Pho Bo Tai, or rare beef pho, is a quintessential Vietnamese dish loved for its delicate balance of flavours and heartwarming broth.
This dish features paper-thin slices of beef, which are cooked to perfection when submerged in steaming, aromatic broth. A hallmark of Vietnamese cuisine, Pho Bo Tai embodies a harmonious blend of fresh herbs, spices, and tender meat that creates a comforting and satisfying meal.
The soul of this dish lies in the broth, which is carefully simmered for hours with beef bones, charred aromatics, and traditional spices like cinnamon, star anise, and coriander seeds. The result is a golden, fragrant liquid packed with rich umami. Paired with silky rice noodles, fresh herbs, and a squeeze of lime, Pho Bo Tai offers a dining experience that’s as visually appealing as it is delicious.
Perfect for a family dinner or an indulgent solo meal, Pho Bo Tai is both versatile and customisable. You can adjust the garnishes to suit your taste, from spicy chilli slices to fragrant Thai basil. Whether you’re a seasoned pho lover or new to Vietnamese cuisine, this recipe will guide you through creating an authentic bowl of Pho Bo Tai at home.
Ingredients
For the Broth:
- 1.5 kg beef bones (marrow and knuckle bones work well)
- 1 medium onion
- 4 litres water
- 1 cinnamon stick
- 3-4 star anise
- 5 cloves
- 1 tablespoon coriander seeds
- 1 black cardamom pod (optional)
- 1 tablespoon fish sauce (or more to taste)
- 1 tablespoon sugar
- 1 tea salt
For the Bowl:
- 400 gram beef sirloin or eye fillet (thinly sliced against the grain)
- 500 gram rich pho noodles
- 1 small white onion (thinly sliced)
- 2-3 spring onions (thinly sliced)
- fresh herbs (coriander, Thai basil, and sawtooth herb)
- lime wedges
- Fresh chilli slices or chilli sauce (optional)
- bean sprouts
Optional Garnishes:
- hoisin sauce
- Sriracha sauce
Instructions
- Place the beef bones in a large pot. Cover with water and bring to a boil. Simmer for 10 minutes to remove impurities. Drain and rinse the bones under cold water. Clean the pot.
- Use an open flame or broiler to char the onion and ginger until lightly blackened. Set aside.
- Return the cleaned bones to the pot. Add 4 litres of fresh water, charred onion, and ginger. Add cinnamon, star anise, cloves, coriander seeds, and black cardamom (if using) wrapped in a cheesecloth or tea strainer for easy removal. Bring to a boil, then reduce to a gentle simmer for 2.5-3 hours. Skim off any scum or fat that rises to the surface periodically.
- Add fish sauce, sugar, and salt. Taste and adjust seasoning as needed.
- Remove the bones and aromatics. Strain the broth through a fine mesh sieve into a clean pot. Keep warm.
- Prepare the rice noodles according to the package instructions. Drain and set aside.
- Ensure the beef is very thinly sliced. Freezing it for 20-30 minutes before slicing makes this easier.
- Divide the cooked noodles into bowls.
- Ladle the boiling hot broth over the beef. The heat will cook the thin slices instantly.
- Add fresh herbs, bean sprouts, lime wedges, and chilli slices as desired.
- Serve immediately with hoisin sauce, Sriracha, and additional lime or herbs on the side for customisation.
Nutritional Information
- Per serving
- Energy: 972 kcal / 4063 kJ
- Fat: 23.5 g
- Protein: 64.2 g
- Carbs: 118 g
