Vietnamese Beef Noodle Soup

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Vietnam's most iconic dish, this aromatic beef noodle soup features a long-simmered broth infused with charred ginger, onion, and warm spices. Tender rice noodles and paper-thin slices of rare beef come together in a deeply savory, fragrant bowl that warms you from the inside out.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 16 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 6 gSugar
• 34 gProtein
• 1180 mgSodium
• 640 mgPotassium
• 85 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the spiced beef broth

• 3 lb beef marrow bones
• 1 lb beef brisket
• 4 qt cold water
• 1 large yellow onion, halved
• 4-inch piece fresh ginger, halved lengthwise
• 3 whole star anise
• 1 cinnamon stick (3 inches)
• 4 whole cloves

For seasoning and finishing the broth

• 3 tbsp fish sauce
• 2 tbsp rock sugar (or granulated sugar)
• 1 tsp kosher salt
• 1 tbsp whole coriander seeds, lightly crushed

For assembling the bowls

• 14 oz dried flat rice noodles (banh pho)
• 8 oz eye of round beef, partially frozen
• 1/2 yellow onion, paper-thin sliced
• 1/4 cup chopped scallions
• 1/3 cup fresh cilantro leaves

For the garnish platter

• 2 cups fresh bean sprouts, rinsed
• 1 bunch Thai basil leaves
• 1 lime, cut into wedges
• 2 red Thai chilies, thinly sliced
• Hoisin sauce and Sriracha, for serving

Directions

1. Place beef bones and brisket in a large stockpot, cover with cold water, and bring to a rolling boil. Boil vigorously for 10 minutes, then drain and rinse bones and meat under cool water to remove all scum and impurities.
2. While the bones boil, char the onion and ginger directly over a gas flame or under a broiler until blackened in spots, about 4-5 minutes. This caramelization adds essential depth to the broth.
3. Toast star anise, cinnamon, cloves, and coriander in a dry skillet over medium heat for 1-2 minutes until fragrant, then tie them in a piece of cheesecloth to make a spice sachet.
4. Return the cleaned bones and brisket to the pot, add 4 quarts fresh water, the charred onion, charred ginger, and spice sachet. Bring to a gentle simmer and skim any foam that rises. Simmer uncovered for 3 hours, occasionally skimming the surface to keep the broth clear.
5. Remove the brisket and set aside. Strain the broth through a fine-mesh sieve, discard the solids, and season with fish sauce, sugar, and salt. Taste and adjust seasoning; the broth should be robust and savory.
6. While the broth finishes, soak the rice noodles in warm water for 20 minutes, then cook in boiling water for 3-4 minutes until just tender. Drain and divide among 6 large bowls.
7. Slice the partially frozen eye of round into paper-thin slices using a sharp knife. Slice the reserved brisket into thin pieces. Arrange beef slices over the noodles in each bowl, then top with sliced onion and scallions.
8. Bring the finished broth to a vigorous boil and ladle enough into each bowl to cover the noodles and beef; the hot broth will gently cook the rare beef in 30-60 seconds.
9. Top each bowl with cilantro and serve immediately with a platter of bean sprouts, Thai basil, lime wedges, and chilies on the side, along with hoisin and Sriracha for custom seasoning.

Cook’s Notes

• Parboiling the bones for 10 minutes and discarding the first batch of water is the secret to a crystal-clear, golden broth without cloudiness.
• Partially freezing the eye of round for 20-30 minutes makes it much easier to slice into the paper-thin pieces needed so the beef cooks instantly in the hot broth.
• Char the ginger and onion until genuinely blackened in spots – the smoky flavor is essential and cannot be achieved by simply simmering them raw.
• Prepare the garnish platter in advance so each diner can customize their bowl; freshness of herbs makes a dramatic difference to the finished soup.
• If you cannot find rock sugar, substitute a tablespoon of brown sugar dissolved in a little hot broth before adding to the pot.

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