Rare Beef Vietnamese Rice Noodle Soup

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A fragrant Northern Vietnamese noodle soup featuring a deeply spiced beef broth ladled over rice noodles and paper-thin slices of raw beef that gently cook from the heat of the broth. Garnished with fresh herbs, crisp bean sprouts, and lime, this iconic bowl balances savory, aromatic, and bright flavors.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 16 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 5 gSugar
• 34 gProtein
• 1100 mgSodium
• 620 mgPotassium
• 85 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the broth

• 2 lbs beef bones (marrow and knuckle, cut into 2-inch pieces)
• 1 lb beef chuck or brisket, in one piece
• 1 large yellow onion, halved (skin on)
• 4-inch piece fresh ginger, halved lengthwise and lightly smashed
• 3 whole star anise pods
• 2 small cinnamon sticks
• 1 tbsp whole coriander seeds
• 4 whole cloves
• 2 tbsp fish sauce
• 1 tbsp rock sugar (or 2 tsp white sugar)
• 2 tsp kosher salt
• 12 cups cold water

For the bowls and garnishes

• 8 oz dried flat rice noodles (banh pho)
• 8 oz beef eye of round or sirloin, sliced paper-thin (freeze 20 min first if slicing at home)
• 1/2 small yellow onion, very thinly sliced
• 1/3 cup chopped fresh cilantro
• 1/4 cup thinly sliced green onions
• 1 cup fresh Thai basil leaves
• 2 cups fresh bean sprouts, rinsed
• 1 lime, cut into 4 wedges
• 2 Thai bird's eye chilies, thinly sliced
• Hoisin sauce and Sriracha, for serving

Directions

1. Preheat the broiler to high. Arrange the beef bones and chuck on a rimmed baking sheet and broil 7-9 minutes per side until deeply charred. On a second sheet, broil the onion halves cut-side down and the ginger for 4-5 minutes until blackened.
2. Transfer the charred bones, chuck, onion, and ginger to a large stockpot. Pour in 12 cups cold water and bring to a boil over high heat. Reduce to a vigorous simmer and skim the gray foam from the surface for the first 5 minutes to keep the broth clear.
3. Tie the star anise, cinnamon sticks, coriander seeds, and cloves in a small piece of cheesecloth (or place in a tea infuser) and drop into the pot. Add the fish sauce, sugar, and salt. Reduce the heat to low and simmer gently, uncovered, for 30 minutes; do not let it boil.
4. Remove the chuck and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones and aromatics. Return the broth to a gentle simmer and taste for seasoning, adjusting salt and fish sauce as needed. Keep hot.
5. Slice the cooled chuck across the grain into thin bite-sized pieces. Soak the rice noodles in a large bowl of hot water for 15-20 minutes (or cook per package directions) until pliable and tender; drain and rinse briefly under cool water to remove excess starch.
6. Divide the warm drained noodles among 4 large warmed soup bowls. Scatter a few slices of raw onion over each, then fan out the thin slices of raw beef on top so they overlap slightly.
7. Slice the cooked chuck and add a portion to each bowl. Bring the broth back to a full rolling boil (this is critical to cook the raw beef), then ladle about 2 1/2 cups of hot broth over each bowl; the hot broth will gently cook the rare beef to a rosy pink.
8. Top each bowl with cilantro, green onions, and a few Thai basil leaves. Serve immediately with bean sprouts, lime wedges, sliced chilies, hoisin, and Sriracha arranged on a shared platter so everyone can garnish to taste.

Cook’s Notes

• Freezing the beef for 20-30 minutes before slicing makes it dramatically easier to achieve paper-thin slices that cook instantly in hot broth.
• Skim the foam diligently during the first 5 minutes of simmering; this single step is the difference between a cloudy pot and a clear, restaurant-quality broth.
• Always ensure the broth is at a full rolling boil when ladled over the raw beef so it cooks to a safe, rosy rare without turning gray.
• If you cannot find Thai basil, substitute with sweet Italian basil plus a few fresh mint leaves for a similar bright profile.
• For a deeper, more complex broth, par-cook the bones in boiling water for 5 minutes, drain and rinse them, then proceed with the charred bones and fresh water.

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