Hanoi-Style Pho Bo (Vietnamese Northern Clear Beef Noodle Soup)
Hanoi-style pho bo is the original northern Vietnamese beef noodle soup, distinguished from its southern counterpart by a leaner, clearer broth and restrained garnishing. Beef bones and brisket simmer for hours with a modest hand of spices - star anise, cinnamon bark, and a few cloves - so the beef flavor leads rather than the aromatics. The broth is repeatedly skimmed until it runs nearly transparent, with no trace of grease on the surface. Paper-thin slices of raw beef placed in the bowl cook to a pale pink the moment the scalding broth is ladled over them. In Hanoi, the bowl arrives with only chopped scallion and cilantro; bean sprouts, hoisin sauce, and sriracha - common in southern and overseas versions - are absent by tradition.
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Instructions
- 1
Char onion and ginger in a dry pan until lightly blackened.
- 2
Simmer water with brisket, charred onion, and ginger; skim impurities.
- 3
Simmer on low for 40 minutes, then slice the cooked brisket.
- 4
Season broth with fish sauce and sugar.
- 5
Cook noodles separately, place in bowls, and top with beef.
- 6
Pour hot broth over and finish with sprouts, cilantro, and lime.
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