Pho Ca Dao is a beloved Vietnamese beef noodle soup known for its deeply aromatic, clear broth, tender slices of beef, and fresh herb garnishes. This home-cook-friendly version builds layers of flavor from charred onion and ginger, toasted spices, and a long, gentle simmer, delivering a bowl that tastes both comforting and complex. While it takes time, most of it is hands-off, making it a rewarding weekend project that fills the kitchen with an incredible scent.
Ingredients
- 2 large yellow onions, unpeeled, halved
- 1 (4-inch / 10 cm) piece fresh ginger, unpeeled, halved lengthwise
- 2 lbs (900 g) beef bones (knuckle, marrow, or oxtail)
- 1 lb (450 g) beef chuck or brisket, in one piece
- 5 quarts (4.7 L) water
- 2 cinnamon sticks
- 2 star anise
- 4 whole cloves
- 1 black cardamom pod (optional)
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tbsp (15 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 14 oz (400 g) flat rice noodles (banh pho), dried
- 8 oz (225 g) beef sirloin or eye round, very thinly sliced
- 1 small yellow onion, very thinly sliced (for garnish)
- 2 cups (40 g) fresh cilantro leaves
- 2 cups (40 g) fresh Thai basil leaves
- 2 cups (60 g) fresh bean sprouts
- 2 limes, cut into wedges
- 2-3 fresh Thai bird chilies, sliced (optional)
- Hoisin sauce and Sriracha, for serving
Instructions
- Char the aromatics: Place the onion halves and ginger halves cut-side down on a baking sheet. Broil on high for 8-10 minutes, until the cut surfaces are deeply charred and fragrant. Alternatively, hold them with tongs over an open gas flame for 5-7 minutes. Set aside to cool slightly, then rinse under cold water to remove any loose char (this keeps the broth clear).
- Blanch the bones: Place the beef bones and the piece of chuck/brisket in a large stockpot. Cover with cold water and bring to a boil over high heat. Boil for 5 minutes, then drain the bones and meat in a colander and rinse thoroughly under cold water. Rinse out the pot to remove any scum.
- Start the broth: Return the bones and beef to the clean pot. Add the 5 quarts (4.7 L) of water and bring to a boil over high heat. Reduce the heat to low and skim off any foam that rises to the surface for the first 10-15 minutes.
- Add aromatics and spices: In a small dry skillet over medium heat, toast the cinnamon sticks, star anise, cloves, and black cardamom (if using) for 1-2 minutes until fragrant. Add the toasted spices and the charred onion and ginger to the pot. Simmer gently, uncovered, for 2 hours, skimming occasionally.
- Cook the beef: After 2 hours, remove the piece of chuck/brisket with tongs and let it cool. Once cool enough to handle, slice it thinly against the grain and set aside. Continue simmering the broth with the bones for another 1 hour.
- Season the broth: After the total simmering time (3 hours), remove the bones, onion, ginger, and spices with a slotted spoon and discard. Season the broth with fish sauce, sugar, and salt. Taste and adjust—it should be savory, slightly sweet, and well-balanced. Keep warm over low heat.
- Cook the noodles: Bring a large pot of water to a boil. Add the dried rice noodles and cook according to package directions (usually 4-6 minutes) until tender but still chewy. Drain and rinse briefly with cold water to stop the cooking.
- Assemble the bowls: Divide the noodles among 6 large bowls. Top with the sliced cooked beef and the raw sirloin slices (they will cook in the hot broth). Garnish with the thinly sliced raw onion.
- Ladle the broth: Bring the broth back to a rolling boil. Ladle the hot broth (about 2 cups / 480 ml per bowl) over the noodles and beef, starting with the raw beef to ensure it cooks. The broth should be hot enough to cook the raw beef to at least 145°F (63°C) for whole cuts—check with a food thermometer if you’re unsure.
- Serve: Serve immediately, letting each person add their own cilantro, Thai basil, bean sprouts, lime wedges, chilies, hoisin, and Sriracha to taste.
Tips
- Blanching the bones is essential: This initial boil removes impurities and results in a clear, clean broth. Don’t skip it.
- Char the aromatics well: The deep char on the onion and ginger gives the broth its signature smoky, sweet flavor. Don’t be shy—dark, almost blackened spots are good.
- Slice the raw beef very thin: For the raw beef to cook properly in the hot broth, it needs to be paper-thin. Partially freeze the sirloin for 15-20 minutes before slicing to make it easier.
- Season at the end: The broth reduces as it simmers, so adding fish sauce and salt too early can make it too salty. Always season after the long simmer.
Serving Suggestions
Serve pho ca dao as a complete meal in a large bowl. Set out a platter of fresh herbs (Thai basil, cilantro), bean sprouts, lime wedges, and sliced chilies so everyone can customize their bowl. Offer hoisin sauce and Sriracha on the side for those who like a sweeter or spicier touch. A side of crispy Vietnamese spring rolls (chả giò) or a simple cucumber salad makes a great starter.
Variations
- Chicken Pho (Pho Ga): Replace the beef bones and chuck with a whole chicken (about 3-4 lbs / 1.4-1.8 kg). Simmer for 1.5-2 hours, then remove the chicken, shred the meat, and continue simmering the carcass for another hour. Use the same aromatics and spices.
- Vegetarian Pho: Skip the beef and use 2 lbs (900 g) of mixed mushrooms (shiitake, oyster) and a large piece of daikon radish. Simmer with the same charred aromatics and spices for 1 hour. Use soy sauce or tamari instead of fish sauce. The broth will be lighter but still full of umami.
- Spicier Broth: Add 2-3 dried Thai chilies to the spice mix during toasting for a subtle heat that infuses the broth.
Storage and Reheating
Store the broth and the cooked beef separately from the noodles and raw beef. The broth can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months. Cooked beef can be refrigerated for 3 days. Noodles are best cooked fresh, but if you have leftovers, store them separately in the refrigerator for up to 2 days. To reheat, bring the broth to a boil, add the cooked beef to warm it through, and pour over fresh or reheated noodles. Never microwave the broth with noodles—they will become mushy. Always reheat leftovers to a safe internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes, you can. After blanching the bones, add all ingredients (except noodles and garnishes) to the pot and cook on high pressure for 45 minutes. Use natural release for 15 minutes. The broth will be slightly less clear but still delicious.
What is the best cut of beef for the broth? Knuckle or marrow bones are ideal for a rich, gelatinous broth. Oxtail adds extra richness. For the sliced beef, use a tender cut like sirloin or eye round, or use the chuck that you simmered in the broth.
My broth is cloudy. What went wrong? Cloudiness is usually caused by boiling the broth too vigorously or not skimming the foam thoroughly. Keep the heat low and simmer gently, and skim often during the first 30 minutes.
Can I make this gluten-free? Yes, this recipe is naturally gluten-free as long as you use a gluten-free fish sauce (most are) and ensure your rice noodles are certified gluten-free. Check labels carefully.
How do I get the beef to cook in the hot broth? The broth must be at a rolling boil when you ladle it over the raw beef. The thin slices will cook in about 30-60 seconds. If you’re concerned, you can blanch the raw slices in the broth for 10 seconds before adding to the bowl.
What if I don’t have fish sauce? You can substitute soy sauce (use 1.5 tbsp) for a different, but still savory, flavor profile. The broth will lack the distinctive umami of fish sauce, but it will still be tasty.
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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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