Beef Brisket Pho Guksu (Charred Ginger Beef Rice Noodle Soup)
Beef pho guksu is a Vietnamese-style rice noodle soup featuring charred onion and ginger broth ladled over thin beef brisket slices and soaked rice noodles. Dry-charring the onion and ginger in a pan burns off their raw pungency and coaxes out a caramelized sweetness that becomes the broth's aromatic backbone. Fish sauce and a touch of sugar season the strained broth, keeping it full-flavored yet clean on the finish. Pouring the boiling broth directly over the thinly sliced brisket cooks the beef gently in the bowl, leaving it soft and pink at the edges. Bean sprouts, cilantro, and lime wedges are added at the table to adjust freshness and acidity.
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Instructions
- 1
Char halved onion and ginger in a dry pan until lightly blackened.
- 2
Simmer water with charred onion and ginger for 15 minutes.
- 3
Season with fish sauce and sugar, then strain broth.
- 4
Soak rice noodles 10 minutes, then blanch for 1 minute.
- 5
Place noodles and brisket in bowls, then pour in hot broth to cook beef.
- 6
Top with bean sprouts, cilantro, and lime wedges.
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