Pho Bo

Name: Pho Bo
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 3 lbs beef marrow bones, rinsed; 1 yellow onion, halved; 3 in ginger root, halved; 4 star anise pods, toasted; 1 cinnamon stick, toasted; 1 lb beef brisket, trimmed; 3 tbsp fish sauce; 1 oz rock sugar; 8 oz flat rice noodles, soaked; 0.5 lb top sirloin steak, sliced thin; 4 scallions, sliced

A deeply savory beef noodle soup featuring charred aromatics and tender brisket in spice-infused broth. Served over flat rice noodles and topped with fresh herbs.

180 minMediumServes 4480 cal/serving

VietnameseDinnerStovetopHigh ProteinDairy-FreeNut-FreeEgg-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

3 lbs beef marrow bones, rinsed
1 yellow onion, halved
3 in ginger root, halved
4 star anise pods, toasted
1 cinnamon stick, toasted
1 lb beef brisket, trimmed
3 tbsp fish sauce
1 oz rock sugar
8 oz flat rice noodles, soaked
0.5 lb top sirloin steak, sliced thin
4 scallions, sliced

Instructions

1

Char 1 halved yellow onion and 3 in halved ginger root under a broiler until blackened, about 10 minutes.
2

Blanch 3 lbs rinsed beef marrow bones in boiling water for 10 minutes, then drain.
3

Add blanched beef bones, charred onion, charred ginger, 4 toasted star anise pods, 1 toasted cinnamon stick, and 1 lb trimmed beef brisket to a pot with 12 cups water.
4

Simmer for 2 hours until brisket reaches an internal temperature of 165°F, then remove and slice brisket.
5

Stir 3 tbsp fish sauce and 1 oz rock sugar into broth and strain.
6

Divide 8 oz soaked flat rice noodles, sliced brisket, 0.5 lb sliced thin top sirloin steak, and 4 sliced scallions into bowls, then pour hot broth over top.

Questions

How long does Pho Bo keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pho Bo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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