PHỞ | Beef rice noodle soup

Phở is one of the most iconic dishes in Vietnamese cuisine. Enjoyed throughout the country, it is most commonly prepared with beef or chicken.

Its secret lies in the broth, which is slowly simmered with bones, meat and a variety of aromatic spices. For phở bò, the broth is generally made with marrow bones and beef shank, cooked gently for several hours with star anise, cinnamon, grilled ginger and onion, black cardamom, and sometimes a few cloves.

In Northern Vietnam, and especially in Hanoi, phở is known for

Preparing the Broth

Place the beef bones in a large pot, add 1 litre of water, 1 tbsp salt and the grilled onion, then simmer gently over low heat. You can also use a pressure cooker to reduce the cooking time.

After about 30 minutes, add 1.5 litres of water, followed by the beef meatballs. Then add the cloves, black cardamom, cinnamon sticks and star anise.

Continue cooking over medium heat without fully covering the pot. Skim the surface regularly to keep the broth clear and flavourful.

After about 30 more minutes, remove the bones and spices. Season the broth with 1 tbsp coarse salt and 1 tbsp rock sugar, then stir until completely dissolved.