (Pho Bac)

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Servings: 4 Difficulty: Advanced
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A fragrant, clear northern-style broth simmered for hours with aromatic spices and tender beef.
Hanoi Beef & Rice-Noodle Soup (Pho Bac recipe image
Hanoi Beef & Rice-Noodle Soup (Pho Bac recipe image
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Hanoi Beef & Rice-Noodle Soup (Pho Bac)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 856.35

Description

This classic Northern Vietnamese pho features a crystal-clear, intensely aromatic broth that is the hallmark of Hanoi-style cooking. Unlike its southerner counterparts, it relies on a careful balance of star anise, cinnamon, and charred ginger rather than heavy sugars or fish sauce. The long simmering process extracts deep savory notes from beef bones and oxtails, resulting in a rich yet clean-tasting liquid. It is served with delicate rice noodles and topped with fresh herbs, bean sprouts, and lime. This dish is perfect for cozy evenings or when you crave a comforting, restaurant-quality meal at home.

Ingredients

Directions

  1. Preheat your broiler. Place onions, shallots, and ginger root directly on the broiler pan. Broil until charred and blackened on all sides, turning occasionally. Let cool, then peel off the charred skins.
  2. In a large stockpot, cover beef bones and oxtails with cold water. Bring to a rolling boil and let it boil vigorously for 10-15 minutes to release impurities. Drain the water and rinse the bones and meat thoroughly with cold water. Clean the pot.
  3. Return the cleaned bones and meat to the pot. Cover with fresh cold water (about 3-4 inches above the meat). Bring to a simmer over medium heat.
  4. Skim off any foam or scum that rises to the surface during the first 30 minutes of simmering. Keep the heat low to maintain a gentle simmer, not a boil, to keep the broth clear.
  5. Add the charred onions, shallots, ginger, star anise, cinnamon stick, parsnips, and cloves to the pot. Add the salt.
  6. Simmer the broth uncovered for 4 to 6 hours, skimming occasionally. The broth should be clear and aromatic.
  7. Remove the oxtails and short ribs from the broth. Let them cool slightly, then shred the meat, discarding any bones, cartilage, or excess fat. Return the shredded meat to the broth or set aside for topping.
  8. Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. Taste the broth and adjust seasoning with fish sauce and more salt if needed. It should be savory but not overly salty, as the noodles and toppings add flavor.
  9. Slice the beef sirloin paper-thin. Freeze for 15 minutes if necessary to make slicing easier.
  10. Cook the rice noodles according to package directions. Drain and rinse with cool water to stop cooking. Divide noodles among serving bowls.
  11. Arrange slices of raw sirloin and cooked shredded beef over the noodles in each bowl.
  12. Ladle the boiling hot broth over the meat in the bowls. The heat will cook the raw sirloin slices instantly.
  13. Serve immediately with a plate of bean sprouts, basil, mint, sliced chiles, scallions, and lime wedges on the side for diners to add to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 856.35kcal
% Daily Value *
Total Fat 78.025g121%
Saturated Fat 27.8g139%
Cholesterol 110.65mg37%
Sodium 102.15mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 36.875g74%

* 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 soup, hanoi, northern style, clear broth, rice noodles, star anise, cinnamon, ginger, oxtail, beef bones, comfort food, simmered, aromatic, herbs, bean sprouts, lime, dinner, traditional
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