Vancouver Vietnamese Phở Bò
Beef bones simmered for hours with charred onion and spice, poured over rice noodles and thin beef.
- Prep
- 40 min
- Cook
- 360 min
- Total
- 400 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 520 kcal
Equipment
- •Very large stockpot
- •Fine strainer
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 14 g
- carbs
- 62 g
- protein
- 34 g
- calories
- 520
Instructions
- 1
Parboil the bones for 15 minutes, drain and rinse them and the pot thoroughly.
- 2
Cover with fresh water, add the charred onion and ginger, brisket and spices and bring to a bare simmer.
- 3
Skim carefully and simmer uncovered for 5-6 hours, never letting it boil.
- 4
Remove the brisket after 90 minutes, cool and slice it thinly.
- 5
Strain the broth and season with fish sauce, salt and a little sugar.
- 6
Soak and cook the noodles, divide into bowls with raw sirloin and brisket, and pour the boiling broth over; serve with herbs, sprouts and lime.
Chef's tips
Boiling clouds the broth permanently — keep it at the barest shiver the entire time.
Ingredient substitutions
- beef sirloin → extra cooked brisket if you prefer no rare beef
Storage
Broth keeps 4 days refrigerated and freezes 3 months; assemble bowls fresh.
Common mistakes to avoid
- •Skipping the parboil and rinse
- •Boiling the stock hard
Serving suggestions
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