Vietnamese · hard
Pho Bo (Vietnamese Beef Pho)
A deeply aromatic beef broth ladled over rice noodles with rare sliced beef, herbs, and lime. Vietnam's national comfort food.
- 1 hr 5 min
- Total
- 4
- Serves
- $27.50
- Est. cost
- 420
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Parent noteThe broth is mild on its own. Skip jalapenos and serve hoisin on the side for dipping.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Beef Sirloin (sliced paper-thin)1 lbs
- Beef Marrow Bones2 lbs
- Flat Rice Noodles (pho width)8 oz
- Yellow Onion1
- Fresh Ginger (3-inch piece)1 piece
- Star Anise3
- Cinnamon Stick1
- Fish Sauce3 tbsp
- Bean Sprouts2 cups
- Thai Basil1/2 cup
- Limes2
Method
- 01
Char onion and ginger under the broiler until blackened on all sides, about 5 minutes per side.
- 02
Simmer beef bones, charred onion, ginger, star anise, cinnamon, and cloves in water for 30-40 minutes, skimming any scum.
- 03
Season broth with fish sauce, sugar, and salt. Strain through a fine mesh sieve.
- 04
Cook rice noodles according to package directions. Divide among bowls.
- 05
Top with paper-thin slices of raw sirloin. Ladle boiling broth over the beef to cook it instantly.
- 06
Serve with a plate of bean sprouts, Thai basil, jalapeno slices, hoisin, and sriracha on the side.
- 420
- Calories
- 32g
- Protein
- 48g
- Carbs
- 10g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
