Beef Noodle Soup Vietnamese Recipe

There’s a comforting bowl of warmth and flavor that brings together the delicate balance of tender beef, rich broth, and chewy noodles. Beef Noodle Soup (also known as Phở Bò) is a traditional Vietnamese dish that has captured hearts worldwide. Originating in the northern regions of Vietnam, this fragrant soup has evolved into many regional variations, but the essence remains the same: a flavorful broth, delicate rice noodles, and thinly sliced beef served with fresh herbs and condiments.

This dish is a celebration of both simplicity and depth. At its core, it’s just a few ingredients-yet, when done right, it packs an unbelievable punch of flavors, textures, and aromas. It’s perfect for chilly days or when you simply want a comforting meal that feels like a hug in a bowl.

Whether you’re making it for a special occasion or just craving something hearty, learning to make Beef Noodle Soup from scratch will elevate your cooking and introduce you to the wonders of Vietnamese cuisine. Here, we’ll break down the recipe step by step, giving you all the tips and variations you need to make this soup your own.

Beef Noodle Soup Vietnamese Recipe

Before diving into the nitty-gritty, let’s talk about what makes this recipe stand out. The broth is the backbone of Phở Bò. It’s created by simmering beef bones, spices, and aromatics for hours, resulting in a deeply flavorful liquid. The beef itself is typically sliced thin so that it cooks quickly in the hot broth. The noodles, soft and slippery, soak up the rich broth while maintaining their chewy texture. But the magic of this dish is truly in the toppings. Fresh herbs, lime, bean sprouts, chili, and hoisin sauce elevate every bite, making it more than just a soup-it’s an experience.

Ingredients Needed

To make this authentic Vietnamese Beef Noodle Soup, you’ll need a mix of fresh and pantry ingredients. Below is a breakdown of what you’ll need to make this savory soup.

For The Broth

• Beef bones (preferably marrow bones or knuckles, 2-3 lbs): These form the base of your broth and provide that rich, beefy flavor.
• Onion (1 large): It’s essential for sweetness and depth in the broth. It also adds a slight charred flavor when roasted.
• Ginger (3-inch piece): Adds warmth and a fragrant zing.
• Star anise (2 whole): A signature spice in pho, giving the broth its signature warm, licorice-like note.
• Cinnamon stick (1 stick): Another aromatic spice that adds warmth.
• Cloves (4-5 whole): Infuses the broth with a deep, slightly sweet flavor.
• Fish sauce (2-3 tablespoons): The secret umami ingredient.
• Rock sugar (1 small cube): Adds just the right amount of sweetness.
• Salt (to taste): Enhances the natural flavors of the broth.

For The Soup

• Rice noodles (Bánh phở) (8 oz): These flat, wide noodles are the foundation of pho and soak up all the rich flavors of the broth.
• Thinly sliced beef (about 1 lb): You can use sirloin, brisket, or flank steak. The beef is usually sliced paper-thin to cook perfectly in the hot broth.
• Fresh cilantro (a few sprigs): Brightens up the soup with its fresh, citrusy notes.
• Green onions (2 stalks, chopped): A classic garnish, giving a mild oniony bite.
• Bean sprouts (1-2 cups): Adds a crunchy, fresh texture.
• Thai basil leaves (a handful): It’s sweet, slightly spicy, and aromatic.
• Lime wedges (2-3): A refreshing acidity that balances out the richness of the broth.
• Sliced chili peppers (to taste): For a spicy kick.
• Hoisin sauce and Sriracha (optional): For added flavor, some like a drizzle of hoisin for sweetness or Sriracha for heat.

Cooking Instructions

Now, let’s dive into the actual cooking process. While making Phở Bò can take some time, it’s more about patience than active work. You’ll spend most of your time letting the broth simmer, allowing all the flavors to meld together. Here’s how you do it:

1. Prepare The Broth

   • In a large pot, add the beef bones and cover them with cold water. Bring it to a boil over high heat and let it cook for 5-10 minutes.
   • Drain the bones and rinse them under cold water to remove any impurities. This helps keep your broth clear and clean-tasting.
   • Return the bones to the pot and fill it with fresh cold water (about 12 cups). Bring it to a simmer over medium heat.

2. Char The Onion And Ginger

   • While the bones are simmering, char the onion and ginger. You can do this by placing them on an open flame or under a broiler for about 10-15 minutes until they’re slightly blackened. This gives the broth a deeper flavor.
   • Once charred, remove the skin from the ginger, and add both the onion and ginger to the pot with the bones.

3. Add Spices And Simmer

   • Tie the star anise, cinnamon stick, and cloves in a cheesecloth bag or use a spice ball, and drop it into the broth.
   • Add the fish sauce and rock sugar. Stir well and bring the broth to a simmer.
   • Allow it to simmer gently for 3-4 hours. The longer you simmer, the richer the broth becomes, so don’t rush it. Keep an eye on the pot and skim off any scum or foam that rises to the surface to keep the broth clear.

4. Prepare The Noodles And Beef

   • While the broth is simmering, cook the rice noodles according to package instructions. Drain and rinse them under cold water to stop the cooking process and prevent them from sticking.
   • Thinly slice your beef against the grain. It’s important to have the beef thin so it cooks quickly when added to the hot broth.

5. Assemble The Soup

   • Once the broth is done, strain it through a fine-mesh sieve into a clean pot, discarding the bones and spices.
   • Bring the broth back to a simmer and taste it. You can adjust seasoning with more fish sauce or salt if needed.
   • Place a portion of noodles in each serving bowl. Top with raw slices of beef.
   • Ladle the hot broth over the noodles and beef. The hot liquid will cook the beef instantly.
   • Garnish with cilantro, green onions, bean sprouts, Thai basil, lime wedges, and chili slices. Add hoisin sauce or Sriracha to taste, if desired.

Ingredient Insights

Let’s break down some of the key ingredients and why they matter:

• Beef Bones: The marrow and collagen in the bones give the broth its depth and richness. When simmered, they release gelatin, which makes the broth silky and hearty. Without this key component, pho would just be a noodle dish.
• Fish Sauce: This is the backbone of Southeast Asian cuisine. It adds saltiness, depth, and a savory umami note that no other ingredient can replicate. It’s what makes pho so addictive.
• Rice Noodles: The noodles should have a smooth, soft texture without being overly mushy. They’re naturally gluten-free and serve as a perfect vehicle for the flavorful broth.
• Fresh Herbs & Toppings: The toppings are where you can really make the pho your own. The herbs offer a refreshing contrast to the richness of the broth, while the lime and chili bring brightness and heat, respectively.

Expert Tips

• Broth: Patience is key. It’s tempting to rush, but a slow simmer for hours will yield the best results. If you’re pressed for time, consider using a pressure cooker to speed things up, but it won’t have the same depth as a long-simmered broth.
• Beef Slicing: Freezing the beef for 20-30 minutes before slicing makes it much easier to get those ultra-thin slices that are essential for pho.
• Seasoning: Always taste your broth near the end of cooking and adjust the seasoning. Each batch of bones might require different amounts of fish sauce or sugar, so adjust as needed.

Recipe Variations

Though the classic Phở Bò is incredibly satisfying, there are regional variations and substitutions you can experiment with:

• Phở Gà (Chicken Pho): Swap the beef for chicken, and use chicken bones to create a lighter, equally delicious broth.
• Vegan Pho: You can easily swap beef bones for vegetable stock and use tofu or tempeh as the protein. The spices and herbs remain the same, ensuring the soup still has that rich, aromatic flavor.
• Dry Pho: This variation involves serving the noodles and beef separately from the broth. The broth is poured on top just before serving, allowing you to control how much broth you want in your bowl.

Final Words

Making Beef Noodle Soup from scratch is no small feat, but the results are undeniably rewarding. The warmth of the broth, the freshness of the herbs, and the tenderness of the beef all come together in perfect harmony, making it a dish that is greater than the sum of its parts. Whether you’re preparing it for a special occasion or just because, this dish is sure to impress.