How To Make Vietnamese Beef Noodle Soup (Phở Bò)

Vietnamese Beef Noodle soup (Phở Bò) is one of popular food in Vietnam. The origin of Vietnamese Beef Noodle soup originated in northern Vietnam in the early 20th century and then became popular in Vietnam and many parts of the world after the Vietnam War. Vietnamese Beef Noodle soup is the combination of broth, rice noodles (Bánh Phở), some kinds of herbs, and beef or chicken. Vietnamese Beef Noodle soup is garnished with coriander leaves, green onions, and white onions. Below is the step-by-step recipe to make your perfect Vietnamese Beef Noodle (Phở Bò).

• 1 pound beef brisket

• 3 quarts beef stock

Fish sauce, for seasoning

• 1 (16-ounce) package dried wide rice noodles, cooked according to package directions

• 12 ounces beef top round, thinly sliced

• 1 bunch scallions, trimmed and thinly sliced (about 1 cup)


• Thai basil sprigs

• Mung bean sprouts

• Lime wedges

• Jalapeño chiles, stemmed and thinly sliced into rings

• Sriracha sauce

• Hoisin sauce

1. Place the brisket in a large pot and add the stock. Bring to a boil over high heat, then lower the heat until the liquid is at a vigorous simmer. Cook the brisket for 30 to 45 minutes, until cooked through. To check for doneness, remove the brisket from the pot to a plate and poke with the tip of a chopstick; the juices should run clear.

2. Just before the brisket is ready, prepare an ice-water bath. When the brisket is done, remove it from the pot, reserving the cooking liquid, and immediately submerge it in the ice-water bath, which will stop the cooking and give the meat a firmer texture. When the brisket is completely cool, remove from the water, pat dry, and thinly slice against the grain. Set aside.

3. Return the stock to a boil over high heat. Taste for seasoning and add fish sauce if needed.

4. To ready the garnishes, arrange the basil, bean sprouts, lime wedges, and chiles on a platter and place on the table and put the Sriracha and hoisin sauces alongside.

5. Divide the cooked rice noodles evenly among warmed soup bowls. Top with the brisket slices and then with the raw beef slices, dividing them evenly. Ladle the hot stock over the top, dividing it evenly, and top with the scallions. Serve immediately, accompanied with the platter of garnishes.

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