Pho bo Nguyen Hue is a Vietnamese beef noodle soup from the central city of Hue, known for its deeply aromatic broth, tender beef, and fresh herb garnishes. This recipe builds a rich, clear broth by simmering beef bones with charred onion, ginger, and warm spices like star anise and cinnamon. It is a labor of love, but the result is a comforting, fragrant bowl that rivals your favorite pho restaurant.
Ingredients
- 3 lb (1.4 kg) beef soup bones (knuckle or leg, with marrow)
- 1 lb (450 g) beef chuck or sirloin, thinly sliced (for serving)
- 1 large yellow onion, unpeeled, halved
- 1 (4-inch) piece fresh ginger, unpeeled, halved lengthwise
- 2 cinnamon sticks
- 4 star anise
- 4 whole cloves
- 1 tablespoon (15 ml) fennel seeds
- 1 tablespoon (15 ml) coriander seeds
- 1 tablespoon (15 ml) salt, plus more to taste
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (15 ml) sugar (palm or granulated)
- 1 lb (450 g) flat rice noodles (banh pho), dried or fresh
- For serving: bean sprouts, Thai basil, cilantro, lime wedges, thinly sliced jalapeño or bird’s eye chili, hoisin sauce, sriracha
Instructions
- Place the beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones thoroughly. This removes impurities and ensures a clear broth.
- While the bones are blanching, char the onion and ginger. Hold them with tongs directly over a gas flame (or place on a baking sheet under a broiler) until the skins are blackened, about 5 minutes. Rinse briefly to remove excess char, then set aside.
- In a dry skillet over medium heat, toast the cinnamon, star anise, cloves, fennel, and coriander seeds for 1-2 minutes until fragrant. Place them in a spice bag or a piece of cheesecloth tied with kitchen twine.
- Return the blanched bones to the clean stockpot. Add 4 quarts (3.8 L) of water, the charred onion and ginger, and the spice bag. Bring to a boil, then reduce to a gentle simmer.
- Skim off any foam that rises to the surface for the first 30 minutes. Simmer uncovered for 3 to 4 hours, adding water as needed to keep the bones submerged.
- After simmering, remove the bones, onion, ginger, and spice bag. Strain the broth through a fine-mesh sieve into a clean pot. Season with salt, fish sauce, and sugar. Taste and adjust—the broth should be savory, slightly sweet, and well-salted.
- Meanwhile, prepare the noodles according to package instructions (usually soaking in hot water for 10-15 minutes for dried, or a quick 30-second boil for fresh). Drain and divide among 6 bowls.
- Arrange the raw beef slices on top of the noodles. Bring the broth to a rolling boil and ladle it directly over the beef—the heat will cook the thin slices to medium-rare.
- Serve immediately with a platter of bean sprouts, herbs, lime, and chili. Add hoisin and sriracha to taste.
Tips
- For a richer broth, use a mix of meaty bones and marrow bones. Oxtail or beef shank also work well.
- Charring the onion and ginger is essential—it adds a smoky depth that defines pho. Don’t skip it.
- If you can’t find fresh rice noodles, dried banh pho are fine. Soak them in warm water until pliable, then cook briefly in boiling water just before serving.
- To make the beef slices easier to cut paper-thin, freeze the chuck or sirloin for 30 minutes before slicing.
Serving Suggestions
Serve pho bo Nguyen Hue as a complete meal with a side of crispy spring rolls or a fresh Vietnamese salad. Encourage diners to customize their bowl with extra herbs, lime, and chili. A squeeze of lime and a spoonful of hoisin and sriracha are traditional additions.
Variations
- Chicken pho (pho ga): Replace beef bones with a whole chicken or chicken carcasses; simmer for 1-2 hours, and use chicken breast or thigh slices instead of beef.
- Vegetarian pho: Use vegetable broth and add charred vegetables like mushrooms and daikon; skip the fish sauce and use soy sauce or tamari.
- Spicy Hue-style: Add a teaspoon of chili oil or a few slices of fresh bird’s eye chili to the broth for extra heat.
Storage and Reheating
Store the broth and noodles separately in airtight containers in the refrigerator for up to 4 days. The broth can be frozen for up to 3 months. To reheat, bring the broth to a boil on the stovetop, then pour over freshly cooked noodles and beef. Leftover assembled bowls should be refrigerated promptly and reheated gently; the noodles may soften further.
Frequently Asked Questions
Can I use a slow cooker or pressure cooker? Yes, after blanching the bones, transfer everything to a slow cooker and cook on low for 8 hours, or a pressure cooker on high for 45 minutes. The broth will be slightly less clear but still flavorful.
What if I can’t find fish sauce? Soy sauce or tamari can substitute, but the flavor will be less authentic. Fish sauce adds a unique umami; you can also add a splash of Worcestershire sauce in a pinch.
Why is my broth cloudy? Cloudiness usually comes from boiling too vigorously or not blanching the bones thoroughly. Keep the simmer gentle and skim regularly for a clear broth.
Can I make the broth ahead of time? Absolutely. The broth actually improves after a day in the fridge. Cool it quickly, refrigerate, and skim off the solidified fat before reheating.
What is the best cut of beef for pho? For the raw slices, use a tender cut like sirloin, eye of round, or filet mignon. For the broth, use bones with some meat attached, like shank or oxtail, for extra flavor.
Is it safe to eat the beef cooked only by the hot broth? Yes, the broth is at a rolling boil (212°F/100°C) and the slices are thin, so they cook quickly to a safe internal temperature of 145°F (63°C) for whole cuts of beef, as per USDA FSIS guidelines. Ensure the broth is boiling vigorously and the beef is sliced thinly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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