This authentic Pho Bac recipe captures the essence of Hanoi street food with a deeply flavorful, slow-simmered broth. The base is built from beef bones, marrow, oxtails, and short ribs, roasted with aromatics like ginger, onion, star anise, and cinnamon for a complex, savory depth. Served with tender rice noodles, thinly sliced rare sirloin, and fresh herbs, it offers a perfect balance of rich umami and bright freshness. Ideal for cold winter evenings or when you crave a hearty, comforting meal, this dish brings restaurant-quality warmth and tradition to your home table.
Pho Bac (Hanoi Beef & Rice-Noodle Soup)
Description
This authentic Pho Bac recipe captures the essence of Hanoi street food with a deeply flavorful, slow-simmered broth. The base is built from beef bones, marrow, oxtails, and short ribs, roasted with aromatics like ginger, onion, star anise, and cinnamon for a complex, savory depth. Served with tender rice noodles, thinly sliced rare sirloin, and fresh herbs, it offers a perfect balance of rich umami and bright freshness. Ideal for cold winter evenings or when you crave a hearty, comforting meal, this dish brings restaurant-quality warmth and tradition to your home table.Ingredients
Directions
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Preheat oven to 450F (230C). Place beef bones, oxtails, and short ribs on a large baking sheet. Roast for 30-40 minutes until deeply browned, turning occasionally.
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While meat roasts, char the halved onions, unpeeled shallots, and ginger root directly over a gas flame or under a broiler until blackened and fragrant. Let cool slightly, then peel and roughly chop.
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Transfer the roasted meats to a large stockpot. Cover with cold water (about 2-3 inches above the meat) and bring to a boil. Let boil vigorously for 10 minutes to release impurities, then drain and rinse the pot and meats thoroughly.
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Return cleaned meats to the pot and cover with fresh cold water. Add the charred aromatics, parsnips, star anise, cinnamon stick, and salt. Bring to a simmer, then reduce heat to low to maintain a gentle bubble.
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Skim off any foam or scum that rises to the surface during the first hour. Simmer uncovered for at least 10-12 hours, or until the meat is fall-off-the-bone tender and the broth is rich and clear.
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Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Taste and adjust salt as needed. Keep broth hot.
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Slice the beef sirloin paper-thin against the grain. Place a portion of dried rice stick noodles into each serving bowl.
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Ladle the piping hot broth over the noodles and raw sirloin slices. The heat of the broth will cook the beef instantly.
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Garnish with thinly sliced scallions, shredded coriander, and sliced raw onion. Serve immediately with hot chili sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3952.7kcal
- % Daily Value *
- Total Fat 323.8g499%
- Saturated Fat 115.1g576%
- Cholesterol 526.6mg176%
- Sodium 10581.9mg441%
- Total Carbohydrate 65.7g22%
- Dietary Fiber 30.6g123%
- Sugars 7.0g
- Protein 194.0g388%
* 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
For the best flavor, roast the bones and aromatics until deeply caramelized; this adds a crucial smoky depth to the broth.
The broth can be made ahead. Skim excess fat from the top after it cools. Reheat gently before serving.
Traditional Pho Bac often includes a touch of rock sugar for balance; add 1-2 tablespoons if you prefer a slightly sweeter profile.
Ensure your sirloin is sliced as thinly as possible for quick cooking in the hot broth. Partially freezing the meat for 30 minutes helps achieve paper-thin slices.
Serve with a platter of fresh herbs (Thai basil, cilantro, bean sprouts) and lime wedges for diners to customize their bowls.
