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Pho Bo Recipe: How to Make Pho Hanoi Style

If there’s one dish that captures the essence of Vietnamese cuisine, it’s pho bo. This iconic beef noodle soup, rooted in Hanoi, is a perfect balance of aromatic broth, tender beef, and silky rice noodles. With its origins in northern Vietnam, pho has become a global favorite, celebrated for its comforting yet complex flavors. This traditional pho broth recipe focuses on Hanoi’s authentic style, where simplicity and purity reign supreme.

a bowl of pho bo soup with condiments

Pho Hanoi vs. Southern Pho: What’s the Difference?

The preparation of pho bo varies significantly between northern and southern Vietnam. The pho Hanoi recipe (or pho bac) is all about clean, understated flavors. The broth is delicate and savory, made with beef bones, star anise, cinnamon, and a touch of fish sauce. The toppings are minimal, typically just thinly sliced beef, scallions, lime, and chili, allowing the traditional pho broth recipe to take center stage.

In contrast, southern pho (Saigon style) features a sweeter broth and a wide variety of toppings, including bean sprouts, fresh herbs, hoisin sauce, and sriracha. While both versions are beloved, pho Hanoi recipe is revered for its authenticity and minimalist elegance.

Why This Pho Bo Recipe Stands Out

This pho bo recipe embraces the traditional pho Hanoi recipe approach, focusing on the broth’s depth and clarity. Slow-simmered beef bones, aromatic spices, and fresh ingredients come together to create a soup that’s rich yet refreshing. Whether you’re discovering pho for the first time or perfecting your technique, this traditional pho broth recipe will bring the heart of Hanoi to your kitchen.

If you love this Pho bo recipe, you’ll enjoy exploring even more mouthwatering dishes in my free eBook, Around the World in 10 Dishes. It features ten globally inspired recipes, including classics like Tom Yum Soup, Goulash, and Aloo Gobi. Each recipe is handpicked and tested to bring the authentic flavors of different cuisines to your kitchen. Download your copy now to embark on a flavorful journey!

Pho Bo Noodle Soup

a bowl of vietnamese pho bo noodle soup
Learn how to make an authentic pho bo recipe with a rich, flavorful broth inspired by Hanoi’s traditional style. Simple, aromatic, and utterly delicious
Serving Size 4

Ingredients

Broth

  • 1 kg pork bone
  • 1 kg beef brisket
  • 2-3 pieces of ginger unpeeled
  • 5 shallots unpeeled
  • 1 large white onion unpeeled
  • 3 tbsp fish sauce
  • 3 tsp salt
  • 3 tsp sugar
  • 3 whole star anise
  • 2 whole cardamoms crushed open for the aroma
  • 2 medium carrots
  • 2 small cassia bark sticks

Serving and garnish

  • 1 kg of fresh thin rice noodles
  • 1/2 kg beef tenderloin thinly sliced. Keep frozen to slice thinly.
  • 2 bunches spring onions.Separate the white and green parts. The white should be thinly sliced length ways and the green parts in rounds.
  • 1 white onion thinly sliced
  • 1 bunch of fresh coriander leaves roughly chopped
  • 1 bunch of basil
  • 3 large limes cut into wedges
  • sliced fresh hot chilis or chili sauce optional
  • Bean sprouts optional

Instructions

Prepare the broth

  • Soak the brisket in cold water for an hour to draw out any blood. Drain thoroughly.
  • Heat a frying pan over medium heat and toast the star anise, cardamom, and cinnamon sticks until their aroma fills the kitchen.
  • Grill the ginger and shallots until they’re lightly blackened. Once cool enough to handle, rinse them under running water and use a knife to scrape away some of the charred surface. Cut the ginger into smaller pieces.
  • Wash the bones thoroughly, then boil them in a pot of water for 10-15 minutes. Drain and rinse the bones well under fresh water to remove any impurities.
  • In a large pot, combine the onion, toasted spices, ginger, shallots, cleaned bones, brisket, and 4 liters of water. Bring to a boil, then reduce to a gentle simmer.
  • Let the broth simmer for 5 hours. When the brisket is tender and the sinew is soft, remove it from the pot and set it aside to cool. Once cooled, slice the brisket thinly and reserve it for serving.
  • Add fish sauce, salt, and sugar to the broth, tasting as you go. Adjust the seasoning with additional salt or fish sauce until the broth is rich and well-balanced. Strain the broth to remove solids for a clear, flavorful base.

Serving Pho Bo

  • Bring the prepared broth back to a rolling boil just before serving.
  • Arrange the cooked noodles in individual bowls. Layer slices of raw beef tenderloin and pieces of the cooked brisket on top of the noodles.
  • Carefully ladle the boiling hot broth over the meat and noodles, ensuring the raw beef is fully submerged and gently cooked by the heat of the broth.
  • Soak the white parts of the spring onions in hot water for a moment, then place them into each bowl.
  • Top with a handful of chopped spring onions, fresh basil, coriander, mint and thinly sliced onions for added flavor and texture.
  • Present each bowl with lime wedges and fresh chili or chili sauce on the side, allowing diners to adjust the heat and acidity to their liking.

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