Pho Bo
Pho originated in northern Vietnam in the early 20th century, likely influenced by French pot-au-feu and Chinese beef noodle soups brought by migrant workers to Hanoi.
Vietnam's iconic beef noodle soup — a crystal-clear broth perfumed with charred ginger and star anise, with silky rice noodles and paper-thin beef that cooks in the bowl.
Ingredients
Method
Blanch bones and brisket in boiling water 5 minutes. Drain, rinse, return to pot with cold water.
Char onion and ginger directly over gas flame or under grill until blackened. Toast spices in dry pan.
Add charred aromatics and spices to broth. Simmer uncovered 3-4 hours, skimming regularly. Remove brisket after 1 hour, slice thinly.
Strain broth through fine sieve. Season with fish sauce until perfectly balanced.
Cook noodles, drain and divide between bowls. Add brisket slices and raw sirloin on top.
Ladle boiling broth over — it cooks the sirloin instantly. Serve with bean sprouts, basil, lime and chilli.
The charring of ginger and onion is what gives pho its distinctive smoky-sweet depth. This step is what separates great pho from good pho.
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