Noodle Soup, a True National Dish

Its complexity and unmistakable flavor lie mainly in the slow and meticulous preparation of the broth (often beef—Phở Bò, or chicken—Phở Gà). Below you will find a generic recipe for Phở Bò, the beef variant.

For the Broth (the essence of Phở)

• Beef Bones and/or Meat for Broth: about 1–2 kg (e.g., marrow bones, muscle, brisket, or tail).

• Water: 4–5 liters.

• Toasted Aromatics:

  • 1 large Onion (cut in half).

  • A piece of fresh Ginger (about 8–10 cm, sliced).

• Spices (whole):

  • 3–5 Star anise.

  • 1–2 Cinnamon sticks.

  • 1 tablespoon of Coriander seeds.

  • 1/2 tablespoon of Cloves (optional).

  • 1 teaspoon of Black peppercorns.

  • 1–2 Black cardamom pods (if available, otherwise green).

• Seasonings:

  • 3–4 tablespoons of Fish sauce (Nước mắm).

  • 1–2 tablespoons of Cane sugar or rock sugar (to balance the flavors).

  • Coarse salt (to taste).

For the Final Assembly

• Noodles: 300–400 g of wide rice noodles (Bánh Phở).

• Meat: 200–300 g of beef Sirloin or Entrecôte (cut into very thin slices, to be cooked in the boiling broth).

• Spring onions: thinly sliced.

• Fresh Coriander: chopped leaves.

For Serving (The Side Dish)

These are essential and are added to taste by each diner:

• Fresh Bean sprouts.

• Lime or limetta: in wedges.

• Fresh Chili pepper (e.g., Thai or Serrano): thinly sliced.

• Aromatic Herbs: Thai Basil (or Holy Basil), fresh Mint.

• Additional Sauces: Hoisin sauce and Sriracha sauce (for dipping the meat or for the broth).

Preparation

1. Pre-cooking and Toasting

1. Blanch the bones (Cleaning): Put the bones/meat for broth in a large pot, cover with cold water and bring to a boil. Boil for 3–5 minutes, then drain the water, wash the bones under running water to eliminate impurities. This guarantees a clear broth.

2. Toast: Brown the onion and ginger (cut) on a grill, in a pan without fat, or in the oven/grill, until they blacken slightly. Set aside.

3. Toast the spices: Put the whole spices (anise, cinnamon, etc.) in a hot pan (without oil) and toast them for 1–2 minutes until they release their aroma.

2. Cooking the Broth (The Heart of the Recipe)

1. Put the blanched bones/meat, the toasted onion and ginger, and the toasted spices into the clean pot.

2. Cover with 4–5 liters of cold water.

3. Bring to a boil, then immediately lower the heat to minimum and let it simmer gently.

4. During the first hour, skim and remove any impurities that rise to the surface.

5. Add the fish sauce, sugar, and a pinch of salt.

6. Let it simmer for a period ranging from 3 to 8 hours. The longer it simmers, the more intense and complex the flavor of the broth will be.

7. Strain: After the time has passed, strain the broth through a fine-mesh sieve (or a muslin cloth) to obtain a perfectly clear liquid. Adjust salt and fish sauce if necessary.

3. Assembly and Service

1. Prepare the Noodles: Cook the rice noodles following the instructions on the package (usually a short soak in boiling water or a very fast cooking is enough). Drain and rinse.

2. Slice the Meat: Cut the raw meat into very thin slices (it should be almost like a carpaccio).

3. Assemble the Bowl: In each serving bowl, first put the cooked noodles, then the thin slices of raw beef. Top with spring onions and coriander.

4. Pour the Broth: Bring the broth to a vigorous boil and pour it immediately and boiling over the ingredients in the bowl. The heat of the broth will cook the thin beef slices almost instantly (cooking tái).

5. Serve: Serve the Phở immediately, accompanied by the side dish of fresh condiments (sprouts, lime, chili, Thai basil) so that each diner can personalize their own soup to taste.

THE Phở

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