Hanoi-Style Pho Bo (Vietnamese Northern Clear Beef Noodle Soup)
Quick answer
- Total time
- 80 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
With dry-pan charred onion and ginger as its only aromatics and no star anise or cinnamon, this northern-style broth tastes cleaner and lighter than spice-heavy pho.
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Brisket simmered for 40 minutes makes the stock instead of long-boiled bones, and the same beef, sliced thin across the grain, becomes the topping. With so few ingredients, careful skimming of fat and foam shows directly in the bowl, and cilantro and lime add the final lift.
Ingredients
Instructions
- 1
Halve the onion and lightly crush the 40 g ginger so more surface touches the pan.
Heat a dry pan over medium heat and char the cut sides until they turn deep brown, not fully black.
- 2
Put 1800 ml water, 500 g brisket, the charred onion, and ginger in a large pot.
Bring it up over high heat, then skim off foam as soon as it rises so the broth stays clear.
- 3
Once it boils, lower the heat until the surface moves gently instead of rolling hard.
Simmer for 40 minutes with the lid slightly open, skimming fat and impurities so the broth does not turn cloudy.
- 4
When a chopstick slides into the brisket easily, lift it out and let it cool briefly.
Slice it thinly across the grain, then strain the broth clear and return it to the pot.
- 5
Season the broth with 3 tablespoons fish sauce and 1 tablespoon sugar, then warm it for 2 more minutes over low heat.
If it tastes too salty, add a little water to restore a clean, balanced broth.
- 6
Cook the 400 g pho noodles separately, rinse briefly, and divide them into bowls with the sliced brisket on top.
Ladle over very hot broth, then add bean sprouts, cilantro, and lime just before eating.
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