Recipe & store guide
Southeast AsianVietnamese phở bò
Clear, slow-cooked beef broth with rice noodles, thin beef, charred aromatics and fresh herbs.
- servings
- 6
- Preparation
- 30 min
- Cooking
- 240 min
01
Ingredients
Products from our current catalogue selection appear directly beside the ingredient they support.
servings
- 1.5 kgbeef bones
- 500 gbeef brisket or chuck
- 2onions, halved
- 8 cmginger, split
- 4star anise
- 1 stickcinnamon
- 4cloves
- 3 tbspfish sauce
- 500 gflat rice noodles
- 300 gbeef, very thinly sliced
- to servespring onion, herbs, lime and chilli
Prices and selection may vary in store.
02
Method
- 01
Blanch and rinse the bones. Char the onion and ginger deeply and toast the spices until fragrant.
- 02
Simmer the bones, brisket, aromatics and spices in fresh water for 3–4 hours. Skim, strain and season with fish sauce.
- 03
Cook the noodles and divide among bowls with the thin beef. Pour over boiling-hot broth and serve with herbs, lime and chilli.