Pho Bo Hue is a bold, spicy beef noodle soup from central Vietnam, distinct from the more familiar pho from the north. It features a deeply savory broth infused with lemongrass, shrimp paste, and annatto oil, served over thick round rice noodles and topped with tender slices of beef, pork, and sometimes pork sausage. This recipe delivers that complex, aromatic flavor at home by building the broth in layers and using a few key ingredients that make it truly special.
Ingredients
- 2 lbs (900 g) beef shank or beef brisket, cut into 2-inch chunks
- 1 lb (450 g) pork hocks or pork neck bones
- 1 lb (450 g) beef sirloin or eye round, thinly sliced (for serving)
- 1 lb (450 g) thick round rice noodles (banh pho or hu tieu)
- 1 large onion, halved
- 1 knob (2 inches) fresh ginger, halved
- 4 stalks lemongrass, bruised and cut into 3-inch pieces
- 3 tbsp annatto seeds (achiote) + 3 tbsp neutral oil (for annatto oil)
- 2 tbsp shrimp paste (mam ruoc) – use 1 tbsp if sensitive to the flavor
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
- 1–2 fresh Thai chilies, sliced (adjust to heat preference)
- 1 cup (20 g) fresh cilantro, chopped
- 1 cup (20 g) fresh Thai basil leaves
- 2 cups (120 g) bean sprouts
- 2 limes, cut into wedges
- 1 small red onion, thinly sliced (for garnish)
- Water, about 4–5 quarts (4–5 L)
Instructions
- Place beef shank and pork hocks in a large stockpot. Cover with cold water and bring to a boil. Boil for 5 minutes, then drain and rinse the meat under cold water. Clean the pot.
- Return the meat to the pot. Add 4 quarts (4 L) of water, the halved onion, ginger, and bruised lemongrass. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours, skimming any foam that rises to the surface.
- While the broth simmers, make the annatto oil: heat 3 tbsp oil in a small skillet over medium-low heat. Add annatto seeds and cook for 2–3 minutes, until the oil turns deep red. Strain and discard the seeds. Set the oil aside.
- After 2 hours, remove the onion, ginger, and lemongrass from the broth. Add the shrimp paste, fish sauce, sugar, and salt. Stir to dissolve. Continue simmering for another 30 minutes.
- Remove the beef shank and pork hocks from the broth. Let them cool slightly, then shred or slice the meat into bite-sized pieces. Discard any bones or gristle.
- Stir the annatto oil into the broth. Taste and adjust seasoning with more fish sauce or salt if needed. Keep the broth hot over low heat.
- Cook the rice noodles according to package instructions (usually 5–7 minutes in boiling water). Drain and rinse under cold water to stop cooking.
- To serve, divide the noodles among 6 large bowls. Top with the shredded beef and pork, then arrange a few slices of raw beef sirloin over the top.
- Ladle the boiling hot broth over the raw beef slices – the heat will cook them to medium-rare. For well-done beef, simmer the slices in the broth for 1–2 minutes before serving.
- Garnish each bowl with cilantro, Thai basil, bean sprouts, red onion, and chili slices. Serve with lime wedges on the side.
Tips
- Shrimp paste is key: It gives Pho Bo Hue its distinctive funk. If you’re new to it, start with 1 tablespoon; the flavor mellows as it simmers. You can substitute with 1 extra tablespoon of fish sauce, but the broth will be less complex.
- Annatto oil: This gives the broth its signature red-orange color. If you can’t find annatto seeds, substitute with 1 teaspoon of paprika (not smoked) mixed with 2 tablespoons of neutral oil, but the color will be less vibrant.
- Don’t skip the parboil: Boiling the meat first and discarding the water removes impurities, resulting in a clearer, cleaner-tasting broth. This step is essential for a professional-quality pho.
- Make ahead: The broth actually tastes better the next day. Prepare the broth up to 2 days ahead, cool, and refrigerate. Skim off the solidified fat before reheating.
Serving Suggestions
Serve Pho Bo Hue as a complete meal with a side plate of fresh herbs (Thai basil, cilantro, mint), bean sprouts, lime wedges, and sliced chilies so everyone can customize their bowl. Add a drizzle of hoisin sauce or Sriracha if you like extra sweetness or heat. A cold Vietnamese iced coffee or a light beer pairs beautifully with the spicy, savory broth.
Variations
- Chicken Pho Bo Hue: Replace the beef and pork with 2 lbs of chicken thighs and drumsticks. Use chicken broth instead of water. Cook the chicken until tender (about 45 minutes), then shred. Reduce cooking time to about 1 hour total.
- Vegetarian version: Omit the meat and shrimp paste. Use 8 cups of vegetable broth and add 1 cup of sliced mushrooms (shiitake or oyster) and 1 cup of tofu puffs. Add 1 tablespoon of soy sauce to mimic the savory depth. Simmer for 30 minutes.
- Extra spicy: Add 2–3 more Thai chilies to the broth while simmering, or stir in 1 teaspoon of chili garlic sauce just before serving.
Storage and Reheating
Store the broth and meat separately from the noodles and fresh herbs. Refrigerate the broth and meat in an airtight container for up to 4 days, or freeze for up to 3 months. Cooked noodles should be refrigerated separately for up to 2 days. To reheat, bring the broth to a rolling boil, then add the meat and noodles to heat through (noodles need only 1–2 minutes). Reheat leftovers to an internal temperature of 165°F (74°C) as a safety measure.
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes. After parboiling the meat, place it in the pressure cooker with the water and aromatics. Cook on high pressure for 45 minutes, then natural release for 15 minutes. Proceed with the rest of the recipe.
What cut of beef is best for the broth? Beef shank or brisket are ideal because they become tender and flavorful after long simmering. You can also add oxtail for extra richness – just increase the simmering time by 30 minutes.
Why is my broth cloudy? Cloudiness usually comes from not skimming the foam during the first hour of simmering, or from boiling too vigorously. Keep the heat low and skim regularly for a clear broth.
Can I make this gluten-free? Yes, most rice noodles are gluten-free. Ensure your fish sauce and shrimp paste are labeled gluten-free (some brands contain wheat). Use tamari instead of soy sauce if you add any.
How do I slice beef paper-thin? Partially freeze the beef sirloin for 30–45 minutes until firm but not frozen solid. Then slice against the grain with a sharp knife. This makes it easier to cut thin slices.
Is shrimp paste necessary? It’s a defining flavor of Pho Bo Hue, but if you can’t find it or prefer to avoid it, you can omit it and add an extra tablespoon of fish sauce. The broth will be less pungent but still delicious.
Related
- Pretzel City Sports: Game-Day Soft Pretzel Bites
- What Is Salmon Rillettes? A French Classic
- Puerto Rican Churrasco Recipe with Chimichurri
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).