---
title: Phở Bò (Beef Noodle Soup)
servings: 6
prep time: 30 minutes
cook time: 210 minutes
source: https://mycibora.com/recipes/pho-bo
---

Gather @beef bone{1.5%kg}, @beef brisket{500%g}, @beef sirloin{300%g}, @flat rice noodle{500%g}, @cinnamon stick{1} and @bean sprout{200%g}.

Cover the bones with cold water, boil hard for 5 minutes, then drain, rinse the bones and scrub out the pot. This parboil is what keeps the broth clear. ~{5%minutes}

Char the @onion{2} halves and @ginger{80%g} directly over a flame or under a hot grill until blackened in spots, then rinse off the loose burnt skin. ~{8%minutes}

Return the bones to the pot with the brisket, charred aromatics and 4 litres of fresh water. Bring to a bare simmer and skim.

Toast the @star anise{5} and cinnamon in a dry pan for a minute, add them to the pot, and simmer gently, uncovered, for 3 hours, skimming now and then. Pull the brisket out after 90 minutes and chill it. ~{3%hours}

Strain the broth, season with the @fish sauce{4%tbsp}, @rock sugar{25%g} and @salt{}, and keep it at a low boil.

Cook the noodles according to the packet, rinse briefly, and divide between deep bowls with the sliced brisket and raw sirloin on top.

Ladle the boiling broth over so it cooks the sirloin in the bowl, and finish with @spring onion{4}.

Serve with the platter of bean sprouts, @thai basil{1%bunch} and @lime{2} for everyone to build their own bowl.