Pho Style Beef Noodle Yunnan

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This Yunnan-style pho-inspired beef noodle soup marries the clear, aromatic broth and raw beef technique of Vietnamese pho with the bold spices and herbs of southwestern China. Slender flat rice noodles swim in a slow-simmered beef broth scented with star anise, ginger, and a whisper of Sichuan peppercorn, then are topped with paper-thin rare beef, brisket, and a generous herb platter. It is a deeply restorative bowl that bridges two great noodle traditions.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 6 gSugar
• 38 gProtein
• 1180 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the broth base

• 2 lbs beef marrow and shank bones
• 1 lb beef brisket
• 4 quarts cold water
• 1 large yellow onion, halved
• 4-inch knob fresh ginger, halved lengthwise
• 2 tablespoons fish sauce
• 1 tablespoon rock sugar
• 1 tablespoon sea salt

For the broth spices

• 3 star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 1 tablespoon coriander seeds
• 1 teaspoon Sichuan peppercorns
• 1 teaspoon fennel seeds
• 1 black cardamom pod, optional

For the noodles and beef

• 1.5 lbs fresh flat rice noodles (banh pho or Yunnan mi xian)
• 8 oz beef eye of round, trimmed and frozen 15 minutes
• 4 oz cooked beef tendon, sliced thin, optional
• 1 small yellow onion, paper-thin sliced

For the herb platter and garnish

• 4 scallions, finely chopped
• 1 cup fresh cilantro leaves
• 1 cup Thai basil leaves
• 6 sawtooth coriander (culantro) leaves, optional
• 2 cups fresh bean sprouts, rinsed
• 1 lime, cut into wedges
• 2 Thai bird chilies, thinly sliced
• Hoisin sauce and Sriracha, for serving

Directions

1. Char the onion and ginger cut-sides down in a dry skillet over medium-high heat until deeply blackened in spots, about 4 minutes; this deepens the broth's smoky backbone.
2. Parboil the bones and brisket in a large pot of water for 8 minutes, then drain and rinse under cold water to remove impurities for a clear broth.
3. Return bones and brisket to the clean pot with 4 quarts cold water. Add the charred aromatics, star anise, cinnamon, cloves, coriander, Sichuan peppercorns, fennel, and black cardamom. Bring to a gentle boil, then reduce to a bare simmer, skimming foam for the first 30 minutes.
4. Simmer partially covered for 2.5 hours. Stir in fish sauce, rock sugar, and salt during the final 30 minutes. Lift out the brisket, slice thinly against the grain, and set aside. Strain the broth through a fine mesh strainer and bring back to a rolling boil.
5. Bring a separate pot of water to a boil. Briefly dip the rice noodles for 10 to 20 seconds until just pliable, then drain and divide among 4 warmed bowls.
6. Slice the partially frozen eye of round as paper-thin as possible against the grain. Arrange the raw slices, sliced brisket, tendon, and raw onion over the noodles in each bowl.
7. Ladle the boiling broth directly over the raw beef to gently cook it; the residual heat turns the slices pink and tender within seconds.
8. Top each bowl with scallions and cilantro, then serve immediately with the herb platter, bean sprouts, lime wedges, chilies, hoisin, and sriracha on the side so each diner can customize their bowl.

Cook’s Notes

• Always char the onion and ginger directly over an open flame if possible; this Maillard step is what gives pho-style broth its signature smoky depth.
• Toast whole spices in a dry pan for 30 seconds before adding them to the broth to fully release their aromatic oils.
• Freezing the eye of round for 15 minutes firms it up just enough to slice translucent-thin; a sharp knife is essential.
• The broth tastes even better the next day; refrigerate overnight, lift off the solidified fat, and reheat to a rolling boil before serving.
• Sawtooth coriander (culantro) is the traditional Yunnan herb here; if unavailable, add an extra handful of cilantro plus a few mint leaves for a similar cool edge.

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