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Pho Bo (Vietnamese Beef Noodle Soup)

by Savannah Thomas
Pho is more than just a bowl of soup; it’s a heartfelt experience meant to be shared and savored with loved ones, it's also great for a hangover. For me, it carries an even deeper significance because my stepmother, Tiffany, who is Vietnamese, introduced me to its rich traditions and soul-soothing flavors. From the first simmer of the aromatic broth to the artful layering of herbs, noodles, and tender slices of meat, every step is a tribute to her culture and the love she pours into her cooking. Creating and enjoying pho has become a cherished ritual, one that fills the kitchen with warmth and brings people together around the table for moments of connection and joy. I think of her when I make this meal and smile, eager to share another bowl with her.
  • 8 lbs. beef bones
  • 1 lb. beef brisket
  • 2 onions, peeled, halved, roasted at 425 F in oven for 15-20 minutes to char them
  • 4 inch knob of ginger, cut in half lengthwise and roasted with onion
  • 6 quarts of water
  • Pho Spice Packet
  • 1½ tbsp. salt
  • 1/4 cup fish sauce
  • Rice noodles, prepared according to package directions
  1. Place beef bones in a large stockpot, cover with cold water and bring to boil. Boil to 2-3 minutes, then drain and rinse bones, discard water. This step will ensure a clear broth. If you don't want to boil then rinse the bones you can skim the scum that rises to the surface though your broth may not be as clear.
  2. Place rinsed bones in clean stockpot, add brisket, charred onion and ginger, spice packet and salt.
  3. Cover with cold water, bring to boil, reduce heat and simmer for approximately 3 hours, removing brisket after 2 hours (or when fork tender)
  4. Prepare rice noodles according to package directions, set aside while broth continues to simmer
  5. Strain broth and return broth to pot, add 1/4 cup fish sauce, taste and add more salt or fish sauce as needed.
  6. Slice brisket and add to broth along with rice noodles
  7. Serve with sliced scallions, basil, mung bean sprouts, sliced chile and a wedge of lime.

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